Asparagus is a perennial flowering plant that is eaten as immature shoots. Humans have been cultivating asparagus for thousands of years, and it has been known as an indicator of wealth. Asparagus grows in the Adirondack region in the springtime, it’s one of the first crops to emerge from the ground in May through June. The tender shoots have a delicate crunch and mild flavor. Find locally grown asparagus in the Adirondack region and some inspiration on how to prepare your bounty below.
Roasted Asparagus
Roasted asparagus is one of the most simple and delicious ways to prepare this seasonal veggie. Simply lightly coat in oil, and roast on a baking sheet with salt and any other seasonings you prefer.
Asparagus Tartine
Take your fancy toast or open-faced sandwich to the next level. Start with a soft spreadable cheese, then pile on asparagus, micro-greens, and a soft-boiled egg for the ultimate breakfast, lunch or dinner.
One Pan Roasted Asparagus, Sausage, and Garlic Potatoes
A one pan solution for weeknight dinner. Most ingredients can be found at the farmers’ market. This dish is great served with a simple salad.
Shaved Asparagus Spinach Salad with Cilantro
Shaved asparagus and spinach salad topped with quick and simple yogurt and cilantro dressing.
Pasta Primavera with Asparagus and Peas
This simple pasta primavera highlights the first spring veggies to show up at the market- asparagus, peas, and spring onions, which makes it a true celebration of the season!
