EditorialYellowtail with white asparagus, carrot, beurre blanc and pimento, which is typical of the precise, refined cooking at Géosmine, in Paris, June 23, 2023. (Joann Pai/The New York Times)
EditorialBrian Landeros, the sous-chef at Angry Egret, finishes a squash blossom and asparagus quesadilla at Angry Egret Dinette in Los Angeles, June 17, 2022. (Cody James/The New York Times)
EditorialReindeer sausage, beach asparagus and blueberries served at the Alaska Native Medical Center in Anchorage, Alaska, Oct. 25, 2021. (Ash Adams/The New York Times)