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Asparagus with City House’s Tandy Wilson | Sources | Sponsored

May 4, 2016

Get a solid snap out of an asparagus stalk, and you may as well be banging a big ol’ gong — it’s SPRING, y’all. There’s a whole lotta ways we like to ring this kind of occasion in, but we're partial to City House chef Tandy Wilson’s version: curly asparagus ribbons, piled high with sugar snap peas and mint, alongside cheesy-mayo toasts. It's throw-open-the-windows kind of food. ChefsFeed and Whole Foods Market present: Sources.

Want the scoop on how your asparagus was grown? Look for the Responsibly Grown logo at Whole Foods Market for produce grown following farming practices that protect air, soil and human health. Get more asparagus inspiration right here.

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