Asparagus–what was once the king of veggies and a god amongst produce has declined in popularity in recent years and has lost the respect it merits. America, it is time to put asparagus back on the pedestal it deserves to sit upon.

Whether it’s steamed, grilled, sautéed, served with a touch of butter or even served raw, asparagus, high in vitamins K, A, and C and low-calorie, may just be the most versatile vegetable in the universe.

According to Ms. Nikki Schiebel, BHS culinary arts teacher,  “[Asparagus] goes with everything from seafood to breakfast and can be served as a side or main dish with a poached egg or some prosciutto.”  

Classically, asparagus is commonly prepared by steaming, which lets the cook seal in freshness and flavor.

Many modern cooks prefer grilling or sautéing, which allows for coloration and caramelization on the vegetable, bringing out a new dimension of sweet, umami, and nutty deliciousness. Jazz it up with garlic, lemon juice, or a drizzle of hollandaise sauce over top.

We mustn’t forget that asparagus can also be shaved and served raw, like in a salad with vinaigrette, pine nuts, tomatoes, and parmesan.

A random survey of the BHS commons found that nearly 70% of students claimed to like asparagus– a significant number that confirms Bothell’s love for the mighty asparagus.

So, put down what you’re doing and go out to get a great big bunch of fresh, exquisite, Washington asparagus. You’ll thank us later!