Spring is here! And with it comes a wide variety of vegetables that we have been waiting for all winter. One of the early stars of the season is asparagus. It can be found from February to June, and comes in different varieties, from white to green to purple, each with its own flavor, texture and size.
Asparagus is perfect in soups or on its own, simply steamed and garnished with a little olive oil and sea salt. It's so good fresh that it hardly needs much adornment.
But it also makes a great addition to all sorts of salads, which is how we are using it here. Mixed with spicy arugula and yellow beets, topped with Parmesan crisps and drizzled with a citrus parsley vinaigrette, it announces the new season with tang and freshness.