Along with warmer days and the budding of pretty flowers, spring brings with it the new harvest of asparagus. In case you’ve ever wondered, asparagus is an underground plant but as it grows, shoots sprout from the crown and emerge above the ground. This is the part that is harvested and eaten. It’s delicious grilled, steamed, fried or raw in salads.
We’re sharing five of our most delectable recipes that make asparagus shine!
Harissa-spiced fish with couscous and asparagus salsa verde