Home > Taste Bud Tantalizers: 10 Fresh Asparagus Recipes
Taste Bud Tantalizers: 10 Fresh Asparagus Recipes
The time has come to say goodbye to winter squashes, dark leafy greens, and other vestiges of the cold weather season. Spring has sprung, and with it comes a plethora of fresh produce to put you in a sunnier mood. But while spring’s bounty is indeed sizable, it seems that asparagus—that slender, slightly chewy vegetable celebrated by many adults and regarded warily by many kids—is what we’re most excited to see at the market. And why shouldn’t we be? This green giant is not only loaded with essential nutrients and antioxidants, but it’s also remarkably adaptive to different cooking methods and cuisines. If you thought roasting asparagus was the only way to enjoy it, prepare to be amazed at how these inventive, mouthwatering recipes take the tasty vegetable to new heights.
Roasted Asparagus Lasagna
Taste of Home takes the classic method of roasting asparagus and incorporates it into alfredo-style lasagna. The earthy, robust flavors of mushrooms and red onions blend beautifully with the browned asparagus.
Using soy milk, yogurt, and a mere tablespoon of butter, this hearty and healthful vegetarian soup on the AllRecipes website is easily adaptable to vegan diets as well. To avoid stringiness, be sure to chop the asparagus into small pieces and cook until very tender.
If you prefer your vegetables a little less virtuous, try Epicurious’s popular recipe for beer-battered asparagus. It calls for lager, but reviewers have substituted stout and cream ale with success. Some also insist that the lemon dipping sauce is a rich, but necessary, addition.
Ever notice how just a sprinkle of salt perfectly complements asparagus? Now just imagine what sour cream and salty cheese can do. Breakstone’s tart recipe is umami at its creamiest. And with a ready-made crust, that deliciousness is served in just under an hour.
Mark Bittman’s spin on classic basil pesto uses lemon juice, garlic, and pine nuts, though he welcomes substituting different ingredients to fit your tastes. If you’ve got kids who are finicky about vegetables, this is a sneakily appetizing way to introduce them to asparagus.
Asparagus-wrapped prosciutto is a common side dish, but the Food Network’s Giada De Laurentiis takes it a step farther by bringing melons into the mix. A garnish of mozzarella or burrata cheese makes it even more decadent.
Meyer lemons are slightly sweeter than the regular kind, providing a pleasing contrast to the savory asparagus and creamy goat cheese in this recipe from The Kitchn. The grains and toasted almond slices offer a satisfying crunch.
Eggs and asparagus: somehow they just belong together. For a change-up from the usual breakfast scramble, try the Pioneer Woman’s delectable version of tortilla española. It’s like a frittata, but it’s cooked on the stovetop and requires a deft flip into a skillet at the end.
You think Martha Stewart would serve plain ol’ French toast at her brunches? Ha! Instead, the Lady Stewart whisks heavy cream, white wine, and orange zest together to drizzle on top of freshly roasted asparagus on a bed of warm, crisp bread.
Roasting the tofu and asparagus in the tangy orange sauce will ensure that you never prepare tofu any other way. The tofu in this Eating Well recipe is wonderfully chewy and flavorful—and all without frying! Add sautéed kale and cashews to make the dish even more nutritious and delicious.