After a long winter, there’s nothing quite like spotting those first tender asparagus spears poking through the soil. Asparagus is one of the earliest signs of spring in the Midwest, and its season is short. It is just a few weeks from mid-April through early June, so it’s worth savoring while it lasts.

If you grow your own, you know asparagus requires a little patience. Unlike quick-growing vegetables like lettuce or radishes, asparagus is a long-term investment in your garden. It takes about two or three years from planting to the harvest of your first full crop, but once established, an asparagus bed can produce reliably for 15 to 20 years. When it starts growing, it really grows — sometimes several inches a day! It can also spread like mint, so it’s best to plant it in a designated area where it won’t take over your garden.

Whether you’re harvesting from your backyard or picking up a fresh bunch at the farmers market, asparagus is a nutritional powerhouse. It’s rich in vitamins A, C, E and K, along with potassium (yes, it’s not just in bananas!), folate and fiber. Asparagus also has natural diuretic properties, which can help support kidney function.

When harvested early, the spears are tender, sweet and quick to cook. As they grow thicker, the base becomes woody and fibrous, so you’ll want to snap or trim the ends before cooking. The flavor also becomes more pronounced and grassy, which can be delicious when roasted or grilled.

There are countless ways to enjoy asparagus throughout the season. Grill it with olive oil and lemon for a simple side dish. Shave it raw into a salad with a bright vinaigrette. Bake it into a spring quiche or frittata, or tuck it into sandwiches, flatbreads or grain bowls. And for a fast and flavorful dinner, try it in the spring green pasta recipe below.

To keep asparagus fresh after harvesting or buying, treat it like fresh flowers. Stand it upright in a jar with a little water, cover loosely and refrigerate. If you’ve got more than you can use right away, blanch and freeze it to enjoy that spring flavor even after the season ends.

Spring green pasta with asparagus, peas and spinach

Serves 4

Ingredients

• 12 oz. pasta (linguine, penne or orecchiette)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup green peas (fresh or frozen)
• 3 cups baby spinach
• 2 tablespoons olive oil or butter
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup heavy cream
• 1 cup reserved pasta water (use as needed)
• 1/3 cup freshly grated Parmesan or Pecorino
• Salt and black pepper, to taste

Optional toppings

• Grilled pesto chicken
• Chopped fresh herbs such as basil, parsley or chives

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Before draining, reserve 1 cup of pasta water. Drain, and set aside.  
• In a large skillet, heat the olive oil or butter over medium heat. Add the garlic, and cook for about 30 seconds, just until fragrant.  
• Add the asparagus and peas to the skillet. Sauté for 3 to 4 minutes, or until the asparagus is crisp-tender and the peas are heated through.  
• Add the spinach and a pinch of salt to the skillet. Cook for 1 to 2 minutes more, until the spinach is wilted. Add the drained pasta to the skillet, followed by the lemon zest, lemon juice and heavy cream. Toss gently to combine. Add reserved pasta water, a little at a time, until the sauce coats the pasta evenly.  
• Stir in the grated cheese, and season with salt and pepper to taste.  
• Serve warm, topped with grilled pesto chicken or a sprinkle of fresh herbs, if desired.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.