The noble asparagus has long been a delicacy, counting among its fans even Louis XIV of France, which led to its nickname: Food of Kings. Today, it still carries some of that cachet, partly because of its cost. Why the higher price tag? Asparagus is harvested by hand, and it’s a perennial, so the fields where it grows can’t be used for other crops and must lie dormant for much of the year. Nearly 80 percent of the U.S. stock is grown in California, where the peak season is March and April.
Whether served as a sophisticated appetizer or tossed into a main dish, asparagus is a vegetable that always delights. Looking for new ways to savor its fresh flavor? Try these three asparagus recipes: Pasta with Asparagus and Smoked Salmon, Prosciutto-Wrapped Asparagus and Roasted Asparagus with Mushrooms and Shallots.
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