At once light and rich, this creamy soup features a double dose of one of spring’s best ingredients: asparagus. In the spirit of using every scrap, this recipe calls for using the leek and asparagus trimmings to flavor the soup’s broth. Serves 6 1 pound asparagus 1 large leek 4 cups chicken broth 2 bay…
Keep It Simple With 3-Ingredient Asparagus Wraps
If you’re looking for a too-easy-to-believe appetizer, then this recipe is for you. It requires a mere three ingredients and just minutes to prepare. The asparagus is easily assembled in advance and ready to pop into the oven or on the grill when you are ready to serve. They make a great appetizer to pass…
2-Tone Cream of Asparagus Soup
Whenever white asparagus appears in the market, I always grab a bunch to make this two-tone vichyssoise-esque soup. I make half the batch with green asparagus and the other half with white, then swirl the two together for an easy yet impressive presentation. This would be a perfect first course for an elegant dinner party….
Spring Salad of Asparagus, Peas, and Haricots Verts
Fresh, pretty, and oh-so-healthy, this salad is really all about simply cooked spring vegetables. Peas, asparagus, and haricots verts combine to make a sublime combination that’s as tasty as it looks. I love mint and basil leaves scattered around, and I also add tarragon and parsley, but you can certainly use only one herb or…
Make Asparagus the Start of Your Springtime Meals
Asparagus is the vegetable that welcomes spring in all her glory. Though it’s available year-round, it’s really in the springtime that asparagus is at its best—fresh, tender, and sweet. Growing up in the Andalusian countryside in Spain, my sisters and I always looked forward to asparagus season. We would run through the fields to forage…
Pan-Fried Asparagus With Hard-Boiled Eggs and Capers
This is a simple and classic way to cook asparagus when the ones you can find are fresh and thick. I both trim and peel them, to make the entire stalk tender and edible, but you can definitely skip the peeling step. I like pan-frying the asparagus until just slightly brown and still firm—sort of…
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