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:
- Martha Stewart's Shaved Asparagus Salad
- Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette
- Asparagus Salad with Walnut Oil Vinaigrette
- Spring Lettuce Salad with Roasted Asparagus
- Portobello and Asparagus Salad
- Asparagus-Bean Salad Over Arugula
- Asparagus Salad with Soy-Mustard Dressing
- Scallion and Asparagus Salad
Asparagus is a vegetable, which is actually a member of the Lily family, and one that has been grown for
more than 2,000 years. It is very high in antioxidants and was valued for its perceived medicinal purposes in ancient
Rome, where it was used to treat everything from cuts to toothaches. They also thought of it as a aphrodisiac.
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