25 Asparagus Recipes to Make Again and Again

“This salad brings fresh flavors to the plate with confidence and swagger,” Hetty McKinnon writes. “Barely blanched peas mingle with pan-fried sugar snaps, snow peas, and another of my favorite spring ingredients, asparagus, which are cooked on high heat until just tender yet still crisp with the slightest hint of charring to add smokiness.” 

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.

Allowing the pasta dough to rise (just like a bread dough) before rolling and shaping gives the cecamariti pasta in this dish its characteristic texture and flavor.

Tyler Kord smokes the French dressing for his asparagus sandwiches over wood chips. This simplified version gets its smokiness from chipotles and smoked salt.

Pencil-thin asparagus and slivered almonds come together in this tasty side dish.

This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuces.

Chef Mark Broadbent upgrades the standard lemony arugula salad by topping it with grilled asparagus, butter-fried eggs—duck eggs, when available—and freshly shaved Parmigiano-Reggiano.

"I adore savory cheese cookies with creamy asparagus soup," says Carla Hall. "Both are dead simple to make."

Asparagus serves as a bright contrast to the savory scallops and prosciutto.

This creamy soup is best the next day, after the flavors have blended; season it generously before serving.

If you want to get a jumpstart on this recipe, you can prepare the vinaigrette and salad through step four the day beforehand and then refrigerate them overnight.

A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and slight char on the asparagus.

“To round out this springtime dish, I add some more spring produce—seared endives and asparagus—which I garnish with fresh mint (a nod to my parents, who would always add mint jelly when lamb was served),” Klancy Miller writes. “I drizzle the vegetables with a tangy tahini dressing, loaded with lemon juice, which adds a bright, acidic finish.”

The heat of the grill can wilt the freshest toppings, so Daniele Uditi spoons something bright—a blend of fresh herbs, crushed red pepper and garlic—over the pizza once it comes off the grate.

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.

This easy, fresh-tasting risotto is studded with delicate shrimp and pieces of plump asparagus, and delicately flavored with saffron.

Chef Nicholas Elmi tops lightly grilled asparagus with perfectly cooked eggs that are poached in Meyer lemon juice and water.

This lovely salad combines both fresh and blanched asparagus with peas, pea shoots and edamame in a creamy, bright, lemony dressing.

Taramasalata is a Greek dip or spread made with salted fish roe, olive oil and bread (or sometimes potatoes). Chef Zoi Antonitsas’s creamy version is a perfect accompaniment for grilled asparagus.

For this single-serving frittata, Nancy Silverton cooks the eggs gently, then tops them with asparagus, prosciutto and crème fraîche.

Chef Tim Byres has a secret ingredient for seasoning fish: thin slices of dried chorizo. “Think of them like pepperoni,” he says. “The chorizo will crisp up and curl, releasing fragrant paprika oil that will flavor the fish.”

"You want a sharp knife," says Margot Henderson of Rochelle Canteen in London about prepping this simple, colorful vegetarian salad.

Chefs Andy Ticer and Michael Hudman serve this sublime, buttery crab pasta with homemade tajarin, a ribbon-type noodle. Thin spaghetti works nicely, too.

Stir-frying rice with egg yolks is a technique that hails from Chinese imperial cuisine, says chef Lucas Sin of Junzi restaurant, and gives the dish a buttery richness and beautiful golden color. A generous amount of onions, garlic, scallions, and fresh ginger builds a foundation of flavor, while a spoonful of spicy seafood-infused XO sauce and plenty of freshly blanched asparagus make this fried rice even more delicious.

Loaded with pumpkin seed kernels, cashews, and sesame seeds, salsa de semillas is a lesser-known but beloved Mexican nut-based salsa.