Spring? It’s almost…almost here.
Local asparagus heralds everything wonderful about spring vegetables and fruits. And, it reminds us of the variety and deliciousness to come. So, shake off those winter produce blues and celebrate!

There are many great ways to prepare it, and here are some of our favorites:

Asparagus Bread Pudding Layered with Fontina is a staff favorite from the Tante Marie cooking school in San Francisco. This makes an excellent brunch dish on it’s own or topped with poached eggs. We also love it for dinner.

For this Classic Cheese Fondu, blanched asparagus is the perfect dipping vegetable. And, we also love a mixture of veggies and fruit including broccoli, baby carrots, cauliflower, cornichons, pearl onions, granny smith apples, and pears.

Asparagus and Leek Risotto is a great way to kick off asparagus season. In the mood for a little indulgence? Add sautéed shrimp at the end. So, if you’ve never made risotto before, don’t be intimidated. It’s not difficult; just make sure you add the broth in stages, letting it get completely absorbed before adding more.