We can’t imagine that—to us, asparagus is a luxury that we can afford it. We wait impatiently all year long for the April-June window of fresh asparagus, spending the rest of the year with jars and jars of Tillen Farms Pickled Asparagus. Steaming up fresh stalks to al dente, so tasty they don’t even require butter (but maybe a dip of seasoned salt, like this week’s Top Pick Fusion flavored sea salts or our favorite imported saffron salt from Casina Rossa) is a dieter’s delight—or at least, it enables us to offset all that fat with hefty portions of cheese).

Now, while the delicious stalk is back and in its prime, grown locally and affordable, take advantage. Steam ‘em and eat ‘em plain, toss in pasta with butter, or try:

Celebrate National Asparagus Month with delicious asparagus crostini.

– Grilled Salmon With Asparagus Recipe

– Linguine With Asparagus Recipe

Diane’s Sweet Heat in Blackberry, Mango and Strawberry.

We’ve tried lots of clear pepper jelly (Aloha From Oregon’s pepper jellies were a Top Pick Of The Week), but these are our first chunky pepper jams, ready to be slathered on toast, biscuits, bagels (great with cream cheese), muffins, pancakes, cookies, pound cake, ice cream, poultry, beef, lamb, pork, seafood, even on breakfast eggs—eliminating the need to sprinkle on hot sauce and redefining the jelly omelet.

The ingredients are pure and simple: sugar, fruit, red bell peppers, habanero chiles, vinegar and pectin. The four-ounce jars are available in six flavors: Blackberry, Blueberry, Mango, Peach, Raspberry and Strawberry. The experience is fruity, hot and exciting.

– Learn the difference between jam, jelly, preserves, marmalade and more in our Jam & Jelly Glossary.

– Have fun with our Jam Trivia Quiz.

– See more of our favorite sweet spreads in our Jam & Jelly Section.

While their natural mate is hummos or baba ganoush, these chips pair perfectly with yogurt or sour cream based dips. Try them with Greek tzatziki, Indian raita or an Indian layered dip.

– See more of our favorite chips in our Snacks Section.

– Then, find some great dips to pair them with—product reviews plus recipes for everything from hummos to salsa to guacamole.

– Finally, a nice microbrew or an all-natural soft drink.

The taste of falafel, in crispy chip form.

Make that everyday chocolate brownie sparkle with Somebody’s Mother’s White Chocolate Sauce.

Often we are asked why one chocolate sauce, jam, et cetera is so much better than another. The answer starts with “better ingredients” and ends with the finesse with which one puts them together—the recipe proportions. Somebody’s Mother’s has achieved perfection here. Even if you think your own homemade chocolate sauce or caramel sauce is better, you probably won’t deny that these should be on the awards podium.

– Read reviews of more of our favorite dessert sauces and toppings.

– Get inspired by the different types of dessert sauces in our Dessert Sauce Glossary.

– Best Barbecue Sauces (we taste so many each year—these have sass and class)

– Grandville’s Barbecue Sauce (a NIBBLE Top Pick Of The Week, so good we eat it from the jar)

– Chocolate Barbecue Sauce Recipe (savory, made with Scharffenberger chocolate, and something guests will talk about for years)

– Barbecue Chicken Pizza Recipe (kids love it)

– Barbecue Cookbook Reviews

Celebrate Barbecue Month!

Enjoy the holiday weekend!