Our Best Asparagus Recipes
Fresh, green asparagus is delightfully crisp and simultaneously bitter and sweet. It also happens to be incredibly versatile in terms of preparation and can be cooked in the oven, in a pan, on the grill, and more. It’s no wonder this well-loved vegetable is a Spring staple! Asparagus can stand alone as a show-stopping side dish, whether it’s plainly grilled or dressed in citrus and a rich cheese, but it’s also a game-changing ingredient in many tasty mains. We’ve collected our favorite recipes where asparagus rightfully takes the spotlight, creating a fresh and delicious dish.
Asparagus with Bacon and Shallots
Give asparagus a quick hit with the broiler and add crispy bacon, shallots, and the flavor of whole-grain mustard, and maple syrup. There’s nothing this instant favorite doesn’t have.
It doesn’t get much easier than 6 minutes in a heavy skillet. Simple seasonings like butter, salt, and pepper allow the natural asparagus flavor to shine.
Asparagus with Sesame and Citrus Vinaigrette
Sweet and tangy citrus, toasted sesame seeds, sesame oil, and cider vinegar give this side dynamic flavor. We love the contrast between the crunchy asparagus and the soft navel orange segments
Mushroom and Asparagus Grain Bowl
Grain bowls are so popular for good reason. They're the perfect solution for a fast weeknight meal. This vegetarian spring grain bowl has all the elements: pleasantly chewy farro, tender-crisp spring asparagus and fennel, and a big punch of flavor from lemon and Parmesan. Serve warm on a cool night or make it ahead and dish it up cold the next day. Look for precooked, ready-to-heat farro near other shelf-stable prepared grains. To make your own farro: Cook 1 cup dry farro in a pot of boiling water until just tender; drain well. For a little extra protein, top this dish with shredded rotisserie chicken.
Asparagus with Lemon-Parmesan Breadcrumbs
Breadcrumbs make everything better— even asparagus. Panko, lemon, and Parmesan cheese add zing to this crunchy veg for a perfect Spring side dish.
Pasta with Shaved Asparagus and Pea Pesto
Thick asparagus stalks are best for this dish because they’re easier to shave. The trick to this recipe? We cook the pasta in as little water as possible so the resulting pasta water becomes viscous with starch. Adding a little of the water to the sauce makes it extra creamy and helps it cling to the noodles. Pine nuts can be expensive—a good budget substitute is unsalted sunflower seed kernels.
ck-Pasta with Shaved Asparagus and Pea Pesto
Asparagus with Lemon and Pecorino
This classic recipe utilizes pecorino Romano cheese, lemon, olive oil, and salt and pepper to highlight Spring asparagus.
Tarragon Asparagus with Eggs
Choose thick asparagus instead of thin for this dish. The wider spears have an excellent sweet flavor and can stand up to the bold tarragon vinaigrette.
Asparagus and Peas with Warm Tarragon Vinaigrette
Use frozen peas and sugar snap peas in conduction with asparagus to create a Spring veggie salad. Shallots, tarragon vinegar, and a toss with crispy bacon make this salad an instant favorite.
Creamy Asparagus and Pancetta Penne
Take advantage of the vegetables that are in season— including our favorite, asparagus— and make a vibrant and flavorful pasta. This creamy main feels like an indulgence but is chock full of healthful ingredients
Soba, Snow Pea, and Asparagus Toss
Spring Vegetable Soup
All of your favorites like leeks, carrots, green peas, asparagus, and spinach, are simmered with cannellini beans and red potatoes for a filling yet light soup. Use vegetable stock rather than chicken to make this dish vegetarian.
Romaine, Asparagus, and Watercress Salad with Shrimp
Serve with Wheat Rolls with Orange Butter.
Phyllo-Wrapped Asparagus with Prosciutto
Phyllo-Wrapped Asparagus with Prosciutto is an appetizer worthy of a special occasion. Simply roll up prosciutto and asparagus in phyllo dough and bake. The results are a crunchy, easy appetizer all will enjoy. You can also chop the prosciutto and sprinkle it on the phyllo.
Green Pea and Asparagus Soup with Poached Eggs and Toast
Light, lovely, and lush, this egg-topped soup is all you need for a well-rounded spring supper.
Asparagus with Avocado-Herb Dressing
This dish is a beautiful celebration of the season, with crisp-tender asparagus blanketed by a creamy, very herby dressing. If you can find white asparagus, try using half white and half green—it really makes the dish look beautiful. You'll need to boil the white asparagus (which gets its lack of color from being grown in a covered or underground environment so that it doesn’t achieve photosynthesis) for a couple minutes longer. If you can’t find it, just use 2 pounds of green asparagus. To get a head start, cook (and cool) the asparagus up to two days ahead, and blend the dressing up to a day in advance; assemble the veggie platter about an hour before serving, and leave at room temperature to take off the chill.
Harvest Vegetable Frittata
Sauteed green beans and asparagus, roasted butternut squash and Brussels, and Gruyere cheese make this frittata one of a kind. This recipe utilizes holiday leftovers, but you can use new veggies or boxed stuffing.
Chilled Sesame Asparagus
Play it cool on a warmer Spring day by chilling after cooking and tossing it in a tangy soy-sesame vinaigrette. Serve with cold cuts, cheeses, and sandwiches for the perfect picnic or snack dinner.
Roasted Asparagus with Egg and Tomato
Crack an egg over roasted vegetables and top with shaved Parmesan and chives. Viola! An easy, satisfying dish that’s perfect for a busy weeknight. Serve with toasted bread drizzled with olive oil.
Marinated Asparagus-and-Carrot Salad
Bathe carrots and asparagus in balsamic vinegar and chill for an hour. These veggies are as irresistible as pickles!
Feta, Green Onion, and Asparagus Frittata
This weekend’s brunch menu never looked so good. A flavor-packed veggie frittata with feta, shallot, green onion, and asparagus will surely keep you coming back for more.
Roasted Asparagus, Mushroom, and Onion Pizza
Make your own (way more delicious and fresh) frozen pizza. Partially baking the pizza before freezing helps draw moisture out of the vegetables and set the crust so it stays nice and crisp.
Spring Panzanella with Asparagus
Panzanella is a Florentine bread salad that’s popular in the summer. Instead of tomatoes, use asparagus and radishes for a Spring makeover.
Asparagus Shrimp Stir-Fry
A savory shrimp stir-fry is just asking for sweet, juicy Spring asparagus. Give this dish flavor with fish sauce, oyster sauce, garlic, cooking wine, and shallots. Serve with steamed jasmine rice.
Eggs in a Garden Breakfast Tart
Thanks to ever-handy, store-bought puff pastry, this stunning savory tart is shockingly easy to make. The flakey puff pastry crust cradles 8 over easy eggs, surrounded with vibrant spring vegetables.
Savory Spring Galette
Lighter than a quiche, this seasonal galette can be baked ahead and reheated, making it especially handy for a dinner party or for a midweek dinner.
Thai Shrimp Scampi
Spaghetti, asparagus, and shrimp are served in a coconut curry broth and topped with cilantro and mint. If you have trouble finding lemongrass, substitute 1/2 teaspoon grated lemon rind.
Asparagus with Dill Vinaigrette
Simple steamed asparagus is elevated to a company-worthy side dish when tossed in a homemade dill vinaigrette
White Bean-Asparagus Salad with Bacon and Thyme
This salad is packed with beans, asparagus, and bacon, making it just hearty enough to pass for a main dish! Fresh thyme, parsley, and Parmesan cheese make it a flavor winner
Creamy Spring Pasta
Two things we just couldn’t live without— gorgeous Spring produce and satisfying pasta. This dish is luxuriously creamy, but the pasta soaks up the sauce quickly. Serve immediately.
Steak and Asparagus Stir-Fry
A quick stir-fry is the busy weeknight’s savior. Add asparagus for a Springy twist on the usual. Serve with precooked jasmine rice for a super fast main dish.
Shaved Asparagus Salad with Manchego and Almonds
Shaved asparagus creates a light and textured salad base. Just peel toward the head with a sharp peeler to make thin ribbons. Medium or thick asparagus works best for shaving.
Grilled Asparagus with Fried Eggs and Pancetta
Asparagus and fried eggs are a classic springtime combo for good reason--they're delicious together. Medium-thick asparagus spears will char nicely outside while staying crisp-tender within.
Grilled Asparagus-and-Ricotta Pizzettes
Now there’s a dish that’s great for a app, lunch, or light dinner. Slather with pesto, dollop ricotta, and top with grilled asparagus.
Pan-seared Scallops with Asparagus and Pancetta
Rustic Garlic and Asparagus Tofu Quiche
If you’ve never made a tofu quiche, it’s time. Dana Shultz, author of Minimalist Baker’s Everyday Cooking, developed this gluten-free, eggless version that’s light in texture, loaded with protein, and gets tons of flavor from garlic and asparagus. Keep it seasonal with whatever vegetables you have on hand, and use up your leftovers. The tofu, hummus, and yeast mixture creates an egg-like filling that’s just as satisfying as the real thing. This quiche—delicious served hot or at room temperature—is the perfect excuse to throw a brunch party or plan a Sunday funday picnic. Is it the weekend yet?
Rustic Garlic and Asparagus Tofu Quiche
- Schultz often uses Bob’s Red Mill Gluten Free 1:1 Baking Blend in her pie crusts, as she loves its finely-milled texture.
- Be sure to use silken tofu for best results.
Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company.
Pan-Seared Strip Steak with Mushrooms, Asparagus, and Vanilla-Cabernet Butter
This single-skillet supper may sound highbrow (and look the part too), but trust us, it’s about as simple as it gets. Perfectly pan searing a succulent cut of steak is one of those essential kitchen skills that every home cook needs in order to whip up an impressive, company-worth meal on the fly or simply to treat yo’self at the end of an exceptionally long day. Topping your seared New York strip steak with a decadent compound butter is another back-pocket trick that is simple to do, but reads incredibly sophisticated/delicious. For this steak skillet, we opted to infuse our butter with vanilla bean and red wine—vanilla brings out the robust flavors of the ruby port and Cabernet, both of which partner beautifully with a tender New York strip. A vegetable medley of mushrooms, asparagus, and shallots quickly sautéed in the flavorful pan drippings makes the perfect side dish to round out this plate, balancing your rich steak and butter sauce. Make this dish once, and we can almost guarantee that butter-basted seared steak + a quick, same-skillet veggie sauté will become a dinner game plan you’ll come back to again and again. Note: You will definitely have leftover compound butter… which is not a bad thing. The butter freezes beautifully and is excellent to have on hand for flavoring veggies, spreading over warm bread, and topping other cooked meats. If you have leftover steak, it makes for one heck of a next-day steak sandwich—especially if you dress toasted bread with a generous smear of your compound butter. If you want to apply this same easy and elegant meal strategy to a slightly more budget-friendly cut of beef, try our Hanger Steak with Brussels Sprouts, Potatoes, and Lemon-Herb Butter. And you can find more helpful technique tips for achieving a perfect sear on your steaks right here.