Passover falls at the cusp of spring, and fresh asparagus on the table is one of the best ways to usher in the new season. Combined with the snap of green beans and sautéed with the silky, mild bite of green...

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the...

With the recent rise of quinoa’s popularity in the United States, and the fact that it’s not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and...

Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus.

The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill.

A little butter, shallot, and fresh basil turns asparagus and peas into the best of friends.

This is a soup that really benefits from homemade stock.

Chef José Andrés discusses the merits of preserved white asparagus, which can be used year-round.

Here, a velvety sauce studded with salty nuggets of country ham strengthens, rather than hides, the meaty savor of asparagus.