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)
EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
EditorialOne of the dishes in the nine-course dinner at Mapu: asparagus, pine nut cream, strawberries and peas, in Lyttleton, a coastal town near Christchurch, New Zealand, December 2022. (Susan Wright/The New York Times)
EditorialWorkers pull up asparagus, a labor-intensive crop that has been difficult to mechanize, on a farm in Firebaugh, Calif., April 20, 2022. (Ryan Christopher Jones/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)
EditorialAsparagus pizza with ricotta, fontina and gremolata at Mel’s, a pizza place that opened in March, in Manhattan’s Chelsea neighborhood, June 2, 2022. (Rachel Vanni/The New York Times)
EditorialWorkers pull up asparagus, a labor-intensive crop that has been difficult to mechanize, on a farm in Firebaugh, Calif., April 20, 2022. (Ryan Christopher Jones/The New York Times)
EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
EditorialRoast chicken with green garlic, herbs and potatoes served with shaved asparagus and radish salad, in New York, March 31, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialMoose soup, pickled fiddlehead ferns, beach asparagus salad and other foods native to Alaska are served at the Alaska Native Medical Center in Anchorage, Alaska, Oct. 25, 2021. (Ash Adams/The New York Times)
EditorialDasima (dried kelp) and gim (roasted seaweed) add seaside nuance to a creamy asparagus pasta in New York on March 17, 2021. Food Stylist: Monica Pierini. (Linda Xiao/The New York Times)
EditorialSpring vegetables like asparagus are cooked for a few minutes in broth for a spring tofu soup in New York, Feb. 26, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)