Asparagus Salads - Slashfood Ate (8)

by Max Shrem, Posted Mar 17th 2009 @ 11:00AM

I will never forget my experience browsing through the open-air market in Potsdam, Germany and discovering the culinary delights of white asparagus. My eyes were overwhelmed by the magnificent sight of thick, extremely straight white asparagus spears. That evening, I cooked this delicate white asparagus and topped it off with hollandaise sauce.

Ever since that experience, I never thought of asparagus in the same way. It went from being a vegetable that I detested throughout childhood to a respected art of nature.

April is the prime month for the asparagus season. While the evenings get warmer, the quantity of the harvest increases. There are four main varieties: green, white, violet and wild. Green asparagus is the one most commonly grown in the United States.

There are numerous ways to use asparagus in a dish. But, as we enter spring, it's time to think about refreshing salads that place this delicious crunchy vegetable at the center. Below are eight different recipes for asparagus salad:

What are some of your favorite asparagus salads?

Filed Under: Lists, Slashfood Ate, Vegetarian/Vegan, Ingredients, How To
Tags: asparagus, asparagus recipes, AsparagusRecipes, slashfood ate, SlashfoodAte, spring, vegan, vegetables, vegetarian