Asparagus

To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer with spring vegetables for a seasonal warm salad.

A fun way to get children to eat asparagus: roasted and paired with hummus and creamy melted Havarti cheese.

A last-minute addition of basil pesto turns creamy risotto into the ultimate bowl of spring comfort.

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.

Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.

Juicy chicken cutlets with all the bright, briny flavors of classic piccata are possible without a stove—all you need is a microwave.

Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.

Since the weather is still a bit chilly, this recipe for a hearty green soup might just the thing to energize you while keeping you warm!

When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.

This is an ode to Spain, a culture totally infatuated with the glories of asparagus. Here the green spears are paired with a classic Basque tomato-pepper relish called pipérade, simple poached eggs, and grits. One of these things has no place in Spain, but you can take the boy out of Georgia but you...well, you know.

This entire dish is right out of Rose and Ruthie's River Café playbook, with just a few tweaks of my own. They taught me how to make fonduta, a silky sauce rich with crème fraîche and egg yolks. It takes less time and just a bit more effort than tomato sauce, and turns a plate of pasta into an elegant and impressive meal. Get yourself some asparagus spears that are as thick as your pointer finger—not those thin or sprouty ones—and you'll enjoy the juicy slivers in each bite.

Puréeing beet greens into pesto and tossing asparagus ribbons with fettuccine is a great way to incorporate healthy vegetables into pasta.