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 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
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
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
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