Welcome to Asparagus Season

Few vegetables proclaim Spring as loudly, or with as much flavor, as asparagus. Available year round now, the true harvest season is May 1 through June 21. In the next few weeks avail yourself of this wonderful, vitamin and mineral-rich delicacy, which lends itself to endless preparations. In addition to the recipes below, try steaming until just tender and serving chilled, with homemade mayonnaise and nothing else. Or pan fry quickly with sesame oil, soy sauce and a few dried chilies as an Asian side dish. We could go on and on, but now, will simply share just a few of our favorites ways to enjoy the Blessing of Spring (as the ancient Romans christened the asparagus plant).

ASPARAGUS AND NEW POTATO SALAD

This lovely dish combines two of the freshest ingredients of the season. Feel free to substitute the gorgonzola for any favorite cheese.

1lb 1½oz asparagus spears / ½ a lemon, juice only / 4 tbsp extra virgin olive oil / kosher salt and freshly ground black pepper / 8oz small red new potatoes, boiled and cut into quarters lengthwise, and tossed in a little olive oil / 8 oz. cherry tomatoes, cut in half50g/15 pitted black olives, halved / 2 shallots finely chopped / 1 large bunch basil, finely shredded150g/ 1/3 lb. gorgonzola or dolcelatte cheese, crumbled, to serve

1. Clean the asparagus and trim any white ends and peel, if necessary, with a vegetable peeler.
2. Bring a large pan of salted water to the boil, drop in the asparagus and blanch for 1-3 minutes until just tender.
3. Drain and immerse in very cold water to prevent further cooking. This leaves the asparagus bright green!
4. Mix the lemon juice and olive oil together with the sea salt and black pepper. Add the boiled potatoes, cherry tomatoes, olives, shallots and basil and toss together.
5. Arrange the asparagus on a large platter or individual serving plates, spoon some of the potato mixture over the asparagus and garnish with the crumbled cheese to serve.

ASPARAGUS POLONAISE

Straightforward and elegant, sure to be adored by all, try this as a side to any chicken or beef entree you may be serving. Also good with mere slices of baked ham. This recipe will serve approximately six reasonable portions.

36 asparagus spears (weight will depend on thickness of stems), snapped at bottom / 2 hard-boiled eggs, whites and yellow chopped separately / 1 stick butter (the best you can afford) / 3/4 cup dried breadcrumbs

1. Blanch asparagus in salted, boiling water for 2-5 minutes, depending on thickness of spears.
2. Remove from hot water and drain well. Do not rinse.
3. Arrange attractively on platter (tips all in one direction, please. The asparagus circle looks like bad hotel food.)
4. Quickly saute breadcrumbs in butter and pour over asparagus. Sprinkle chopped egg over all. The dish will be close to room temperature by now, which is absolutely fine.