10 Delicious Asparagus Recipes  main image
Scroll Down To Continue

10 Delicious Asparagus Recipes

Bacon-Wrapped Asparagus

Bacon-Wrapped Asparagus

Serves 5

Ingredients:

  • 1 bunch of asparagus (20 stalks)
  • 10 pieces of center cut bacon

Directions:

  1. Wash and dry asparagus.
  2. Trim the bottom two inches off. 
  3. Slice bacon in half so that you have two long, thin pieces.
  4. Wrap bacon around the asparagus, and place on foil-covered baking sheet.
  5. Place baking sheet in oven, and turn oven to 400 degrees.
  6. Bake 20-25 minutes or until bacon is crisp.

Baked Asparagus Fries

Baked Asparagus Fries

Serves 4

Ingredients:

  • 1 cup Panko
  • ½ cup grated parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound asparagus, trimmed
  • ½ cup all-purpose flour
  • 2 large eggs, beaten

Directions:

  1. Preheat oven to 425 degrees.
  2. Coat a pan in non-stick spray.
  3. Combine Panko and parmesan cheese in a large bowl. Add salt and pepper to taste.
  4. Coat the asparagus one at a time in flour, then egg, then in the panko mixture. 
  5. Place onto greased baking sheet in one layer.
  6. Bake for 10-12 minutes.

Asparagus and Roasted Red Potatoes

Asparagus and Roasted Red Potatoes

Serves 6

Ingredients:

  • 1 ½ lbs red potatoes cut into chunks
  • 2 tablespoons olive oil
  • 8 cloves of garlic, minced
  • 3 teaspoons dried rosemary
  • 3 teaspoons dried thyme
  • 2 teaspoons sea salt
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • cracked black pepper to taste

Directions:

  1. Preheat oven to 425 degrees.
  2. In a baking dish, toss red potatoes, garlic, rosemary, thyme, 1 tablespoon of oil, and 1 teaspoon of sea salt. 
  3. Cover the baking dish with aluminum foil.
  4. Bake 20 minutes.
  5. Mix in asparagus and remaining olive oil and salt. 
  6. Cook for 15 minutes or until potatoes are tender. 
  7. Increase oven temperature to 450 degrees and remove foil. 
  8. Continue cooking 5-10 minutes or until potatoes are light brown.

Asparagus and Eggs

Asparagus and Eggs

Serves 1

Ingredients:

  • 5-6 stalks asparagus
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • 2 eggs
  • ¼ cup goat or blue cheese (*optional)
  • pepper to top

Directions:

  1. Heat olive oil in a skillet. 
  2. Cut off the bottom two inches of the asparagus, and add the asparagus to the skillet. 
  3. Cook 4-5 minutes or until tender. 
  4. Push the asparagus to the sides and crack the eggs in the center. 
  5. Sprinkle the cheese over the eggs and asparagus.
  6. Cover and cook until the whites of the eggs are firm and the yolk is cooked to your desired consistency.

Grilled Asparagus

Grilled Asparagus

Serves 4

Ingredients:

  • 1 bunch of asparagus (about 1 lb), washed and trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt (add more to taste after grilled)
  • Fresh ground pepper to taste

Directions:

  1. Place asparagus in a large bowl with olive oil, lemon juice, salt, and pepper. 
  2. Mix thoroughly and place in refrigerator for two hours.  
  3. Heat grill to medium-high heat.
  4. Grill asparagus for 5 minutes, turning frequently.
  5. Remove from grill and serve.

Asparagus Soup

Asparagus Soup

Serves 4

Ingredients:

  • 1 tablespoon olive oil
  • 2 shallots, finely chopped
  • 1 pound asparagus, chopped into 1″ pieces
  • 2 potatoes, peeled and chopped
  • 4 cups chicken or vegetable stock
  • 2 cups water
  • Salt and pepper to taste
  • ¼ cup Greek yogurt or sour cream

Directions:

  1. In a large saucepan, heat oil and shallots over medium-heat.
  2. Add the potatoes and asparagus until coated.
  3. Cook 5-10 minutes or until potatoes start to become soft.
  4. Add water and stock, and bring to a boil.
  5. Reduce heat and simmer for 20-30 minutes or until potatoes are fully cooked. 
  6. Season with salt and pepper to taste. 
  7. Take out a few asparagus tips for garnish
  8. Puree batches of soup in a blender
  9. Strain to remove any stringy parts
  10. Serve with a garnish of sour cream or yogurt and asparagus tips, and serve.

Asparagus Casserole

Asparagus Casserole

Serves 8-10

Ingredients:

  • 8 oz pkg. of frozen, cut asparagus, slightly thawed
  • 2 ½ ounces water chestnuts, drained and thinly sliced
  • 1 cup Velveeta, cubed
  • 1 can cream of mushroom soup
  • 1 can french fried onions

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix asparagus, water chestnuts, Velveeta, cream of mushroom soup, and half of the onions together in a bowl. 
  3.  Pour mixture into baking dish.
  4. Bake uncovered for 25 minutes.
  5. Sprinkle remaining onions and bake for another 5 minutes.
  6. Serve warm.

Lemon Pepper Asparagus

Lemon Pepper Asparagus

Serves 6

Ingredients:

  • 1 bunch of fresh asparagus
  • 1 tablespoon hot water
  • ¼ cup olive oil
  • 1 lemon, ½ sliced and other half for juicing
  • Freshly ground black pepper, to taste
  • Salt, to taste

Directions:

  1. Preheat oven to 400 degrees.
  2. Wash and trim asparagus.
  3. Place the asparagus on a baking sheet. Pour water over asparagus.
  4. Bake for 10-12 minutes.
  5. Remove from the oven and pour olive oil over the asparagus. 
  6. Squeeze lemon over the asparagus and sprinkle with pepper and a little salt.
  7. Serve with lemon slices. 

Parmesan Garlic Asparagus

Parmesan Garlic Asparagus

Serves 6

Ingredients:

  • 3 tablespoons of butter
  • 2 tablespoons of minced garlic
  • 1 bunch of asparagus
  • 1 teaspoon of salt
  • 3-4 tablespoons of parmesan cheese, grated or shredded.

Directions:

  1. In a large skillet, heat butter over medium-heat. 
  2. Add in garlic, and saute for 1-2 minutes. 
  3. Add asparagus, and fully coat it in the butter and garlic.
  4. Sprinkle with salt.
  5. Cover and cook for 10-15, turning asparagus 1-2 times during cooking.
  6. Sprinkle tops of asparagus with parmesan cheese and serve. 

Lemon and Asparagus Orzo

Lemon and Asparagus Orzo

Serves 4

Ingredients:

  • 3 cups water
  • 1 ½ cups orzo
  • 1 cup fresh asparagus, cut into bite-sized pieces
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • Black pepper to taste

Directions:

  1. In a large saucepan, bring water to a boil over high-heat.
  2. Add orzo to pan, and reduce heat to medium.
  3. Cook until liquid is absorbed.
  4. In the last few minutes of cooking the orzo, add the asparagus. 
  5. When orzo is finished cooking, add lemon zest, lemon juice, butter, parsley, pepper, and salt. 
  6. Serve warm.