It's officially spring, which means it's almost time for asparagus season. Here's all you need to know about the seasonal veg ...

White asparagus is also a favorite of chefs (other than me), including legendary French chef Jacques Pépin. We had the pleasure of chatting with the wonderful Pépin about this special spring treat, ...

Snapping asparagus works in a pinch, but trimming the ends with a chef's knife is better. Trim about 20% of the stalk, near ...

This salad recipe is a refreshing combination of asparagus, radishes, walnuts, herbs, bacon, and parmesan, all tossed with ...

Fresh asparagus should be firm without much bend to it. Fresh asparagus doesn't need much prep, just a light trim on the stem ends. If you're working with thicker stalks, the base of the stem may ...

3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt ...

To assemble: spoon the vinaigrette on top of the asparagus. Top the bottom of the asparagus stems with the bacon and then a layer of egg in the middle of the spears. Surround with the lemon wedges.

It’s spring — think Green! With amber syrup and brown mud, spring has come to our North Country. Our backyard still has more ...

As one Instagram commenter explains, “Asparagus is already sweet in the same way broccoli stems are sweeter than the tops. It's not 'sweet' per se, it just has more sugars in the stalks.” ...

Together they turn trash-bound food scraps like woody asparagus ends and potato peels into a restaurant-worthy meal. With his zero-waste cooking hacks, Joel proves that the stems, peels and cores ...