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magazine roasted asparagus with fresh favas and morels
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Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.
5.0
(5)
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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.
5.0
(5)
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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.
5.0
(4.91)
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In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.
4.0
(3.83)
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Simple roasted asparagus is made better by a couple of key accoutrements: Parm and good aged balsamic vinegar.
3.6
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4.0
(3.85)
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We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.
3.7
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2.6
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Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.
4.0
(3.79)
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We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.
4.0
(3.75)
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With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.
4.0
(3.9)
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Asparagus lovers, unite! When thinly sliced into coins and mixed with herbs and briny olives, everyone’s favorite spring veg will become your favorite condiment too.
4.5
(4.46)
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Shaved into a salad, roasted until crispy, or puréed into soup, our best asparagus recipes celebrate spring’s most iconic spears.
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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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Okay, so maybe you don’t live across the street from a blooming locust tree—you can still make a killer butter sauce.
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(4.1)
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4.0
(3.9)
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Shaving asparagus with a vegetable peeler transforms the texture of a raw stalk into silky strips.
4.0
(4.02)
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