May 21, 2022
Asparagus, that faithful harbinger of spring, has inspired art, television and oh so many recipes. Let it be your muse this weekend, and make Kay Chun's black pepper stir-fried tofu and asparagus or her roasted salmon with asparagus, lemon and brown butter (above). Or use a fresh bunch in Sarah DiGregorio's white bean primavera. And for lovers of all slim, green vegetables, there's our most popular recipe of the week: Hetty McKinnon's roasted potato salad with jalapeño-avocado dressing, which is studded with green beans. You'll find those recipes and more ideas for seasonal cooking in this collection.
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
By Sarah Digregorio
25 minutes
Makes 4 to 6 servings
Chris Simpson for The New York Times. Food Stylist: Frances Boswell.
By Kay Chun
20 minutes
Makes 4 servings
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
By Hetty Mckinnon
45 minutes
Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich.
15 minutes
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