Meet My House Asparagus

I’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.

Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

1. Miso-Chile Asparagus With Tofu

Look, asparagus is the whole reason Melissa created this recipe, but green beans work too. The sauce here is especially good.

View this recipe.

Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

2. Lemon-Pepper Chicken Breasts

Buttery, garlicky, lemony ease from Lidey Heuck, who describes this recipe as “chicken for beginners.” The chicken experts will probably love it, too.

View this recipe.

Credit…Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

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.

View this recipe.

Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

4. Salmon and Couscous Salad With Cucumber-Feta Dressing

This 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.

View this recipe.

Credit…Linda Xiao for The New York Times. Food Stylist: Judy Kim.

5. Crispy Halloumi With Tomatoes and White Beans

This 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.

View this recipe.

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