Simple Grilled Asparagus
The high heat of a grill instantly starts caramelizing and charring asparagus' sugars while allowing the bulk of it to remain crisp and sweet. Smoky + sweet + crisp + easy = huge win for all backyard chefs.
Roast Asparagus With Long Pepper Gremolata
This recipe takes advantage of long pepper's sweet pungency, fleshed out by coriander, and enlivened by lemon. It's a simple—and a favorite—way to enjoy long pepper and asparagus at the same time.
Asparagus with Butter and Soy
Extremely savory and a little bit smokey, this is not the kind of plate that you'd ever imagine was made from such simple, almost pedestrian ingredients. Add the creamy yolk of a gently poached egg to blanched and lightly charred young asparagus dressed in butter and soy, and voilà.
Tart of Asparagus and Tarragon
Asparagus is transformed from side dish into a complete meal in this well-balanced tart prepared by baking tender blanched stalks into a cheesy, custardy pie.
By the time the stalks are tender from a good ole' brazing, the accompanying stock and butter will have emulsified into a slick, stalk-coating sauce that adds richness and sweet flavor to each bite.
Broiled Asparagus With Cotija Cheese
Olive oil, salt, and pepper, lemon, and some nice sharp grating cheese drizzled atop broiled asparagus—a simple dish with a flavorful punch.
Roasted Asparagus With Poached Eggs And Miso Butter
We wouldn't expect anything less of fat-loving chef, David Chang. Here he takes the virtuous asparagus for a hedonistic ride with the incorporation of miso butter and egg yolk. It's a rich and filling way to eat your greens.
Asparagus With Dijon Mustard Sauce and Chopped Hard Boiled Egg
Looking for Easter lunch inspiration? This springy salad of bright green asparagus spears and chopped hard boiled eggs in a creamy Dijon mustard sauce is just the ticket, a departure from the leafy green first course or a pleasant accompaniment to the main dish.
Asparagus With Crème Fraiche Mustard Sauce and Prosciutto
The key to this dish is as simple as whole-grain mustard stirred into crème fraiche and lightened with a little lemon juice—somehow just as satisfying as hollandaise but far quicker, lighter, and simpler. The silky prosciutto and tender asparagus are the perfect vehicles for a sauce smothering.
Creamy Asparagus, Basil, and Crème Fraîche Velouté
Asparagus and vegetable broth spiked with sweet shallots, basil, and a touch of crème fraîche get blended together as a creamy, thick, verdant, fresh, and ever so slightly tangy soup that tastes abundantly healthful and hearty.
Scallops With Asparagus and Sugar Snap Peas
The combination of fresh asparagus and sugar snap peas just screams spring! Both main ingredients only need a few minutes in a hot pan, and they come out bright green and perfectly tender. The inherent sweetness of the scallops plays well with the vegetables.
Asparagus is cooked until just crisp-tender, while the soy sauce and various oils add a touch of salt and heat without ever overwhelming the vegetable itself. This is simple cooking at its best.
Celebrate asparagus season by pickling up a batch of fresh stalks to reserve for those months of the year that our favorite spring veggie is no longer as abundant.
Asparagus Crab Soup (Sup Mang Tay Cua)
This is similar to Vietnamese egg drop soup. The crab meat and asparagus give the soup some freshness and a little sweetness, and the fish sauce and charred onion bring in some funk. It's a perfectly light warm weather meal.
Polenta Steaks with Asparagus Pesto, Cherry Tomatoes, and Burrata
This budget-friendly dish begins with polenta "steaks," slabs of chilled polenta that are cut into wedges and fried crisp with a little olive oil. The steaks are topped with a mild asparagus-mint pesto made from the stems of blanched asparagus. Cherry tomatoes tossed in salt and olive oil are scattered on top, and the plates are finished with torn bits of creamy burrata and the reserved asparagus tips.
Asparagus, Peas, Beans, and Fennel Salad
Each vegetable component of the recipe is blanched for optimal flavor and greenness, and assembled right before serving. The rich, tangy sauce pairs perfectly with the salad's simple veggie base.