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The Food Lab's Asparagus Week, Day 5: Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing

The Food Lab J. Kenji López-Alt 4 comments

I love a good classic panzanella—stale bread tossed with fresh ripe tomatoes, olive oil, and perhaps some basil and vinegar. That is, I love it during tomato season when I have access to completely fresh-off-the-vine, summer-ripe tomatoes. Any other time of the year, panzanella can go over to the corner and suck it. There are, thankfully, other things available this time of year that can be used to riff on the same concept. Asparagus comes to mind. More

Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing

Serious Eats J. Kenji López-Alt 2 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

The Food Lab's Asparagus Week, Day 4: Lemony Fettucine with Asparagus and Bacon

The Food Lab J. Kenji López-Alt Post a comment

This is an ultra-quick recipe that's roughly based off of pasta cacio e pepe—the Roman dish of pasta tossed with Pecorino Romano and lots of black pepper. It's a late night, quick fill'er up specialty popular amongst the tight-jeaned Euro club crowd and the old folks alike. A cheaper, quicker, and easier version of the already super cheap, quick, and easy carbonara, if you will. More

The Food Lab's Asparagus Week, Day 3: Asparagus and Spring Vegetable Risotto

The Food Lab J. Kenji López-Alt 11 comments

I've already gone deep into the science of risotto in the past, so there's no real need to re-tread in already-been-treaded-in waters. What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms. The two are partners in crime that could give Pinky and The Brain a run for their money in terms of sheer awesomeness, and now's the time of year to get 'em. More

The Food Lab's Asparagus Week, Day 2: Grilled Asparagus Tacos with Creamy Adobo and Pickled Red Onions

The Food Lab J. Kenji López-Alt 6 comments

Meaty tacos are great, but who doesn't love charred sweet asparagus in the springtime? I like to cook mine in olive oil until nearly blackened in spots so that you get a nice contrast between the natural sweetness of the 'gus and the smoky, browned complexity of the charred spots. If you've got a real grill burning charcoal, all the better. More

Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions

Serious Eats J. Kenji López-Alt 3 comments

Meaty tacos are great, but who doesn't love charred sweet asparagus in the springtime? An intriguing mix of white and green charred asparagus gives complexity to these tacos. More

The Food Lab's Asparagus Week, Day 1: Asparagus and Ramp Soup with Yogurt

The Food Lab J. Kenji López-Alt 28 comments

Now's the time of year that asparagus is at its absolute sweet and tender best around here, so I've decided to make a whole week out of it. Welcome to Asparagus Week! Each day this week you'll find a new asparagus recipe here that'll hopefully demonstrate the crazy versatility of spring's finest produce. The key to truly fantastic asparagus soup is the same as the key to truly fantastic grilled asparagus or braised asparagus or blanched asparagus or sauteed asparagus: start with truly fantastic asparagus. More

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