After what felt like the longest winter on the books, Spring has finally sprung and with it has come my favorite vegetable – asparagus! When I first met my husband, he wasn’t much of a vegetable guy. He considered iceberg lettuce to be a perfectly acceptable salad and the occasional baby carrot was about the extent of his veggie intake. Being a vegetarian at the time, I of course, was a totally different story. He was a good sport though, and gamely put up with my veggie loving self, eventually learning to eat and enjoy veggies, too. One of the earliest veggies I started to make for him (and a total staple in our house now) was asparagus. It’s fantastic simply roasted with olive oil and a little salt and pepper. It’s also great when dressed up a little, like in our all new recipe for Asparagus with Pistachio Citrus Gremolata. 
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