Remember the days when you knew spring was coming by the arrival of asparagus at the grocer? These days, fresh asparagus is available almost all year. But still, my heart leaps with joy the first ...

1. Cut off the tough bases of the asparagus about 11/2 inches from the bottom, leaving the stalks as close to equal in length as possible. (Discard the tough ends.) Peel the asparagus: Using a ...

Asparagus can be delicious prepared simply, either steamed or sauteed and served with a sprinkle of salt and pepper. However, this delicate veggie can get old after a while, especially when it's out ...

Remember the days when you knew spring was coming by the arrival of asparagus at the grocer? These days, fresh asparagus is available almost all year. But still, my heart leaps with joy the first ...

This recipe is adapted from Momofuku by David Chang and Peter Meehan (Clarkson Potter 2009). I accidentally made it with hatcho miso instead of the intended lighter miso, and it was still wonderful.

Remember the days when you knew spring was coming by the arrival of asparagus at the grocer? These days, fresh asparagus is available almost all year. But still, my heart leaps with joy the first ...

new video loaded: Skillet Gnocchi With Miso Butter and Asparagus transcript This skillet gnocchi with miso butter and asparagus has a little spring in its step. Mash some miso into butter and add a ...

If ever spring was captured in a dish, this is it. It wonderfully combines three ingredients that go together like no other. Chorizo, fresh organic eggs and new-season asparagus – a trio made even ...

There is something utterly compelling about this giant asparagus once it’s cooked. It’s not just the size, though that’s certainly impressive enough. The peeling method leaves a slightly crude ...