Back to BasicsRecipes

Back to Basics: Asparagus

By Kendall Kish | March 25, 2013

Photo: Kendall Kish

The beginning of spring is the perfect time to start incorporating seasonal vegetables into our diet. Early spring harvests some of the best-tasting and best-for you vegetables.

Name: Asparagus officinalis

Origins: Native to Europe, northern Africa, and western Asia.

Peak Season: March-June.

Nutritional Value: Asparagus is high in vitamin C, E, protein, manganese, selenium, fiber, and is known for it’s anti-inflammatory and diuretic properties.

Prep: There are many ways to prepare asparagus: roasted, grilled, steamed, sauteed, blanched…it’s even great pureed into a soup. Pick spears that are bright green with firm stalks and heads, and are not dried out or woody at the bottom. Store with a damp paper towel around the bottom, wrapped in plastic in the refrigerator, and use within 2 days of purchase.

Recipe: Penne with Roasted Asparagus, Broccolini, and Goat Cheese

Photo: Kendall Kish

Here are a few more of our favorite asparagus recipes:

 

 

More about: , , , ,

You Might Also Like:

Newsletter

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger