Make the most of spring asparagus with these recipes

Asparagus season has arrived, offering an opportunity for both enthusiasts and skeptics to indulge in the delicious green spears. Four recipes featured in this article aim to make the most of this affordable vegetable, all requiring minimal prep and a short cooking time of just 15 minutes.

Heidi Sze's one-pot pasta recipe combines asparagus with basic ingredients, adding brightness with lemon and capers or substituting tuna with cooked or tinned salmon. Hetty Lui McKinnon's galette recipe provides a versatile base for various spring vegetables, such as peas, broad beans, green beans, fennel, broccoli, or sugar snap or snow peas. It can be served warm or at room temperature, making leftovers a suitable work lunch.

Hetty Lui McKinnon also shares a salad recipe high in texture and spring flavors. The dish features sauce gribiche, a unique combination of vinegar, cornichons, capers, mustard, and hard-boiled eggs, creating a chunky vinaigrette and punchy mayonnaise. Lastly, Thalia Ho's quiche recipe presents a simple, beginner-friendly dish with asparagus, lemon, and goat cheese as the central flavor. However, she encourages experimentation with fillings based on personal taste, cravings, and available ingredients.