Make these before asparagus season is over

Published 5 days ago • 1 min read • Recipes

Hi Reader,

We are halfway through asparagus season here in Ontario, Canada, which means you still have a few weeks to make the most of it before it disappears from the farmers' markets until next spring.

This week I'm sharing two recipes that put it front and centre.

A melba toast topped with a creamy spread, an asparagus spear, and a piece of smoked salmon.

Smoked Salmon Crostini with Asparagus

A quick and elegant appetizer with crispy crostini, silky smoked salmon, and tender asparagus spears. Ready in 15 minutes.

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Eggs Benedict with Asparagus

A lighter, spring take on the brunch classic, with asparagus instead of meat, and a creamy hollandaise that's easier to make than you might think.

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Cooking Tip!

To check if asparagus is fresh, look for firm, bright green spears with tight tips. Avoid any that look limp or wrinkled, or have tips that are dark, mushy, or wet.

A bunch of fresh asparagus in a metal pitcher.

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A Caribbean Drink Recipe

That's it for this newsletter!

Have a great weekend,

⭐️ P.S. If you make any of my recipes, I'd appreciate it if you could leave a quick comment and star rating on the blog post. Your review will help others find and enjoy these recipes too!

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Welcome to In Search Of Yummy-ness ✨

Hi there, I'm Shareba, the creator behind the food blog In Search Of Yummy-ness (which I started in 2010!). It's me! Hi! I have a Culinary Arts Certificate from George Brown College in Toronto, Ontario, and over 16 years of blogging experience. I love developing recipes for my website and am passionate about food photography. Every recipe on this website is developed, tested, written, styled, and photographed in my own home. No AI-generated content here! What you'll find in my newsletter:...