Search Results (662 found)
cooking.nytimes.com
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California This is not a dish to make with those It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens
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Chicken, asparagus and red peppers are cooked together and served with chopped tomatoes, cheese and a splash of vinegar.
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A simple appetizer recipe with thin slices of prosciutto wrapped around fresh asparagus spears and broiled until crispy.
Ingredients: olive oil, prosciutto
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A refreshing spring salad, in honor of asparagus season.
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Chef David Chang’s umami-packed recipe combines roasted asparagus with a simple miso butter and a runny-yolked egg.
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This creamy soup with crab, potatoes, and asparagus comes together without a lot of fuss.
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Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these three ingredients up to a day ahead.
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If you are tired of tomato based pasta, try this one. Asparagus and chicken are tossed with penne pasta.
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This is an alternative to sweet quinoa breakfast cereals, delivering a savory treat with asparagus, goat cheese, and sage.
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Grilled turkey and asparagus sandwiches with plenty of homemade pesto are quick to prepare and perfect for summer evenings.
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This dish is a real winner because it makes a delicate and delicious breakfast, brunch, lunch, supper, or late night snack!
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These steak bundles with grilled asparagus are packed with bold flavors and are a great entree or appetizer to prepare in a Panasonic CIO.