A true sign of spring in the garden is the peeking of little green tips as the asparagus bed starts to come to life. It's earlier than the weed crop we fight throughout the season, so even the youngest chefs in the family can harvest the pencil thin spears as they come up. Once they have had their fill of the raw spears, it's up to me to keep them entertained enough to eat it daily for a couple of weeks.
Then, the season is over and all we can find are the pre-bundled packages of questionable age at the grocery store. Cooking asparagus doesn't have to be fancy. In fact, asparagus is so delicious, it takes very little prep to make it truly shine. Here are three of our favorites.
Salty Feta and bacon atop fresh asparagus that has been roasted to perfection. There is nothing to add to that. It's heavenly.
Spices and oil make this a spectacular dish in the spring. It's loaded with flavor from chili powder and cumin, lime juice and ginger. So good!
For a change of pace, try white asparagus. It's delicate flavor is not to be missed.