We've got nine new recipes for vegetables and grains that highlight the best of spring produce and are anything but bland.
By Lynn Andriani
Roasted Asparagus Salad with Goat Cheese and Bread Crumbs
Most of us eat the subtly nutty-flavored asparagus spears steamed, and chefs and home cooks alike love to serve them with eggs.
Why this dish isn't the same old: When you blast the stalks with high heat, their sharp flavor mellows, and they turn slightly sweet.
The supporting cast: Goat cheese and lemon zest add richness and zing.
Get the recipe:Roasted Asparagus Salad with Goat Cheese and Bread Crumbs