Appetizing Asparagus

Nothing heralds spring like tender fresh asparagus. This time of year, the sweet stalks are plentiful at farmers markets and grocery stores…so there’s no better time to showcase this versatile vegetable.

Asparagus Sausage Crepes
This was my favorite recipe when I was growing up in western Michigan, where asparagus is a big spring crop. With its sausage-and-cheese filling, tender asparagus and rich sour cream topping, this pretty dish will impress guests. —Lisa Hanson, Glenview, Illinois

Lime Shrimp with Asparagus
For this colorful main dish, I combine shrimp, asparagus and sweet red pepper and flavor them with lime juice, lime peel, garlic and soy sauce. It may look like it takes a long time to prepare, but it goes together fast in the microwave. —Peggy Davies, Canon City, Colorado

Asparagus Ham Spirals
These appealing appetizers are sure to be a hit at your next party. I’m on the arts council in our small town, so I came up with this snack recipe to serve at some of the events we cater. People will think you really fussed with these yummy bits! —Linda Fischer, Stuttgart, Arkansas

Asparagus Leek Chowder
To us, asparagus is the taste of spring, so we enjoy it in as many meals as we can. When this thick and creamy chowder is on the table, we know spring has arrived. —Elisabeth Harders, West Allis, Wisconsin

Asparagus Pasta Primavera
There’s plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine. —William Anatooskin, Burnaby, British Columbia

Asparagus Salsa
Jalapeno pepper and cilantro spice up this refreshing salsa that’s made with tomatoes, onion and fresh asparagus. Served chilled with tortilla chips, this chunky sauce won’t last long. —Emma Thomas, Rome, Georgia

Asparagus with Mustard Sauce
Here in Iowa, asparagus patches grow wild along the roads. My husband and I often go asparagus hunting on Saturday and Sunday mornings. A tangy mustard sauce complements the fresh asparagus in this easy recipe. —Nancy Hasbrouck, Ida Grove, Iowa