Miso-Chile Asparagus With Tofu

Makes: 2 to 3 servings

Total time: 25 minutes

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

1. Heat the broiler and place an oven rack about 6 inches from the heat source. Line a rimmed sheet pan with foil (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.

Pan-Seared Asparagus With Cashews

Makes: 3 to 4 servings

Total time: 25 minutes

1/3 cup roasted unsalted cashews, coarsely chopped

1/4 cup unsweetened coconut flakes

2 tablespoons raw sunflower seeds or pepitas

1 tablespoon toasted sesame oil

1 tablespoon coconut oil (or use a neutral-flavored oil)

1 garlic clove, finely chopped

1 pound asparagus (about 1 bunch), trimmed and cut into 2- to 3-inch pieces

Salt and freshly ground black pepper

1 to 2 tablespoons soy sauce, to taste

1 tablespoon freshly squeezed lime juice, plus lime wedges for serving

1/4 teaspoon red pepper flakes, more to taste

Chopped cilantro and sesame seeds, for serving

1. In a large dry skillet over medium-low heat, toast the cashews, coconut flakes and sunflower seeds, stirring, until fragrant, 2 to 3 minutes. Pour mixture into a bowl to cool.

2. Return pan to the heat, and add sesame and coconut oils and garlic. Cook for 30 seconds, then stir in asparagus. Season lightly with salt and black pepper. Cook asparagus until crisp-tender, 3 to 7 minutes depending on how thick they are.

3. Stir in the soy sauce, lime juice, nut mixture and red pepper flakes. Taste and season with more salt and red pepper, if you like. Transfer asparagus mixture

to a serving dish. Top with sesame seeds and cilantro, and serve with lime wedges for squeezing.

Creamy Asparagus Pasta With Peas and Mint

Makes: 3 to 4 servings

Total time: 30 minutes

1 teaspoon fine sea salt or table salt, more as needed

1 pound short pasta, such as campanelle

1 pound asparagus (about 1 bunch), trimmed

2 tablespoons unsalted butter

3/4 cup frozen green peas (no need to thaw)

4 scallions, white and green parts thinly sliced

1/4 teaspoon red pepper flakes

2 garlic cloves, finely chopped

1/2 teaspoon freshly ground black pepper

3/4 cup heavy cream

3/4 cup grated Parmesan, more for serving

1 lemon, zested and halved

1/2 cup chopped fresh mint (or use parsley, basil or dill), for serving

Extra-virgin olive oil, for drizzling

1. Bring a large pot of salted water to a boil over medium-high heat. Cook pasta until al dente according to package directions.

2. As the pasta boils, slice asparagus stems into 1/4-inch-thick pieces; leave tips whole.

3. Melt butter in a large skillet over medium-high heat. Add asparagus, peas, scallions and red pepper flakes. Cook until vegetables are bright green and just tender (but not soft or mushy), 2 to 4 minutes. Stir in garlic and cook 1 minute more. Season with the salt and 1/4 teaspoon black pepper; pour mixture into a large serving bowl.

4. To the same skillet, add the heavy cream, 1/2 cup grated Parmesan and 1/4 teaspoon pepper. Simmer until reduced and thick, about 2 to 3 minutes. Return vegetables to the skillet and toss with the sauce to reheat.

5. When the pasta is done, reserve 1/2 cup pasta water, then drain well.

6. Immediately put hot pasta in same bowl you used for vegetables and toss with remaining 1/4 cup grated Parmesan, lemon zest and mint. Add vegetable-cream mixture and juice of half a lemon, and toss well. If the mixture looks thick, add a little pasta water to loosen it; it should be saucy. Taste and season generously with salt, pepper and more lemon juice as needed; it should taste bright and lively. Serve, topping each bowl with more Parmesan, mint and a drizzle of olive oil.