Saturday, May 21, 2022

Asparagus Lovers, Make Some Noise

Those vegetal stalks taste great stir-fried, worked into salads or paired with fish.

Asparagus Lovers, Make Some Noise

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.

ADVERTISEMENT

ADVERTISEMENT

Need help? Review our newsletter help page or contact us for assistance.

You received this email because you signed up for Cooking from The New York Times.

To stop receiving these emails, unsubscribe or manage your email preferences.

Subscribe to NYT Cooking

Connect with us on:

facebooktwitterinstagrampinterest

Change Your EmailPrivacy PolicyContact UsCalifornia Notices

LiveIntent LogoAdChoices Logo

The New York Times Company. 620 Eighth Avenue New York, NY 10018

No comments:

Post a Comment