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!
1. Miso-Chile Asparagus With Tofu
Broiling asparagus gives it a charred exterior but still keeps the vegetables soft and sweet within. Here, the stalks share a pan with cubed tofu, and everything is glazed with a pungent miso sauce spiked with mirin, rice vinegar and a good hit of chile. Served over rice or noodles, it makes a salty, spicy and deeply flavored meal that’s ready in less than half an hour.
By Melissa Clark
Yield: 2 to 3 servings
Total time: 25 minutes
Ingredients:
1 (14- to 16-ounce) block firm tofu, well drained
1 pound asparagus (about 1 bunch), trimmed
3 tablespoons neutral-flavored oil (such as grapeseed or peanut oil)
Salt
2 garlic cloves, finely chopped
1/2 teaspoon red-pepper flakes, plus more for serving
2 tablespoons white or light miso
1 tablespoon sake (or use white wine or vermouth)
1 tablespoon rice vinegar
1 tablespoon mirin
1 teaspoon toasted sesame oil
Sliced scallions, for garnish
Preparation:
1. Heat the broiler and place an oven rack about 6 inches from the heat source. Line a rimmed sheet pan with foil if you like (for easier cleanup). Cut tofu into 1-inch cubes, then dry with a clean kitchen towel or paper towels to absorb as much moisture as possible.
2. Put asparagus and tofu on the prepared pan and toss gently with 2 tablespoons oil. Spread everything out in one layer and season lightly with salt.
3. Slide pan under the broiler and broil until speckled lightly with brown, 3 to 6 minutes. Flip tofu and asparagus, then continue to broil until asparagus is tender and tofu is deeply browned in spots, 3 to 7 minutes longer, depending on the size of the asparagus and power of your broiler.
4. While the asparagus broils, make the miso-chile sauce. Heat a skillet over medium heat, then add remaining 1 tablespoon oil and heat until it thins out, about 30 seconds. Add garlic and red-pepper flakes to the pan; cook until fragrant, 30 seconds to 1 minute. Turn off the heat. Whisk in miso, sake, vinegar, mirin and sesame oil.
5. Remove pan from oven, slather miso mixture over the asparagus and tofu, and return to broiler for another 30 seconds to 2 minutes, until the miso mixture bubbles and glazes everything (watch carefully so nothing burns). Transfer asparagus and tofu to a serving platter and garnish with more red-pepper flakes, if you like, and sliced scallions. Serve hot or warm.
2. Lemon-Pepper Chicken Breasts
This beginner-friendly chicken recipe uses both store-bought lemon-pepper seasoning and fresh lemon for fast weeknight flavor. The lemon pepper does much of the work here, adding acidity, salt and mild heat to the chicken, while the fresh lemon juice adds the perfect hit of brightness to the buttery, garlicky pan sauce. Serve the chicken right out of the skillet, or transfer the breasts to a plate and drizzle every last drop of the butter-lemon sauce on top. Serve with rice and a simple green vegetable, such as roasted broccoli or sautéed green beans.
By Lidey Heuck
Yield: 4 servings
Total time: 20 minutes
Ingredients:
2 large boneless, skinless chicken breasts (12 ounces each), patted dry
3 tablespoons all-purpose flour
1 tablespoon lemon-pepper seasoning
2 tablespoons canola or avocado oil, plus more as needed
3 tablespoons unsalted butter
1 large garlic clove, minced
3 tablespoons lemon juice (from 1 lemon)
Chopped parsley, for serving
Preparation:
1. Cut the chicken breasts in half horizontally and place them on a large plate.
2. Combine the flour and lemon-pepper seasoning in a small bowl and mix with a fork. Sprinkle the mixture evenly over the chicken breasts, turning to coat all sides and patting to adhere.
3. Heat a large (12-inch) pan over medium-high. Add the oil and, working in batches, cook the chicken breasts for 3 to 4 minutes on each side, until browned and cooked through. (Add more oil if necessary. If the oil begins smoking at any point, turn down the heat.) Transfer the chicken breasts to a plate, and drain and discard any remaining oil.
4. Add the butter and garlic to the pan, and stir over medium-low heat for 30 seconds to 1 minute, until the garlic is just starting to take on color. Add the lemon juice (careful, it may splatter) and cook for another 30 seconds, until the sauce is slightly reduced.
5. Off the heat, return the chicken breasts to the pan, turning to coat them in the sauce. Garnish with parsley and serve hot. Store leftover chicken in a sealed container in the refrigerator for up to 3 days.
3. Malaay Qumbe (Coconut Fish Curry)
Variations of coconut fish curry abound up and down the Swahili Coast, so much so that the dish is often broadly referred to as East African fish curry. Although Somalia has the longest coastline in mainland Africa, seafood is not a prominent part of mainstream Somali cuisine. But you’ll find malaay qumbe in coastal Somali towns. This version of coconut fish curry leans heavily on xawaash, a spice blend that is at the heart of Somali cuisine. The mild heat from the xawaash’s black pepper balances beautifully with the sweet, cooling coconut milk and the acidity from the tomatoes. Serve over plain white rice, or soak up the creamy coconut gravy with a flatbread like muufo. Malaay qumbe would also work well on top of soor for a hearty meal of creamy spiced coconut fish and grits.
By Ifrah F. Ahmed
Yield: 4 servings
Total time: 40 minutes
Ingredients:
1 pound barramundi or other firm white fish (such as halibut or cod), preferably 2 to 3 pieces
1 1/4 teaspoons fine sea salt
2 tablespoons olive oil
1 large white onion, finely diced
2 large roma tomatoes, finely diced
3/4 cup cilantro leaves
6 garlic cloves, minced
4 teaspoons xawaash (see Tip)
1 (14-ounce) can of unsweetened coconut milk
White rice, soor or flatbread (optional), for serving
Preparation:
1. Season the fish with 1/2 teaspoon sea salt; set aside.
2. In a large pot over medium-high, heat oil until loose and rippling, about 1 minute.
3. Add the onion and cook, stirring occasionally, until completely soft, about 8 minutes. When the onion is soft, stir in tomatoes and cover. Stir and smash down tomatoes every once in a while until they cook down completely, about 7 minutes.
4. When the tomatoes have disintegrated, stir in cilantro, garlic, xawaash, the remaining 3/4 teaspoon salt, then the coconut milk. Cover and cook for 5 minutes.
5. Add the fish, making sure it’s immersed in the coconut milk. Cover and cook until the fish is tender, white and flaky, about 8 minutes. Take the curry off the burner as soon as the fish is done, so it doesn’t overcook.
6. Serve over rice, soor or accompanied by a flatbread of choice.
Tips:
To prepare your own xawaash blend, add 8 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground black pepper, 1/4 teaspoon ground cloves, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in 1 teaspoon ground turmeric. (This makes 4 tablespoons xawaash.)
4. Salmon and Couscous Salad With Cucumber-Feta Dressing
The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.
By Yasmin Fahr
Yield: 4 servings
Total time: 30 minutes
Ingredients:
3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 1/2 cups pearl couscous
1 1/2 cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
1/2 cup crumbled feta
1/4 packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
1/4 packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced
Preparation:
1. Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
2. Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
3. While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
4. Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
5. Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.
5. Crispy Halloumi With Tomatoes and White Beans
This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.
By Nargisse Benkabbou
Yield: 4 servings
Total time: 30 minutes
Ingredients:
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving
Preparation:
1. Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
2. In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
3. Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
4. Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
5. Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
This article originally appeared in The New York Times.
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Originally Published: May 22, 2025 at 1:31 PM MDT
