Chef Suzanne Cupps likes it charred with goat cheese, salsa verde, or a fried egg.
Yes, eating asparagus does make your pee smell. But once you’re past that, there are plenty of reasons to fill your plate with more of this spring superfood. The bright-green veggie is packed with good-for-you vitamins and minerals like vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber. Thanks to all these nutrients, asparagus offers some serious health perks.“People should definitely take advantage of this vegetable while it’s in peak season,” says Keri Gans, RD, a New York City-based nutrition consultant and author of The Small Change Diet. “I love it roasted, grilled, or tossed into a pasta meal with olive oil, cherry tomatoes, and grilled shrimp.”Here, 10 reasons why you should eat more asparagus this season.
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When spring rolls around and the weather finally shifts from cold and icy to warm and breezy, farmers markets are our favorite place to be. One vegetable we'll be seeking all the way through grilling season? Asparagus. For chefs and home cooks alike, this crisp, green vegetable is a go-to spring ingredient.

Grilled, steamed, shaved, or blanched, there are endless ways to work with asparagus. So, we asked seven chefs across the country to let us in on their absolute favorite method of cooking this stellar stalk. Here’s what they had to say:

Rodney Scott, Chef/Owner, Rodney Scott’s BBQ

"My favorite way to use asparagus is to throw it on the grill for a quick char along with steak or shrimp (or both!)."

Suzanne Cupps, Executive Chef, Untitled at the Whitney Museum

“I like to quickly blanch asparagus and then char it on the grill. Best toppings: soft goat cheese, ramp salsa verde, fried egg.”

Grilled Asparagus Salad with Fried Egg
Credit: © Tina Rupp

Dale Talde, Chef/Owner, Talde, Massoni, Rice & Gold

“Charred in the grill with ssäm jang (a Korean spicy fermented soy, similar to miso).”

Brittanny Anderson, Chef/Owner, Metzger Bar and Butchery, Brenner Pass, and Chairlift

"I love asparagus simply grilled with olive oil, salt, and pepper then garnished with marinated anchovies and a super garlicky aioli."

Junghyun 'JP' Park, Chef/Owner, Atoboy and Atomix

“I like to grill asparagus on a binchotan charcoal grill.”

Grilled Asparagus Subs with Smoky French Dressing

Haile Thomas, vegan chef and motivational speaker

“I absolutely adore asparagus and its bright and earthy flavor. I love pairing asparagus with tart and creamy lemon coconut risotto. So delicious and balanced.”

Kenny Gilbert, Chef/Owner, Gilbert’s Southern Kitchen & Bar, Gilbert’s Hot Chicken, Fish & Shrimp, Gilbert’s Underground Kitchen, and Gilbert’s Social

“Simply steamed with lemon zest, Ligurian olive oil and a 63° egg. I also like to grill and glaze them up with a balsamic molasses mop and serve with crumbled Cabrales blue cheese.”

Check out these recipes for more asparagus inspiration.