Yields four servings Ingredients 3 Tbsp olive oil1/3 cup onion, roughly chopped3 Tbsp garlic, roughly chopped1 Tbsp leeks, roughly chopped white and light green parts only, roots trimmed, tough ...

8. Asparagus Latkes For a seasonal take on classic potato latkes, Food52’s food editor Emma Laperruque swapped out the spuds for asparagus. This recipe uses the entire stalk, so there’s less ...

If you love asparagus, you’ll love asparagus soup. This recipe is very easy. And fresh, tender asparagus is best. A side note about soup: Cooks make the mistake of overheating soups.

There's a soup for every mood, temperature, and palate. To "stir the pot" and get your brainstorming started, we've rounded up 41 of the best recipes.

Uncover and continue cooking until the asparagus is tender when pierced with the tip of a knife, 5-10 minutes more (the thicker the spears, the longer the cook time).

In a 2-inch deep casserole dish layer ingredients in this order: ½ the asparagus, ½ mushroom soup, 1 egg sliced, 3 thin pats of butter, ½ cheese, ½ white sauce and ½ cracker crumbs.

(You can save the butts for making asparagus soup; see st.news/asparagus for my recipe.) 2. Put the butter in a large skillet, and turn heat to medium-high.

9. Creamy Celery Soup with Brown Butter and Pesto Leeks are seemingly impossible to clean, which is why I rarely whip up a pot of vichyssoise soup. And that's exactly why I love this recipe, which ...

The recipe couldn't have been easier, but it called for cooking asparagus at an unusually high heat: 450°F. I’d blanched asparagus, chopped it and thrown it on pizzas, and puréed it for soup ...

Rinse your asparagus spears in cool water, and snap off the tough ends — bend them toward the bottom, and they'll break at the right spot. (You can save the butts for making asparagus soup; see ...