Spring has sprung, and it's time to move from slow-cooked root vegetables to quick, and colorful spring offerings. Like many American cooks, my favorite spring vegetable is asparagus. I just posted a collection of my favorite asparagus recipes, which I hope you'll check out and try. They're all fast, fun, and easy to make.

As you enjoy asparagus this spring, and throughout the summer, pay special attention to the cooking time. Overcooked asparagus is grey, mushy, and stringy. Undercooked asparagus is bright green, but tough and still bitter. Perfectly cooked asparagus is still green, a little firm, but tender and sweet. As you cook these asparagus recipes, be sure to taste and test as you go, until you have achieved that perfect doneness. When cooked correctly, asparagus one of the world's great culinary experiences. Enjoy!

Photo © John Mitzewich