Of all my favorite spring vegetables, asparagus is one of my favorites. From soups to salads, entrees to appetizers, the possibilities are nearly endless. A simple and quick blanch with salt, pepper, and butter is just as delicious as a more complex pureed soup.
Although asparagus can be purchased nearly year-round, spring is the absolute best time to enjoy it and April is the prime month to take advantage of this bright, crisp vegetable.
In this recipe, bright and crunchy asparagus is paired with pasta and red Fresno chili peppers for a hint of heat. This creamy pasta dish is finished with lemon juice and parsley to add a touch of brightness to the dish right before serving.
Get the recipe here: Creamy Shells with Asparagus
-Kylie Perrotti
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