Asparagus is one of the vegetables that is synonymous with Spring in my vocabulary. However, as with other vegetables I cook when they are in peak season, I find myself making it the same way over and over again — roasted with olive oil and salt, steamed and thrown into salad or dressed with a vinaigrette on its own, or sautéed in a quick stir-fry. Even the bowl you see above, though it looks somewhat creative and different, uses steamed asparagus. This year I was determined to try some different preparations with asparagus so I headed over to Food and Wine magazine and wrote a little piece for Foodlander.com describing what I found from the past winners of the “Best New Chef” award. Foodlander is a nifty app that zeroes in on the nearest Farmer’s Market for you. Head over to Foodlander and let me know what looks intriguing and inspiring to you!