Maximalist asparagus with lots of crunchy things

Pan-seared and piled with coconut flakes, nuts and seeds for texture and lime juice for zing.

View in browser|nytimes.com May 13, 2024 Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Maximalist asparagus By Melissa Clark I start every asparagus season as a minimalist. For me, those first verdant stalks are best savored au naturel — simply roasted or steamed, with nothing but a drizzle of melted butter or olive oil, a sprinkle of salt and a squeeze of lemon. It's just enough to amplify their grassy, herbal flavor. But now that I'm several asparagus meals in, I'm eager to branch out. My recipe for pan-seared asparagus with cashews is just the thing when you're ready for a pan full of punchy, crunchy additions. Filled with coconut flakes, nuts and seeds for texture and lime juice for zing, it's a great main dish served with rice and a fried egg, or a side to accompany a simple, mellow main. Featured Recipe Pan-Seared Asparagus With Cashews View Recipe → I'm especially excited to pair my asparagus with Millie Peartree's delightful new chicken and noodles. Her recipe makes for a soupy, comforting one-pot meal that doesn't necessarily need anything on the side, though in my book there's always room for some nice green vegetables (written like a true mom). For a quick one-pan meal that comes with the green vegetables built in, there's my pork chops with feta, snap peas and mint. Meaty, golden-seared pork chops are cooked under a mound of fresh mint and sweet sugar snap peas, and topped with briny feta. The lemon at the end provides the right pop of acidity to brighten everything up. Staying speedy, but moving into pescatarian territory, we have David Tanis's soy-steamed fish with scallions and pistachios. He uses a classic Chinese method for steaming the dish on a plate, which you can do with or without a steamer (a large deep skillet also works). The pistachios may be unconventional, but they add loads of flavor and crunch. Or leave them out for a more delicately textured dish, with a gutsy, pungent flavor from the combination of fermented black bean paste, fresh ginger and scallions. I love the look of Alexa Weibel's new recipe for spicy tomato beans and greens for something entirely meatless and pantry-friendly. To create a creamy red pesto base, she simmers canned cannellini with red chile flakes, tomato paste and sun-dried tomatoes, and then thickens it all with heavy cream. For a sprightly contrast just before serving, she adds a lemony arugula salad to the top that's enriched with crispy fried breadcrumbs. Oh, did I mention the pecorino and garlic? It's a five-star recipe that hits all the right notes. For dessert, Samantha Seneviratne's rhubarb quick bread features asparagus's tangy springtime sister. Perfumed with orange zest and glazed with orange juice and confectioners' sugar, this treat strikes that delicate balance between sour and sweet. Save leftover slices to toast in a skillet and top with loads of salty butter. As always, you'll want to subscribe to access all these smart recipes and so many more (you know, just tens of thousands more). If you need any technical help, the brilliant people at cookingcare@nytimes.com are there for you. And I'm at hellomelissa@nytimes.com if you want to say hi. That's all for now, see you on Wednesday. ADVERTISEMENT WHAT TO COOK David Malosh for The New York Times. Food Stylist: Simon Andrews. Chicken and Noodles By Millie Peartree 30 minutes Makes 6 hearty servings (12 cups) Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich One-Pan Pork Chops With Feta, Snap Peas and Mint By Melissa Clark 25 minutes Makes 3 to 4 servings Karsten Moran for The New York Times Soy-Steamed Fish With Scallions and Pistachio By David Tanis 30 minutes Makes 2 servings Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Creamy, Spicy Tomato Beans and Greens  By Alexa Weibel 40 minutes Makes 4 servings Todd Wagner for The New York Times Rhubarb Quick Bread By Samantha Seneviratne 1 1/2 hours Makes 8 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018