#asparagus

#asparagus

Imagine planning the perfect weekend dinner. Maybe you're going to grill some steaks, or you have a new pasta dish in mind. You went shopping and picked up everything you needed, including fresh, delicious asparagus. After a day in the fridge, you open the bag and a strong smell of rotten asparagus fills your kitchen. Dinner is ruined and you need a new plan.

Asparagus adds a vibrant pop of color and savory flavor, as well as a crisp dimensionality that enlivens any pasta dish.

Asparagus, while unconventional for pizza, shines especially in white pizza with creamy sauces, but requires careful preparation to maintain texture.

Ali Slagle's lemony orzo with asparagus and garlic bread crumbs offers a tangy, crunchy dish that is quick to prepare, winning legions of fans with its flavor and ease.

"As Yotam Ottolenghi once said here before, a lasagne doesn't have to contain ragu and bechamel. In the broadest sense, lasagne is just a layered pasta dish using various fillings and sauces and, as such, the world is your lasagne."

Asparagus is 92% water, so the weakened structure of overcooked asparagus leads to a limp texture that deviates from the desired tender-crisp outcome.