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We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market.
While asparagus may be available year-round in your local supermarket, it peaks in April, making it ideal to serve on Easter Sunday. Our taste-buds spring into action when asparagus is roasted, sautéed or just stir-fried — each cooking method bringing out a subtle, nutty flavor.
Here’s how to incorporate asparagus in your breakfast, lunch and dinner Easter menus:
Breakfast/Brunch: Asparagus with Eggs in a Tangy Dressing
Eggs and asparagus is a classic French combination. Top steamed asparagus with chopped boiled eggs, then dress it with Melissa d’Arabian’s mustard vinaigrette.
Top a crisp baguette slice with butter, prosciutto and a spear of roasted asparagus.
Dinner: Roasted Asparagus Bundles (pictured above)
For a simple, delicious side, try Robin Miller’s roasted asparagus. Tie asparagus stalks together with scallions for easy portioning and stylish presentation.
Talk to us: Will asparagus be on your Easter menu? Tell us in the comments or join the conversation on twitter at #springflingfood.
More asparagus recipes from family and friends:
Healthy Eats: Asparagus 5 Ways
A Way to Garden: 12 Don’ts for Growing, Cooking and Preserving Asparagus
Cooking Channel: Asparagus Frittata, Your Easter Brunch Centerpiece
Pinch My Salt: Asparagus Gratin
What’s Gaby Cooking: Skinny Asparagus and Gruyere Tart
Steamy Kitchen: Asparagus Gratin
Browse Food Network’s Easter menu, complete with recipes for all-day eating!