From light soups and flavorful pasta dishes to crisp pickles, these recipes with asparagus welcome spring into your kitchen.
When I was in college, my roommate (a much more experienced cook than I was) decided to make us a snack. She tossed some trimmed asparagus with olive oil, broiled it until lightly browned, drizzled it with balsamic vinegar and sprinkled it with coarse salt. We shared the plate, picking up the tangy charred stalks with our fingers, and it was finished in minutes. I had never had asparagus like that, and it totally made me rethink what recipes with asparagus could be.
If you don’t think of asparagus as one of the most versatile vegetables, this collection of easy meals and spring vegetable sides may just change your mind. The green stalks can be simmered in soup, stir-fried with chicken or turkey, rolled inside puff pastry or bacon, tossed with pasta or baked in a quiche. You can chop asparagus into pieces, leave the stalks whole or slice them on a sharp bias for pretty, pointy ends. There are plenty of spring recipes here, but most can be made anytime you have fresh asparagus.
Asparagus is super easy to prep and doesn’t spoil quickly when stored properly, so it’s a vegetable I pick up frequently, especially in the spring when it’s tender and fresh. It’s easy to toss into any meal when you need a veggie boost, but since it takes just minutes to cook, one of the most important asparagus tips is not to overcook it until it’s dull and mushy, regardless of the method. Whether your spring is sunny or rainy, asparagus recipes will perk up your table.
1/35
Roasted Asparagus and Tomatoes
From the Recipe Creator:
This dish is especially wonderful when locally grown asparagus is in season. It's so easy for celebrations because you can serve it hot or cold. —Jannine Fisk, Malden, Massachusetts
Nutrition Facts:
1 serving: 95 calories, 8g fat (2g saturated fat), 3mg cholesterol, 294mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
2/35
Sheet-Pan Chipotle Lime Shrimp Bake
From the Recipe Creator:
I like to make this seafood dinner for company because it tastes amazing but takes very little effort to throw together. Use asparagus, broccolini or a mix of the two. It’s all about what's available for a decent price. —Colleen Delawder, Herndon, Virginia
Nutrition Facts:
1 serving: 394 calories, 17g fat (8g saturated fat), 168mg cholesterol, 535mg sodium, 41g carbohydrate (4g sugars, 6g fiber), 25g protein.
3/35
Bacon-Wrapped Asparagus
From the Recipe Creator:
My husband and I grill dinner almost every night, and I love grilling veggies for a side dish. I serve this grilled bacon-wrapped asparagus recipe with meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas
Nutrition Facts:
5 pieces: 120 calories, 8g fat (3g saturated fat), 21mg cholesterol, 372mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 9g protein.
4/35
Veggie Nicoise Salad
From the Recipe Creator:
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it also delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Nutrition Facts:
1 serving: 329 calories, 19g fat (4g saturated fat), 140mg cholesterol, 422mg sodium, 28g carbohydrate (6g sugars, 7g fiber), 12g protein. Diabetic Exchanges: 3 fat, 2 vegetable, 2 medium-fat meat, 11/2 starch.
5/35
Sausage Pasta with Cajun Cream Sauce
From the Recipe Creator:
I needed to use up some ingredients in my refrigerator, so I threw together this dish with a Cajun cream sauce. It’s delicious and everyone loves it. —Angela Lively, Conroe, Texas
Nutrition Facts:
1-1/4 cups: 496 calories, 26g fat (14g saturated fat), 71mg cholesterol, 909mg sodium, 46g carbohydrate (4g sugars, 2g fiber), 18g protein.
6/35
Rosemary Salmon
From the Recipe Creator:
My husband and I eat a lot of salmon. One night while in a rush to get dinner on the table, I created this meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. —Elizabeth Bramkamp, Gig Harbor, Washington
Nutrition Facts:
1 serving: 357 calories, 23g fat (9g saturated fat), 85mg cholesterol, 388mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.
7/35
Creamy Asparagus Chowder
From the Recipe Creator:
Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Nutrition Facts:
1 cup: 187 calories, 8g fat (5g saturated fat), 26mg cholesterol, 491mg sodium, 23g carbohydrate (9g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
8/35
Chicken and Goat Cheese Skillet
From the Recipe Creator:
My husband was completely bowled over by this on-a-whim goat cheese and chicken skillet meal. I can't wait to make it again very soon! —Ericka Barber, Eureka, California
Nutrition Facts:
1-1/2 cups chicken mixture: 251 calories, 11g fat (3g saturated fat), 74mg cholesterol, 447mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable.
9/35
Asparagus-Stuffed Pork Tenderloin
From the Recipe Creator:
Asparagus looks lovely tucked inside this juicy pork tenderloin. The robust seasoning rub dresses up an eye-catching entree you'll be proud to serve for a special occasion. —Tonya Farmer, Iowa City, Iowa
Nutrition Facts:
1 serving: 140 calories, 4g fat (1g saturated fat), 64mg cholesterol, 296mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
10/35
Asparagus Dip
From the Recipe Creator:
Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese—two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. —Sandra Baratka, Phillips, Wisconsin
Nutrition Facts:
2 tablespoons: 120 calories, 11g fat (2g saturated fat), 5mg cholesterol, 162mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.
11/35
Pasta Primavera
From the Recipe Creator:
This pasta dish is a wonderful blend of crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon
Nutrition Facts:
1-1/3 cups: 275 calories, 12g fat (6g saturated fat), 33mg cholesterol, 141mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.
12/35
Roasted Asparagus Salad
From the Recipe Creator:
Now that our six children are grown, they've started sharing recipes with me—and I love it. This tasty way to prepare fresh asparagus—by roasting the spears, then serving them with a Dijon dressing at room temperature—came from our daughter. —Anna Kreymborg, Louisville, Kentucky
Nutrition Facts:
1 serving: 96 calories, 9g fat (1g saturated fat), 0 cholesterol, 136mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.
13/35
Roasted Asparagus Risotto
From the Recipe Creator:
This recipe’s wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They’ll be ready to stir into the risotto by the time the rice is done. —Deonna Mazur, Buffalo, New York
Nutrition Facts:
3/4 cup: 311 calories, 7g fat (3g saturated fat), 28mg cholesterol, 962mg sodium, 44g carbohydrate (2g sugars, 2g fiber), 16g protein.
14/35
Creamy Fresh Asparagus Soup
From the Recipe Creator:
Tangy lemon and sweet tarragon give this creamy asparagus soup a springtime flavor you’ll savor and share. —Stacy Mullens, Gresham, Oregon
Nutrition Facts:
1 cup with 2 teaspoons yogurt: 91 calories, 5g fat (3g saturated fat), 13mg cholesterol, 720mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 5g protein.
15/35
Portobello and Chickpea Sheet-Pan Supper
From the Recipe Creator:
This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We use zucchini or summer squash in the summer. You can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah
Nutrition Facts:
1 mushroom with 1 cup vegetables: 279 calories, 16g fat (2g saturated fat), 0 cholesterol, 448mg sodium, 28g carbohydrate (8g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 3 fat, 2 starch.
16/35
Fried Asparagus
From the Recipe Creator:
This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. —Lori Kimble, Montgomery, Alabama
Nutrition Facts:
1 piece: 70 calories, 4g fat (0 saturated fat), 0 cholesterol, 207mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 1g protein.
17/35
Asparagus Turkey Stir-Fry
From the Recipe Creator:
When people try this dish, they ask for the recipe, just as I did when I first tasted it when visiting a friend's home. Tossed in a delicious lemon sauce, this simple skillet dish is sure to satisfy on the busiest of nights. It's a great way to use leftover turkey. —May Evans, Corinth, Kentucky
Nutrition Facts:
1-1/4 cups: 205 calories, 9g fat (1g saturated fat), 56mg cholesterol, 204mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.
18/35
Savory Crepes
From the Recipe Creator:
The crepes used in this dish come from my mom's special recipe. They can be made ahead of time and then refrigerated to assemble the next day. Cooked rotisserie chicken is a real timesaver when making this savory brunch specialty. —Mary Sloan, Brighton, Michigan
Nutrition Facts:
1 filled crepe: 264 calories, 14g fat (7g saturated fat), 107mg cholesterol, 275mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 19g protein.
19/35
Shrimp Asparagus Pasta
From the Recipe Creator:
We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It is easy on the budget and turns out perfectly for two. —Shari Neff, Takoma Park, Maryland
Nutrition Facts:
1-3/4 cups: 488 calories, 19g fat (4g saturated fat), 132mg cholesterol, 584mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein.
20/35
Sheet-Pan Mini Meat Loaf
From the Recipe Creator:
I grew up with this meat loaf recipe, but I adapted it to mini meat loaves so that it would bake quicker. The sauce topping is always a hit. I added the potatoes and asparagus to make the meal complete. —Deanne Johnson, Reading, Pennsylvania
Nutrition Facts:
1 meat loaf with 1-1/4 cups vegetables: 460 calories, 19g fat (5g saturated fat), 133mg cholesterol, 690mg sodium, 45g carbohydrate (13g sugars, 3g fiber), 29g protein.
21/35
Artichoke & Lemon Pasta
From the Recipe Creator:
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. —Peter Halferty, Corpus Christi, Texas
Nutrition Facts:
1-1/4 cups: 343 calories, 14g fat (5g saturated fat), 27mg cholesterol, 919mg sodium, 43g carbohydrate (2g sugars, 3g fiber), 14g protein.
22/35
Feta Asparagus Frittata
From the Recipe Creator:
Asparagus and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas
Nutrition Facts:
1/2 frittata: 425 calories, 31g fat (12g saturated fat), 590mg cholesterol, 1231mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 27g protein.
23/35
Pork Chops and Asparagus
From the Recipe Creator:
When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. —Joan Hallford, North Richland Hills, Texas
Nutrition Facts:
1 serving: 486 calories, 23g fat (5g saturated fat), 82mg cholesterol, 447mg sodium, 32g carbohydrate (10g sugars, 5g fiber), 37g protein.
24/35
Chicken Veggie Skillet
From the Recipe Creator:
I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. —Rebekah Beyer, Sabetha, Kansas
Nutrition Facts:
1 cup: 228 calories, 11g fat (4g saturated fat), 73mg cholesterol, 384mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
25/35
Asparagus, Bacon & Herbed Cheese Pizza
From the Recipe Creator:
This is a zesty pizza that’s especially nice with spring asparagus but lovely all year round when you add mozzarella and bacon. —Dahlia Abrams, Detroit, Michigan
Nutrition Facts:
1 slice: 407 calories, 24g fat (11g saturated fat), 45mg cholesterol, 748mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 18g protein.
26/35
Asparagus-Stuffed Chicken Breast
From the Recipe Creator:
With its pretty presentation and sensational flavors, this rich asparagus-stuffed chicken breast makes any meal feel special. —Louise Ambrose, Kingston, New York
Nutrition Facts:
1 stuffed chicken breast half: 459 calories, 21g fat (9g saturated fat), 174mg cholesterol, 873mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 46g protein.
27/35
Asparagus Ham Dinner
From the Recipe Creator:
I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. —Rhonda Zavodny, David City, Nebraska
Nutrition Facts:
1-1/3 cups: 204 calories, 5g fat (1g saturated fat), 17mg cholesterol, 561mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat.
28/35
Stir-Fried Scallops and Asparagus
From the Recipe Creator:
Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. —Barbara Schindler, Napoleon, Ohio
Nutrition Facts:
1 cup: 269 calories, 9g fat (3g saturated fat), 37mg cholesterol, 578mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
29/35
Steak Oscar
From the Recipe Creator:
By using fantastic ingredients such as beef tenderloin, crabmeat and fresh asparagus, you can make an elegant dinner. Oscar-style steak is a fine recipe combining the delicious taste of asparagus with only the finest of steaks. —Cindy Dorsett, Lubbock, Texas
Nutrition Facts:
1 each: 376 calories, 25g fat (14g saturated fat), 116mg cholesterol, 524mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 27g protein.
30/35
Pickled Asparagus
From the Recipe Creator:
These tangy spears make an easy and fantastic addition to a relish tray. —Marie Hattrup, Sparks, Nevada
Nutrition Facts:
1 spear: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 85mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.
31/35
Fresh Thai Asparagus, Kale and Garlicky Mushrooms
From the Recipe Creator:
Hit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. —Julie Peterson, Crofton, Maryland
Nutrition Facts:
3/4 cup: 129 calories, 11g fat (9g saturated fat), 0 cholesterol, 383mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 4g protein.
32/35
Sausage Asparagus Pasta
From the Recipe Creator:
We love asparagus, so I look for ways to go green. This pasta dish comes together fast on hectic nights and makes wonderful leftovers. —Carol Suto, Liverpool, New York
Nutrition Facts:
1-1/3 cups: 247 calories, 7g fat (2g saturated fat), 36mg cholesterol, 441mg sodium, 28g carbohydrate (2g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
33/35
Asparagus Pastry Puffs
From the Recipe Creator:
When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. —Cindy Jamieson, Tonawanda, New York
Nutrition Facts:
1 pastry: 188 calories, 11g fat (4g saturated fat), 21mg cholesterol, 211mg sodium, 18g carbohydrate (1g sugars, 3g fiber), 4g protein.
34/35
Pasta with Asparagus
From the Recipe Creator:
Many terrific recipes change hands at my monthly get-togethers with my ladies’ bridge group. That’s where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. —Jean Fisher, Redlands, California
Nutrition Facts:
1 cup: 259 calories, 13g fat (3g saturated fat), 8mg cholesterol, 83mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 7g protein.
35/35
Asparagus Bacon Quiche
From the Recipe Creator:
Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasions—it's a welcome addition to any brunch buffet. —Suzanne McKinley, Lyons, Georgia
Nutrition Facts:
1 piece: 296 calories, 19g fat (9g saturated fat), 119mg cholesterol, 557mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 12g protein.
Asparagus Recipes FAQ
What’s the best way to cook asparagus?
One of the best things about asparagus is how well it stands up to almost any cooking method, from roasting and sauteing to steaming and broiling. Since one way isn’t truly better than another, decide how to cook it based on the texture you’re after. Lightly sauteed, asparagus is crisp and tastes light and grassy. Dropping asparagus into hot cooking water with pasta yields a softer bite that’s a little sweeter.
My personal favorite way to cook asparagus is on the grill over a wood fire or hot coals. It takes just minutes so the color stays emerald green, but the exteriors char lightly, the stalks absorb smoke from the grill and the tips crisp so they taste like a chip. In the winter, I use my oven broiler for a similar, less smoky result.
How do I select fresh asparagus at the grocery store?
When shopping for asparagus, look for bright green, firm stalks with unblemished, dry tips. Shriveled stalks and slimy ends are two easy ways to tell that asparagus has gone bad. Once you bring it home, snip off the bands holding the bunch together so the stalks don’t crush each other. Store it in a produce bag or storage container in the refrigerator. Wash it right before cooking to prevent the asparagus from softening and spoiling quickly.
Should you snap the ends off asparagus?
Asparagus begins to dry out once it’s cut off the plant, making the ends tough by the time they get to the store. It’s best to remove them before cooking, whether you choose to snap or cut them off. To snap them off, hold a stalk by each end and gently bend it until it snaps on its own, then repeat. Your asparagus will vary in size, so if that matters, you can snap one piece, line it up next to the rest of the stalks and cut straight across for evenly sized pieces.
If you would rather peel asparagus, you don’t need to snap them first. Peeling asparagus is less about removing the dry ends and more about removing stringy layers from the exteriors of larger stalks. You will end up with fewer scraps, but it takes longer to prep. Just trim the ends and peel the bottom third of each stalk using a vegetable peeler until the light green, tender center is visible.
