EditorialYellowtail with white asparagus, carrot, beurre blanc and pimento, which is typical of the precise, refined cooking at Géosmine, in Paris, June 23, 2023. (Joann Pai/The New York Times)
EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
EditorialOne of the dishes in the nine-course dinner at Mapu: asparagus, pine nut cream, strawberries and peas, in Lyttleton, a coastal town near Christchurch, New Zealand, December 2022. (Susan Wright/The New York Times)
EditorialWorkers pull up asparagus, a labor-intensive crop that has been difficult to mechanize, on a farm in Firebaugh, Calif., April 20, 2022. (Ryan Christopher Jones/The New York Times)
EditorialBrian Landeros, the sous-chef at Angry Egret, finishes a squash blossom and asparagus quesadilla at Angry Egret Dinette in Los Angeles, June 17, 2022. (Cody James/The New York Times)
EditorialAsparagus pizza with ricotta, fontina and gremolata at Mel’s, a pizza place that opened in March, in Manhattan’s Chelsea neighborhood, June 2, 2022. (Rachel Vanni/The New York Times)