Asparagus

Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

This spring brodo is fully equipped with a lemony broth, bright green asparagus, and fresh pea shoots. The slice of olive oil–fried bread on top stays crunchy on the edges and gets custardy in the center.

This satisfying seafood dinner comes together in as little as 20 minutes. Cooking the fish, then making the warm, herby mustard dressing in the same skillet also means cleanup is a breeze.

This crowd-pleasing surf-and-turf dinner features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout.

Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.

Sauté asparagus hot and fast in a skillet to soften and slightly char, then toss in a soy dressing with crushed peanuts and shredded coconut to add addictive crunch.

Sour cream and lemon zest combine for a sprightly sauce that complements smoked salmon in this 30-minute one-pot meal.

This simple side dish comes together in just about 5 minutes.

This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.

Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.

This spring-themed dish works perfectly as an entrée or as a side dish.

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

This so-good-you-won't-believe-it's-healthy pie is covered in pesto and cheese and topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.

Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of “meh,” but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.