I have a lot of experience with these tasty green spears – more than I care to admit. I have spent countless hours on my parents’ farm bent double cutting in the field, mind blank, on guard for bees; then washing; trimming; bundling; shipping and marketing. It's gruelling work, but the memories (perhaps now they are just that) are fond and asparagus remains one of my favourite vegetables – the harbinger of spring and hard work.

Surrounded by thousands of pounds of asparagus every spring, I have discovered dozens of delicious ways to enjoy the spears, classic and new, and I never get bored. Here are two of my new favourite recipes from

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Bon Appétit!

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