You know the cold is in the rearview mirror when the first bundles of local asparagus appear. On the South Fork, these crisp stalks are more than a vegetable—they signal spring’s arrival. From heirloom varieties at Sylvester Manor on Shelter Island to Marilee’s Farmstand’s celebrated stalks in Sagaponack, we’ve spent years honoring this fleeting harvest in “Cook This Now.” Whether wood-fire grilled or pureed into a silky soup, asparagus shines as a versatile star in North and South fork kitchens. To celebrate the season, we’re revisiting five favorite preparations that showcase its flavor and texture.
The Asparagus “Best of” Collection
Left to right: asparagus and leek soup; asparagus, ricotta and chive tart; a spring arugula salad with prosciutto and peas. (Photos by Doug Young)
Carissa’s asparagus and leek soup
This recipe is a masterclass in the “nose-to-tail” approach for vegetables. By using the asparagus ends and leek tops to build a custom stock, you get a depth of flavor that makes this soup an elegant, bright starter for a Mother’s Day brunch or a light chilled dinner.
Lauren Lombardi’s arugula salad with asparagus and peas
Nothing says spring like asparagus and peas. And if you want a “salad as a meal,” this is it. Blanching peas and asparagus for crisp-tenderness, then pairing with creamy stracciatella and salty prosciutto, this dish captures rustic spring entertaining.
Arden Chapin’s asparagus, ricotta and chive tart
A good tart or quiche recipe comes in handy, especially when it doubles as a visually stunning centerpiece. This tart relies on a foolproof, flaky crust and a rich ricotta custard. Leaving the asparagus stalks whole on top creates a whimsical, decorative effect that’s almost too pretty to eat — almost.
Left: Heirloom asparagus and Japanese white turnip panzanella; right: grilled Sagaponack asparagus salad. (Photos by Doug Young)
Spring Sylvester Manor asparagus and Japanese turnip panzanella
This recipe reimagines the classic bread salad by pairing blanched heirloom asparagus with raw, matchstick-cut Japanese turnips and seared sourdough. The result is a vibrant, platter-style salad with plenty of crunch — an ideal centerpiece for feeding a spring crowd.
Grilled Sagaponack Farm Asparagus Salad
Sometimes the best way to handle world-class produce is with simplicity. This preparation focuses on the smoky, charred notes that only the high heat of a grill can provide, highlighting the natural sweetness of the Sagaponack soil. With minimal but well-chosen fresh and crunchy touches, spring asparagus can be the main event on your table.
