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Engrossing the Bounty of Asparagus

by Jeff Flynt

We're finally getting into some nice, warm weather. That means our farmers' market season is right around the corner. 

One of the great vegetables to enjoy is local asparagus. Don't just take my word for it; listen to Hinterland Sous Chef Josh Swanson.

There are lots of great ways to enjoy this flowering perennial. Roasted or grilled are two great ways. But in the effort to expand my repertoire, the Wall Street Journal has a great interview and recipe with Texas-based chef Tyson Cole.

It'll definitely be a way to wow your guests at your next gathering.