Broiled Asparagus and Artichokes with Vermouth Brown Butter

Frozen artichoke hearts are a rushed cook’s secret weapon. Here, they’re broiled with asparagus for deep flavor in minutes. If you don’t have any vermouth on hand for the sauce, you can use dry white wine instead.

• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut into 2-inch pieces
  
  


• 
  
  12 oz. frozen artichoke quarters, thawed and patted dry
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. salted butter
  
  


• 
  
  2 Tbs. dry (white) vermouth
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. On a large rimmed baking sheet, toss the asparagus and artichokes with the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until browned and tender, about 6 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-1/2 minutes. Carefully whisk in the vermouth (it will splatter). Toss the asparagus and artichokes with the brown butter and the lemon juice. Season to taste with salt and pepper and serve.

Grilled Asparagus with Parsley-Tarragon Chimichurri

Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some steaks on the grill while you make the sauce, and dinner is done.

• 
  
  2 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 cup loosely packed fresh parsley leaves and tender stems
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup loosely packed fresh tarragon leaves
  
  


• 
  
  1 Tbs. Champagne vinegar
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  

Prepare a high gas grill or charcoal fire.

In a large bowl, toss the asparagus with the olive oil and 1/2 tsp. salt. Grill, turning once, until just tender, about about 4 minutes total; return to the bowl.

In a food-processor, chop the garlic. Add the parsley, olive oil,
tarragon, vinegar, red pepper flakes, and 1/4 tsp. salt and purée. Toss
with the asparagus and serve.

Shaved Watermelon Radish and Asparagus Salad with Castelvetrano Olives and Gouda

This salad is a beautiful mosaic of complementary textures and fresh spring flavors. Look for magenta-centered watermelon radishes at farmers’ markets. If you can’t track them down, substitute another radish variety. Castelvetranos are big, buttery, bright green olives that are found at most specialty markets. White balsamic vinegar adds sweet acidity without the dark color of regular balsamic, allowing the vibrant colors of this dish to shine.

• 
  
  60 medium-large asparagus spears, ends trimmed or snapped away
  
  


• 
  
  2 cups Castelvetrano olives
  
  


• 
  
  Good-quality extra-virgin olive oil for dressing
  
  


• 
  
  White balsamic vinegar for dressing
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly cracked pepper
  
  


• 
  
  4 medium watermelon radishes, trimmed
  
  


• 
  
  5 oz. Gouda or other semifirm cheese
  
  

Have ready a steamer rack and a pan of simmering water. Fill a large bowl with ice water and place near the stove. Line a platter with a double thickness of paper towels and place near the ice water. Working in batches, arrange about one-third of the asparagus on the steamer rack and place the rack over the water, making sure the water is 1 inch or so below the rack. Cover the pan with a tight-fitting lid and steam the asparagus until crisp-tender, about 3 minutes. Using tongs, immediately transfer the asparagus to the bowl of ice water. Let cool for a few minutes and then transfer the asparagus to the towel-lined platter and blot dry. Repeat with the remaining asparagus, steaming and cooling them in two batches.

Using a sharp paring knife, slice each asparagus spear in half lengthwise, or in thirds if the spears are particularly thick. Set aside.

Pit the olives by crushing them with the side of a chef’s knife or other
hard, flat object. Work the pits out with your fingers and discard.
Place the olives back into the olive juice (to keep their bright green
color) and refrigerate until needed.

Place the asparagus in a bowl
and toss with just enough olive oil to coat without leaving a puddle at
the bottom of the bowl. Drizzle with a splash of vinegar, season with
salt and pepper, and then gently toss again. Arrange the asparagus on a
platter or divide among individual salad plates.

Using a mandoline set on the narrowest setting, shave the radishes into rounds and place in a bowl. Toss the radish slices with just enough olive oil to coat, add a splash of vinegar, and then season with salt and pepper and toss again. Spread the radish slices across the center of the plated asparagus. Drain the olives and scatter them around the platter or plates. Using a vegetable peeler, shave thin slices of the cheese over the top. Garnish with pepper and serve immediately.

Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream cheese, in the cheese section of most supermarkets.

• 
  
  1 lb. asparagus, trimmed of tough woody stems and cut into 1-inch pieces
  
  


• 
  
  1/2  small yellow onion, finely diced
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup fresh breadcrumbs
  
  


• 
  
  1/3 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  5 oz. mascarpone
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high.  In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.

Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.

Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.
 

Basic Roasted Asparagus

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the asparagus with olive oil and salt and pepper before roasting. Or toss the asparagus with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 
  
  1 lb. asparagus
  
  


• 
  
  1 to 3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Fresh lemon juice (optional)
  
  

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Rinse the asparagus, pat dry, and snap off the tough bottom ends. In a medium bowl, toss the asparagus with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the asparagus out onto the baking sheet and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast for 5 minutes, flip, and roast until tender and a bit shriveled, 5 to 8 minutes.

Return the asparagus to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice.

Grilled Asparagus with Parsley-Tarragon Chimichurri

Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some steaks on the grill while you make the sauce, and dinner is done.

• 
  
  2 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 cup loosely packed fresh parsley leaves and tender stems
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup loosely packed fresh tarragon leaves
  
  


• 
  
  1 Tbs. Champagne vinegar
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  

Prepare a high gas grill or charcoal fire.

In a large bowl, toss the asparagus with the olive oil and 1/2 tsp. salt. Grill, turning once, until just tender, about about 4 minutes total; return to the bowl.

In a food-processor, chop the garlic. Add the parsley, olive oil,
tarragon, vinegar, red pepper flakes, and 1/4 tsp. salt and purée. Toss
with the asparagus and serve.

Asparagus Fries with Smoked Paprika Aïoli

Serve these surprising and delicious “fries” as an appetizer or with your favorite burger.

For the aïoli

• 
  
  4 large cloves garlic, unpeeled
  
  


• 
  
  2/3 cup mayonnaise
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. smoked paprika
  
  


• 
  
  1 tsp. fresh lemon juice, more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the asparagus fries

• 
  
  3 cups vegetable oil
  
  


• 
  
  2 large eggs, beaten
  
  


• 
  
  1 medium lime, juiced
  
  


• 
  
  3/4 cup unbleached all-purpose flour
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup panko
  
  


• 
  
  1 lb. thick asparagus spears, trimmed, peeled, and halved crosswise
  
  

Make the aïoli

Put the garlic in a small saucepan, add cold water to cover by least 1/2 inch, and bring to a boil over high heat. As soon as the water boils, drain and repeat the process once more. Rinse the garlic with cold water to cool and then peel and mince the cloves.


In a medium bowl, whisk the poached garlic with the mayonnaise, olive oil, smoked paprika, and lemon juice until smooth. Add more lemon juice, salt, and pepper to taste. Refrigerate for at least 1 hour to meld the flavors.

Make the asparagus fries

In a 3-quart saucepan fitted with a candy thermometer, heat the oil over medium-high heat to 375°F.


In a small bowl, whisk the eggs with the lime juice and 2 Tbs. water.


Put the flour on a small plate and season generously with salt and pepper. Put the panko on another small plate. Dredge the asparagus in the flour and shake off any excess. Dip the asparagus in the egg mixture and then the panko to coat. Working in batches, fry the asparagus until golden-brown, about 3 minutes. With a slotted spoon, transfer to paper towels to drain briefly. Sprinkle with salt and serve with the smoked paprika aïoli.

Asparagus Ravioli with Brown Butter Sauce

Wonton wrappers are a quick alternative to homemade pasta for ravioli. The rich brown butter, bright lemon zest, and crunchy almond garnish perfectly complement the creamy asparagus filling.

• 
  
  Sea salt
  
  


• 
  
  1 lb. thick asparagus, trimmed, spears cut into 1-inch pieces, tips reserved
  
  


• 
  
  6 Tbs. mascarpone
  
  


• 
  
  1/3 cup whole milk ricotta
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano; more for serving
  
  


• 
  
  1 tsp. anchovy paste
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  Pinch cayenne
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  36 wonton wrappers
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter
  
  


• 
  
  1/2 cup blanched almonds, chopped
  
  


• 
  
  Finely grated lemon zest to taste
  
  

Bring a medium pot of well-salted water to a boil over high heat. Have ready a medium bowl of ice water. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. Cook and cool the asparagus spears in the same manner; dry them on paper towels. In a food processor (or by hand), chop 1-1/2 cups of the spears very finely and transfer to a medium bowl. Add the remaining spears to the tips.


Add the mascarpone, ricotta, Parmigiano, anchovy paste, garlic, and cayenne to the chopped asparagus; mix well. Season to taste with salt and pepper.


Arrange 18 wonton wrappers on a work surface. Put 1 level Tbs. of the asparagus filling in the center of each wrapper. Using a pastry brush, moisten the edges of each with water. Top each with another wrapper and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth.


Bring a large pot of well-salted water to a rolling boil over high heat. Meanwhile, melt the butter in a 10-inch skillet over medium heat and add the almonds, shaking the pan. Cook until the butter turns light brown, about 6 minutes, and then immediately transfer to a small bowl.


Add the ravioli to the boiling water. When they rise to the surface, after about 1 minute, use a slotted spoon to transfer them to warm plates or pasta bowls. Spoon the brown butter mixture over the ravioli. Top with the reserved asparagus pieces, a grinding of pepper, a sprinkle of Parmigiano, and a little lemon zest, and serve.

Asparagus and Spinach Soup with Roasted Garlic Custards

This elegant soup is a perfect spring first course. Creamy garlic-imbued custards lend rich flavor and texture.

For the garlic custards

• 
  
  1 large head garlic
  
  


• 
  
  3 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup light cream or half-and-half
  
  


• 
  
  3/4 cup lower-salt chicken broth 
  
  


• 
  
  Softened unsalted butter or oil for the ramekins
  
  

For the soup

• 
  
  2  Tbs. unsalted butter
  
  


• 
  
  1/4 cup chopped shallots or onions
  
  


• 
  
  1/2 tsp. whole fennel seed
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 lb. thick asparagus, trimmed, spears chopped, tips reserved
  
  


• 
  
  1 cup peeled and diced Yukon Gold potatoes
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  2 cups lightly packed spinach leaves
  
  


• 
  
  1/2 cup crème fraîche
  
  

Make the custards:

Heat the oven to 350°F. Cut about 1/4  inch from the top of the garlic head to expose the cloves. Wrap the head in foil and bake until the garlic is very soft, about 45 minutes. When cool enough to handle, separate the cloves and squeeze the garlic from the skins into a blender or food processor.

Add the eggs, 1 tsp. salt, and 1/2 tsp. pepper to the roasted garlic and pulse until completely smooth. Pulse in the cream and broth.

Generously butter or oil six 4-oz. ovenproof ramekins and put them in a deep roasting pan.  Divide the custard mixture among the ramekins and fill the roasting pan with enough boiling water to come three-quarters of the way up the sides of the ramekins.

Bake the custards until the centers are just set and the tops are very lightly browned, 35 to 40 minutes. Remove the ramekins from the water bath and cool on a rack to room temperature before unmolding.

Make the soup:

In a 4-quart saucepan, melt the butter over medium heat. Add the shallots or onions, fennel seed, red pepper flakes, and a big pinch of salt. Cook, stirring occasionally, until the shallots are tender but not brown, about 2 minutes.

Add the chopped asparagus spears and potatoes; cook for 1 minute. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.

Meanwhile, have ready a bowl of ice water. Bring a small pot of well-salted water to a boil over high heat. Add the asparagus tips and cook until tender but still bright green, about 2 minutes. Drain and then transfer the tips to the ice water to cool. Drain again and set aside.

Remove the soup from the heat, add the spinach, and stir until wilted. Working in batches, purée the soup in a blender. Return the soup to the stove. Stir in the crème fraîche and heat through. Season to taste with salt.

Run a knife around the edge of each custard, tap the sides of the ramekins with your hand to loosen the custards, and invert them onto a cutting board. Set out six wide-rimmed shallow soup bowls and carefully place one custard top side up in the center of each. Ladle the soup around the custards, garnish with the asparagus tips, and serve.

Panang Curry with Chicken, Asparagus, and Mushrooms

Fragrant, peanut-laced Panang curry paste and coconut milk become the foundation for this quick curry.
Create your own custom Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk, more for garnish
  
  


• 
  
  1/4 cup Panang curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  1 lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
  
  


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  1-1/2 cups bite-size asparagus pieces
  
  


• 
  
  1-1/2 cups oyster mushrooms, pulled apart into bite-size pieces
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the chicken and lime leaves, and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the asparagus and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the red chiles and a drizzle of coconut milk.

Stir-Fried Asparagus and Shiitake with Ginger and Sesame

Pre-sliced shiitake from the produce section of the supermarket will save you time when prepping the ingredients for this savory stir-fry. Serve with rice for a vegetarian main course, or with shrimp or steak.

• 
  
  3 Tbs. canola oil
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut on an angle into 2-inch pieces
  
  


• 
  
  7 oz. sliced shiitake mushrooms
  
  


• 
  
  4 medium scallions, trimmed and cut on an angle into 2-inch pieces (halve large whites lengthwise)
  
  


• 
  
  4  medium cloves garlic, minced
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1 tsp. sesame seeds
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  

Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs. water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.

Fresh Tortellini with Asparagus, Peas, and Mint

This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.

• 
  
  Kosher salt
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, pressed or minced
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  1 lb. fresh cheese tortellini
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
  
  


• 
  
  1 cup shelled fresh peas (or thawed frozen peas)
  
  


• 
  
  1/3 cup pine nuts, toasted
  
  


• 
  
  1/4 cup coarsely chopped fresh mint
  
  


• 
  
  2 oz. fresh goat cheese, softened
  
  


• 
  
  Freshly ground black pepper
  
  

In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.

In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.

Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.

Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.

Spring Risotto with Ramps, Asparagus, and Morels

Ramps, or wild leeks, are one of the fleeting pleasures of early spring. Their pungent, almost spicy garlicky-onion flavor mellows a bit with cooking, and this creamy risotto is the perfect vehicle to show them off, paired with two other spring vegetable stars, morels and asparagus.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 cup trimmed and roughly chopped ramps
  
  


• 
  
  2 cups asparagus pieces (1 inch)
  
  


• 
  
  7 cups homemade or reduced-sodium chicken or vegetable broth
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 cups chopped onion
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 cups short-grain risotto rice, such as arborio or carnaroli
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  1 cup dried morels, soaked in 2 cups hot water for 30 minutes and cut into 1/4-inch slices (strain and reserve the soaking liquid)
  
  


• 
  
  1/2 cup grated Parmigiano-Reggiano
  
  


• 
  
  2 to 3 Tbs. chopped fresh flat-leaf parsley
  
  

In a medium sauté pan, heat the butter until foaming, then add the ramps and sauté until softened, about 2 minutes. Add the asparagus and sauté another 1 to 2 minutes. Set aside.

Bring the broth almost to a boil in a large pot. Reduce the heat to very low; the broth should stay hot but not simmer.

Heat the olive oil over medium heat in a heavy 3- to 4-quart straight-sided sauté pan at least 10 inches wide or in a similar-sized Dutch oven. Add the onion and 1/2 tsp. salt, and cook slowly, stirring frequently with a wooden spoon until softened, 8 to 10 minutes. Add 1/2 cup water, lower the heat to medium low, and continue cooking until the water is completely gone and the onion is soft and glistening but not browned, another 5 to 10 minutes.

Add the rice to the pan and raise the heat to medium. Cook, stirring constantly, to coat the rice with the oil, about 3 minutes. Toasted rice should still be white and glistening, but you should hear a clicking sound when you stir it.

Pour in the wine and cook, stirring constantly, until it’s mostly absorbed, 2 to 3 minutes.

Stir the mushrooms and their soaking liquid into the rice, and cook, stirring, until the liquid is mostly absorbed.

Ladle in 1-1/2 to 2 cups broth to barely cover the rice and stir constantly. Add another 1/2 tsp. salt, adjust the heat to maintain a gentle simmer, and keep stirring. When all the liquid has been absorbed and the rice is dry enough that your stirring spoon leaves a trail showing the bottom of the pot, ladle in another cup of broth, again stirring until it’s all absorbed. Continue adding broth in 1-cup increments, always stirring, until the rice is nearly but not fully al dente; this is usually 12 to 16 minutes after the first addition of liquid.

When the risotto is a few minutes away from al dente, stir in the sautéed ramps and asparagus.

After you’ve added 5 cups of liquid, (16 to 20 minutes from the first liquid addition), taste the rice to determine if it’s al dente and pleasantly creamy. If it is, remove it immediately from the heat. Otherwise, let it cook a little longer, incorporating more broth. Gently stir in the cheese and parsley and serve immediately.

Asparagus, Ham and Mushroom Strata

Looking for the perfect make-ahead for Easter brunch? You can assemble the strata, which is like an Italian quiche, but instead of a pastry crust, leftover bread forms the egg custard base, up to two days before brunch and bake it just before serving. Trim the bread's crust for a neat and pretty dish, or leave it intact for a heartier texture.

• 
  
  2 Tbs. unsalted butter, more for the pan
  
  


• 
  
  1 lb asparagus, ends snapped off, cut into 1-1/2-inch pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3-1/2 oz. oyster mushrooms (or shiitake or white mushrooms), stemmed and thinly sliced
  
  


• 
  
  6 scallions, trimmed and thinly sliced, white and green parts separated (1/2 cup green, 2 Tbs. white)
  
  


• 
  
  9 large eggs, beaten
  
  


• 
  
  2-3/4 cups milk (preferably whole)
  
  


• 
  
  1 large loaf (about 1 lb.) rustic white bread (like ciabatta), cut into 1-inch cubes
  
  


• 
  
  8 oz. thinly sliced deli ham, cut into 1-inch strips
  
  


• 
  
  3 cups grated extra sharp Cheddar (about 8 oz.)
  
  

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens. Repeat with the remaining bread, custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.

Barley Salad with Peas and Asparagus

Fresh peas, sugar snaps, and asparagus imbue this simple grain salad with the essence of spring. Pearled barley takes about 30 to 45 minutes to cook; you can also substitute a quicker-cooking grain, such as quinoa or rice.

• 
  
  1-3/4 cups pearled barley
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup fresh lemon juice
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup fresh English peas, blanched (or frozen peas, thawed)
  
  


• 
  
  1 cup halved sugar snap peas, steamed until crisp-tender
  
  


• 
  
  1 cup cut asparagus (1-inch pieces), steamed until crisp-tender
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  

Rinse the barley under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the barley, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the barley covered, until tender, about 30 to 45 minutes. Drain and rinse the barley with cold water to stop the cooking.
 

Transfer the barley to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the barley on the baking sheet and cool completely at room temperature or in the refrigerator.
 

Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the lemon zest. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.
 

Put the cooked and cooled barley in a large serving bowl and toss to break up any clumps. Add the peas, sugar snap peas, asparagus, dill, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.
 

Shaved Asparagus Salad with Aged Gouda and Hazelnuts

Raw strips of asparagus are crisp, juicy, and great in salads. Allow the asparagus to marinate for no more than 15 minutes; any longer and it will begin to lose its crunchy texture.

For the vinaigrette

• 
  
  3 Tbs. seasoned rice vinegar
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fragrant honey, such as wild flower or orange blossom
  
  


• 
  
  1 Tbs. finely chopped shallot
  
  


• 
  
  Kosher salt and freshly ground black pepper to taste
  
  

For the asparagus

• 
  
  3/4 lb. thick asparagus, trimmed
  
  


• 
  
  3 cups baby arugula
  
  


• 
  
  1/2 cup toasted, peeled, and chopped hazelnuts
  
  


• 
  
  2-1/2 oz. thinly shaved aged Gouda (use a vegetable peeler)
  
  

Make the vinaigrette

Whisk all of the ingredients together, cover, and refrigerate.

Prepare the salad

Remove the tips of the asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk, discarding the first shaving. When shaving the first side becomes awkward, turn the stalk over and repeat. Add the shavings to the tips. Repeat with the remaining stalks.


Toss the asparagus with 1/3 cup of the vinaigrette and let sit for 10 to 15 minutes so that the flavors meld and the asparagus softens just a bit.


Add the arugula and hazelnuts and toss, adding more dressing as necessary to lightly coat the arugula. Arrange on plates and top with the shaved cheese. Serve immediately.

Asparagus and Fried Eggs on Garlic Toast

The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

• 
  
  4-1/2-inch-thick slices sourdough bread (from a round loaf)
  
  


• 
  
  1 large clove garlic, halved
  
  


• 
  
  1 Tbs. extra-virgin olive oil, more for brushing the toast
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler
  
  

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Rice Salad with Asparagus, Favas & Peas

This salad is a celebration of spring, with tender asparagus, fava beans, and peas dotting the chewy grains of rice. It's best to boil the rice in lots of boiling water for salads, like pasta. This way, the grains stay separate and are less apt to turn into a pile of mush. Cook the rice until just al dente and spread it out to cool. Be sure to serve rice salads at room temperature; cold rice is hard and unpleasant.

• 
  
  Kosher salt
  
  


• 
  
  2 cups arborio, carnaroli, or basmati rice
  
  


• 
  
  2 cups shelled English peas
  
  


• 
  
  1 lb. fresh green asparagus, tough ends snapped off, and cut at an angle into 1⁄4-inch segments
  
  


• 
  
  1-1⁄2 cups shelled fava beans (about 1-1⁄2 pounds fava beans in the pod)
  
  


• 
  
  2 shallots, finely diced
  
  


• 
  
  2 Tbs. freshly squeezed lemon juice; more as needed
  
  


• 
  
  2 Tbs. white-wine vinegar
  
  


• 
  
  1⁄2 cup extra-virgin olive oil; more as needed
  
  


• 
  
  1⁄4 cup roughly chopped fresh flat-leaf parsley
  
  


• 
  
  1⁄4 cup chopped chives
  
  


• 
  
  1⁄4 cup roughly chopped chervil
  
  


• 
  
  1⁄4 cup roughly chopped mint
  
  


• 
  
  Freshly ground black pepper
  
  

Bring a large pot of water to a boil and season with salt—it should taste almost like seawater. Add the rice and boil until the grains are just cooked—they should be slightly al dente—about 15 minutes. Drain well and spread the rice on a baking sheet to cool. Set aside at room temperature.

Bring a separate large pot of water to a boil to cook the peas, asparagus, and fava beans. Have a large bowl of ice water ready, and start with the peas. To make this task easier, put the peas in a fine-mesh strainer basket, and submerge the peas and the basket in the water until the peas are just tender, about 2 minutes. Lift the basket out of the water and immediately submerge the peas (still in the strainer basket) in the ice bath until chilled, about 1 minute. Lift the basket out of the ice water and drain the peas well. Transfer the peas to a small bowl, and set aside at room temperature temporarily, or refrigerate and return to room temperature before using.

Repeat the process with the asparagus, cook the asparagus in the strainer basket until just tender, about 2 minutes, then immediately submerge the asparagus in the ice bath until chilled, about 1 minute. Lift the basket out of the ice, drain well, and transfer the asparagus to a small bowl. Set aside at room temperature, or refrigerate and return to room temperature before using.

If necessary, add more ice to the ice bath. Put the fava beans in the strainer basket, and submerge in the boiling water until the beans slip easily out of their skins and are tender, about 2 minutes. (To test the favas, carefully remove a bean from the basket and pierce the outer layer with your thumb, gently squeezing the bean from its skin.) Immediately submerge the beans in the ice water until thoroughly chilled. Pop the beans out of their skins, and set aside temporarily at room temperature, or refrigerate and return to room temperature before using.

To make the vinaigrette, combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the oil. Taste and add more salt if necessary.

Shortly before serving, put the rice in a large work bowl, and toss it lightly with your fingers to fluff the grains. Add the vegetables and herbs, and season with salt and a few twists of black pepper. Drizzle the vinaigrette on top and toss lightly to combine. Taste and add more salt, lemon juice, and/or olive oil if necessary. Transfer to a shallow platter or individual serving plates. Serve at room temperature.

Asparagus, Ham and Mushroom Strata

Looking for the perfect make-ahead for Easter brunch? You can assemble the strata, which is like an Italian quiche, but instead of a pastry crust, leftover bread forms the egg custard base, up to two days before brunch and bake it just before serving. Trim the bread's crust for a neat and pretty dish, or leave it intact for a heartier texture.

• 
  
  2 Tbs. unsalted butter, more for the pan
  
  


• 
  
  1 lb asparagus, ends snapped off, cut into 1-1/2-inch pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3-1/2 oz. oyster mushrooms (or shiitake or white mushrooms), stemmed and thinly sliced
  
  


• 
  
  6 scallions, trimmed and thinly sliced, white and green parts separated (1/2 cup green, 2 Tbs. white)
  
  


• 
  
  9 large eggs, beaten
  
  


• 
  
  2-3/4 cups milk (preferably whole)
  
  


• 
  
  1 large loaf (about 1 lb.) rustic white bread (like ciabatta), cut into 1-inch cubes
  
  


• 
  
  8 oz. thinly sliced deli ham, cut into 1-inch strips
  
  


• 
  
  3 cups grated extra sharp Cheddar (about 8 oz.)
  
  

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens. Repeat with the remaining bread, custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.

Roasted Asparagus and Frisée Salad with Poached Eggs and Romesco Sauce

Thin slices of Serrano ham and warm poached eggs turn this Spanish-inflected spring salad into dinner: the runny yolk becomes a rich dressing for the delicate frisée  greens, and the Romesco sauce adds a nutty, sweet, and slightly spicy element. Be sure to serve this salad with crusty bread, to mop up the delicious oil on the plate.

For the Romesco sauce:

• 
  
  1 medium ancho chile, stem and seeds removed
  
  


• 
  
  1⁄2 cup peeled, seeded, and diced tomatoes (fresh or canned)
  
  


• 
  
  3/4 cup extra-virgin olive oil; more for drizzling
  
  


• 
  
  One 1⁄2-inch thick slice white country-style bread, cut crosswise into 3 pieces
  
  


• 
  
  1 piquillo pepper, or 1 medium red bell pepper, roasted, peeled, and seeded
  
  


• 
  
  1⁄2 cup blanched almonds or hazelnuts, or a combination, lightly toasted
  
  


• 
  
  2 cloves garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  1 tsp. Pimentón dulce, or sweet paprika; more as needed
  
  


• 
  
  1⁄2 tsp. hot Pimentón, or cayenne; more as needed
  
  


• 
  
  1 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1-1⁄2 tsp. sherry vinegar
  
  


• 
  
  Kosher salt
  
  

For the salad:

• 
  
  1⁄2 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2-1⁄2 tsp. red-wine vinegar; more as needed
  
  


• 
  
  24 medium to large asparagus spears
  
  


• 
  
  4 small handfuls frisée (pale center leaves), about 4 oz. total, washed and dried
  
  


• 
  
  4 eggs
  
  


• 
  
  4 to 8 thin slices Serrano ham or prosciutto, for serving (optional)
  
  

Make Romesco sauce:

Heat the broiler and position a rack in the top of the oven.

Put the ancho chile in a small bowl and cover with boiling water. Let soak until plump, about 10 minutes. Drain and set aside.

Put the tomatoes in a small baking dish, drizzle with a little oil, and place under the broiler until slightly charred, about 3 minutes. Remove from the oven and set aside.

Warm a small (6-inch) sauté pan over medium heat, and add 1⁄2 cup of olive oil. When the oil is hot (the bread should just sizzle on contact), add the bread and reduce the heat to medium low. Gently fry the bread on both sides until crisp and golden. (You don’t want it too dark.) Remove the bread from the pan and drain on a paper towel.

In the work bowl of a food processor, put the chile, tomatoes, fried bread, piquillo pepper, nuts, and garlic. Pulse at first, then grind to a chunky paste, scraping down the sides of the bowl occasionally. Add the sweet and hot paprika, both vinegars, and the remaining 1⁄4 cup of olive oil, and season with salt. Process again and taste; the sauce should be sweet (not too spicy) and nutty, with a nice balance of acidity. Let it sit for 15 to 20 minutes to allow the flavors to come together, then taste again and add more salt, vinegar, and/or a touch more spice if necessary.

Make the salad:

Put 1/2 cup of the Romesco sauce, 1/2 cup of the olive oil, and 1-1/2 tsp. of the vinegar in a small bowl and stir to combine (save the remaining Romesco sauce for another use; it keeps well in the refrigerator). Taste and add salt or vinegar if necessary. Set aside at room temperature.

Heat the oven to 450°F.

Grasp an asparagus spear with both hands and snap it in two; it will naturally separate at the point where the stalk becomes tender. Trim the remaining spears to the same length. Discard the tough bottom ends. If necessary, lightly peel about 2⁄3 of the spear with a vegetable peeler. (If the asparagus is very fresh and tender, this step is often unnecessary.)

Put the asparagus on a baking sheet, drizzle with the remaining 2 Tbs. of olive oil, and toss to lightly coat. Spread out the asparagus to single layer and season with salt. Roast until just tender—it should still have a little bite—about 10 to 15 minutes, depending on the size of the spears. Set aside at room temperature.

Shortly before you are ready to serve, fill a straight-sided, heavy sauté pan with about 3 inches of water and bring to a simmer.
 

Meanwhile, scatter the frisée on a platter or individual plates, season lightly with salt, and arrange the asparagus spears on top.

Add the remaining 1 tsp. of vinegar to the simmering water. Crack the eggs, one at a time, into a teacup, and gently slide them into the water. Gently simmer the eggs until they are done to your liking, about 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, and blot off any excess water with a clean, lint-free kitchen towel. (For a neater appearance, trim the eggs as well.) Prop the eggs on top of the asparagus and spoon the Romesco sauce on and around the salad. Drape the Serrano ham or proscuitto on the side, or arrange on a platter and pass at the table. Serve immediately.