Don't miss out on all the ways to enjoy one of spring's brightest stars.
During the spring when vibrant produce abounds, you will scarcely find a more handsome veggie to adorn your menu. The beauty in these elegant spears lies in their versatility. Whether blanched, sauteéd, or wrapped in salty prosciutto, you'll love the way we're serving them up.
We'll start with Grilled Asparagus with Caper Vinaigrette. Briny capers are a lovely addition to Dijon vinaigrette—especially when drizzled on grilled asparagus.
One of the best (and simplest) sides in our magazine's history, this recipe was named Best Vegetable Side Dish in our 20th anniversary issue. The browned butter with a splash of balsamic vinegar adds an elegance that belies the simplicity of this approach.
You can also chop the prosciutto and sprinkle it on the phyllo. If you're feeding a large crowd, arrange assembled rolls on a baking sheet, coat with cooking spray, and cover; store in the fridge for up to four hours. Bake an hour or two before the party.
This recipe is a nice twist on traditional grilled asparagus spears. Skewering groups of asparagus spears together makes them easier to flip on the grill. Sesame seeds lend additional crunch and a sprinkling of color to the dark green spears. The secret for cooking asparagus is simple: don’t overcook it. The slender shoots should turn out crisp and bright in color.
Showcase delicious and vibrant asparagus in this simple, yet elegant side dish. Garnish with fresh chopped ramp greens or chives if you don't have the former on hand.
Use hearty asparagus spears for this easy appetizer. You can blanch the asparagus and combine the sour cream substitute, dill, and tarragon up to a day ahead and refrigerate separately.
If you can't find piquillo peppers, you can substitute roasted red peppers. Steam the asparagus and combine the ingredients for the dressing a day ahead; store them separately in the refrigerator.
Creamy goat cheese crowns a refreshingly bracing salad. Because the asparagus is shaved, it does not have to be cooked. Thick asparagus spears work best when it comes to making ribbons like these.
Orzo takes the place of Arborio rice in this risotto-style dish that turns rich and creamy as it's stirred to doneness. Tender asparagus and fresh lemon zest add the welcome flavors of spring in this pasta dish.
Toss the pasta and vegetables immediately after cooking to ensure balanced flavors throughout the dish. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.
This mayonnaise-based pasta salad veers from the traditional with salty Italian ham, nutty asparagus, and a generous grinding of pepper.
So sophisticated guests will think you spent hours in the kitchen, this succulent salad is ready in just 17 minutes and goes great with a homemade roll.
Italian flavors abound in this vegetarian one-dish meal. Farinata is a thin cake made with chickpea flour, which makes this crispy crust high in fiber and gluten-free.
This dish is luxuriously creamy, but the pasta soaks up the sauce quickly. Be sure to serve right away. Use refrigerated pasta to cut several minutes off the cook time.
Vegetarians and carnivores alike will love this ingenious twist on meat loaf. The meaty-flavored, umami-rich recipe received our Test Kitchen's highest rating. Ordinarily you wouldn't pack a meat loaf into the pan, but since we're using a vegetable mixture, you will to make sure it holds together.
This Asian-inspired stir-fry is packed full of nutritious veggies and rich textures. Ready in just 30 minutes, it’s an ideal way to spice-up a weeknight meal with the family.
Onion, pepper, asparagus, and corn combine for a veggie-lover’s delight in this fresh, easy-to-make pizza. If you have enough dough left over, freeze it; thaw overnight in the refrigerator before your next use.
Cassoulet—a rich, slow-cooked bean stew with meat—is reinvented here as a quick-cooking vegetarian dish, starting with canned beans and using mushrooms to lend a meaty mouthfeel and earthy flavor.
Gnocchi–small Italian potato dumplings–are a hearty alternative to pasta. While making gnocchi from scratch could take more than an hour, premade vacuum-packed dumplings cook in just minutes.
Salty Italian bacon and fresh asparagus make this crisp-chewy flatbread unforgettable. Use a mandolin to slice the asparagus, or just cut it into 2-inch pieces.
Eggs are a great source of protein plus zinc, iron, and lutein. Serve with 100 percent whole-grain toast and a fresh fruit salad for a filling brunch.
Sweet onion, rich feta cheese, and fresh dill provide dynamic flavor in this easy weeknight meal. The hardest part about making risotto is the constant stirring while you let this dish simmer for about 30 minutes. Balance the plate with a lively fennel salad.
This side dish salad combines several influences: The dates and orange are an Israeli touch; the pecans pay homage to the American South; and the quinoa is a high-protein grain from South America.
Drizzle roasted asparagus with a delicate Dijon-lemon sauce for an elegant, yet simple, side dish. For extra presentation points, garnish the platter with orange wedges and parsley sprigs.
This pasta toss comes together in a snap on busy weeknights. Complement it with a glass of white wine, such as sauvignon blanc, and garlic-Parmesan breadsticks.
Asparagus popping out of the soil is one of the first signs of spring in the garden. The days are warming up, but the nights are still chilly—an ideal time for warm bowls of rich asparagus risotto. Save the more tender tips for the risotto pieces, and blend the larger chopped pieces of asparagus into the broth used to cook the risotto. Garnish with shaved Parmigiano-Reggiano, if you like.
If you like a hearty side with your steak, try this asparagus with peas and prosciutto. The prosciutto accompaniment makes the dish pair nicely with a medium-bodied red wine (think Nebbiolo).