Slender spears of asparagus glistening with olive oil, scented with garlic and baked under a blanket of cheese make it a swoon-worthy recipe. The garlicky asparagus is vibrant and tender-crisp ...

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 ...

Here are 23 easy recipes that shine the light on ... frozen puff pastry as the base for this springtime asparagus and salty, savory goat cheese tart. Packed with small, tender bites of asparagus ...

Heat oven to 450°F. In a medium baking dish, toss asparagus with the oil and arrange in an even layer. Sprinkle asparagus with Parmesan cheese and bread crumbs. Bake until asparagus is tender (about ...

David Malosh for The New York Times Buttery polenta serves as a soft, savory bed for asparagus and peas. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This recipe finishes ...

This recipe from Swedish chef Leila Lindholm ... Top with crumbled goat’s cheese and torn mozzarella. Add olives, asparagus and rosemary then season with black pepper. Bake in the middle of ...

Simplify your Sunday evening with one of these tasty five-ingredient dinner recipes, like our caprese pizza and cauliflower ...

If you’re looking for the ideal light alfresco lunch to match your springtime mood, look no further than this delicious English asparagus tart recipe by ... and goat’s cheese come together ...

These 17 asparagus recipes make the most of the fleeting springtime ... In these recipes, the stalks are commonly paired with rich spreads and cheese, which offset the grassy flavours for more ...

Mix the cream cheese and lemon zest together in a small bowl and season to taste with salt and pepper. Trim the asparagus so that each stem is 10cm/4in long (you can use the trimmings to make a ...

cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste. Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears ...

The sauce is very simple, with a taste of tangy lemon and rich blue cheese. Fresh mint and asparagus add texture and colour. Serve this as an entree, or a main with a side salad.