Snow? What snow? Though it may still feel like winter throughout much of the country, the first sightings of fresh asparagus in the markets are a sure sign that spring has indeed arrived. Here are a few of our favorite ways to prepare the seasonal stalk.
Tender white asparagus is blanched in a water and Champagne vinegar bath before being puréed with a touch of horseradish and spooned over paper-thin slices of bresaola in this stunning starter.
A super-simple, show-stopping appetizer that can be made on the grill or in the oven.
Up for more of a challenge? Try homemade pasta stuffed with a blend of asparagus and mascarpone and drizzled with a buttery morel and asparagus ragù.
Spanish Mackerel with Broccoli Rabe, Asparagus, and Ramps
Grilled Spanish mackerel can stand up to bold flavors, like the pickled ramps, spring onion purée, and garlic confit JBF Award winner Michael Anthony pairs with this spectacular spring dish.