Asparagus is an official sign of spring. And like the season, the tender green spears are a bit late this year, but they are finally arriving at farmers' markets. Candace Page, who writes for the Savorvore Section of the Burlington Free Press, is a big fan. She tells us how it's grown in Vermont, and gives us some ideas for cooking asparagus that will preserve it's unique flavor and texture. Here are two more recipes to try.
Quick asparagus with pasta: Asparagus Caprese Pasta Pork Schnitzel with asparagus salad
The VPR Cafe is produced in collaboration with the Burlington Free Press and is made possible on VPR by TheVermont Community Foundation Farm and Food Initiative.
Broadcast Sunday, May 18 at 10:45 a.m.
