Asparagus

While fresh asparagus is almost always available in supermarkets, springtime is the time when it is in season. Take advantage of the lower prices and prepare this vegetable often.  It is so versatile you won't get tired of it! My go-to asparagus recipe is to steam until almost tender, then saute for a few minutes in a skillet with a tablespoon of olive oil, salt, pepper and a sprinkling of grated cheese.  This is a variation of how my mother used to make them, except she used butter and plenty of cheese and cooked them until they were soft.  I like mine al dente, like my pasta, and don't miss the butter at all in my healthier version!

Another great method is roasting.  Always snap off the tough bottom part, for any method, and wash gently.  Then coat with a bit of olive oil, season with salt and pepper, and roast until tender.  It's that easy!  When you have the barbecue fired up, place your raw asparagus on the grill during the last few minutes your chicken or meat is cooking.  They take practically no time at all to grill.  You can marinate them in an olive oil, crushed garlic and lemon juice dressing, then pour the remaining dressing back on them to serve. 

Consider setting a few asparagus aside and placing them on your raw vegetable platter alongside a dip or hummus.  They are crisp and fresh-tasting served raw as well!

Finally, creamy asparagus soup is simple to make and looks and tastes impressive.  Roughly chop a bunch of asparagus, a leek or bunch of scallions, and a small peeled potato.  Cook in vegetable or chicken broth until tender, then whip out the immersion blender and puree.  Season with salt and pepper and lo and behold, creamy mushroom soup without a drop of cream or butter!  Place a spoonful of lite sour cream or plain Greek yogurt in the center of the bowl for a nice presentation as well as adding a little tanginess to your soup.

There are so many other uses for asparagus.  Create an omelet starring asparagus, chop them after steaming and toss them in salads, pasta and stir fry dishes.  Definitely take advantage of the peak season for asparagus, which lasts only til June or July.  If any vegetable could epitomize the taste of Spring, in my opinion asparagus is the one!