I've found my asparagusI'm pleased to announce that I've found my house asparagus recipe for spring 2025: this miso-chile asparagus with tofu from Melissa Clark, my fellow asparagus nut. The house recipe is the dish I cook over and over again when I have asparagus in the fridge, which is often this time of year. One spring it was asparagus with fried eggs. Another was asparagus and pasta in different configurations. But this year, I'll be glazing asparagus and tofu cubes with an easy miso sauce and broiling it all for a dinner that's ready in 25 minutes. That recipe, and four more great options for the days ahead, are below. And if you're new to asparagus, welcome! We have a guide for you that covers buying and prepping, as well as different ways to make it. One note: Last week, we asked whether and how you're changing your grocery shopping, meal planning and cooking because of rising costs. I received dozens of (fascinating, smart, insightful) emails from you. So please, keep them coming! Send me your cost-saving strategies and tell me what you're cooking by emailing me at dearemily@nytimes.com. We'll be gathering up your tips and publishing them soon.
1. Miso-Chile Asparagus With TofuLook, asparagus is the whole reason Melissa created this recipe, but green beans work too. The sauce here is especially good.
2. Lemon-Pepper Chicken BreastsButtery, garlicky, lemony ease from Lidey Heuck, who describes this recipe as "chicken for beginners." The chicken experts will probably love it, too.
3. Malaay Qumbe (Coconut Fish Curry)Ifrah F. Ahmed's version of the fragrant coastal Somali curry is built on xawaash, a spice blend that's easy to make if you can't find it at the store. Silky coconut milk and bright tomatoes always make magic with fish.
4. Salmon and Couscous Salad With Cucumber-Feta DressingThis simple but sophisticated dinner comes from Yasmin Fahr, who tosses couscous, arugula and large flakes of salmon with a dressing that's dually inspired by green goddess and Persian mast-o khiar.
5. Crispy Halloumi With Tomatoes and White BeansThis new recipe from Nargisse Benkabbou is on the agenda for dinner at my house this week. No doubt it will be delicious — the early comments are raves — and crisp-chewy halloumi is a uniquely excellent treat. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I'm dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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