I begin each asparagus season as a minimalist. For me, these first verdant stalks are greatest savored au naturel — merely roasted or steamed, with nothing however a drizzle of melted butter or olive oil, a sprinkle of salt and a squeeze of lemon. It’s simply sufficient to amplify their grassy, natural taste.
However now that I’m a number of asparagus meals in, I’m wanting to department out. My recipe for pan-seared asparagus with cashews is simply the factor once you’re prepared for a pan filled with punchy, crunchy additions. Crammed with coconut flakes, nuts and seeds for texture and lime juice for zing, it’s an amazing foremost dish served with rice and a fried egg, or a facet to accompany a easy, mellow foremost.
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Pan-Seared Asparagus With Cashews
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I’m particularly excited to pair my asparagus with Millie Peartree’s pleasant new rooster and noodles. Her recipe makes for a soupy, comforting one-pot meal that doesn’t essentially want something on the facet, although in my e-book there’s all the time room for some good inexperienced greens (written like a real mother).
For a fast one-pan meal that comes with the inexperienced greens inbuilt, there’s my pork chops with feta, snap peas and mint. Meaty, golden-seared pork chops are cooked underneath a mound of contemporary mint and candy sugar snap peas, and topped with briny feta. The lemon on the finish supplies the precise pop of acidity to brighten the whole lot up.
Staying speedy, however transferring into pescatarian territory, we’ve David Tanis’s soy-steamed fish with scallions and pistachios. He makes use of a traditional Chinese language technique for steaming the dish on a plate, which you are able to do with or with out a steamer (a big deep skillet additionally works). The pistachios could also be unconventional, however they add a great deal of taste and crunch. Or go away them out for a extra delicately textured dish, with a gutsy, pungent taste from the mix of fermented black bean paste, contemporary ginger and scallions.
I really like the look of Alexa Weibel’s new recipe for spicy tomato beans and greens for one thing completely meatless and pantry-friendly. To create a creamy pink pesto base, she simmers canned cannellini with pink chile flakes, tomato paste and sun-dried tomatoes, after which thickens all of it with heavy cream. For a sprightly distinction simply earlier than serving, she provides a lemony arugula salad to the highest that’s enriched with crispy fried breadcrumbs. Oh, did I point out the pecorino and garlic? It’s a five-star recipe that hits all the precise notes.
For dessert, Samantha Seneviratne’s rhubarb fast bread options asparagus’s tangy springtime sister. Perfumed with orange zest and glazed with orange juice and confectioners’ sugar, this deal with strikes that delicate steadiness between bitter and candy. Save leftover slices to toast in a skillet and prime with a great deal of salty butter.
As all the time, you’ll wish to subscribe to entry all these good recipes and so many extra (you recognize, simply tens of hundreds extra). For those who want any technical assist, the good folks at cookingcare@nytimes.com are there for you. And I’m at hellomelissa@nytimes.com if you wish to say hello.
That’s all for now, see you on Wednesday.
