Asparagus

Serves 4 2 cups farro Salt and pepper, to taste ½ bunch asparagus, trimmed and cut into thirds 2 medium carrots, thinly sliced 6 radishes, thinly sliced ¼ red onion, thinly sliced ½ cup chimichurri sauce 8 thin slices cooked steak, cut into strips 1. In a large saucepan over...

Serves 4 The classic Italian combination of garlic, lemon rind, and parsley, called gremolata, enhances this salad of barley, asparagus, sugar snaps, and cherry tomatoes. Serve with grilled chicken or fish. ⅔ cup barley, rinsed Salt and pepper, to taste 3 cups water 1 bunch asparagus, ends snapped off, stalks cut into 2-inch lengths 20 sugar snap peas, strings removed, pods cut thickly on the diagonal 1 pint red or golden...

Makes about 12 jars You need one case of 1-pint glass canning jars, a jar lifter, a large kettle, and a canning-rack insert to go inside the kettle. 8 pounds fresh asparagus, trimmed 3 tablespoons white or black peppercorns 6 cherry peppers (or another medium-hot chili pepper) 2 1/2 quarts white wine vinegar (7 percent acidity) 2 1/2 quarts water 1 quart tangerine juice (or orange juice)

The warm March brought an early asparagus crop to farms that are known for it in western Massachusetts. Now farmers are wondering if the cool spring will bring an early end to the season. Sunderland farmer Michael Wisserman tells The Republican of Springfield (http://bit.ly/JJBLil) he wasn't fooled when the temperature hit the 80s in March. He knew cool weather was coming. So even though he was harvesting in April, a full month earlier than normal, now he wonders if the season can last its usual length, into late June.

Serves 4 Rich and creamy, this raw asparagus and avocado salad is best served in small portions. You can set aside some asparagus tips for garnish. 1 avocado, halved and pitted 1 bunch asparagus, cut into ¼-inch dice Salt and pepper, to taste 1 leek, trimmed and cut into ¼-inch dice 1 tablespoon canola oil ⅓ cup heavy cream 1 lemon, cut into wedges 1. Cut half the avocado into ¼-inch dice.

Makes about 12 jars If standing over the pickle kettle seems a bit too steamy, you can also make a simple refrigerated version of Field's asparagus pickles. They take 24 hours to mellow but never have the same bite as the long method. Follow the recipe for asparagus pickles. Prepare and boil the brine, then pack the asparagus with the cherry peppers and peppercorns in clean jars. Top the asparagus with the hot brine, and let the jars cool uncovered. Cover with the lids and refrigerate for at least 24 hours.

Serves 6 The acidity of this vinegary dressing is a foil for thinly sliced uncooked asparagus spears. Try to choose pencil-thin stalks, which are usually more tender than thicker stems. 2 shallots, thinly sliced 1/4 cup red wine vinegar Salt and pepper, to taste 1/4 cup olive oil 30 spears fresh asparagus 1/4 pound piece Parmesan cheese, chilled 1. In a medium bowl, combine the shallots...

Serves 6 The eggs here are over-easy, but you can poach, soft-boil, or scramble them before setting them on the hash. HASH 1 1/4 pounds baby Yukon Gold potatoes, cut into 3/4-inch pieces Salt and pepper, to taste 3 tablespoons olive oil 6 scallions, trimmed and thinly sliced 1/2 ...

Serves 4 The traditional fish for this preparation is the European striped sea bass, branzino. Use the more readily available striped bass. Flour (for coating) Salt, to taste 2 pounds skinless, boneless bass fillet, cut into 4 even-size pieces 4 tablespoons olive oil 1 pound fresh asparagus, trimmed, peeled, and cut into 1-inch pieces 2 cloves garlic, sliced thinly 1/2 cup chopped flat-leaf parsley 1 cup vegetable or fish broth 2 tablespoons butter 1/4 cup white wine 1. Set...

Serves 4 The classic Italian combination of garlic, lemon rind, and parsley, called gremolata, enhances this salad of barley, asparagus, sugar snaps, and cherry tomatoes. Serve with grilled chicken or fish. ⅔ cup barley, rinsed Salt and pepper, to taste 3 cups water 1 bunch asparagus, ends snapped off, stalks cut into 2-inch lengths 20 sugar snap peas, strings removed, pods cut thickly on the diagonal 1 pint red or golden...

Serves 4 2 cups farro Salt and pepper, to taste ½ bunch asparagus, trimmed and cut into thirds 2 medium carrots, thinly sliced 6 radishes, thinly sliced ¼ red onion, thinly sliced ½ cup chimichurri sauce 8 thin slices cooked steak, cut into strips 1. In a large saucepan over...

Serves 4 Rich and creamy, this raw asparagus and avocado salad is best served in small portions. You can set aside some asparagus tips for garnish. 1 avocado, halved and pitted 1 bunch asparagus, cut into ¼-inch dice Salt and pepper, to taste 1 leek, trimmed and cut into ¼-inch dice 1 tablespoon canola oil ⅓ cup heavy cream 1 lemon, cut into wedges 1. Cut half the avocado into ¼-inch dice.

Serves 4 Fresh asparagus is the star in this simple springtime pasta. When the fettucine is almost cooked, drop in the asparagus and drain the two together. Meanwhile, cook shallots in a little butter with cream, lemon rind and juice, Parmesan, and plenty of black pepper. The dish is easy enough for a weeknight, elegant enough for a dinner party. Salt and pepper, to taste 1 pound dried fettuccine 2 bunches fresh asparagus, ends snapped, stalks cut into 1-inch pieces 4 tablespoons butter 4 ...

When suppertime rolled around last Sunday night and I had an open bottle of a favorite red wine standing by (2008 Closerie des Alisiers Hautes Cotes de Beaune), I decided not to trek down to the cellar for another bottle - even though what was coming out of the oven made the choice a bit incongruous It was fresh flounder filets, rolled into fat little packages, capped with sliced Tiny Tom tomatoes and baked under a sheaf of parchment paper.  Also on the plate, a slice of potato tart from a photo shoot earlier in the week, and a bundle of the season's first native asparagus bought that morning...

Chef Dante de Magistris is already cooking with spring's first vegetables from local farms, plus wild porcini mushrooms from New Hampshire. The porcinis are prepared in a light cream sauce and served with potato gnocchi; a sautee of ramps, green peas, asparagus, and fava beans sits on top. It's being served at both of his restaurants. — Rachel Travers DANTE > Royal Sonesta Hotel, 40 Edwin H. Land Boulevard, Cambridge, 617-497-4200, restaurantdante.com IL CASALE > 50 Leonard Street, Belmont, 617-209-4942, ilcasalebelmont.com

Serves 6 MEAT 4pounds boneless leg of lamb2cloves garlic, cut into sliversOlive oil (for sprinkling)Salt and pepper, to taste2tablespoons Dijon mustard2tablespoons chopped freshrosemary 1. Snip off any lamb netting, trim the excess fat from the meat, and retie with kitchen twine at 1-inch intervals. Make slits in the meat, insert the garlic all over. Sprinkle with oil, salt, and pepper. Rub the meat with mustard and sprinkle with rosemary. Set the meat in a roasting pan. 2. Set aside for 30 minutes.

The warm March brought an early asparagus crop to farms that are known for it in western Massachusetts. Now farmers are wondering if the cool spring will bring an early end to the season. Sunderland farmer Michael Wisserman tells The Republican of Springfield (http://bit.ly/JJBLil) he wasn't fooled when the temperature hit the 80s in March. He knew cool weather was coming. So even though he was harvesting in April, a full month earlier than normal, now he wonders if the season can last its usual length, into late June.

Serves 4 SAUCE 1/2 cup heavy cream 2 tablespoon butter 1 bunch fresh sorrel, stemmed and rinsed well 1. In a heavy-bottomed saucepan, heat the cream with the butter just until the butter melts. Remove from heat and leave to cool slightly. 2. Cut the sorrel across the leaves into thin strips. Place 3/4 of the sorrel in a blender with the hot cream.

Serves 4 The popular asparagus and prosciutto roll-up is the inspiration for this pared-down, full-flavored baked egg recipe. If only thick asparagus stalks can be found, use 4 or 5, depending on size, and peel the stalks. Butter (for the ramekins) 6 slender stalks asparagus, tough ends snapped off Salt and pepper, to taste 4 tablespoons creme fraiche 2 ounces prosciutto, torn into ½-inch strips 4 eggs 1. Set the oven at 350 degrees.

Great Escape Restaurant 50 St. Peter St., Salem 978-745-5022 www.greatescaperestaurantsalem.com Open Monday through Wednesday, 11 a.m. to 11 p.m.; Thursday and Friday, 11 a.m. to midnight; Saturday and Sunday, noon to midnight All major credit cards accepted Accessible to those with handicaps In recent years, one of the more popular hot spots in Boston has been Alibi in the Liberty Hotel, which used to be the Charles...