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Spring

Explore 812 recipes, 173 projects, 152 articles, 156 galleries, 123 videos, and more

Asparagus, Artichoke, and Fava Bean Salad

Ingredients
  • 1/3 cup low-fat buttermilk
  • 2 lemons
  • 3 medium artichokes
  • 1/3 cup extra-virgin olive oil
  • 1 scallion, green part only
  • 3 cups whole milk
  • 5 cups water, plus more for bowl and pan
  • 3 tablespoons fresh lemon juice (from 2 lemons)
  • 1 pound each white and green asparagus, cut into 5-inch spears, trimmed and peeled
  • 1 teaspoon finely grated lemon zest
  • 2 cups dry white wine
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 pounds fresh fava bean pods, shelled (about 2 cups)
  • 1/2 cup fresh mint
  • 3 ounces ricotta salata cheese, crumbled (3/4 cup)
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Asparagus Vinaigrette

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Boiled Asparagus

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Boiled Asparagus with Parsleyed Breadcrumbs

Time:20 mins
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Spinach Salad with Ham and Egg

Time:25 mins
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Asparagus Salad

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Asparagus with Easy Hollandaise

Other Ideas:
Appetizers, Asparagus, French, Sauces
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Flower Cake

Ingredients
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
  • 3 cups cake flour (not self-rising), sifted, plus more for pans
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups sugar
  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 2 lemons
  • 1 cup buttermilk
  • Meringue Buttercream
  • Sunset orange, blushing pink, golden yellow, and bright yellow food coloring
  • Pink pastel sprinkles
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Quinoa with Asparagus and Preserved Lemon Dressing

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Seared Scallops with Bacon, Tomato, and Avocado Puree

Ingredients
  • 2 teaspoons freshly squeezed lime juice
  • 1/2 teaspoon agave nectar or corn syrup
  • 1/4 teaspoon pure vanilla extract
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 medium Hass avocado, pitted
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons Brown Butter, cooled
  • 2 slices bacon, cut into 1/4-inch-long pieces
  • 6 to 8 sea scallops
  • 1 tablespoon butter
  • Coarse salt and freshly ground pepper
  • 1/2 cup red or yellow cherry tomatoes, halved
  • 2 lovage leaves or celery leaves, torn
  • Fleur de sel
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