These 8 recipes use spring’s icons to feed you very, very well

The ingredients themselves are the luminaries of spring. They are often verdant: peas, leeks, asparagus, spinach. A pink (rhubarb) or brown (lamb) jumps in too. These recipes center the season’s finest ingredients, using techniques and sauces to complement — not overwhelm — their pristine gestalt.

Asparagus Pakoras

A tender asparagus stalk is a perfect specimen. It needs little to twinkle. Then you go and coat it in a chile-spiked batter made from chickpea flour, fry it til it shatters...