Spring and Asparagus just go together. These perennial plants sprout their flavorful stalks as soon as the weather begins to warm. Late March and early April will be the peak season for fresh Asparagus from certified organic farms in California. The spear sizes are medium to large in thickness – ideal for most all kinds of preparations.
Packed with flavor, vitamins and nutrients, fresh Asparagus can make meals exciting in many ways. Bake it into casseroles. Blanch it before adding it to a fresh salad. Boil or steam it as a delicious green side dish, dressed simply with oil, butter, fresh herbs or a squeeze of lemon. Roast it in the oven with olive oil, balsamic or the juice from an orange.