•12:20 PM
Peak Season: Spring
“You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.” —Chef Mario Batali
One of the most anticipated tastes of spring is the first bite of tender, grassy asparagus.
Even before we realized that asparagus was a culinary treat, people in ancient times used it medicinally. The Greeks used it to treat bee stings and toothaches; Chinese herbalists treated arthritis with dried asparagus-root tea (possibly since its high level of asparagusic acid is a diuretic and can ease swelling).
Thick or thin, asparagus makes an array of tasty dishes using a variety of cooking methods. Unless you’re lucky enough to have a patch in your backyard, grab a bunch from your local farmers’ market and celebrate spring’s fresh flavor.
“You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.” —Chef Mario Batali
One of the most anticipated tastes of spring is the first bite of tender, grassy asparagus.
Even before we realized that asparagus was a culinary treat, people in ancient times used it medicinally. The Greeks used it to treat bee stings and toothaches; Chinese herbalists treated arthritis with dried asparagus-root tea (possibly since its high level of asparagusic acid is a diuretic and can ease swelling).
Thick or thin, asparagus makes an array of tasty dishes using a variety of cooking methods. Unless you’re lucky enough to have a patch in your backyard, grab a bunch from your local farmers’ market and celebrate spring’s fresh flavor.
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