​”It’s That Simple” is our series on recipes so effortless, you could whip them up blindfolded. Imagine short ingredient lists, easygoing methods, and flavors so tasty you’ll want to brag to your friends about them. Raw asparagus rarely takes center stage as the star of a dish, but with proper prep, the spears don’t just stand up—they truly dazzle. Here, they’re gently crushed in a zip-top bag using a rolling pin into uneven chunks. This method accomplishes two things: First, it slightly breaks down the asparagus, rendering it more tender and easier to eat. But more importantly, it creates endless nooks and crannies for dressing to cling to. The basic dressing is made with only olive oil, lemon, and shallots. It’s vibrant, flavorful, and sticks just right. You can serve this dish as-is for a straightforward side, or add chopped nuts, dried fruit, or any protein of your choice to turn it into a hearty main salad.  

​”It’s That Simple” is our series on recipes so effortless, you could whip them up blindfolded. Picture short ingredient lists, easygoing methods, and results so tasty you’ll text home about them. Last year, I came up with the idea for a raw smashed asparagus salad, a recipe I knew would be a winner. In my weekly meeting with food director Chris Morocco, I presented my concept, expecting awe and applause. Regrettably, Chris rejected the idea quicker than I could even complete it, remarking, “Raw asparagus sounds bad.” Eager to get the recipe approved, I raised the idea every few months. A year later, Chris finally gave in and let me give it a try. Holding a bunch of asparagus, I strode into the Test Kitchen, prepared a salad, and had everyone sample it. Chris’s face registered shock after just one bite.  

​Jump to primary content. Recipes. Photograph by Graydon Herriott, food styling by Sue Li, prop styling by Aneta Florczyk. If spring had a taste, it would be like peas: sweet, crisp, and with just enough grassy note to signal winter’s end. English peas, sugar snaps, snow peas, frozen peas—we’re not choosy, and you shouldn’t be either. (Actually, we’ve got even more ways to use frozen peas, right here →). Here are our favorite pea recipes for any mood or meal: silky spring pastas that are creamy yet light, crisp salads requiring minimal cooking, and brothy bowls that capture sunshine in soup form. Fritters boasting crispy edges, stir-fries ready in minutes, and countless ways to incorporate heaps of peas into your existing dinner plans. Jump ahead. Bredrätter och sallader. Pasta and grains.  

​Welcome to Open Tab, my weekly digest of news, gossip, and stories that lingered in my browser tabs all week. Last week, we discussed the astonishing quantity of hot sauces on the Artemis II. One detail from this week’s New Yorker exposé on OpenAI CEO Sam Altman (especially his frequent lying) that I can’t stop pondering was a standout among its many bombshell revelations. Ronan Farrow wrote that Altman would pause his “war room” at six o’clock each evening for a round of Negronis. Negronis…every night? This man needs to be introduced to new cocktails. Also out there: Danny Meyer’s new book, *What Could Possibly Go Right?* It will be released in late September. What should we anticipate?  

​This velvety asparagus soup recipe is a timeless spring favorite worth revisiting. Originally featured in our March 2006 issue, the soup is gently simmered before being blended to a completely smooth consistency. A dollop of lemon crème fraîche (or sour cream) provides a vibrant, zesty finish. It has everything you want in cream of asparagus soup: velvety, vibrant, and just sharp enough to give it a zing. We updated this recipe in 2026 by increasing the asparagus, yielding a thicker, more satisfying soup that works as a slightly rustic starter for a spring dinner party or a light lunch. For a smoother finish, strain the blended soup through a fine-mesh sieve. More spring recipes →