As it happens, Maryland, and in particular the sandy Eastern Shore is Nirvana for asparagus.  This time of year, always brings a bumper crop of these delicious spears to the marketplace.  And every year we try to find new ways of cooking them.   And Chef Jerry Pellegrino, says it’s not too hard to find new ideas for this versatile veg.

As it happens, Maryland, and in particular the sandy Eastern Shore is Nirvana for asparagus.  This time of year, always brings a bumper crop of these delicious spears to the marketplace.  And every year we try to find new ways of cooking them.   And Chef Jerry Pellegrino, says it’s not too hard to find new ideas for this versatile veg.

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

Radio Kitchen

Asparagus

For the last few weeks, we’ve been concentrating on a whole slew of savory dishes that celebrate Spring.  Today we thought we’d delve into something on the sweet side, and indeed, we have settled on a well-known dessert that should be a staple in everyone’s kitchen.  I asked Chef Jerry Pellegrino, where would the Blues be without mention of the good old Jelly Roll?  It would be a poorer place, he replied.

For the last few weeks, we’ve been concentrating on a whole slew of savory dishes that celebrate Spring.  Today we thought we’d delve into something on the sweet side, and indeed, we have settled on a well-known dessert that should be a staple in everyone’s kitchen.  I asked Chef Jerry Pellegrino, where would the Blues be without mention of the good old Jelly Roll?  It would be a poorer place, he replied.

Jelly Roll Cake

Wrapping up our coverage of the culinary possibilities of Spring cooking, we thought we’d offer some odds and ends ideas for the most iconic ingredients of the season.  I asked Chef Jerry Pellegrino if we could whip up something with lamb, asparagus, strawberries, rhubarb, spring potatoes.  Probably very difficult he said, so let’s just take it one ingredient at a time.

Wrapping up our coverage of the culinary possibilities of Spring cooking, we thought we’d offer some odds and ends ideas for the most iconic ingredients of the season.  I asked Chef Jerry Pellegrino if we could whip up something with lamb, asparagus, strawberries, rhubarb, spring potatoes.  Probably very difficult he said, so let’s just take it one ingredient at a time.

Icons of Spring Cooking

Last week we talked all about Spring-time’s signature vegetable, the asparagus.  As it turns out we barely scratched the surface.  Spring is also the season for the king of mushrooms, the noble morel.  And Chef Jerry Pellegrino will tell you that asparagus and morels are natural partners.  Whereas both are earthy, one has a sweetness to it and the other a nuttiness of flavor.

Last week we talked all about Spring-time’s signature vegetable, the asparagus.  As it turns out we barely scratched the surface.  Spring is also the season for the king of mushrooms, the noble morel.  And Chef Jerry Pellegrino will tell you that asparagus and morels are natural partners.  Whereas both are earthy, one has a sweetness to it and the other a nuttiness of flavor.

Asparagus

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