Sometimes the most elegant appetizers are also the simplest. With just three ingredients, this recipe transforms fresh asparagus and savory prosciutto into a show-stopping bite in less than 10 minutes. The salty, crisped prosciutto perfectly balances the tender asparagus, creating a combination that feels both rustic and refined. It’s an ideal starter for dinner parties,...Read More

Without a doubt, asparagus is one of the harbingers of spring at the farmers’ markets. And these nutritious spears can be cooked in numerous ways — grilled, roasted, steamed, or sauteed. Add them to pasta or salads, or enjoy them as an appetizer. When selecting asparagus, check the bottom of the bunch to see that...Read More

Once considered a Roman delicacy, asparagus is a perennial vegetable that is a member of the lily family. The “spears” are the shoots from an underground crown. It takes about three years for crowns to mature to the point of producing, but once they do, the crowns produce asparagus for about 20 years. Spears are...Read More

For a simple yet elegant soup, try this asparagus soup. Subtle and velvety, without any cream. By the way, you do not want this soup to boil — by not allowing it to boil it will retain a greener, more pleasant color. Boil this soup and it will turn an ugly khaki color. INGREDIENTS: 1...Read More

An elegant looking appetizer with lots of bright flavors, perfect with a glass of something bubbly or a dry white wine. INGREDIENTS: 8-12 paper-thin slices prosciutto (enough to cover a 12-14 inch platter) 1/4 pound wedge Pecorino-Romano cheese 1 pound purple asparagus, fattest spears, trimmed and peeled 1 Meyer lemon, cut in half Extra virgin...Read More

INGREDIENTS: 1 cup orzo (whole grain orzo is great with this dish) 1 cup asparagus, cut into 1-inch pieces 1 tablespoon butter 1/4 cup chicken stock 1/4 cup cream 1/2 cup grated Parmesan cheese Salt and freshly ground pepper, to taste METHOD: Fill a large saucepan about 3/4 full of water with a dash of...Read More

INGREDIENTS: 1 bunch (approx. 1 lb.) asparagus, as thick as you can get 1/2 – 3/4 lb. cremini button mushrooms (about 1½ cups) 1/2 cup red wine 3-4 tablespoons olive oil or extra virgin olive oil 1 tablespoon fresh chopped thyme and marjoram Salt and fresh pepper to taste METHOD: Preheat oven to 425°F. Line...Read More

INGREDIENTS: Asparagus: 2 lbs. asparagus, trimmed 1/4 cup grapeseed oil or other neutral-flavored oil Salt and pepper to taste Romesco Sauce: 1 cup Marcona almonds, toasted 10 cloves garlic 1 cup extra virgin olive oil 2 tablespoons sherry vinegar 2 to 3 tablespoons Sambal Olek (see note below) 2 cups roasted red peppers, chopped Salt...Read More

Here’s a classic cream soup that is especially good with the first asparagus of spring. INGREDIENTS: 2 pounds asparagus (about 2 bunches), thin to medium stalks are best 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups homemade chicken broth 1/2 cup heavy cream 1/4 teaspoon fresh lemon juice Salt and white...Read More

This is a very tasty savory bread pudding, perfect for brunch or a luncheon. INGREDIENTS: 1 loaf French bread (1 lb.), crusts removed, cut into 1-inch cubes 2 tablespoons unsalted butter
 1/2 cup onion, chopped finely 1 leek, chopped 2 green garlic stalks, white part only, minced (or 2 cloves garlic, minced) 1 bunch asparagus,...Read More