All In on Asparagus
Happy Asparagus Month — known sometimes, to people who aren't me, as 'May.'
The month officially kicked off this past weekend, when I laid eyes on the first purple-tipped local bunches at the farmers' market. Despite the fact that currently I'm dining out for all my dinners (and many of my lunches) as an interim restaurant critic, I still carried home a wheelbarrow's worth of the grassy green stalks. I've been enjoying them for breakfast, seared in butter and topped with fried eggs, which is also how I like to have them for dinner. Sometimes I can fit a few in as a midmorning snack. I take my work-asparagus balance very seriously.
Asparagus with eggs is one classic pairing, and asparagus and pasta is another that I can't get enough of. Ali Slagle's lemony orzo with asparagus and garlic bread crumbs has legions of fans devoted to its tangy, crunchy, savory goodness, and it takes only 20 minutes to make. Does it live up to its hype? With five stars and over 11,000 ratings, signs point to yes. It's just science, people.
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Grilled asparagus with burrata and furikake: More asparagus sorcery from Ali, this time paired with scallions and grilled until charred. Serve it as a show-stealing side dish (maybe with grilled chicken or fish), or with lentils or grains for a satisfying meal.
Miso-honey chicken and asparagus: You knew there'd be sheet pans in this asparagus party somewhere. In this easy meal from Yossy Arefi, asparagus and marinated chicken thighs are broiled until speckly brown, and then topped with a miso-honey sauce liberally seasoned with garlic, chile and ginger.
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