On Your Table: Orzo Risotto with Asparagus and Shrimp
By Cathy Branciaroli, Food Correspondent, The Times
Asparagus and shrimp risotto made with orzo instead of rice yields a quick main course bursting with spring flavors.
Just as the weather is finally warming up, local asparagus is starting to come into farmers markets and supermarket shelves. The sight of their bright green spears makes everyone’s heart sing at the end of a long winter of root vegetables,...
On Your Table: Nothing says Spring like asparagus
By Cathy Branciaroli, Food Correspondent, The Times
Delicious asparagus Chowder makes for a great spring dish.
Nothing screams spring more than asparagus, well maybe peas.
Even though it’s available all year long, asparagus is most perfectly cooked when locally available. That’s when it tastes the best. Steamed, boiled, sautéed, roasted, grilled — asparagus takes on different qualities however...
On Your Table: Spring means tasty local Asparagus
April to June is the best season for fresh local crop
By Cathy Branciaroli, Food Correspondent, The Times
An easy and light dish is Asparagus quiche which can be made with many spring ingredients
Asparagus is one of those spring treasures that we patiently wait for all year long. Once it’s finally in season, we want to treat it simply, letting the fresh flavor of this vegetable shine through....
