Asparagus is in season during the early to late spring months, peaking around Easter. That’s why it makes an appearance on our Easter menu almost every year. This delicate vegetable shines even when simply steamed and served with a touch of butter.
You can dress up streamed asparagus by drizzling some homemade French vinaigrette over it, or by garnishing it with fresh herbs from your garden (or grocery store). Chives are the first obvious choice because they’re one of the few herbs that thrives in early spring. Depending on the climate, you might have a rosemary plant that survived either outdoors or indoors. Rosemary is strong, so use just a little. Other herbs that work well with asparagus will need to be purchased in the early spring, unless you live in a very mild climate. Try dill, tarragon or basil. Lemon balm is another great herb to combine with asparagus, and it’s very easy to grow. In fact, you’ll want to keep it in a container so it doesn’t take over the whole garden!
We use up our extra herbs in the fall and make herbed butters, which we freeze. They’re great to thaw and use throughout the winter and in the early spring months while the garden is still hibernating. (We’ll share some of our tips for making herbed butters in a later post.)
So, get your steamer out and start enjoying tender green asparagus spears while they’re in season!