If you’re hosting a holiday gathering this Easter, consider making an Asparagus Bowtie Pasta Salad to have a filling and flavorful alternative for your vegetarian guests. Asparagus, a member of the lily family, is a true sign of spring.  It was once known as “sparrow grass” and is available in several colors — green, white, or purple.

Asparagus is best when cooked the same day it is bought.  Rinse holding the tips down to remove dirt and sand.  Snap off the bottoms where the color changes, and cook al dente.  The asparagus should still be crispy and maintain its color.

If you’re not able to cook it the day of purchase, it will keep 3-5 days in the refrigerator if you place damp paper towels around the ends, and wrap it tightly in a plastic bag.  You could also store your asparagus with the stems in a glass with 1” of water and a plastic bag covering the glass and asparagus.

Enjoy the wonderful flavors of Springtime !

Recipe by Pam Powell

Article and photo by Sarah Baron Sullivan