Asparagus

Although raw asparagus might seem unusual to those who have only eaten asparagus cooked, it is delicious. The slightly different flavor is highlighted in the following salad.

This delicate dish is also a nice first course.

Asparagus, green beans and peas give this pasta its name. Start with an antipasto platter of purchased marinated vegetables, cured meats and cheeses. Serve the pasta with some crusty Italian bread. Champagne makes a festive beverage.

Can be prepared in 45 minutes or less.

The dumplings can be assembled and chilled up to eight hours before steaming.

(OMELETTE AUX ASPERGES)

"One evening my husband made fantastic asparagus roasted with olive oil," says Anne Graziano of New York, New York. "It prompted me to create this salad that features the asparagus, as well as Gruy
re cheese, apple and fresh greens."

An early version of this recipe appeared in Fannie Farmer's 1896 Boston Cooking-School Cook Book. Can be prepared in 45 minutes or less.

The plump ravioli called pansoti ("little bellies"), a Ligurian specialty, are often dressed with a walnut sauce. We strayed from tradition a bit and tucked the walnuts into the filling instead. Be sure to buy pancetta that's well marbled: If it's too lean, it won't render enough fat to flavor the filling. Also, brown the onions well — the caramelization lends a depth and richness that's essential to this dish.

Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.

Can be prepared in 45 minutes or less.