When asparagus starts pushing its way up through the ground, spring has definitely arrived. From late April through early May, asparagus is at its peak of sweetness and tenderness. One of my favorite dishes to cook is a soup made with asparagus puree, which I accent with whipped cream, lemon, and tarragon. It can be served warm or cold, but remember, its finished flavor is only as good as the asparagus itself. Chargrilled asparagus wrapped in prosciutto and topped with grilled artichokes is a simple but sophisticated side dish to any late spring barbecue. Like most children, mine will gobble up anything fried, hence the recipe for asparagus tempura with a ginger-flavored aioli. And finally, you can’t go wrong with a pasta that plays the asparagus’ sweetness against the saltiness of pancetta—just add a simple salad for a perfect lunch or dinner.
Asparagus Puree with Lemon Cream and Tarragon
Chargrilled Asparagus with Prosciutto and Artichokes
Tempura of Asparagus with Ginger Aioli
Bowtie Pasta with Pancetta, Anchovies and Asparagus
Andrew Evans is the owner/chef at The Inn at Easton.
