By Matthew Thompson, Associate Food Editor for EatingWell Magazine
As a resident of the icy tundra that is Vermont, I get pretty excited about signs of spring. Asparagus, with its delicate green color, bright flavor and newborn-shoot shape isn't so much a sign of spring as it IS spring. When it arrives in tight bundles at my local farmers' market, I always smile, because food is about to get really good again: snap peas, spring chickens, radishes, artichokes-the list goes on and on! Served on its own (roasted in the oven, with just a little olive oil and sea salt), asparagus has a rich, complex flavor with hints of lemon and caramelized sugar. Delish!
And yet, there are many people who don't enjoy this delectable spring favorite. Some might be intimidated by asparagus's strong flavor and strange shape. Others might have had it ruined for them as kids when an overzealous cook boiled it toRead More »from 5 Myths About Asparagus Busted