There's a lot to love about asparagus, from their cheery green color to that great little snap they make—but perhaps best of all is that they announce the arrival of spring. In peak season April through June, the slender stalks are time-consuming to grow—plants need at least a year from seed to harvest—and once picked, they're best eaten as soon as possible. But even though asparagus may be labor-intensive to grow, they're great for a quick meal.
Roast Asparagus with Long Pepper Gremolata
Asparagus with Créme Fraiche Mustard Sauce and Prosciutto
Asparagus Bacon Buttered Toast Sandwich
Shaved Asparagus, Pea and Prosciutto Salad
Grilled Asparagus Panzanella
Asparagus Soup with Herb Gremolata
Asparagus with Bacon- Hazelnut Vinaigrette and Slow Cooked Egg
Asparagus Soup with Egg on Toast
Asparagus and Mushroom Tart
How do you like to eat asparagus?
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.