Asparagus is in Season in Pennsylvania – Here Are 5 Recipes to Try at Home

May 6, 2020

Asparagus is in Season in Pennsylvania - Here Are 5 Recipes to Try at Home

In Pennsylvania, you can typically find local asparagus from late April into June. If the spring weather is particularly cold, you may not see it until well into May. Either way, it’s still one of our favorite early-season vegetables to look forward to, so wholesome, healthy, easy, versatile, and delicious. We love that it tastes incredible even with the most simplest preparation, like this over-roasting technique: 

Place the asparagus on a baking sheet, drizzle with olive oil, and toss to coat. Make sure the asparagus is in a single layer. Sprinkle liberally with salt and pepper (ground pepper and a coarse sea salt are highly recommended). Roast the asparagus at 400 degrees for 25 minutes. This will result in a tender and crispy dish. You can enjoy it alone as a snack or appetizer or add it to the table as a side dish.

Here are some other great ways to enjoy asparagus:

Asparagus Sesame Rollups

Serves 12

Recipe by: Dorothy Martin, Conestoga

Finalist – Appetizers/Snacks/Salads

2004 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

Ingredients

  • 12 Asparagus Spears, fresh
  • 12 Crescent Rolls, refrigerated unbaked dough
  • 8 oz Cream Cheese
  • 1/2 c. Blue Cheese, crumbled
  • 6 T. Butter
  • 1 T. Sesame Seeds, toasted

Easy Asparagus Soup

Total:20 mins

Prep:5 mins

Cook:15 mins

Yield:6 bowls (6 servings)

Ingredients

  • 2 bunches asparagus (washed and woody bottoms trimmed off)
  • 1 tablespoon butter
  • 1 clove garlic (minced)
  • 1-quart chicken or vegetable stock
  • 1/2 cup heavy cream
  • Cayenne pepper (to taste)
  • Salt (to taste)

Shaved Asparagus Pasta Salad

PREP TIME: 30 mins

COOK TIME: 10 mins

TOTAL TIME: 40 mins

Serves 8

Ingredients

  • 16 oz linguine
  • 2 lbs asparagus
  • 6 quarts of water plus 2 tsp of salt for pasta

Lemon Tarragon Dressing

  • ¼ C vegetable oil
  • ¼ C sour cream
  • ¼ C lemon juice
  • zest of 1 lemon
  • ⅛ C fresh minced tarragon
  • 1 tsp sugar
  • ½ tsp salt
  • fresh cracked pepper to taste

Spring Vegetable Saute

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup sweet onion (sliced)
  • 1 garlic clove (finely chopped)
  • 3 new potatoes (tiny, quartered)
  • 3/4 cup carrot (sliced)
  • 3/4 cup asparagus pieces
  • 3/4 cup sugar snap peas, or green beans
  • 1/2 cup radishes (quartered)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dill (dried)
What are some of your favorite ways to enjoy this Pennsylvania vegetable?