Asparagus

With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This baked primavera pasta is a celebration of all the best spring produce, with a sauce of white wine, fresh mint, and lemon that lets the veggies be the star.

These Vietnamese rice noodle rolls, or bánh cuốn, get filled with roasted pumpkin and sautéed vegetables.

A sauce of Dijon mustard and fresh parsley brings new life to the classic grilled pork tenderloin. Throw some asparagus on the grill and you have a whole meal.

This easy gnocchi dinner is the best of both worlds. Tomato sauce meets hazelnut pesto in this one-skillet meal.

Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled.

Cashews make this creamy asparagus pasta sauce rich without any cream.

This quick roasted asparagus recipe yields tender spears and plenty of flavor thanks to a savory mixture of garlic, oil, onion powder, and parsley.

Make this shrimp risotto for a weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it’s an ideal meal for spring.

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.

Here’s a Sichuan-inspired stir-fry of snappy, blistered asparagus and crispy pork. Can’t find asparagus? Green beans or snap peas work just as well. (One thing that’s non-negotiable: a side of chile crisp.)

Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.

To keep the snap peas and asparagus peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.