30 Delicious Ways to Use Asparagus

By Food & Wine
Updated July 25, 2019
© John Kernick
This roundup celebrates asparagus in all of its forms. You can simply drizzle it with olive oil, season it, roast it, and leave it at that—but we also love it on grilled pizza, blended into a creamy vichyssoise soup, and shaved raw with Parmesan dressing. This springtime vegetable is a lot more versatile than you might think. Read on for some of our favorite ways to prepare it.
Start Slideshow

1 of 30

Triple-Pea and Asparagus Salad with Feta-Mint Dressing

Caitlin Bensel
Go to Recipe

This salad brings fresh flavors to the plate with confidence and swagger. Barely blanched peas mingle with pan-fried sugar snaps, snow peas, and another of Hetty McKinnon’s 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.

Advertisement
Advertisement

2 of 30

Asparagus Carbonara

© Abby Hocking
Go to Recipe

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.

3 of 30

Pasta with Asparagus and Mushrooms

Jennifer Causey
Go to Recipe

Allowing the pasta dough to rise (just like a bread dough) before rolling and shaping gives the cecamariti in this dish its characteristic texture and flavor. Fine Italian 00 flour can be found at specialty food shops and amazon.com.

Advertisement

4 of 30

Asparagus Tempura

Go to Recipe

This supercrispy tempura from chef Michael Schlow is one of his favorites. "I love anything fried, and it's the perfect cocktail party dish since no knife or fork is necessary," he says. Try serving the tempura with different sauces, like a high-quality soy sauce or curried mayonnaise.

5 of 30

Grilled Asparagus Subs with Smoky French Dressing

© JOHNNY VALIANT
Go to Recipe

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

6 of 30

Asparagus with Toasted Almonds and Garlic

Go to Recipe

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

Advertisement
Advertisement
Advertisement

7 of 30

White Asparagus Salad with Creamy Tomato Dressing

Go to Recipe

Canned white asparagus from Navarra is so revered in Spain that it has its own D.O. "a protected denomination of origin." This simple, composed salad is a lovely way to showcase its buttery flavor.

8 of 30

Morel-and-Asparagus Salad with Frisée and Butter Lettuce

Go to Recipe

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

9 of 30

Grilled Asparagus Salad

Go to Recipe

Bobby Flay makes this delightful grilled asparagus salad with sweet grape tomatoes, briny kalamata olives and sharp white cheddar. Each bite brings out a different combination of ingredients.

Advertisement
Advertisement
Advertisement

10 of 30

Chicken Stir-Fry with Asparagus and Cashews

Go to Recipe

Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy. This chicken-cashew stir-fry gets its Asian flavors from a bright mix of fish sauce, oyster sauce and basil—and just a little oil.

11 of 30

Shaved Raw Asparagus with Parmesan Dressing

© John Kernick
Go to Recipe

Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner mixes shaved spears with a supremely wine-friendly ingredient: parmesan.

12 of 30

Asparagus and Bok-Choy Frittata

© KAREN MORDECHAI
Go to Recipe

A South African chardonnay will make a marvelous partner for this Italian-inspired dish.

Advertisement
Advertisement
Advertisement

13 of 30

Grilled Asparagus Salad with Fried Eggs

© Tina Rupp
Go to Recipe

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.

14 of 30

Asparagus Soup with Parmesan Shortbread Coins

Go to Recipe

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

15 of 30

Asparagus with Watercress and Brown Butter Potatoes

Go to Recipe

In Austria, restaurants often devote entire menus to white and green asparagus (known as spargel) when spring finally arrives. Here, asparagus is fried until crisp.

Advertisement
Advertisement
Advertisement

16 of 30

Asparagus with Scallops, Browned Butter and Prosciutto

Go to Recipe

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

17 of 30

Penne with Asparagus, Sage and Peas

Go to Recipe

For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.

18 of 30

Mustard-and-Mayonnaise Glazed Asparagus

Go to Recipe

Chef Nate Appleman swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel.

Advertisement
Advertisement
Advertisement

19 of 30

Spring Lettuce Salad with Roasted Asparagus

Go to Recipe

Few wines pair well with asparagus, but Sauvignon Blanc is an exception—the variety's grassy, herbal notes complement asparagus's strong flavor (asparagus tends to make reds taste very bitter).

'

20 of 30

Asparagus-and-Ricotta Toasts

Go to Recipe

Gerard Craft likes using extremely fresh ricotta cheese for his toasts; his favorite kind is from Di Palo Selects in Manhattan. He tops the cheese with sautéed asparagus that he tosses with fresh lemon juice, which brightens the flavors considerably.

21 of 30

Roasted Asparagus with Almonds and Asiago

Go to Recipe

If you prefer to serve thicker asparagus spears, add about 10 minutes to the roasting time.

Advertisement
Advertisement
Advertisement

22 of 30

Asparagus-Potato Salad with Riesling-Tarragon Vinaigrette

Go to Recipe

David Bouley’s recipe calls for a flavorful vinaigrette with coriander seeds, tarragon, parsley, and chives, plus Riesling, white wine vinegar, and Dijon mustard—all blended with olive oil and seasoned with salt and pepper. If you don’t have Riesling on hand, use another off-dry white wine.

23 of 30

Herbed Fazzoletti with Asparagus and Burrata

Go to Recipe

Pairing suggestion: Steely Italian Pinot Grigio.

24 of 30

Asparagus Vichyssoise

Go to Recipe

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

Advertisement
Advertisement
Advertisement

25 of 30

Grilled Tofu with Asparagus and Nori Vinaigrette

Go to Recipe

Lee Anne Wong plays with an array of Asian ingredients to create a wonderful marinade for extra-firm tofu or high-fiber tempeh (cakes made from fermented whole soy beans). Tempeh's nutty flavor and grainy texture make it an acquired taste, but Wong loves it here.

26 of 30

Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette

Go to Recipe

Try my miso vinaigrette with and without the mustard; it works both ways.—Andrew Zimmern

27 of 30

Roasted Asparagus and Mushrooms


Eva Kolenko
Go to Recipe

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.

Advertisement
Advertisement
Advertisement

28 of 30

Seared Lamb Chops with Seared Endive, Asparagus, and Tahini Dressing

Antonis Achilleos
Go to Recipe

This entire meal is quick to prepare, because you’re only briefly searing the vegetables.

29 of 30

Grilled Asparagus Pizzas with Gremolata

© Ingalls Photography
Go to Recipe

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.

30 of 30

Asparagus-and-Zucchini Frittata

© John Kernick
Go to Recipe

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.

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

By Food & Wine