Roasted Asparagus and Mushrooms
Roasted asparagus and hen-of-the-woods mushrooms go with any Easter dish, from glazed ham to a spring quiche. The vegetables roast first in olive oil then finish in butter for an extra dimension of flavor and a nice sheen. A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and slight char on the asparagus.
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10 Reasons Why You Should Eat More Asparagus
The spring veggie boasts a long list of health benefits.
Asparagus Carbonara
Cookbook author Melissa Clark riffs on classic carbonara, swapping out the pasta for thin asparagus spears. It has that same irresistible pancetta-cheese-egg flavor, but with bright green asparagus at the center.
Recipes adapted from Dinner: Changing the Game. Copyright © 2017 by Melissa Clark. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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Asparagus with Speck and Chopped Egg
In Friuli, this dish is called asparagi paparot (paparot means to squash), which refers to the hard-boiled eggs that are crushed over the asparagus. The recipe is from a favorite local spot, Trattoria Al Grop, that's known for its asparagus dishes made with stalks from the surrounding hills.
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Raw Asparagus, Fennel and Pecorino Salad
"You want a sharp knife," says Margot Henderson of Rochelle Canteen in London about prepping this simple, colorful vegetarian salad.
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Asparagus Salad with Kaffir-Lime Curry and Peanuts
This salad is a tribute to Carmellini’s former boss, Gray Kunz. The combo of kaffir lime leaf and curry powder in the sauce is “classic Kunz circa the mid-’90s,” when they cooked together at Lespinasse in Manhattan. The tangy sauce is also terrific with soft-shell crabs or steamed white fish.
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Recipe from Food & Wine Best New Chefs All-Star Cookbook
