Both the calendar and my garden have been trying to tell me for weeks that Spring has, officially, sprung.
Chive blossoms, young leaves of tarragon and thyme, sage and lovage -- all stand ready to be called to duty in the kitchen. But to me, it's not Spring, officially, until I can buy asparagus at the farm. Asparagus, picked that morning, bright green and full of life. No woody stems to snap off. Good enough to eat raw.
Here in Rhode Island, Spring will spring, officially, this weekend. With asparagus from the farm stand, and a few key pantry items that let the vegetable shine -- particularly eggs and rice -- I'm ready to enjoy some of my favorite recipes.
Here are my Top 10 asparagus recipes, and the pantry ingredients that make them possible:
Asparagus with eggs:
Sausage, egg and asparagus pizza, a surprise hit, made on an oat-bran pita.
Asparagus, mushroom and turkey sausage quiche, perfect for lunch or a picnic.
Asparagus frittata, an easy weeknight dinner or brunch dish.
Red pepper, asparagus and spinach quiche, a lovely vegetarian main course.
For printer-friendly versions of the recipes, click on each link above.
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