Remember the days when you knew spring was coming by the arrival of asparagus at the grocer? These days, fresh asparagus is available almost all year. But still, my heart leaps with joy the first moment I see asparagus for less than $3 a pound. Then it is officially spring!
When asparagus is in season, I buy it weekly, both because it’s so cheap and because it’s incredibly versatile. I serve it raw with a tangy Greek yogurt or blended bean dip for a snack, or chopped up and tossed with lemon juice, freshly ground black pepper, a dash of rich extra-virgin olive oil and a few shards of Parmesan cheese.
Or I’ll roast it to bring out the sweet and earthy notes. To do this, just toss the stalks in a bit of olive oil, salt and pepper, then pop in a 400 degrees oven for 10 minutes. Or roast asparagus for half that time, which will keep some of that bright, grassy flavor, then whiz them up in a blender with fresh herbs, chicken stock and some lime for a bright springtime soup.
For a tender, fresh take on asparagus, you also can blanch it in a pot of well-salted boiling water. The trick is to not overcook it; 45 seconds for slender stalks is plenty of time. Blanched asparagus will keep in the refrigerator and can be used to top salads, as snacks, or be added at the last second to a sauté.