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• Letter From Paris: White Asparagus, France’s Spring Treat

  Ignored in the United States, white asparagus gets its proper respect in France, where it is a herald of spring. Read More... Posted Apr 29 2013, 03:33 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, France, Asparagus, Michelin Group|MGDDF|other-OTC, Agriculture and Farming

• In France, White Trumps Green

  Hunting for white asparagus in France, where the vegetable is a revered sign of spring. Read More... Posted Apr 29 2013, 03:29 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, France, Asparagus, Agriculture and Farming

• City Kitchen: Treated Well, Asparagus Will Stand Tall

  Asparagus doesn’t have to be treated as a delicate, fragile thing. These firm green stalks stand up quite well to aggressive flavors. Read More... Posted Apr 19 2013, 01:26 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Vegetables, Asparagus

• How to Cook Everything: Down to the Last (Raw) Bite of Asparagus — How to Cook Everything

  Don’t steam it, poach it or grill it. Just peel it. Read More... Posted Jul 09 2012, 02:43 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Vegetables, Asparagus

• A Good Appetite: Asparagus for the Quotidian

  When you steam asparagus, all you taste is its grassy, clean flavor — at least until you dunk the spears into some kind of sauce. Read More... Posted May 11 2012, 04:05 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Asparagus

• New Jersey Dining | Asparagus: In New Jersey, Asparagus Takes Its Place at the Table

  Asparagus heralds the start of the season’s crops in New Jersey, and sellers are seeing more demand from customers and recognition for the state’s product. Read More... Posted May 04 2012, 06:42 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, New Jersey, Asparagus

• Recipe: Roasted Asparagus With Crunchy Parmesan Topping — Recipe and Video — Mark Bittman

  Scatter a mixture of course breadcrumbs and Parmesan cheese over roasted asparagus and run it under the broiler until it's brown and crisp. Read More... Posted May 01 2012, 01:43 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Asparagus, Cooking, The Minimalist, home cooking, Video

• Diner’s Journal Blog: Asparagus, at Last

  Freshly cut asparagus really does tastes sweeter; all the more reason to buy it locally and frequently. The question is, how much? Read More... Posted Apr 27 2012, 06:07 PM by NYT > Dining & Wine Filed under: Asparagus, Cooking, Vegetable, home cooking, City Kitchen

• Recipe: Shaved Asparagus With Arugula and Parmesan — Recipe

  Asparagus, cut paper thin, does not need to be cooked. Read More... Posted Apr 27 2012, 04:23 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Asparagus

• Recipe: Asparagus With Mustard Vinaigrette — Recipe

  A classic treatment, with a mustard vinaigrette. Read More... Posted Apr 27 2012, 04:23 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Asparagus

• Recipe: Stir-Fried Spicy Asparagus — Recipe

  A hot chile livens things up. Read More... Posted Apr 27 2012, 04:22 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Asparagus

• City Kitchen: Cooking With Fresh Asparagus

  There’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Read More... Posted Apr 27 2012, 04:22 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Asparagus

• Recipes for Health: Asparagus With Gremolata, Lemon and Olive Oil

  This dish is an Italian classic from the Lombardy region. Read More... Posted Jun 20 2011, 03:45 PM by NYT > Dining & Wine Filed under: Recipes, Medicine and Health, Diet and Nutrition, Asparagus, Lemons

• Recipes for Health: Asparagus Rolled in Herb Crêpes

  These crepes make a wonderful main course for a vegetarian dinner party. Read More... Posted Jun 20 2011, 03:45 PM by NYT > Dining & Wine Filed under: Recipes, Medicine and Health, Diet and Nutrition, Asparagus

• Recipes for Health: Lasagna With Asparagus and Chives

  Lasagna need not be assembled and baked. This version can be thrown together like any other pasta dish. Read More... Posted Jun 20 2011, 03:45 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Medicine and Health, Pasta, Asparagus