This e-single features some of The Times's best recipes and preparation advice for the iconic spring vegetable, asparagus. In this collection, you'll find advice for cooking thick and thin stalks, a story about the provenance and preparation of white asparagus and unique dishes for Easter and Passover. It includes recipes inspired by Italy and France, a springtime take on spaghetti carbonara; and dishes that leverage asparagus's affinity for eggs beyond a traditional hollandaise sauce.
