Asparagus

The rolls should be served warm, so reheat them in batches as platters need replenishing.

When you want to put on the "dog" but not the fat, try this colorful salad.

Crusty bread and a salad complete the meal.

Go to your local farmers' market for a variety of fresh vegetables to serve with these flavored salts. You'll probably find yellow wax beans, pink radishes, slender asparagus, sweet bell peppers, and an assortment of teardrop, cherry, and grape tomatoes. Dip the veggies into the olive oil first, then the salt.

A star starter from Hubert Keller at Fleur de Lys in San Francisco. A good mold for the timbale is a six-ounce tomato-paste can that has the top and bottom removed.

"My favorite lamb dish in recent memory was a lamb shank at Bistro 110 here in Chicago," writes Valerie Young of Chicago, Illinois. "The waiter told me that it was seasoned with cumin, coriander, and curry, then braised for a very long time." The secret to this recipe? The lamb marinates overnight in a fragrant oil-and-spice mixture. If you don't have a spice grinder or coffee grinder, use a mallet to crush the seeds in a resealable plastic bag.

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.

Paneer is a creamy-firm cheese that stands in for meat in this vegetarian stir-fry featuring blistered green beans fragrant with curry powder and soy sauce.

Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.

With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.

This just-charred-enough asparagus begs to be dragged through a swoosh of cool, creamy labneh mixed with bright, fiery harissa.

This mash-up of an antipasto spread and a niçoise salad yields a robust platter with flaky tuna, briny peppers, salty cheese, and just-tender vegetables.

A lesson in less is more, this comforting pot of creamy beans gets a punchy, raw asparagus salad to balance the deep allium-fortified broth.

Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.

Chili crisp and tahini team up to create a savory, spicy sauce for ground pork, snappy asparagus, and nutty soba noodles.