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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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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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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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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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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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Savory cashew chicken meets tender asparagus in this lightning-fast dinner.
4.7
(4.67)
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With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.
4.6
(4.57)
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Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
4.7
(4.66)
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Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.
4.0
(4.17)
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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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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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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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In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.
4.7
(4.65)
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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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2.6
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4.0
(3.85)
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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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Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.
4.7
(4.67)
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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.
4.0
(4.1)