photos: Yunhee Kim food stylist: Maggie Ruggiero Props Stylist: Deborah Williams
Whether it’s steamed, roasted, stir-fried or grilled – thank you, yet again, Mark Bittman, in last week’s New York Times Magazine piece for giving us a dozen fresh ideas for enjoying the delicious seasonal bounty of this tender, herbaceous spring perennial!
Maia McDonald said
Swooon! I’ve been gobbling up as much asparagus as I can get my hands on lately and this definitely inspires me to try it in new ways! Thanks, I love the blog by the way!
Sydney Andrews said
The more I spend time on this blog the more I more I think these two really have their fingers on the pulse of pretty. Talk about taste makers! My taste buds are tingling!
And I loved this Mark Bittman piece, too!
Tata said
Such a lovely rendition of asparagus…