When we see seasonal produce pop up in farmers markets and grocery stores, it is a sure-tell sign that spring has sprung. In particular, asparagus is in season from February to June, peaking in April. Asparagus is an extremely versatile vegetable. It can be eaten raw, blanched, roasted, or sautéed, and it lends itself to a variety of recipes and flavors from egg dishes to Asian-inspired stir-fry. Five months is plenty of time to grab a few bunches and experiment with asparagus. Our list of thirteen recipes demonstrates asparagus’ versatility – it includes ideas for any time of day and for all types of preparations.
Fresh asparagus should be bright green and firm; it may have a slightly purple-ish tint at the tips. The fibrous ends should be trimmed off before eating raw or cooking. Here is a nifty tip to quickly trim a bunch of asparagus.
Greek yogurt, whole milk, and an egg combine with feta, parmesan, and roasted asparagus for a quiche that is creamy and flavorful. With a polenta crust, this is a great gluten-free breakfast option. (Recipe and photo: Take a Megabite on NoshOn.It)
Take crepes in the savory direction with this simple yet elegant breakfast. A final dusting of lemon zest over the brie, asparagus, and poached eggs adds an extra flavor boost. (Recipe and photo: Brooklyn-Portland)
Family and friends will be impressed with this cheesy galette that puts full asparagus spears on display. You can substitute the dill chèvre for other mild, salt cheeses—feta, gruyere, and mozzarella are all worthy alternatives. (Recipe and photo: Dancing through Sunday)
Reach for these savory muffins instead of toast or bagels in the morning. A combination of cornmeal and whole-wheat flour, these breakfast treats are the perfect hybrid between a muffin and cornbread. Serve warm with butter or with a side of eggs. (Recipe and photo: The Wholesome Pursuit)
Soups are often associated with the winter months, but this crab and asparagus egg drop soup is light and fresh enough for spring. Shallots, garlic, and fish sauce add depth without weighing things down. (Recipe and photo: Girl Cooks World on NoshOn.It)
To try a new way to eat asparagus, use a vegetable peeler to shave raw asparagus into ribbons. Made by adding mixing quinoa, Parmesan, and pine nuts with shaved asparagus, this salad is hearty enough to serve as a meal on its own. (Recipe and photo: Cookie & Kate)
Paneer, a cheese typically associated with Indian cuisine, chars when grilled rather than melting, making it a sturdy focal point of this Asian-dressed salad. When cooked, paneer is creamy and rich on the inside (similar to ricotta) and pairs well with crisp, fresh asparagus. (Recipe and photo: Baking = Love)
This isn’t your typical grilled American cheese sandwich. Take it up a notch with roasted asparagus and not one but three kinds of cheese. As if that wasn’t enough, lemon juice, cayenne, and parsley kick this sandwich up a few notches. (Recipe and photo: Apron Strings)
Pancetta lends a smoky bite to this otherwise vegetable-laden pizza. Making your own pesto (instead of using store bought) is easy and highly recommended. (Recipe and photo: Girl Versus Dough)
An asparagus, prosciutto, cranberry, and blue cheese salad is made portable with the use of rice paper wrappers. Walnuts are blended right into the dipping sauce to accompany these unique rolls. (Recipe and photo: Julie’s Jazz)
As a hearty vegetable, asparagus lends itself well to stir fry, alongside red peppers and thinly sliced steak. Swap the steak for pork, chicken, shrimp, or tofu—stir-fry is highly customizable! (Recipe and photo: Magnolia Days)
Light and lemony, this pasta dish is ideal for spring when asparagus is in season. Substitute greek yogurt for the heavy cream for guilt-free grazing; just be sure to remove the pan from the heat to avoid curdling. (Recipe and photo: Kitchen Lush)
A bed of asparagus serves two purposes: It acts as a barrier between the heat of the oven and the delicate salmon, better ensuring perfectly cooked fish, and it soaks up the marinade and juices that drip down during the cooking process, ensuring tasty asparagus spears. (Recipe and photo: Jenessa’s Dinners)