I stalk asparagusHappy Asparagus Month — known sometimes, to people who aren’t me, as “May.” The month officially kicked off this past weekend, when I laid eyes on the first purple-tipped local bunches at the farmers’ market. Despite the fact that currently I’m dining out for all my dinners (and many of my lunches) as an interim restaurant critic, I still carried home a wheelbarrow’s worth of the grassy green stalks. I’ve been enjoying them for breakfast, seared in butter and topped with fried eggs, which is also how I like to have them for dinner. Sometimes I can fit a few in as a midmorning snack. I take my work-asparagus balance very seriously. Asparagus with eggs is one classic pairing, and asparagus and pasta is another that I can’t get enough of. Ali Slagle’s lemony orzo with asparagus and garlic bread crumbs has legions of fans devoted to its tangy, crunchy, savory goodness, and it takes only 20 minutes to make. Does it live up to its hype? With five stars and over 11,000 ratings, signs point to yes. It’s just science, people. Featured Recipe Lemony Orzo With Asparagus and Bread CrumbsMore Food for Thought:Grilled asparagus with burrata and furikake: More asparagus sorcery from Ali, this time paired with scallions and grilled until charred. Serve it as a show-stealing side dish (maybe with grilled chicken or fish), or with lentils or grains for a satisfying meal. Miso-honey chicken and asparagus: You knew there’d be sheet pans in this asparagus party somewhere. In this easy meal from Yossy Arefi, asparagus and marinated chicken thighs are broiled until speckly brown, and then topped with a miso-honey sauce liberally seasoned with garlic, chile and ginger. Pork bulgogi with spring vegetables: Although I don’t specifically call for asparagus in this pork-centric, deeply flavored take on Korean bulgogi, it works wonderfully alongside, or even instead of, the snow peas, the radishes and the mushrooms in the pan. And while we’re substituting, note that you can swap chicken, tofu or, more traditionally, beef for the pork. Pan-seared asparagus with cashews: I came up with this dish last spring and I can’t wait to have it again this year. Dressed with toasted coconut flakes, nuts and seeds for crunch, and enlivened by soy sauce and a big squeeze of lime juice, these supple spears make another excellent landing pad for fried eggs. Be sure to serve this with a baguette or over rice to catch all the yolk. Browned-butter rhubarb crisp: I’ve heard tales of fabulous asparagus ice cream in Hadley, Mass., but until I can get there to sample some myself, my desserts remain remarkably asparagusless. So let’s circle back to Yossy, and check out her nubby, nutty crisp starring rhubarb — stalks of a rosier, more puckery natural disposition, but just as delightfully tied to spring. As always, you’ll want to subscribe to have access to all these smart recipes and so many more (oh, just tens of thousands more). If you need any technical help, the brilliant people at cookingcare@nytimes.com are there for you. And I’m at hellomelissa@nytimes.com if you want to say hi. That’s all for now. See you on Wednesday.
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