Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg

[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature-controlled water bath like the Sous-Vide Supreme or an equivalent....

Grilled Asparagus With Hard-Boiled Eggs and Crispin Cider Vinaigrette

Simple yet showy, this dish centers around a tangy Crispin Cider reduction, made with onions and honey on the stovetop. It's then whisked into a bold vinaigrette that's used to flavor a salad consisting of stalks of asparagus and hard-boiled eggs.

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.

Asparagus and Sweet Pea Frittata With Minty Spring Salad

This simple pea-and-asparagus frittata is a quintessential spring dish that's as perfect for breakfast as it is a light lunch, snack or dinner. Served with a bright, fresh salad that's flavored with fresh mint and shaved asparagus, it becomes a quick and easy meal in its own right.

Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs

The other day I had a salad of spring vegetables served with a soft boiled egg that had been breaded and fried until the outside was crispy but the interior was still soft and runny. This quick version of the dish is made with toasted breadcrumbs and has all of that great texture and flavor, but without the hassle.

Spring Salad!

Spring Salad - just a really great, elegant salad using spring vegetables: asparagus, snow peas, peas with baby cos lettuce and goats cheese.

Poached Chicken and Asparagus With Green Goddess Sauce

This easy meal of tender and juicy poached chicken with asparagus and a creamy green goddess sauce is light and fresh, perfect for marking the beginning of spring. For this dish, we lightened the green goddess with whipped cream, which softens the herbaceous flavor, making it more delicate, and lends a luscious, mousse-like consistency. (If you like, make just the dressing according to the instructions in step 4, omitting the whipped cream, and serve it with sturdy lettuces for salads.)

Charred Asparagus With Miso Béarnaise Sauce

A touch of miso and a screaming-hot cast iron pan spruce up these classic steakhouse accoutrements.

Diner-Style Asparagus, Bacon, and Gruyère Omelette for Two

Just as with scrambled eggs, the method by which the eggs are heated and stirred is the primary factor that determines what kind of omelette you end up with. This smoky version, perfect for spring, uses my basic technique for diner-style omelettes with large, tender, browned curds and plenty of space for fillings.

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.