Twelve Ways to Enjoy Peak Asparagus Season — The maître d of spring

By Tammie Hughes

Like tulips emerging from the soil and Bradford pear trees bursting into full bloom seemingly overnight, asparagus makes its debut at the first hint of warm, sunny days; it’s a hopeful sign that spring is just around the corner. Asparagus season runs from late February/early March through June, depending upon the region. Flavors peak in early spring. Many people and chefs love the larger stalks (from male plants) while I adore the more slender stalks (female plants), with their delicate texture.

Asparagus is part of the Asparagaceae family (formerly known as the lily family), which broadly includes alliums such as leeks, garlic, shallots, and chives. It is one of the “clean fifteen,” and the plant itself has a built-in natural enzyme that breaks down malathion, a pesticide sometimes used by non-organic farmers that deters beetles. There are three main types, green, white, and violet, with green being the most well-known. The white variety is used readily in Europe and offers a delicate and milder flavor profile. The lack of pigment is achieved by depriving the stalks of sunlight. The violet variety, with its thick and sturdy stalk, is commonly found in kitchens across the UK and Italy. This lovely spring-forward sprout is nutrient-dense and low-calorie. It’s full of fiber, folate, glutathione, and vitamins A, C, E, and K. It also boasts the flavonoid quercetin, which may help ward off seasonal allergies.

As one of the few perennial garden plants that need little to no pesticide protection and a mere organic composting after harvest, this gem is “Easy Like Sunday Morning” (The Commodores/Lionel Richie Song, Commodores, by Motown Records, 1977) for gardening enthusiasts. Planting asparagus at home does require patience, though; the plant needs about three years to reach full harvesting maturity.

A simple steam with lemon, butter, and salt is the gold standard for enjoying the beautiful spears. And if you’re looking for a few ideas to use this perennial favorite, here’s a list to help you celebrate asparagus this season.

Asparagus Menu Ideas

1. Wrap blanched spears in prosciutto, squeeze with a little lemon juice, and grill for an appetizer.
2. Add steamed tips to an omelette with Gruyère and the French “fines herbes” (a classic French herbal blend of parsley, chives, tarragon, and chervil).
3. Shave stalks into a bright salad of pea shoots, roasted golden beets, arugula, and chèvre—dressed with olive oil and red wine vinegar.
4. Grill and serve alongside Belgian endive with a flavorful tahini dressing.
5. Roast tips and add them to a crab louie salad.
6. Add steamed spears to a morning avocado toast.
7. Use in a lemon risotto with pan-seared scallops.
8. Toss with gnocchi, lemon alfredo, leeks, and summer squash for a flavorful summer pasta.
9. Make a fluffy asparagus souffle.
10. Use as an accouterment for “Steak Oscar.”
11. Add to Asian stir-fry dishes with umami-rich bulgogi sauce.
12. Add to coarse grits or creamy polenta with herbs de Provence, butter, parmesan, pancetta, and scallions.