“I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.”
–David Chang

“The first thing to look at is the tip of the spear or the bud. It should be tightly closed and erect, not open and droopy. The hue of green asparagus should be fresh, bright, and with no hint of yellow. White asparagus should be a clear, even, creamy color. The stalk should feel firm and the overall look should be dewy. Although asparagus, like nearly everything else, is now marketed through most of the year, it is freshest in the spring, from April to early June.”
–Marcella Hazan, Essentials of Classic Italian Cooking (1992)

Spring, like life, is short. Celebrate the sprouting of Spring with the recipes below for “All Things Asparagus”, the ultimate Spring vegetable.

For something sweet, enjoy a recipe for Drömmar Swedish “dream” cookies. Read more