One of the easiest appetizers you’ll find. And crisp prosciutto. Recipe: Asparagus wrapped in crisp prosciutto (David Karp / For The Times)
A classic from San Francisco’s Zuni Cafe. Recipe: Salad of blood orange, white asparagus and bottarga di tonno (Genaro Molina / Los Angeles Times)
Early spring: warm barley with asparagus and peas. Recipe: Balsamic shrimp and asparagus salad (Lawrence K. Ho / Los Angeles Times)
The secret is a flavorful broth. Recipe: Asparagus and shrimp risotto (Anacleto Rapping / Los Angeles Times)
Steamed asparagus with brown butter sauce (Gary Friedman / Los Angeles Times)
Asparagus with bread crumb-fried eggs
Minced hard-cooked eggs turn the vinaigrette creamy. Recipe: Asparagus in sauce mimosa (Luis Sinco / Los Angeles Times)
