Gnocchi with Fava Beans, Peas & Asparagus

The freshness of the spring quartet of vegetables (including both English peas and snap peas) in Waxman’s dish keeps the hefty gnocchi light. This recipe makes more gnocchi than you will need, but the remainder can be frozen for later use.

For the gnocchi

• 3 russet potatoes (about 1-3/4 lb.)
• 2 cloves garlic, chopped
• 1 sprig rosemary
• Kosher salt
• 1-1/2 cups all-purpose flour
• 1 large egg
• 1/2 Tbs. olive oil, more for the cooked gnocchi

For the vegetables

• 1/2 cup peas, fresh or frozen
• 1/2 cup fava beans, fresh or frozen
• 6 medium spears asparagus, ends trimmed
• 8 sugar snap pea pods, strings removed
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. unsalted butter
• Kosher salt and freshly ground black pepper

For serving

• 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup with a rasp grater)

Make the gnocchi

Put the potatoes in a 4- to 5-quart saucepan and cover with 1 inch of cool water. Add the garlic, rosemary, and the 1 Tbs. salt. Bring to a boil, and then reduce the heat and simmer over medium heat. Cook until the potatoes are tender when pierced with a fork, about 45 minutes. Remove the cooked potatoes from the water and let them cool slightly.

When the potatoes are just cool enough to handle, peel them and force them through a ricer onto a clean work surface, making a well in the center. Add half of the flour, the egg, and the olive oil to the well and knead until well combined. Continue to add the flour in 1/4-cup increments until it is absorbed into the egg and oil mixture and a dough begins to form. You may not need all the flour. When the dough is still moist but no longer sticky, form it into a ball. Cut the ball into quarters with a sharp knife. Wrap three of the pieces in plastic and put them in the refrigerator.

Roll the remaining piece of dough on the work surface into a 1/2-inch thick rope, dusting with flour as needed to prevent it from sticking. Using a sharp knife, cut the rope into 3/4-inch pieces and transfer them to a lightly floured baking sheet. Repeat this process with the remaining dough pieces.

Set aside about 60 gnocchi for four servings, and refrigerate, covered with plastic wrap, on baking sheets until needed. Freeze the remainder for another use on baking sheets for about 45 minutes, or until the gnocchi pieces are firmly frozen. Transfer the gnocchi to a freezer bag and store for future use.

Blanch the vegetables

Bring a 7- to 8-quart pot of well-salted water to a boil over high heat. Have ready a large bowl of ice water. Prepare a large paper-towel-lined plate and set aside. Add the peas to the boiling water and cook until tender, about 3 minutes. Remove from the water with a slotted spoon and immediately plunge into the ice-water bath. When cool, transfer the peas to the paper-towel-lined plate.

Add the fava beans to the boiling water and cook until just tender, about 5 minutes. Remove from the water with a slotted spoon and immediately plunge into the ice-water bath. When cool, drain the favas and peel the outer skin. Place the beans on the plate with the peas.

Add the asparagus to the boiling water and cook until tender, 3 to 5 minutes. Remove from the water with a slotted spoon and immediately plunge into the ice-water bath. When cool, transfer the asparagus to the paper-towel-lined plate.

Repeat this process with the sugar snap peas and drain on the plate with the asparagus. Cut the asparagus and snap peas into ¾-inch diagonal pieces. Set aside. Continue to boil the blanching water.

Cook the gnocchi

Set aside a large bowl for the cooked gnocchi. Drop as many gnocchi into the boiling water used to blanch the vegetables as will fit without crowding. When gnocchi rises to the top, continue cooking for another 1 to 1-1/2 minutes. Remove from the water with a slotted spoon, place in the reserved bowl, drizzle with 1/2 tsp. of olive oil and gently mix with a rubber spatula to prevent sticking. Repeat this procedure with the remaining gnocchi.

Cook the vegetables

Heat the olive oil and butter in a large 12-inch skillet over medium heat until shimmering. Add the cooked gnocchi and cook, stirring occasionally, until they just begin to brown, 3 to 4 minutes. Add the peas, fava beans, asparagus, sugar snap peas, 1/2 tsp. salt, and 1/2 tsp. pepper and cook until the vegetables are just warmed through, about 2 minutes. Add some of the pasta water to the pan if the mixture seems dry. Adjust the seasoning if necessary.

To serve

Spoon the mixture into shallow serving bowls and top with the cheese.

Seared Asparagus with Lemon & Parmesan Curls

Although you can choose to keep the asparagus whole in this dish, it sears better when the spears are cut in half. Use a vegetable peeler or cheese slicer to shave the Parmigiano Reggiano into curls.

• 1/4 tsp. grated lemon zest
• 1 tsp. fresh lemon juice
• 2-1/2 Tbs. extra-virgin olive-oil
• 1 lb. large asparagus (about 16 spears), woody ends snapped off, spears peeled and cut in half crosswise
• 1 clove garlic, peeled and smashed
• 1 large shallot, cut into 1/4-inch disks
• Pinch dried red chile flakes
• Kosher salt and freshly ground black pepper
• 1/4 cup water; more if needed
• 10 shavings (2 inches long) Parmigiano Reggiano

Combine the lemon zest, lemon juice, and 1/2 Tbs. of the olive oil in a small bowl; set aside. Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the remaining 2 Tbs. olive oil, and a few seconds later, add the asparagus, garlic, shallot, and chile flakes. Season well with salt and pepper. Cook, shaking the pan often, until the asparagus begins to brown and starts to shrivel slightly, 3 to 4 minutes. Reduce the heat to medium low, carefully add the water (it will steam), and cover the pan with the lid ajar. Cook until the asparagus is just tender, 3 to 4 minutes. (If the water evaporates before the asparagus is done, add more, 1 Tbs. at a time.) Drizzle the lemon mixture over the asparagus. Season to taste with salt and pepper. Transfer the asparagus to a small serving dish and top with the Parmesan curls. Serve immediately.

Hot Garlicky Shrimp with Asparagus & Lemon

Shrimp cooks so quickly that it's easy to overcook, but you won't have that problem in this saucy shrimp sauté because the technique preserves the shrimp's tender interior and boosts its delicate flavor. It's important to start with a good sear, which guarantees moist, succulent results.

• 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1 lemon
• 6 Tbs. extra-virgin olive oil
• 4 medium cloves garlic, thinly sliced
• 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
• 1/8 to 1/4 tsp. crushed red pepper flakes
• 2/3 cup low-salt chicken broth
• 1/2 tsp. cornstarch

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.

Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream cheese, in the cheese section of most supermarkets.

• 1 lb. asparagus, trimmed of tough woody stems and cut into 1-inch pieces
• 1/2  small yellow onion, finely diced
• 1-1/2 Tbs. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3/4 cup fresh breadcrumbs
• 1/3 cup freshly grated Parmigiano-Reggiano
• 5 oz. mascarpone
• 1/2 tsp. freshly grated nutmeg

Position a rack 6 inches from the broiler element and heat the broiler on high.  In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.

Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.

Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.
 

Shaved Watermelon Radish and Asparagus Salad with Castelvetrano Olives and Gouda

This salad is a beautiful mosaic of complementary textures and fresh spring flavors. Look for magenta-centered watermelon radishes at farmers’ markets. If you can’t track them down, substitute another radish variety. Castelvetranos are big, buttery, bright green olives that are found at most specialty markets. White balsamic vinegar adds sweet acidity without the dark color of regular balsamic, allowing the vibrant colors of this dish to shine.

• 60 medium-large asparagus spears, ends trimmed or snapped away
• 2 cups Castelvetrano olives
• Good-quality extra-virgin olive oil for dressing
• White balsamic vinegar for dressing
• Kosher salt
• Freshly cracked pepper
• 4 medium watermelon radishes, trimmed
• 5 oz. Gouda or other semifirm cheese

Have ready a steamer rack and a pan of simmering water. Fill a large bowl with ice water and place near the stove. Line a platter with a double thickness of paper towels and place near the ice water. Working in batches, arrange about one-third of the asparagus on the steamer rack and place the rack over the water, making sure the water is 1 inch or so below the rack. Cover the pan with a tight-fitting lid and steam the asparagus until crisp-tender, about 3 minutes. Using tongs, immediately transfer the asparagus to the bowl of ice water. Let cool for a few minutes and then transfer the asparagus to the towel-lined platter and blot dry. Repeat with the remaining asparagus, steaming and cooling them in two batches.

Using a sharp paring knife, slice each asparagus spear in half lengthwise, or in thirds if the spears are particularly thick. Set aside.

Pit the olives by crushing them with the side of a chef’s knife or otherhard, flat object. Work the pits out with your fingers and discard.
Place the olives back into the olive juice (to keep their bright green
color) and refrigerate until needed.

Place the asparagus in a bowl
and toss with just enough olive oil to coat without leaving a puddle at
the bottom of the bowl. Drizzle with a splash of vinegar, season with
salt and pepper, and then gently toss again. Arrange the asparagus on a
platter or divide among individual salad plates.

Using a mandoline set on the narrowest setting, shave the radishes into rounds and place in a bowl. Toss the radish slices with just enough olive oil to coat, add a splash of vinegar, and then season with salt and pepper and toss again. Spread the radish slices across the center of the plated asparagus. Drain the olives and scatter them around the platter or plates. Using a vegetable peeler, shave thin slices of the cheese over the top. Garnish with pepper and serve immediately.

Broiled Asparagus and Artichokes with Vermouth Brown Butter

Frozen artichoke hearts are a rushed cook’s secret weapon. Here, they’re broiled with asparagus for deep flavor in minutes. If you don’t have any vermouth on hand for the sauce, you can use dry white wine instead.

• 1 lb. asparagus, trimmed of tough, woody stems, and cut into 2-inch pieces
• 12 oz. frozen artichoke quarters, thawed and patted dry
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 Tbs. salted butter
• 2 Tbs. dry (white) vermouth
• 1 tsp. fresh lemon juice

Position a rack 6 inches from the broiler element and heat the broiler on high. On a large rimmed baking sheet, toss the asparagus and artichokes with the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until browned and tender, about 6 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-1/2 minutes. Carefully whisk in the vermouth (it will splatter). Toss the asparagus and artichokes with the brown butter and the lemon juice. Season to taste with salt and pepper and serve.

Roasted Asparagus with Lemon & Olive Oil

These roast quickly, so just pop them in the oven 10 or 15 minutes before you plan to serve them.

• 2 lb. asparagus, preferably thin spears (about 2 bunches)
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 2 to 3 tsp. fresh lemon juice; more as needed

Position a rack in the center of the oven and heat the oven to 450°F. Snap off and discard the fibrous bottom ends of the asparagus spears. Put the asparagus on a large, rimmed baking sheet and drizzle with the olive oil. Gently toss the asparagus with the oil until it’s evenly coated. Distribute the asparagus so that it’s in an even layer. Sprinkle generously with salt and roast until tender (bite into a spear to check), 10 to 15 minutes. Transfer the asparagus to a platter, toss with lemon juice and salt to taste, and serve.

Asparagus & Gingered Grapefruit Salad

All the components in this salad can be made ahead. It will take you just a few minutes to compose the salad before serving.

• 36 large or 42 medium spears asparagus (don’t use pencil-thin spears)
• Salt
• 36 sections pink grapefruit (from 4 to 5 grapefruit, see instructions for segmenting in
• 1 cup Ginger-Lime Glaze
• 1-1/4 cups Asian Vinaigrette
• 3 scallions (whites only), thinly sliced at an angle
• 1 Tbs. toasted sesame seeds (substitute half with black sesame seeds, if you like)

Bring a large pot of salted water to the boil. Prepare an ice bath by filling a large bowl halfway with ice and adding cold water. Snap off the tough bottom part of each stem and peel the asparagus from just below the tip down to the base to eliminate any stringy toughness and to ensure even cooking. (Don’t overpeel; use a vegetable peeler to gently remove only the thinnest layer of skin.) Parboil the asparagus until the stems just bend, about 3 min. (Lift one stem out of the water with tongs, hold the base of the stem in your hand. The tip of the asparagus should just bend over at a 45-degree angle.) Transfer the asparagus immediately to the ice bath to stop the cooking and preserve the green color. Remove the asparagus from the water as soon as it’s chilled and drain it well. Refrigerate until about 15 min. before you compose the salad so that the asparagus isn’t served cold.

About an hour before serving, put the grapefruit sections into a bowl and cover with the ginger-lime glaze. Keep refrigerated.

Arrange six large salad plates on your counter. Put the asparagus in a shallow container and cover it with a cup or so of the Asian vinaigrette, saving enough to dress the bottom of each salad plate. Let the asparagus soak in the dressing for a couple of minutes. Meanwhile, cover the bottom of each salad plate with some of the vinaigrette; use the back of a soupspoon to spread it evenly. Arrange a pile of six or seven asparagus spears in the center of each plate. Arrange three grapefruit sections on each side of the asparagus, fanning them out. Sprinkle the sliced scallions over the asparagus and sprinkle some of the sesame seeds over the whole salad (go lightly; you may have extra).

Asparagus Soup with Saffron Croutons

I think this soup is best cool, but it’s also tasty warm. You can make it ahead and let the weather dictate which way to go.

For the croutons:

• 3 to 4 slices of fine-grain white bread, such as Pepperidge Farm
• 2 Tbs. extra-virgin olive oil
• 1/4 tsp. saffron threads
• Kosher salt

For the soup:

• 2 bunches asparagus (about 2 lb.)
• 4 Tbs. unsalted butter
• 2 large shallots, chopped (about 1/2 cup)
• 2 cups heavy cream
• Kosher salt and freshly ground white pepper
• 1/2 tsp. fresh lemon juice; more to taste
• 2 tsp. thinly sliced chives

Make the croutons:

Cut the crust off the bread and discard. Cut the bread into tiny cubes (about 1/3 inch) to yield about 1-1/2 cups.

Heat the olive oil in a 10-inch sauté pan over medium-low heat. Crumble the saffron and gently cook for about 1 minute to infuse the oil with the saffron color. Watch your heat; saffron can burn quickly. Add the bread cubes and toss to coat with the oil. Sprinkle with 1/4 tsp. salt and cook, stirring occasionally, until the croutons are golden and crunchy, 3 to 4 minutes. Transfer the croutons to a plate to cool.

Make the soup:

Trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.

Melt the butter in a 3- to 4-quart saucepan over medium-low heat. Add the shallots, and cook, stirring occasionally, until soft but not colored, about 5 minutes. Add the cream, 2 cups of water, 2 tsp. salt, and 1/2 tsp. white pepper. Increase the heat to high and bring the liquid to a boil. Add the asparagus, lower to a simmer, and cook until the asparagus is tender (taste a piece to see) but still quite green, about 5 minutes.

Purée the soup in batches in a blender and pass it through a fine strainer, pressing on the solids, into a bowl (if you plan to serve it cold) or into a clean saucepan.

To serve, reheat the soup if serving it warm. Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like. Serve the soup in cups or small bowls, topped with the croutons and chives.

Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

This salad packs bright flavor with minimal fuss. If you don’t want to grill outside, cook the steak and asparagus on a stovetop grill pan instead.

For the steak and asparagus

• 1/2 Tbs. black peppercorns
• 1 tsp. coriander seeds
• 1 tsp. fennel seed
• Kosher salt
• 1 lb. thick-cut New York strip steak
• 1-1/2 Tbs. olive oil
• 1 lb. thick asparagus, trimmed
• Freshly ground black pepper

For the vinaigrette

• 3 Tbs. lower-salt chicken broth; more as needed
• 2-1/2 Tbs. hoisin sauce
• 2 Tbs. olive oil
• 2 Tbs. white wine vinegar
• 1-1/2 tsp. reduced-sodium soy sauce
• 2 tsp. minced fresh ginger
• 1 tsp. Dijon or Chinese mustard
• 1 tsp. minced garlic
• Kosher salt and freshly ground black pepper to taste

For the salad

• 4 cups upland cress or watercress
• 1 large mango, peeled and slivered into thin wedges, or 2 large navel oranges, peeled and sliced into thick rounds
• 1/2 small red onion, thinly sliced and soaked briefly in ice water
• Daikon or radish sprouts for garnish (optional)

Prepare the steak and asparagus

Put the peppercorns, coriander, fennel, and 1/2 tsp. salt in a spice grinder and grind to a fine powder. Coat the steak with 1/2 Tbs. of the olive oil and then the peppercorn mixture. Set aside for at least 30 minutes and up to 1-1/2 hours.


Toss the asparagus with the remaining 1 Tbs. of olive oil and season with salt and pepper; set aside.

Make the vinaigrette

In a blender, combine all of the ingredients and pulse 2 or 3 times to mix, adding more broth if necessary to achieve a silky consistency.

Grill the steak and asparagus

Prepare a high gas or charcoal grill fire. Grill the steak until nice grill marks form, about 5 minutes. Flip and cook the steak on the second side until an instant-read thermometer inserted in the steak reads 125°F for rare, about 4 minutes. Remove the steak from the grill and put on a cutting board. Tent with foil to keep warm. Let the meat rest while you grill the asparagus.


Spread out the asparagus on the grill and cook, turning a couple of times, until crisp-tender, about 5 minutes.

Assemble the salad

Arrange the asparagus, cress, and mango on 4 plates or a platter. Thinly slice the steak across the grain and arrange over the salad. Drizzle with the vinaigrette and garnish with the red onion and daikon sprouts (if using).

Raw Asparagus Pesto

This bright-green, fresh-tasting pesto is perfect for spreading on sandwiches, tossing with hot pasta, or slathering on crostini.

• 1 small to medium clove garlic
• 12 oz. asparagus, trimmed of tough, woody stems, and cut into 1-inch pieces
• 1/2 cup grated Parmigiano-Reggiano
• 1/3 cup extra-virgin olive oil
• 1/4 cup pine nuts, toasted
• 1 Tbs. fresh oregano, packed
• Kosher salt and freshly ground black pepper

Chop the garlic in a food processor. Add the asparagus to the processor with the Parmigiano-Reggiano, olive oil, pine nuts, oregano, 1/4 tsp. salt, and 1/8 tsp. pepper. Purée to a thick, rustic  consistency. Season to taste with salt and pepper.

Broiled Asparagus & Orange Slices with Olive Oil & Shallots

• 1 lb. asparagus, woody stem ends snapped off and discarded
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 shallot, thinly sliced and separated into rings
• 4 very thin orange slices, cut into quarters
• 1/4 tsp. finely grated orange zest

Tip:

Eight thin lemon slices can be substituted for the orange slices. The cooked orange and lemon slices -- skin and all -- are edible.

Adjust an oven rack as close to the broiling element as possible. Heat the broiler on high. In a bowl, toss the asparagus spears with the oil to coat and season with salt and pepper. Arrange the shallot slices in a thin layer on one side of a rimmed baking sheet. Put the asparagus in a single layer on top of them. Toss the orange slices with the leftover oil in the bowl you used for the asparagus. Arrange the slices in a single layer alongside the asparagus. Broil until the asparagus and the oranges just start to char, 5 to 8 min. Remove from the oven and sprinkle the asparagus with the orange zest. Arrange the asparagus, shallots and oranges on a serving dish. Serve hot, warm, or at room temperature

Broiled Asparagus and Artichokes with Vermouth Brown Butter

Frozen artichoke hearts are a rushed cook’s secret weapon. Here, they’re broiled with asparagus for deep flavor in minutes. If you don’t have any vermouth on hand for the sauce, you can use dry white wine instead.

• 1 lb. asparagus, trimmed of tough, woody stems, and cut into 2-inch pieces
• 12 oz. frozen artichoke quarters, thawed and patted dry
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 Tbs. salted butter
• 2 Tbs. dry (white) vermouth
• 1 tsp. fresh lemon juice

Position a rack 6 inches from the broiler element and heat the broiler on high. On a large rimmed baking sheet, toss the asparagus and artichokes with the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until browned and tender, about 6 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-1/2 minutes. Carefully whisk in the vermouth (it will splatter). Toss the asparagus and artichokes with the brown butter and the lemon juice. Season to taste with salt and pepper and serve.

Asparagus and Fried Eggs on Garlic Toast

The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

• 4-1/2-inch-thick slices sourdough bread (from a round loaf)
• 1 large clove garlic, halved
• 1 Tbs. extra-virgin olive oil, more for brushing the toast
• 1 lb. asparagus, trimmed of tough, woody stems
• Kosher salt
• 4 large eggs
• Freshly ground black pepper
• 1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Potato, Asparagus & Fennel Ragoût

• 2 Tbs. extra-virgin olive oil
• 1 small onion, sliced into wedges about 1/2-inch thick at the widest point
• Kosher salt and freshly ground black-pepper 
• 1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces
• 1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice
• 10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks
• 2 cups homemade or low-salt canned chicken broth
• 1 Tbs. heavy cream
• 2 tsp. Dijon mustard 
• 2 Tbs. chopped fresh dill or flat-leaf parsley
• 1/2 lemon

Heat the oil over medium-high heat in a large saucepan or a small Dutch oven. Add the onion, along with a few pinches of salt and a few grinds of pepper. Cook, stirring frequently, until the onion softens and starts to turn golden, about 5 min. Add the asparagus, fennel, and potatoes to the pot, along with a few more pinches of salt and pepper. Cook, stirring, until the vegetables are well coated with oil and the asparagus has turned bright green, 2 to 3 min. Add the chicken broth, raise the heat to high, and cover the pot. When it comes to a boil, reduce the heat to medium and keep the broth at a lively simmer. Cook, covered, until the potatoes are tender, 7 to 10 min. Stir in the cream, mustard, dill or parsley, and a squeeze or two of lemon juice. Adjust the seasonings and serve.

Asparagus Omelet

For the garnish:

• 1 Tbs. sour cream or crème fraîche
• A couple of pinches finely grated lemon zest
• A few drops fresh lemon juice

For the filling:

• 1 Tbs. unsalted butter
• 1 Tbs. chopped shallot
• Pinch kosher salt
• 3 medium spears asparagus (about 1/2-inch wide at the base), trimmed, stalk peeled, and cut on the diagonal into 1-inch pieces
• 1 thin slice prosciutto or ham, cut into 1x1/8-inch strips
• 1 Tbs. plus 1 tsp. thinly sliced mint leaves
• 2 Tbs. grated Asiago cheese

For the omelet:

• 2 large or extra-large eggs
• 1 Tbs. water
• 2 pinches kosher salt
• 4 grinds freshly ground black pepper
• 1 Tbs. mint
• 1 tsp. olive oil
• 1 tsp. unsalted butter

For the garnish:

In a small bowl, mix the sour cream with the lemon zest and juice; set aside.

For the filling:

In a small sauté pan, heat the butter over medium heat. Add the shallot and salt; sauté about 1 minute. Reduce the heat to low, add the asparagus, and sauté until tender and a bit browned, about 4 minutes. Take the pan off the heat and stir in the prosciutto; set aside.

For the omelet:

In a medium bowl, whisk together the eggs, water, salt, pepper, and mint until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add the butter. Swirl to coat the pan.

When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.

As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

Scatter the Asiago evenly, leaving a scant margin around the omelet’s edge. Add the asparagus-prosciutto mixture and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan.

Garnish with the sour cream and the remaining mint.

Potato, Asparagus & Fennel Ragoût

• 2 Tbs. extra-virgin olive oil
• 1 small onion, sliced into wedges about 1/2-inch thick at the widest point
• Kosher salt and freshly ground black-pepper 
• 1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces
• 1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice
• 10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks
• 2 cups homemade or low-salt canned chicken broth
• 1 Tbs. heavy cream
• 2 tsp. Dijon mustard 
• 2 Tbs. chopped fresh dill or flat-leaf parsley
• 1/2 lemon

Heat the oil over medium-high heat in a large saucepan or a small Dutch oven. Add the onion, along with a few pinches of salt and a few grinds of pepper. Cook, stirring frequently, until the onion softens and starts to turn golden, about 5 min. Add the asparagus, fennel, and potatoes to the pot, along with a few more pinches of salt and pepper. Cook, stirring, until the vegetables are well coated with oil and the asparagus has turned bright green, 2 to 3 min. Add the chicken broth, raise the heat to high, and cover the pot. When it comes to a boil, reduce the heat to medium and keep the broth at a lively simmer. Cook, covered, until the potatoes are tender, 7 to 10 min. Stir in the cream, mustard, dill or parsley, and a squeeze or two of lemon juice. Adjust the seasonings and serve.

Grilled Asparagus with Fresh Tarragon Mayonnaise

I eat these asparagus with my fingers, dragging the spears through the mayonnaise. The tarragon mayonnaise is delicious with boiled asparagus, too.

• 1 large egg yolk, at room temperature*
• 1/2 cup extra-virgin olive oil; more for grilling
• 2 tsp. minced shallot
• 2 tsp. minced fresh flat-leaf parsley
• 1 tsp. minced fresh tarragon
• 1-1/2 tsp. fresh lemon juice; more to taste
• Kosher salt
• 1-1/2 lb. asparagus, trimmed

Tip:

* Note: The egg yolk in this recipe is raw, so if you’re cooking for small children, the elderly, or anyone with a compromised immune system, use a pasteurized egg product instead.

Make the mayonnaise:

Put the egg yolk in a small bowl. Add a few drops of lukewarm water and whisk well. Begin adding the olive oil in a very thin stream, whisking constantly. When the sauce thickens and forms a creamy emulsion, you can add the oil a little faster. Whisk in the shallot, parsley, tarragon, and lemon juice. Season with 1/2 tsp. salt or more to taste. If needed, whisk in a few drops of water to loosen the mayonnaise until it’s spoonable, not stiff.

Prepare the asparagus:

Bring a large pot of salted water to a boil over high heat. Add the asparagus and blanch for 1 minute for small spears, or 1-1/2 minutes for medium spears. Transfer the asparagus with tongs to a bowl of ice water. When cool, lift the spears out of the ice water and thoroughly pat dry.

Prepare a hot charcoal fire or gas grill. Put the spears on a rimmed baking sheet or platter. Drizzle with 1 Tbs. olive oil, season with a generous pinch of salt, and toss with your hands to coat the spears evenly.

Position the grill grate as close to the coals or heat source as possible. Heat the grate and then arrange the asparagus on the grate directly over the heat with all the tips pointing in the same direction. Be sure to arrange the asparagus perpendicular to the bars so the spears don’t fall through. Grill, turning the spears once with tongs, until they’re blistered and lightly charred in spots, about 3 minutes total. Transfer to a platter and serve immediately, passing the mayonnaise separately.

Asparagus Soup with Leeks and Mustard Seed

Mustard seeds add a little bite to this creamy, mellow soup, a perfect starter for Easter or any spring supper.Create your own creamy vegetable soup recipe with the Recipe Maker.

• 2 Tbs. unsalted butter
• 1-1/4 cups thinly sliced leeks
• 2 tsp. minced garlic
• Kosher salt
• 2-1/2 cups lower-salt chicken broth
• 3 Tbs. white wine
• 2 tsp. mustard seed
• 2-1/4 lb. asparagus, bottom of stems trimmed, cut into 1/2-inch pieces
• 1/4 cup heavy cream
• Freshly ground black pepper
• 1/2 tsp. fresh lemon juice; more as needed
• 1/3 cup chopped fresh flat-leaf parsley

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the leeks, garlic and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the mustard seeds.

Add the asparagus, chicken broth, and wine, plus 2-1/2 cups water. Stir well and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the cream and 1/2 tsp. lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped parsley.

Roasted Asparagus with Buttery Breadcrumbs

For the crumbs, choose a baguette or countrystyle loaf made with only flour, water, yeast and salt. (Avoid bread with sugar, eggs or seasonings.) The two-step method for breadcrumbs results in a more consistent texture.

• 2 oz. day-old bread, crust removed, or four 1/2-inch-thick baguette slices
• 1-1/2 Tbs. unsalted butter
• 1/4 tsp. chopped fresh thyme leaves
• Kosher salt
• 1-1/2 lb. asparagus, trimmed
• 1 Tbs. extra-virgin olive oil
• 1-1/2 tsp. fresh lemon juice

Position a rack in the center of the oven and heat the oven to 250ºF. Put the bread in a food processor and pulse until coarse crumbs form. Spread the crumbs on a rimmed baking sheet; bake until they’re dry and lightly crisped, about 20 minutes. Let cool and then grind again in the processor to get a scant 1/4 cup of fine crumbs.

Melt the butter in a skillet over moderately low heat. Add the breadcrumbs and thyme. Cook slowly, stirring often, until the crumbs are a uniform deep golden brown, about 18 min. Season with 1/8 tsp. salt and set aside to let cool. The crumbs will crisp as they cool.

Raise the oven temperature to 450ºF. Put the asparagus on a baking sheet in a single layer and drizzle with the olive oil. Using your hands, toss the spears to coat evenly with the oil. Season with 1/2 tsp. salt. Roast until the spears are tender and lightly blistered, 12 to 14 min. for medium spears. Transfer them to a platter or individual plates, sprinkle with the lemon juice, and top with the breadcrumbs. Serve immediately.