Asparagus, At Last!

We've watched the days get lighter, felt the sun get warmer. We've been going to the farmers' market, eagerly grabbing (and gobbling) those hallmarks of spring: ramps, artichokes, and now, asparagus!
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We've been waiting for this moment.

We've watched the days get lighter, felt the sun get warmer. We've been going to the farmers' market, eagerly grabbing (and gobbling) those hallmarks of spring: ramps, artichokes, and now, asparagus!

Here, then, are seven ways to use our favorite spring vegetable: in salads, side dishes, soups and main courses. Stock up, and eat up -- soon, it will be summer!

Asparagus, At Last
Absurdly Addictive Asparagus(01 of07)
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The recipe is supposed to serve four, but we could easily imagine polishing off an entire pan by ourselves. - Amanda & MerrillGet the recipePhoto: Sarah Shatz
Shaved Asparagus And Mint Salad(02 of07)
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The bright woodsy flavor of asparagus is sometimes lost once it's cooked -- this salad preserves that flavor and the long ribbons give each bite a wholesome crunch. - Amanda & MerrillGet the recipePhoto: Sarah Shatz
Asparagus With Shallots, Chiles And Lemon(03 of07)
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Sometimes when I learn something new in the kitchen I feel embarrassed that I hadn't figured it out sooner. Cooking asparagus was that way. - Amanda Get the recipePhoto: Sarah Shatz
Thai-Inspired Asparagus Salad(04 of07)
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This little salad's flavors come at you head first, hitting you with bursts of chili and jalapeno, sprays of cilantro and lemongrass and blows of lime. - Amanda & Merrill
Get the recipe.
Photo: Sarah Shatz
Asparagus With Pancetta(05 of07)
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A great method to cook asparagus is to saute them in oil or butter (or some combination thereof). They cook through quickly and retain all their flavor.That's what I do now. And so should you. - AmandaGet the recipePhoto: Sarah Shatz
Cream Of Asparagus Soup(06 of07)
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One of the most valuable lessons my mother ever taught me in the kitchen was to add a splash of fortified wine -- sherry, brandy, Cognac -- whenever I'm making a vegetable soup. With just the right amount, you get an extra layer of flavor without actually making the soup taste boozy. - MerrillGet the recipePhoto: Sarah Shatz
Preserved Lemon And Spring Vegetable Risotto(07 of07)
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We'll never turn down a spring risotto that's flush with asparagus and peas, but we've come to expect a rich and buttery dish that tamps down the seasonal embellishments. Not so here. - Amanda & MerrillGet the recipePhoto: Sarah Shatz

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