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magazine fasteasyfresh 2008 02 leek and asparagus frittata
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This just-charred-enough asparagus begs to be dragged through a swoosh of cool, creamy labneh mixed with bright, fiery harissa.
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This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.
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In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.
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(3.83)
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With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.
4.6
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Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.
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4.0
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The humble leek gets dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts.
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Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.
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Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.
3.5
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Savory cashew chicken meets tender asparagus in this lightning-fast dinner.
4.7
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You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.
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Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.
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These individual lasagnas in this recipe are perfect for a dinner party.
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Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.
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This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.
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3.3
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4.0
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No cream is necessary in this asparagus soup recipe, just vegetables and broth puréed to velvety perfection.
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(4.04)
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For the cook who loves breakfast for dinner.
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