I love asparagus, and it's
incredibly good for you — full of vitamin K, plus A and C and folate. But if you've ever eaten a lot of it, you might have noticed a rather odd side effect. There's really no delicate way to say this, so I'll just come right out with it: Eating asparagus can make your pee smell funny.
I used to shudder at the thought of chilled soups, until I tasted a cucumber-mint recipe that blew my mind. Then I realized: if I like guacamole and ceviche, why not cold avocado and seafood soups? If you can't get into cold soups, you can also make warm Summer soup using the season's freshest produce.
Don't underestimate the power of your microwave! When cooking quick dinners, it can be an invaluable tool. In this recipe it's used to rapidly steam asparagus and summer squash.
Spring is food festival season, and there's no shortage of events to attend this weekend. From California to Florida and everything in between, there's an event for everyone. If something is missing from this list, let us all know about it in the comments below!
If you're looking for a great side dish for your
Seder dinner, then give this
Passover Pasta Primavera a try. In this April's issue of Gourmet magazine, Melissa Roberts uses matzo cake meal to create thin strips of pasta. Accompanied by a medley of great veg, it's a dish that everyone can enjoy.
One of my favorite recipes is
Michael Chiarello's
winter panzanella with mushrooms. I hadn't really put much thought into doing a Spring variation, but when I found this recipe for just that, I couldn't help but be excited! This
Spring panzanella is filled with fresh asparagus and crunchy croutons.
Growing up, I hated asparagus. I thought it tasted weird, had an odd texture and was downright lousy. These days my opinion has completely changed and I think it's one of the tastiest veggies out there.
I'm always looking for unexpected things to put between two slices of bread, so when
GiggleSugar let me taste her asparagus panini the other day, I couldn't wait to create a similar concoction. The secret, she said, was truffle-infused Parmesan cheese she got at
Bristol Farms, so I picked some up and put together my own version of the sammie.
Asparagus is both
in season right now and
good for you, and today's
'Wich of the Week combines the yummy Spring vegetable with equally bold cheese.
One way to take advantage of Spring's glorious bounty of asparagus is to make a tart. A savory tart that highlights the pure flavor of asparagus is welcome on any
Easter menu. Both scrumptious and versatile, an asparagus tart can be served as a side, a dinner, or as a part of a brunch buffet.
