I’m about to grab Dave, shove him on a plane, rent a car, and head for northern Michigan to watch spring arrive, drink wine with friends, hunt morels, and just sit around watching my favorite lake in the whole wide world. If it’s warm enough, we’ll spend a little time in a canoe or kayak.

While we’re gone, it’s asparagus time. I wondered if you might not like a roundup of the best of the blog asparagus posts so that you have something good and fun to cook for a couple of weeks. Scroll through and see what you like.  Enjoy spring cooking, get out the grill, and be well….  Catch you later when May flowers are blooming.

             Swordfish with Ginger-Asparagus Rice and Mango Salsa

Apple-Cranberry Hoisin Chicken and Rice with Sauteéd Spinach, Asparagus, and Tomatoes

French Toast Mozzarella Sandwiches with Marinara and Asparagus-Fennel Soup with Pistachio Pesto

One-Pan Orzo “Risotto” with Asparagus and Tomatoes

Asian-Style Salmon on Fennel, Celery, Ginger, and Asparagus

 Asparagus-Parmesan Salad with Garlic Croutons

Roasted Potato-Asparagus Salad with Mushrooms and Sweet Onions

Marinated Sirloin with Asparagus-Fenced Cheddar Mashed Potatoes

Asparagus Soup

Lemon Orzo with Asparagus, Peas, and Fennel

Grilled Asparagus with Tex-Mex Dip in the Snow

Mediterranean Chopped Tuna Salad

Quick Salmon-Irish Cheddar Chowder (with asparagus)

Eggs on asparagus garnished with hard-cooked eggs.  If I blogged this, I can’t find it. The photo, however, stands out as I sift through asparagus pics.  My thought is this:  I had leftover roasted asparagus garnished with hard-cooked eggs from an Easter dinner. Next morning I probably heated up the asparagus, dropped two eggs on top, seasoned them, covered the pan and let them cook until they were just the way I wanted them. Try it. Let me know. 

And if you’ve nothing better to do, do the best thing.  Heat your grill or grill pan, and add trimmed asparagus just tossed with olive oil, salt, and pepper.  Grate a little lemon peel or Parmesan over all and serve hot, warm, at room temp, or cold.

Sing a new song, cook that asparagus, honey——-I’m saving a favorite for last:

Alyce

ASPARAGUS WITH EGGS AND LEMON VINAIGRETTE. One of my favorite Easter sides or starters. Oven roast the trimmed asparagus (seasoned with olive oil, salt, and pepper) 425 deg F for about 12 min (or grill). Place on large round platter in sun burst pattern (or on oblong platter), add chopped boiled eggs at center, and garnish with lemon vinaigrette. Serve hot, warm, at room temperature, or cold!! 

LEMON VINAIGRETTE: Whisk well together 1/4 cup fresh lemon juice, 3/4 teaspoon Dijon-style mustard, a good pinch each of salt, pepper, dried oregano or dill or 1 tablespoon fresh chives (herbs optional), and crushed red pepper. Drizzle in slowly 1/2 cup olive oil, whisking until well-combined or thickened (emulsified.)  
ANOTHER VERSION of mine includes tossing the asparagus with orange zest after cooking + before adding vinaigrette. (Perfect with green beans or broccoli instead, too!!)