This time of year, asparagus is pretty close to sublime. The beautifully tender spears from the farmers’ market hardly need cooking at all. Preparing them simply is the best way to let them shine. They’ve got a sweet yet assertive flavor that plays nicely with the delicate richness of eggs in an easy scramble, or the bit of crème fraîche in asparagus soup, or even the bright acidity of vinegar in a classic asparagus mimosa.
Spring Veggie Scramble
As easy as it is elegant, this scramble is likely to become a permanent addition to your brunch repertoire.
Asparagus Soup
A bright-green soup that’s great hot for a spring lunch or cold for a picnic at the beach.
Asparagus Mimosa
We lifted this particular recipe out of Gwyneth’s cookbook It’s All Easy. This classic side dish remains one of our favorite ways to serve asparagus.
