31 Recipes to Make the Most of Asparagus Season

Seasonal eating brings out the best in all produce, but it’s imperative with asparagus. Out-of-season asparagus is serviceable, provided it isn’t the star of the dish, but it doesn’t compare to the sweet, almost juicy stalks you get in the spring.

This puts a certain amount of pressure on the home cook. According to Harold McGee’s “On Food and Cooking,” asparagus has a remarkably high sugar content of around 4% when harvested. It also has a remarkably fast metabolism, and continues to consume its sugars even after it’s picked. McGee recommends storing the stalks in a dilute (5-10%) sugar water solution to make up for the loss, but even with those measures, a lot of the nuance can get flattened.

The best strategy? A catalogue of asparagus recipes at the ready. Here are our favorite ways to prepare the verdant, grassy vegetable, including salads, sides, and risotto as well as a pasta dish that’s something of a springtime ritual around the office.

Fettuccine with Asparagus and Pancetta

In Mompeo, Italy, home cook Alfonsina Cortegiani showed us how she makes pasta con asparagi e pancetta, an elegant dish featuring wispy wild asparagus and fresh egg noodles. For our adaptation, look for slender asparagus—about the size of a pencil, sliced on the bias so they cook up evenly and tender-crisp. Salty, porky pancetta and funky-savory pecorino Romano offer beautiful contrast to the sweet, grassy vegetable.

Gingery Stir-Fried Pork and Asparagus

This savory-sweet pork and asparagus stir-fry calls on soy sauce, oyster sauce and Sriracha for bold flavor, fast. Minced ginger and thinly sliced scallions bring bright freshness, while rings of Fresno chili contribute crunch and heat. For less of a kick, seed the chili before slicing. We use ground pork so there’s no need to trim or slice the meat, keeping prep to a minimum. Serve the stir-fry over steamed rice and top with a fried egg for a quick rice bowl.

Couscous “Risotto” with Asparagus

Traditional risotto is made with starchy medium-grain Italian rice. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified cooking method to produce “grains” with a rich, creamy consistency. The wheaty flavor of pearl couscous (sometimes called Israeli couscous) is a perfect match for grassy, subtly sweet asparagus. When shopping, choose pencil-sized asparagus; larger spears won’t cook through in time and smaller ones will end up too soft.

Rice Salad with Asparagus and Dill

Light, bright and perfect for spring, this rice salad is chock-full of tender-crisp asparagus and fragrant dill. The dressing includes sliced scallions, which we mellow by soaking in vinegar before whisking in the olive oil and mustard. After removing the cooked rice from the stovetop, we scatter the asparagus on top and allow the residual heat to gently steam it. Be sure to dress the salad while warm so the rice and asparagus absorb the flavors. Serve alongside roast lamb or chicken, or top with canned tuna or hard-cooked eggs for a simple supper.

Thai Stir-Fried Chicken and Asparagus

This weeknight-easy chicken and asparagus stir-fry takes inspiration from pad prik khing, a Thai classic in which long beans and protein are cooked with red curry paste. To round out the paste’s bold, zingy notes, we combine it with fish sauce and sugar. Deeply browned chicken develops flavor-building caramelization while creating delicious layers of complexity and intensity. Serve with steamed jasmine rice.

Asparagus in Black Bean-Garlic Sauce

Spicy-sweet and rich with umami, this easy asparagus dish uses prepared black bean-garlic sauce. The widely available seasoning base can be found in the international aisle of most supermarkets. Paired with red pepper flakes, honey and Shaoxing wine (or dry sherry), it makes a flavor-packed glaze for earthy asparagus. We char then steam the asparagus for the perfect tender-crisp bite. A final flourish of thinly sliced scallions contributes zingy crunch and brightness.

“Orzotto” with Asparagus, Lemon and Parmesan

We “risotto” orzo frequently. The starch from the pasta gives the dish a luxuriously silky creaminess, a texture that pairs beautifully with crisp, grassy asparagus—no need for a heavier cream sauce. Browned shallots and garlic build aromatic flavor, to which we add wine and broth. To keep it bright and springy, we add lemon zest and juice, plus floral basil, and Parm for an umami-rich backbone.

Asparagus Panzanella with Parmesan, White Beans and Herbs

Classic Italian panzanella combines stale bread with ripe summer vegetables and an oil and vinegar dressing. With the bread as a sort of blank canvas, the dish lends itself to various ingredient combinations, including this mix of oven-toasted croutons with asparagus, white beans, herbs and lemon juice. We also use umami-rich Parmesan two ways. First, as grated cheese added to the bread midway through toasting to give the croutons crisp, lacy, golden-brown exterior. Then, shaved Parmesan is added just before serving, lending salty, savory intensity to contrast the sweet asparagus. This salad is substantial enough to be a light main course, but makes a beautiful side for roasted or grilled chicken.

Creamy Barley with Leeks, Asparagus and Dill

Barley can be dull and stodgy, but here we transform the grain into a creamy risotto-esque dish. Buttery sautéed leeks and grassy, tender-crisp asparagus balance barley’s heft with springtime brightness. Fresh dill and tangy lemon zest and juice lighten things even further. A little crème fraîche, stirred in at the end of cooking gives the barley a delicious luxuriousness.

Eggs with Chorizo, Asparagus and Tomatoes

To make traditional Spanish huevos a la flamenca, vegetables are simmered in tomato sauce, then the mixture is portioned among individual cazuelas, or shallow, round earthenware dishes. Eggs are cracked on top and the cazuelas are slipped into the oven for baking. For our family-style version of the dish, we use a skillet to do the cooking on the stovetop. Spanish chorizo and smoked paprika give the dish an unmistakably Spanish flavor and aroma. Huevos a la flamenca is a perfect meal any time of the day. Be sure to offer plenty of warm, crusty bread on the side for dipping into the sauce.

Fettuccine with Asparagus, Lemon and Prosciutto

We make this dish every year as a springtime ritual. It’s the ultimate springtime pasta — a tangle of fresh fettuccine, coated in a silky, creamy sauce and studded with crisp asparagus and ribbons of prosciutto. A hit of lemon wakes up all of the other flavors with a punch of acidity.

Asparagus and Herb Pashtida

Much like a crustless quiche, the pashtida is a savory vehicle for celebrating herbs and veggies with loads of cheese. It’s endlessly riffable, but we choose the go-to pairing of asparagus and cheddar or gruyère. A leafy salad rounds it out into a light yet complete dinner or brunch.

Linguine with Artichokes, Asparagus and Lemon-Mint Ricotta

Our favorite template for springtime-fresh weeknight dinner: a tangle of store-bought fresh linguine, coated in a light, silky sauce. This simple dish gets pleasing texture from soft artichokes and tender-crisp asparagus; depth of flavor from sautéed pancetta and shallots; and extra brightness from a dollop of lemon-mint ricotta.

Stir-Fried Mushrooms and Asparagus with Lemon Grass

In Southeast Asian cooking, herbal, citrusy lemon grass often is used in tandem with salty, umami-rich fish sauce. But for this vegetarian stir-fry, we use soy sauce to achieve bold, deep savoriness and Chinese five-spice powder to add warm, spiced notes. Grassy asparagus offsets the meatiness of the mushrooms and adds another dimension of texture. Use a combination of mushroom varieties for a mixture of flavors and shapes.

Asparagus Gomae

Gomae is a classic Japanese dish, usually vegetable-based, dressed with a savory-sweet toasted sesame sauce. This incredibly simple dressing can improve practically any dish, even tender-crisp stalks of skillet-cooked asparagus. Serve as a side, or pile on to a bowl of rice with a soft-cooked egg.

Asparagus with Vietnamese Scallion Oil

Vietnamese scallion oil, called mỡ hành, is used as a garnish or condiment on a number of different foods, from grilled clams on the half shell to steamed rice. It adds sacory allium notes as well as bright color to any dish it’s drizzled onto. And since fat carries flavor, it also acts as a flavor booster. Our version includes savory fish sauce (or soy sauce), pungent ginger and a little sugar to build complexity. We spoon it onto sautéed asparagus, but it’s also delicious on corn, steamed dumplings and grilled meats and seafood.

Asparagus and Barley Soup with Lemon and Dill

Say "adieu" to stew, and go green with this brothy bowl of asparagus, with light and bright lemon and dill. While barley soups tend to be heavy and stodgy, here the grain—along with a few tablespoons of butter to sauté a shallot—adds just enough heft to make a hearty veggie-filled main.

Campanelle Pasta with Asparagus, Lemon and Parmesan

This springtime pasta dish is an elegant one-pot affair; the pasta and asparagus start independently but finish together, simmered with half-and-half so their flavors mix and meld. We use the combination of cream, asparagus, and lemon often—the resulting sauce is creamy, but not too thick, and surprisingly vibrant.

Eggs with Asparagus, Roasted Peppers and Manchego

In this recipe, we scramble eggs to soft curds with asparagus, then add roasted peppers and Manchego cheese (or Parmesan) at the end for a quick, flavor-packed dinner. Serve with slices of toasted country-style bread.

Ham, Gruyère and Asparagus Tartines

In France, a tartine is a slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sandwiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been split open, so these sandwiches are more akin to what the French may call “baguette garnie” or “gondoles.” Whatever their name, this is an easy way to throw together a light dinner.

Tuscan-Style Spring Vegetable Soup

In Tuscany, the seasonal soup garmugia celebrates the vegetables of spring: peas, asparagus, artichokes and fava beans. We omitted the traditional ground beef but kept the pancetta and beef stock for a hearty, not-too-heavy meaty backbone. An optional Parmesan rind, simmered in the mix, adds extra satisfying umami.

Spanish Scrambled Eggs with Shrimp and Asparagus

Spanish huevos revueltos, or scrambled eggs, can be made with various combinations of vegetables, seafood or cured meats. Here, we pair shrimp and asparagus to make revuelto de espárragos y gambas. To simplify prep, purchase shrimp that already have been shelled and deveined. Look for asparagus that are about the size of a pencil or slightly larger, but pass on thin, wiry spears, as they will end up overcooked. Serve the revuelto with toasted bread.

Creamy Asparagus Pasta

Nothing says springy like a tangle of fettuccine coated in bright green, grassy asparagus sauce. This lively recipe was inspired by one from the cookbook “River Cafe London,” cooking down finely-chopped asparagus with cream and shallots, with a subtle zing of lemon zest to wake up the flavors. Grated Parm thickens the coating and adds depth. An excellent dish to freshen up your weeknight pasta rotation.

Skillet-Charred Asparagus with Lemon and Tarragon

Don’t sauté your asparagus! Char it! For charring vegetables on the stovetop, nothing works quite as well as cast-iron, which retains and distributes heat better than other cookware. Even so, we cook in two batches to avoid overcrowding in the pan, which would result in steaming. We keep the flavors simple and finish the asparagus with butter, lemon juice and tarragon, ingredients that complement the vegetables’ green, grassy notes.

Broiled Asparagus with Cardamom and Orange

Cardamom and orange bring floral and citrus notes to grassy asparagus, while butter lends richness, allowing the flavors to linger on the palate. We double up the orange in this dish—marmalade sweetens and adds a touch of bitterness, and the zest and juice of a fresh orange lightens and brightens. Flaky finishing salt provides spikes of salinity and a nice crunch.

Asparagus with Pickled Ginger and Scallions

Japanese pickled ginger, the type offered alongside sushi, is a tangy-sweet, fiery accent for grassy asparagus. We first cook the ginger with a little sugar in a good dose of butter so the sugars caramelize as the butter browns, developing a solid flavor base for the sauté. Pickled ginger may be yellowish-white or pink; we prefer the former because no colorings are added, but both types work. Look for it in the Asian aisle of the supermarket or in the refrigerator case near the tofu.

Spiced Stir-Fried Asparagus with Coconut

In the southern Indian state of Kerala, vegetables often are stir-fried with spices and coconut. These dishes, known as thoran, generally have just enough liquid to help the vegetables cook, but not so much as to create a sauce. Hence, they are called dry curries. For our version, we stir-fry asparagus, not a typical vegetable on the Indian table, but its sweet, grassy flavor pairs well with the spices and coconut. For less chili heat, seed the jalapeño before slicing.

Pan-Roasted Asparagus

In this quick and easy method for basic pan-roasted asparagus, an initial blast over high heat gives the spears a light char to develop sweet, nutty flavor; cooking them with a little water renders the spears perfectly crisp-tender. Serve the asparagus unadorned, straight from the pan, or add any one of the following embellishments to dress it up, like Sweet-Spicy Tahini Dressing, Spiced Oil and Chives, Herbed Browned Butter Vinaigrette and Walnuts and Sesame-Lime Dressing.

Asparagus with Sauce Gribiche and Fried Capers

A heap of tender-crisp spring asparagus gets big, bold, bistro flavor with sauce gribiche: France's pungent topping of briny capers, egg yolks, pungent dijon and horseradish.

Asparagus and Romaine Salad with Green Goddess Dressing

The green goddess dressing for this salad uses silken tofu instead of the usual mayonnaise to achieve a smooth, creamy consistency. The tofu's lightness allows the fresh, clean flavor of the herbs and the brightness of the vinegar and lemon to sparkle. For a salad brimming with color and texture, we paired the dressing with shaved radishes, steamed asparagus, grated hard-cooked eggs and crisp romaine and endive leaves.

Soba with Asparagus, Miso Butter and Egg

To flavor our asparagus and noodles, we liked savory-sweet miso, but found we needed fat to draw out the flavors. We landed on the combination of miso and butter, which is particularly delicous when balanced with grated fresh ginger. For the noodles, we preferred those made from a blend of whole-wheat and buckwheat flours; 100 percent buckwheat noodles were fragile and expensive. A sunny-side up egg proved the perfect topper.

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Claire Lower

Claire Lower is the Digital Editor for Christopher Kimball’s Milk Street, with over a decade of experience as a food writer and recipe developer. Claire began writing about food (and drinks) during the blogging boom in the late 2000s, eventually leaving her job as a lab technician to pursue writing full-time. After freelancing for publications such as Serious Eats, Yahoo Food, xoJane and Cherry Bombe Magazine, she eventually landed at Lifehacker, where she served as the Senior Food Editor for nearly eight years. Claire lives in Portland, Oregon with a very friendly dog and very mean cat. When not in the kitchen (or at her laptop), you can find her deadlifting at the gym, fly fishing or trying to master figure drawing at her local art studio.