We serve our whitefish salad with a toasted Montreal-style bagel, though it tastes just as good with hearty Rye or Pumpernickel and even a little cream cheese. 1 smoked whitefish (2 to 3 pounds), skin ...

You may ask why I am not roasting the parmesan cheese in the oven with asparagus, and there is a simple answer to that. When I started making this recipe long ago, back in the ’90s, I had a ...

Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan.

Add the asparagus to the sheet pan along with another 1 tablespoon of the olive oil and 1/4 teaspoon salt. Toss well, then push the vegetables to the edges of the pan to create space for the salmon.

1 pound thick asparagus, trimmed. 2 tablespoons unsalted butter, melted. Kosher salt. Freshly ground black pepper. 1/4 cup freshly grated Parmigiano-Reggiano cheese ...

Spread the asparagus out in a single layer (a small amount of overlapping is fine, but do not stack the spears on top of each other). Bake for 10 to 12 minutes, until just starting to soften.

Asparagus season sneaks up on me every year. I anticipate it so hungrily, so ardently, that I have to put it out of my head as May approaches.

Snap off tough ends of asparagus and set them aside to use in a soup stock or discard. Cut off tips, leaving them about 2 inches long. Slice remaining pieces on the diagonal.