Asparagus season is here, and what better way to celebrate than with 18 delicious, quick-to-make recipes that’ll turn this spring favorite into the star of your table? Whether you’re in the mood for a cozy dinner or a light, refreshing side, we’ve got you covered. Dive into our roundup and discover how easy it is to bring a touch of gourmet to your weeknight meals with asparagus!
Garlic Butter Roasted Asparagus
Nothing beats the simplicity and flavor of roasted asparagus, especially when it’s tossed in garlic butter. Perfect for a quick side or a healthy snack.
Ingredients
- 1 bunch of asparagus, ends trimmed
- 3 tbsp unsalted butter, melted
- 2 garlic cloves, minced
- A splash of olive oil
- A pinch of salt
- A couple of cracks of black pepper
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix the melted butter and minced garlic. Let it sit for a minute to infuse.
- Toss the asparagus on the baking sheet with olive oil, salt, and pepper. Spread them out in a single layer.
- Drizzle the garlic butter over the asparagus. Use your hands to coat them evenly.
- Roast in the oven for 12-15 minutes, until the asparagus is tender and slightly crispy at the tips.
- Halfway through, give the pan a shake to ensure even cooking.
Out of the oven, the asparagus is beautifully tender with a slight crunch. The garlic butter adds a rich, savory depth. Try serving it with a squeeze of lemon for a bright finish.
Quick Asparagus Stir Fry
Just when you need a speedy side, this asparagus stir fry steps up. Fresh, crisp, and ready in minutes, it’s a weeknight hero.
Ingredients
- a bunch of asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- a splash of soy sauce
- a couple of garlic cloves, minced
- a pinch of red pepper flakes
- 1 tbsp sesame seeds
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add asparagus pieces. Stir-fry for 3 minutes until bright green but still crisp.
- Toss in minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
- Pour in soy sauce. Stir quickly to coat the asparagus evenly.
- Sprinkle sesame seeds over the top. Give it one final stir.
- Remove from heat. Serve immediately.
Great for grabbing with chopsticks, the asparagus stays snappy. The garlic and soy sauce pack a punch, while sesame seeds add a nutty crunch. Try it over rice or alongside grilled chicken.
Lemon Parmesan Asparagus
Honey, if you’re looking for a side dish that’s both zesty and cheesy, this Lemon Parmesan Asparagus is your go-to. It’s quick, flavorful, and pairs perfectly with almost any main.
Ingredients
– A bunch of asparagus, trimmed
– 2 tbsp olive oil
– The zest of 1 lemon
– A couple of tbsp of freshly squeezed lemon juice
– 1/4 cup grated Parmesan cheese
– A pinch of salt
– A sprinkle of black pepper
Instructions
1. Preheat your oven to 400°F. This ensures even cooking and a nice roast on the asparagus.
2. Toss the trimmed asparagus with olive oil on a baking sheet. Make sure each spear is lightly coated for the best texture.
3. Sprinkle the asparagus with salt and pepper. This simple seasoning brings out the natural flavors.
4. Roast in the preheated oven for 12-15 minutes. You’ll know it’s done when the asparagus is tender and slightly crispy at the tips.
5. While still hot, drizzle the lemon juice over the asparagus. The heat helps absorb the citrusy flavor.
6. Add the lemon zest and grated Parmesan cheese on top. The residual heat will melt the cheese slightly, making it stick to the asparagus.
7. Serve immediately for the best taste and texture.
Unbelievably simple, this dish brings a bright lemon flavor and a salty Parmesan crunch to the tender asparagus. Try serving it alongside grilled chicken or fish for a complete meal that’s bursting with flavor.
Asparagus and Mushroom Saute
Got a bunch of asparagus and mushrooms sitting in your fridge? This quick saute turns them into a savory side dish in minutes.
Ingredients
– a bunch of asparagus, trimmed and cut into 2-inch pieces
– a couple of cups of sliced mushrooms
– 2 tbsp olive oil
– a splash of soy sauce
– a pinch of salt
– a dash of black pepper
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add asparagus and mushrooms to the skillet. Spread them out in a single layer for even cooking.
3. Saute for 5 minutes, stirring occasionally, until the veggies start to soften and brown.
4. Add a splash of soy sauce, a pinch of salt, and a dash of black pepper. Stir to coat evenly.
5. Continue cooking for another 2-3 minutes, until the asparagus is crisp-tender and the mushrooms are golden.
6. Tip: Don’t overcrowd the skillet, or the veggies will steam instead of saute.
7. Tip: Keep the heat high to get a nice sear on the vegetables.
8. Tip: Taste and adjust seasoning before serving, but remember the soy sauce adds saltiness.
The asparagus should be tender with a slight crunch, and the mushrooms meaty and rich. Serve over quinoa or alongside grilled chicken for a complete meal.
Balsamic Glazed Asparagus
Got a bunch of asparagus and not sure what to do with it? This balsamic glazed asparagus is a game-changer, ready in minutes and packed with flavor.
Ingredients
- 1 bunch of asparagus, ends trimmed
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- A pinch of salt
- A couple of cracks of black pepper
- 1 tsp honey
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Toss the asparagus with olive oil, salt, and pepper on the baking sheet. Spread them out in a single layer so they roast evenly.
- Roast for 10 minutes. Halfway through, give them a quick stir to ensure even cooking.
- While the asparagus roasts, mix balsamic vinegar and honey in a small bowl. Tip: Warming the honey for a few seconds makes it easier to mix.
- After 10 minutes, drizzle the balsamic mixture over the asparagus. Return to the oven for another 5 minutes.
- Check the asparagus. It should be tender but still have a bit of crunch. The glaze should be sticky and slightly caramelized.
Fresh out of the oven, these spears are perfectly tender-crisp with a sweet and tangy glaze. Try serving them over a bed of creamy polenta for a comforting meal.
Cheesy Asparagus Gratin
Kickstart your meal with this Cheesy Asparagus Gratin, a side that turns simple greens into a decadent dish. Perfect for when you crave something rich yet veggie-packed.
Ingredients
- a bunch of asparagus, trimmed
- a cup of heavy cream
- a couple of garlic cloves, minced
- a splash of olive oil
- a cup of shredded Gruyère cheese
- a half cup of grated Parmesan
- a pinch of salt and pepper
Instructions
- Preheat your oven to 400°F. This ensures a crispy top layer.
- Toss the asparagus with olive oil, salt, and pepper. Lay them in a single layer in a baking dish.
- In a small pot, warm the heavy cream and garlic over medium heat for 2 minutes. Don’t let it boil.
- Pour the warm cream over the asparagus. It should just cover the bottom of the dish.
- Sprinkle both cheeses evenly over the top. The Gruyère melts beautifully, while the Parmesan adds a sharp bite.
- Bake for 15 minutes, then broil for 2-3 minutes until golden. Watch closely to avoid burning.
- Let it sit for 5 minutes before serving. This helps the gratin set.
Warm, bubbly, and with a perfect cheese crust, this gratin makes asparagus the star. Try serving it alongside grilled chicken or as part of a brunch spread.
Asparagus with Hollandaise Sauce
Make this classic asparagus with hollandaise sauce for a side that’s both elegant and easy. Perfect for brunch or a fancy dinner at home.
Ingredients
- 1 bunch of asparagus, ends trimmed
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- A pinch of salt
- A splash of water
Instructions
- Bring a pot of water to a boil. Add a pinch of salt.
- Blanch the asparagus for 2-3 minutes until bright green. Tip: Ice bath stops cooking for crispness.
- Drain and set aside. Keep warm.
- In a blender, combine egg yolks and lemon juice. Blend for 30 seconds.
- With blender running, slowly drizzle in melted butter. Tip: Pour slowly to emulsify.
- Add a splash of water if too thick. Blend until smooth.
- Season with a pinch of salt. Blend briefly to mix.
- Plate asparagus. Drizzle hollandaise over top. Tip: Serve immediately for best texture.
Whip up this dish for a creamy, tangy contrast to the crisp asparagus. Try it with a poached egg on top for extra richness.
Spicy Asparagus with Chili Flakes
Zesty and vibrant, this dish brings a kick to your table with minimal effort. Perfect for those who love a bit of heat with their greens.
Ingredients
- 1 bunch of asparagus, trimmed
- 2 tbsp olive oil
- 1 tsp chili flakes
- A pinch of salt
- A squeeze of lemon juice
Instructions
- Preheat your oven to 400°F. This high heat helps the asparagus get nicely charred.
- Toss the asparagus with olive oil, chili flakes, and salt on a baking sheet. Make sure they’re evenly coated for maximum flavor.
- Roast for 10 minutes, then give them a quick stir. Tip: Don’t overcrowd the pan to ensure each spear gets crispy.
- Roast for another 5 minutes until the asparagus is tender and the edges are slightly crispy. Tip: The thinner the asparagus, the quicker it cooks, so adjust time accordingly.
- Drizzle with lemon juice right before serving. Tip: The acidity balances the heat from the chili flakes.
Unbelievably simple, the asparagus comes out with a perfect crunch and a fiery kick. Serve it alongside grilled chicken or mix into pasta for an easy upgrade.
Asparagus and Bacon Wraps
Got a craving for something savory and easy? These asparagus and bacon wraps are your go-to. Perfect for a quick appetizer or a side that steals the show.
Ingredients
- a bunch of asparagus, trimmed
- 8 slices of bacon
- a splash of olive oil
- a pinch of salt
- a couple of twists of black pepper
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Toss the asparagus with olive oil, salt, and pepper. This ensures every bite is flavorful.
- Divide the asparagus into 8 equal bundles. Tip: Keep the bundles tight so they cook evenly.
- Wrap each asparagus bundle with a slice of bacon. Start at the bottom and spiral up to the top.
- Place the wraps on the baking sheet, seam side down. This keeps them from unraveling in the oven.
- Bake for 20-25 minutes, until the bacon is crispy and the asparagus is tender. Tip: Flip halfway through for even crispiness.
- Let them rest for 5 minutes before serving. They’re piping hot right out of the oven!
You’ll love the crunch of the bacon against the tender asparagus. Try serving these wraps with a drizzle of balsamic glaze for an extra flavor kick.
Creamy Asparagus Soup
Warm up your kitchen with this creamy asparagus soup, a simple yet elegant dish that’s perfect for any season. It’s velvety, flavorful, and ready in under 30 minutes.
Ingredients
- 1 bunch of asparagus, trimmed and chopped into 1-inch pieces
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 3 cups of vegetable broth
- 1 cup of heavy cream
- A splash of olive oil
- A couple of tbsp of butter
- Salt and pepper, just enough to season
Instructions
- Heat a splash of olive oil and a couple of tbsp of butter in a large pot over medium heat until the butter melts.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Toss in the chopped asparagus, stirring to coat with the onion and garlic mixture, and cook for another 5 minutes.
- Pour in the 3 cups of vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes, or until the asparagus is very tender.
- Carefully blend the soup until smooth using an immersion blender, or in batches in a regular blender.
- Stir in the 1 cup of heavy cream, warming the soup through but not boiling, to keep the cream from curdling.
- Season with salt and pepper to your liking, then serve hot.
Creamy and rich, this soup has a smooth texture with a fresh, slightly sweet asparagus flavor. Try garnishing with a drizzle of cream or some crispy asparagus tips for an extra touch of elegance.
Asparagus and Egg Breakfast Scramble
Vibrant and satisfying, this scramble is a quick way to start your day with protein and greens. It’s versatile enough for any morning.
Ingredients
- 6 large eggs
- A bunch of asparagus, tough ends snapped off
- A splash of olive oil
- A couple of tablespoons of milk
- Salt and pepper, just a pinch each
- A handful of shredded cheddar cheese
Instructions
- Heat a splash of olive oil in a non-stick skillet over medium heat.
- Add the asparagus, sautéing for about 3 minutes until bright green but still crisp. Tip: Cut asparagus into 1-inch pieces for even cooking.
- In a bowl, whisk together the eggs, milk, salt, and pepper until just combined. Tip: Don’t overbeat to keep the scramble fluffy.
- Pour the egg mixture over the asparagus in the skillet.
- Cook, stirring gently, until the eggs are softly set, about 2-3 minutes. Tip: Remove from heat just before they’re fully cooked; residual heat will finish them.
- Sprinkle the cheddar cheese over the top, cover the skillet for a minute to let the cheese melt.
Key to its appeal, the scramble is creamy with a slight crunch from the asparagus. Serve it on toast or wrap it in a warm tortilla for a handheld breakfast.
Grilled Asparagus with Lemon Zest
Perfect for spring, this grilled asparagus with lemon zest brings a bright, fresh flavor to your table in minutes.
Ingredients
- 1 bunch of asparagus, ends trimmed
- A couple of tbsp olive oil
- A pinch of salt
- A splash of lemon juice
- The zest of 1 lemon
Instructions
- Preheat your grill to medium-high, about 400°F.
- Toss the asparagus with olive oil and a pinch of salt until evenly coated. Tip: Make sure the asparagus is dry before oiling to prevent steaming.
- Place the asparagus on the grill perpendicular to the grates to avoid falling through. Grill for 2-3 minutes per side. Tip: Don’t overcrowd the grill to ensure even cooking.
- Remove the asparagus from the grill and immediately splash with lemon juice and sprinkle with lemon zest. Tip: Adding lemon zest at the end preserves its vibrant flavor.
Ready in a flash, the asparagus should be tender with a slight crunch. The lemon zest adds a pop of color and a zesty kick, making it a standout side. Try serving it alongside grilled salmon or as part of a spring salad for a fresh twist.
Asparagus Pesto Pasta
Now is the perfect time to whip up a quick, flavorful dish that screams summer. Asparagus pesto pasta is your answer for a light yet satisfying meal.
Ingredients
- 8 oz pasta of your choice
- a bunch of asparagus, tough ends snapped off
- a couple of garlic cloves
- a handful of fresh basil leaves
- a splash of olive oil
- a squeeze of lemon juice
- a pinch of salt and pepper
- 1/4 cup grated Parmesan cheese
- a handful of pine nuts
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat a splash of olive oil in a pan over medium heat. Add the asparagus and a pinch of salt. Cook until bright green and tender, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- In a food processor, combine the cooked asparagus, garlic, basil, pine nuts, Parmesan, lemon juice, and a splash of olive oil. Pulse until smooth. Tip: Scrape down the sides as needed for a uniformly smooth pesto.
- Drain the pasta, reserving a cup of pasta water. Return the pasta to the pot.
- Add the asparagus pesto to the pasta, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Tip: The starchy pasta water helps the sauce cling better to the noodles.
- Season with salt and pepper to taste, then serve immediately.
Bright and herby, this pasta boasts a creamy texture with a slight crunch from the pine nuts. Try topping it with extra Parmesan and a drizzle of olive oil for an extra flavor boost.
Quick Pickled Asparagus
Want a crunchy, tangy snack or a vibrant garnish? Quick pickled asparagus is your go-to, ready in minutes and packed with flavor.
Ingredients
- 1 bunch of asparagus, trimmed
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
- a couple of garlic cloves, smashed
- a splash of red pepper flakes
Instructions
- Trim the asparagus to fit your jar, leaving about 1/2 inch headspace at the top.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
- Add smashed garlic and red pepper flakes to the jar with asparagus.
- Pour the hot vinegar mixture over the asparagus, ensuring they’re fully submerged. Let cool to room temperature.
- Seal the jar and refrigerate for at least 1 hour before serving. For best flavor, wait 24 hours.
Vibrant and crisp, these pickled asparagus spears add a punch to salads or charcuterie boards. Try them chopped in a potato salad for an unexpected twist.
Asparagus and Goat Cheese Tart
Very few dishes strike the perfect balance between elegance and simplicity like this one. It’s a crowd-pleaser that comes together with minimal fuss.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- a bunch of asparagus, trimmed
- 4 oz goat cheese, crumbled
- a couple of tbsp olive oil
- a splash of balsamic glaze
- salt and pepper to season
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Roll out the puff pastry on the prepared baking sheet. Prick all over with a fork to prevent puffing.
- Arrange the asparagus spears on top of the pastry, leaving a 1-inch border. Tip: Snap off the woody ends of the asparagus where they naturally break for the best texture.
- Scatter the goat cheese crumbles over the asparagus. Drizzle with olive oil and season with salt and pepper.
- Bake for 20-25 minutes, until the pastry is golden and the asparagus is tender. Tip: Rotate the baking sheet halfway through for even cooking.
- Remove from the oven and drizzle with balsamic glaze. Tip: For a glossy finish, warm the balsamic glaze slightly before drizzling.
Absolutely delightful, the tart combines the crispiness of the pastry with the creamy goat cheese and tender asparagus. Serve it warm with a side salad for a light lunch or cut into small squares as an appetizer.
Asparagus Ribbon Salad
Out of all the spring veggies, asparagus shines when shaved into ribbons. This salad is crisp, fresh, and ready in minutes.
Ingredients
- 1 bunch of asparagus, tough ends snapped off
- A couple of tablespoons of extra virgin olive oil
- A splash of lemon juice
- A pinch of salt
- A handful of shaved Parmesan
- A few cracks of black pepper
Instructions
- Hold each asparagus spear at the base. Use a vegetable peeler to shave into long ribbons. Tip: Apply gentle pressure for even ribbons.
- Toss the asparagus ribbons with olive oil, lemon juice, and salt in a large bowl. Tip: Use your hands to gently coat each ribbon.
- Let the salad sit for 5 minutes to soften slightly. Tip: This step enhances the texture.
- Sprinkle with shaved Parmesan and black pepper before serving.
Not just a side, this salad can top grilled bread for a quick appetizer. The ribbons are tender with a slight crunch, and the Parmesan adds a salty bite.
Sesame Soy Asparagus
Unbelievably simple yet packed with flavor, this sesame soy asparagus is your go-to side dish for any meal. Ready in minutes, it’s a crisp, savory treat that pairs perfectly with everything.
Ingredients
- a bunch of asparagus, trimmed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 tsp sesame seeds
Instructions
- Heat a large skillet over medium-high heat and add a splash of olive oil.
- Add the trimmed asparagus to the skillet. Cook for 2 minutes without stirring to get a nice char.
- Throw in the minced garlic and stir. Cook for another minute until fragrant.
- Pour in the soy sauce and sesame oil. Toss everything together and cook for 2 more minutes.
- Sprinkle sesame seeds over the asparagus right before taking it off the heat.
- Transfer to a serving dish immediately to prevent overcooking.
Here’s the deal: the asparagus stays crisp, with a deep umami flavor from the soy and a nutty finish from the sesame. Try serving it over a bed of rice or alongside grilled chicken for a complete meal.
Asparagus and Chicken Stir Fry
Make this Asparagus and Chicken Stir Fry when you need a quick, healthy meal. It’s packed with flavor and ready in minutes.
Ingredients
- 2 boneless, skinless chicken breasts, sliced thin
- a bunch of asparagus, ends trimmed, cut into 2-inch pieces
- 2 tbsp olive oil
- a splash of soy sauce
- a couple of garlic cloves, minced
- 1 tsp ginger, grated
- a pinch of red pepper flakes
- salt to season
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken slices, season with salt, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
- Remove chicken and set aside. In the same skillet, add the remaining 1 tbsp olive oil.
- Toss in the asparagus, garlic, ginger, and red pepper flakes. Stir fry for 3 minutes until asparagus is bright green but still crisp. Tip: Keep the heat high to avoid soggy veggies.
- Return the chicken to the skillet. Add a splash of soy sauce, stir everything together, and cook for another 2 minutes. Tip: The soy sauce adds depth, but don’t overdo it.
Light and satisfying, this stir fry has a perfect crunch from the asparagus and a kick from the ginger and red pepper. Serve it over a bed of rice or quinoa for a complete meal.
Conclusion
Perfect for busy home cooks, our roundup of 18 delicious quick asparagus recipes offers something for everyone. From simple sides to hearty mains, these dishes prove how versatile and easy asparagus can be. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for your fellow asparagus enthusiasts to enjoy.
