Asparagus Spears

Name: Asparagus Spears
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 12 asparagus sprout sticks (with the tougher end snapped off.); 1/2 teaspoon thyme; 1/2 teaspoon cumin powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon cinnamon powder; 1/2 teaspoon Himalayan salt; 1 tablespoon grated parmesan cheese; 1 tablespoon coconut oil or butter

By Dada Shivananda

Asparagus

With spring comes many beautiful vegetables, and today the star is asparagus. It is primarily a European vegetable available in various sizes—from thick as your thumb to thin as a pencil, and even almost white when grown without direct sunlight.

Most asparagus remains white instead of turning green, which is why you often see bottled asparagus in a salt solution. These days, asparagus is common in local supermarkets and is cheaper when in season. There are many ways to enjoy asparagus: as the star of a salad, tossed into pasta, a co-star in an entrée, or even in a creamy soup. Here are some suggestions from our Italian and French friends:

Crazy Raw Asparagus Salad

Most people don’t consider eating asparagus raw, but it is quite good when uncooked! It is healthy, crunchy, and fantastic with dips. Simply trim the tough, woody bottom (save it for a soup or stock), cut the spears into diagonal pieces, and spread them over your salad. Drizzle with a smooth sauce made from soy sauce, Dijon mustard, honey, apple cider vinegar, pepper, and salt. You can try the salad recipe here.

Half-blanched and Still Crunchy

In a saucepan over medium heat, add a thin layer of water and bring it to a boil. Add the asparagus so that only a quarter is submerged. This method helps preserve nutrition and crunch. Using tongs, flip the spears a few times until ready to remove, then plunge into cold water or serve immediately with parmesan cheese as a starter.