And this means spring is almost here! 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.
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 which 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.