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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
French in a Flash: Salmon en Croûte with Rosemary and Asparagus
The French version of the "complete meal in a box" is the en croûte ("in crust"). Consider puff pastry your packing material. Then pack everything you need for your meal—your protein, your vegetable, your sauce—inside, with the package doubling as your carb. Foolproof. Genius, even.
Creamy Asparagus, Basil, and Crème Fraîche Velouté
Asparagus and vegetable broth spiked with sweet shallots, basil, and a touch of crème fraîche get blended together as a creamy, thick, verdant, fresh, and ever so slightly tangy soup.
Charred Asparagus With Miso Béarnaise Sauce
A touch of miso and a screaming-hot cast iron pan spruce up these classic steakhouse accoutrements.
Simple Grilled Asparagus
Toss asparagus in oil, season with salt and pepper, and throw directly on a hot grill for a few minutes. Aioli is optional but highly recommended.
Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)
An asparagus tarragon soup that's bright and vegetal with a velvety-smooth texture, despite containing no cream at all.
French in a Flash: Drunken Angel Hair with Leeks and Cream
What I love about this dish is that if I have a bottle of wine that I don't like, a really cheap bottle, or the ends of four or five bottles, I can use them all.
French in a Flash: Haricots Verts du Sud
Haricots verts, skinny French green beans, are stewed with all the flavors of the South of France: garlic, olive oil, tomato, wine, and a few shallots for good measure. The little green bean has never tasted so mighty or delicious.
Spring Salad of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette
Want to make great food in the spring? All you've got to do is find some perfect ingredients and not mess 'em up. This recipe combines some of the best ingredients of the season, prepared simply, for a healthy and flavorful meal.
French in a Flash: French Peas
Sweet little green peas are gussied up with shallots, diced ham, and a splash of cream. These are how peas were meant to taste.

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French in a Flash: Chilled Asparagus Mélange with Fines Herbes Aïoli

One of the most wonderful things my boyfriend has ever said to me was, "Kerry, you make vegetables exciting." Sexier words have never been spoken. You may not know this about me, but I was vegetarian for twelve years growing...

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