Asparagus Recipes



When spring hits, we hope you're loading up your fridge with crisp, fresh asparagus. If we had our way, it would be named one of the official vegetables of the season. And don't expect to find only classic green spears at the local farmers' market. Asparagus comes in vibrant purple and white varieties, too. Once you buy a big bunch and are ready to prep, remember to remove the woody portion of the stem before cooking. Just bend the end of each spear until it breaks off. Asparagus naturally breaks right where the woody portion ends, which prevents you from discarding too much. F&W's guide provides all the best recipes to help you hit your vegetable quota, from raw salads to bright, blended soups.

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Baked Asparagus
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Asparagus is first baked with olive oil, lemon zest and juice, and garlic, then coated with parmesan butter during the last few minutes of cooking, creating a creamy, luxurious sauce as it finishes baking. When you add the parmesan butter, be sure to toss until a sauce is formed to prevent the cheese from forming clumps as it cooks. The asparagus makes a gorgeous side dish to serve with fish, chicken, pork, or really any protein you like.
Roasted Asparagus and Mushrooms
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Roasted asparagus and hen-of-the-woods mushrooms go with any Easter dish, from glazed ham to a spring quiche. The vegetables roast first in olive oil then finish in butter for an extra dimension of flavor and a nice sheen. A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and slight char on the asparagus.    Slideshow: More Asparagus Recipes 
10 Reasons Why You Should Eat More Asparagus
The spring veggie boasts a long list of health benefits.
Asparagus-and-Zucchini Frittata
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Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad. Slideshow: More Frittata Recipes 
Asparagus Carbonara
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Cookbook author Melissa Clark riffs on classic carbonara, swapping out the pasta for thin asparagus spears. It has that same irresistible pancetta-cheese-egg flavor, but with bright green asparagus at the center.Recipes adapted from Dinner: Changing the Game. Copyright © 2017 by Melissa Clark. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Slideshow: More Asparagus Recipes 
Asparagus with Speck and Chopped Egg
In Friuli, this dish is called asparagi paparot (paparot means to squash), which refers to the hard-boiled eggs that are crushed over the asparagus. The recipe is from a favorite local spot, Trattoria Al Grop, that's known for its asparagus dishes made with stalks from the surrounding hills. Slideshow:  More Asparagus Recipes 
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Raw Asparagus, Fennel and Pecorino Salad
"You want a sharp knife," says Margot Henderson of Rochelle Canteen in London about prepping this simple, colorful vegetarian salad. Slideshow:  More Salad Recipes 
Asparagus Salad with Makrut-Lime Curry and Peanuts
This salad is a tribute to Carmellini’s former boss, Gray Kunz. The combo of makrut lime leaf and curry powder in the sauce is “classic Kunz circa the mid-’90s,” when they cooked together at Lespinasse in Manhattan. The tangy sauce is also terrific with soft-shell crabs or steamed white fish. Slideshow: More Salad RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook 

Lemony Roasted Asparagus Soup

Chef Cassie Piuma prepares her version of the lemony Greek soup avgolemono with a broth made from asparagus trimmings. Her other unconventional additions include roasted asparagus and oyster mushrooms. Slideshow: More Asparagus Recipes