There are certain fruits and vegetables I only eat in season even though you can get them all year long. Some might consider that a ridiculous sacrifice but the wait for ripe flavors is always worth it to me. Tomatoes, strawberries, blackberries, raspberries, corn, green beans all taste so much better when they’re eaten at peak freshness. And then of course there is asparagus season (which sadly is only about two weeks in length). Here in the Finger Lakes it’s one of the first crops to burst through in the spring and wow, do we ever get excited seeing the crowns of green and purple crack through mounds of thawed out dirt.
Here are a couple of great recipes for what to do with all the fresh asparagus you’ll see at the farmer’s market these days. Or if you’re a home gardener who was patient enough to grow your own (it takes years!), you can enjoy these dishes with the freshest, most in-season asparagus available!
