Asparagus

When spring hits, we hope you're loading up your fridge with crisp, fresh asparagus. If we had our way, it would be named one of the official vegetables of theseason. And don't expect to find only classic green spears at the local farmers' market. Asparagus comes in vibrant purple and white varieties, too. Once you buy a big bunch and are ready to prep, remember to remove the woody portion of the stem before cooking. Just bend the end of each spear until it breaks off. Asparagus naturally breaks right where the woody portion ends, which prevents you from discarding too much. F&W's guide provides all the best recipes to help you hit your vegetable quota, from raw salads to bright, blended soups.

Most Recent

Baked Asparagus

Asparagus is first baked with olive oil, lemon zest and juice, and garlic, then coated with parmesan butter during the last few minutes of cooking, creating a creamy, luxurious sauce as it finishes baking. When you add the parmesan butter, be sure to toss until a sauce is formed to prevent the cheese from forming clumps as it cooks. The asparagus makes a gorgeous side dish to serve with fish, chicken, pork, or really any protein you like.

Roasted Asparagus and Mushrooms

Roasted asparagus and hen-of-the-woods mushrooms go with any Easter dish, from glazed ham to a spring quiche. The vegetables roast first in olive oil then finish in butter for an extra dimension of flavor and a nice sheen. A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and slight char on the asparagus.Slideshow: More Asparagus Recipes

Asparagus-and-Zucchini Frittata

厨师克里斯原意与脆sp的多功能菜肉馅煎蛋饼ring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad.Slideshow: More Frittata Recipes

Asparagus Carbonara

Cookbook author Melissa Clark riffs on classic carbonara, swapping out the pasta for thin asparagus spears. It has that same irresistible pancetta-cheese-egg flavor, but with bright green asparagus at the center.Recipes adapted fromDinner: Changing the Game.Copyright © 2017 by Melissa Clark. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Slideshow: More Asparagus Recipes

Asparagus with Speck and Chopped Egg

In Friuli, this dish is calledasparagi paparot(paparotmeansto squash), which refers to the hard-boiled eggs that are crushed over the asparagus. The recipe is from a favorite local spot, Trattoria Al Grop, that's known for its asparagus dishes made with stalks from the surrounding hills.Slideshow: More Asparagus Recipes

Raw Asparagus, Fennel and Pecorino Salad

"You want a sharp knife," says Margot Henderson of Rochelle Canteen in London about prepping this simple, colorful vegetarian salad.Slideshow: More Salad Recipes

More Asparagus

Asparagus Salad with Makrut-Lime Curry and Peanuts

This salad is a tribute to Carmellini’s former boss, Gray Kunz. The combo of makrut lime leaf and curry powder in the sauce is “classic Kunz circa the mid-’90s,” when they cooked together at Lespinasse in Manhattan. The tangy sauce is also terrific with soft-shell crabs or steamed white fish.Slideshow: More Salad RecipesRecipe from Food & WineBest New Chefs All-Star Cookbook

Toasted Lavash with Dukka and Spring Salad

Middle Eastern cooks add the nut-seed mix dukka to olive oil as a dip for bread. Lynch cleverly sprinkles it onto thin sheets of lavash to fold around asparagus, goat cheese and herb salad like a wrap sandwich.Slideshow: More Vegetarian RecipesRecipe from Food & WineBest New Chefs All-Star Cookbook

Sweet and Savory Summer Fruit Salad with Blue Cheese

Asparagus Oven Fries

Grilled Asparagus with Taramasalata

Lemony Roasted Asparagus Soup

8 Ways to Use Asparagus

When these alien-like stalks start poking through the dirt, you know that spring has really arrived. Here are eight ways to use this delicious vegetable.