We've been waiting for this moment.
We've watched the days get lighter, felt the sun get warmer. We've been going to the farmers' market, eagerly grabbing (and gobbling) those hallmarks of spring: ramps, artichokes, and now, asparagus!
Here, then, are seven ways to use our favorite spring vegetable: in salads, side dishes, soups and main courses. Stock up, and eat up -- soon, it will be summer!
- Check out more spring vegetable recipes on Food52.
- Make the most of spring's bounty with our Light Greenmarket Feast.
- Got a question in the kitchen? The Food52 Hotline is here to help!
The recipe is supposed to serve four, but we could easily imagine polishing off an entire pan by ourselves. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
The bright woodsy flavor of asparagus is sometimes lost once it's cooked -- this salad preserves that flavor and the long ribbons give each bite a wholesome crunch. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
Sometimes when I learn something new in the kitchen I feel embarrassed that I hadn't figured it out sooner. Cooking asparagus was that way. - Amanda Get the recipe Photo: Sarah Shatz
This little salad's flavors come at you head first, hitting you with bursts of chili and jalapeno, sprays of cilantro and lemongrass and blows of lime. - Amanda & Merrill Get the recipe. Photo: Sarah Shatz
A great method to cook asparagus is to saute them in oil or butter (or some combination thereof). They cook through quickly and retain all their flavor.That's what I do now. And so should you. - Amanda Get the recipe Photo: Sarah Shatz
One of the most valuable lessons my mother ever taught me in the kitchen was to add a splash of fortified wine -- sherry, brandy, Cognac -- whenever I'm making a vegetable soup. With just the right amount, you get an extra layer of flavor without actually making the soup taste boozy. - Merrill Get the recipe Photo: Sarah Shatz
We'll never turn down a spring risotto that's flush with asparagus and peas, but we've come to expect a rich and buttery dish that tamps down the seasonal embellishments. Not so here. - Amanda & Merrill Get the recipe Photo: Sarah Shatz
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