After a long, cold winter, it’s safe to say we’re all getting ready for some signs of spring. Fences are rising, the sun is staying longer and fresh produce is vibrant for sale at the farmers market near you. Gone are the days when we depended on hardy greens and winter squash to color our plates with nutrients. What’s on the road? Radishes are crunchy and sweet, rhubarb stems are shiny pink, and perhaps the harbinger of spring: asparagus. The dark green stems make the dish perfectly fresh and quick and can be seamlessly transformed into countless dishes. Hungry and want to make asparagus the main course in your meal rotation? These quick (and easy!) asparagus recipes are your answer.
Thanks to our industrialized food chain, you can find asparagus in the supermarket any time of the year. But look for a bunch in December and you’re bound to find thin and mushy stems that pale in comparison to the beautiful bittersweet peak season asparagus. For context, asparagus tastes best between April and June. What does that mean? Well, along with spring cleaning plans, spring breaks, and beauty trends you’re excited to experiment with, the spring months are the perfect time to play around with this wonderfully versatile vegetable. Asparagus soup? Give me a bowl of fresh green. A satisfying grain salad? Exactly what I wanted for lunch. When it comes to asparagus, it’s no exaggeration to say that the options are truly endless. If you haven’t made your springtime vegetarian yet, here’s your invitation to get started.
I will tell you a secret. Buy, pick or procure any fruit or vegetable at its highest freshness and you don’t have to do anything else. So let’s cut the complexity and dive into these eight simple yet amazing asparagus recipes.
Featured images of Half Baked Harvest
Asparagus, quinoa and rice salad with goat cheese and Maple-Tahini sauce
Why we love it: Give it up for a nutritious, satisfying, and flavorful grain salad. While some grain salads can taste a bit too… ethical, this one doesn’t sacrifice fun for the sake of health (yes, the two can really go together!). With an impressive array of ingredients, colors, textures and again, the taste of this dish all benefits. Did I mention you can get through it?
Hero composition: While I wanted to order Maple-Tahini Dressing (well done, guys), I wanted to pay attention to the addition of apricots to this salad. A little bit of chewy sweetness mixed with greasy goat cheese is very beautiful.
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Roasted Asparagus from Erin plating
Why we love it: It doesn’t get any easier than this. Growing up, steamed asparagus was my family’s springtime favorite, but when I learned how delicious it can be grilled (thank you, Barefoot Contessa), I’m a changed woman. This method leaves you with tender stems, lightly caramelized tops, and a soft veggie that’s hard to beat.
Hero composition: While salt, pepper, and olive oil are the basic ingredients that make your asparagus slick, I wouldn’t hesitate to recommend finishing things off with a drizzle of balsamic vinegar for a surprisingly sweet taste.
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Sesame Roasted Asparagus with Whipped Feta from Half Baked Harvest
Why we love it: Moment appreciate the beautiful style of this dish (Tieghan Gerard is truly a genius!). Aesthetics aside, this recipe is all about layers in tons of flavors. The main secret is to mix asparagus with olive oil, sesame seeds, lemon zest, garlic, and red peppers before roasting. Serve that on a base of feta that’s light as air, and you have yourself a side worth savoring.
Hero composition: Three steps to perfect toast: 1) Shredding ciabatta or sourdough 2) Drizzle with olive oil 3) Rub these crispy breadcrumbs that will delight your heart.
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Lemon cream asparagus pasta from Rainbow Plant Life
Why we love it: Whenever a recipe includes “ice cream” and “vegan” in the title, I’m always intrigued. This noodle dish gets its delicious taste from nutritional yeast. Plus, with lemon and garlic in the lead, I guarantee you’ll mistake this for your favorite alfredo. Only here: it’s even better.
Hero composition: Don’t doubt the impact a small slice of Castosteronerano olives can have on your pasta dish.
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Asparagus and Mushroom Ragout with Boiled Egg
Why we love it: A slow-cooked French stew that often relies on meat for its hearty texture, ragout isn’t usually a vegetarian’s first dinner choice. But this meatless mushroom will swap places within the mushroom to recreate that meaty texture. Everything is bright with a combination of seasonal flavors: tarragon, lemon and green onions. Enjoy with one or two hard-boiled eggs on top for a little protein to help keep you full.
Hero composition: I love the subtle yet distinct, licorice-like flavor that tarragon brings to anything it touches.
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Creamy Asparagus Soup from Love & Lemon
Why we love it: Once we’ve gotten through the dark days of winter, I tend to slow down the light soups and mix up the recipes a bit lighter. This fresh and bright soup is exactly what I want to boil on my stove in the spring. It’s refreshing, creamy (the name doesn’t lie), and just a little bit sweet. While it’s delicious on its own, feel free to experiment with whatever toppings you choose.
Hero composition: Mustard gives the dish a slightly spicy taste.
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Lentil Salad with Baked Potatoes and Asparagus with Passionfruit Oh She Glows
Why we love it: Potatoes, asparagus, and lentils are a vegan-friendly trio. Not only do they offer a wonderful blend of textures and flavors, but they’re also the best vegetables and grains to soak in this aromatic lemon-mustard sauce. Bonus: This salad tastes better if left on longer (well, within reason).
Hero composition: I would never say no to a handful of fresh dill.
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Asparagus with Boiled Egg and Prosciutto from Downshiftology
Why we love it: I love a recipe that seamlessly switches between breakfast, lunch, and dinner. (Honestly, this dish is so delicious that I definitely ate it for all three meals in one day.) It’s healthy yet filling and will leave any dairy-free diner satisfied. Just stir-fry asparagus, boil eggs and arrange all these delicious treats on a plate.
Hero composition: A dusty layer of Parmesan will finish this dish with a satisfying salty taste.
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What recipes would you add to your spring cooking repertoire?
