AsparagusIt’s the first day of spring, and the time of year when we really appreciate asparagus. Asparagus is the herald of spring vegetables and fruits. It reminds us of the variety and deliciousness to come. We love roasting the spears—it brings out the sweetness, and never leaves them water-logged. And, there are so many other great ways to prepare it including grilling, sautéing or simply steaming.

Here are some of our favorite Asparagus recipes to spark your imagination.
Sautéed Asparagus with Pancetta and Leeks is a dish that is so delicious, it might be considered addictive. Our recipe says it serves four, but you just might want to double it. And what is great about this recipe is that there is no carefully wrapping the stalks in the sliced meat. It is a very straightforward, one-pot dish that can be prepared quickly on a weeknight.

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 its 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 the 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.

Ragout of Fava Beans, Peas, and Asparagus with Pecorino and Crispy Prosciutto has a list of ingredients that embody spring. We make it as soon as the fresh, local ingredients are in the stores. It’s that good. Fair warning: you will have to work for it. The fava beans require peeling.

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