Spring is the best time of year to incorporate asparagus into your cooking, as it's in season. With lots of variety to choose from, these recipes include steamed, sautéed, roasted, and grilled ...

There is something utterly compelling about this giant asparagus once it’s cooked. It’s not just the size, though that’s certainly impressive enough. The peeling method leaves a slightly crude ...

Asparagus is a very healthy vegetable that’s useable in so many dishes, from appetizers to main courses. It can be eaten raw or cooked; is perfect for a crudité platter dipped in your favorite ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...

Whether you're growing your own asparagus in the vegetable garden, buying it fresh at the local farmers' market, or just lurking around the produce aisles of your supermarket waiting for it to appear, ...

Instructions: Trim bottom inch of asparagus spears; discard trimmings. Peel bottom halves of spears until white flesh is exposed. Cut spears on bias into 2-inch lengths. Melt butter in 12-inch ...

Here & Now resident chef Kathy Gunst has been taking advantage of the abundance of asparagus that's in season and in the market. She brings Here & Now's Jeremy Hobson recipes and dishes including ...

One of the most tempting gifts of springtime is the abundance of asparagus. With the chill of winter over and the promise of life renewed, beautiful apple-green stalks push up their purple-tinged tips ...

Make vinaigrette: In a blender, process oil, vinegar, lemon juice, mustard, bitters, 1 teaspoon salt and pepper to taste until emulsified. (Alternatively, shake ingredients in a jar.) Adjust seasoning ...