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Asparagus is a harbinger of spring; and like most vegetables, it’s very versatile.
Serve it broiled, grilled, roasted or steamed.
Add it to Eggs Benedict, omelets and scrambles, pasta, salads and quiches.
Make asparagus soups.
Include it with a crudités plate.
Use it as a topping for risotto.
Top bruschetta with goat cheese and asparagus.
Pickled asparagus is a delicious snack and side. Here’s how to make it.
We’ve got lots of asparagus recipes for you below, for every meal of the day.
A tip from asparagus growers: squeeze a bit of fresh lemon juice on top, or use lemon zest.
> How to buy and cook asparagus.
> The history of asparagus.
GREEN, PURPLE & WHITE ASPARAGUS
Green asparagus is the norm. But you may come across purple asparagus, and the more rare white asparagus.
White asparagus (photo #2) is a special treatment of conventional asparagus, grown for its color. They’re less herbaceous and fibrous than green asparagus—more delicate.
The spears must be grown under a layer of topsoil or in the dark without exposure to sunlight.
Light would engender photosynthesis and the development of green chlorophyll. The growing technique was developed in France in the mid-1600s.
If you come across fresh white asparagus and want to see if the extra cost is worth it, steam them with a bit of salt and taste their nuances before adding butter or another ingredient.
You may or may not find a difference worth the money.
Never buy bland, canned white asparagus.
Here’s more about white asparagus as well as purple asparagus, a breed that is larger, sweeter and tastier than the conventional green types of asparagus.
Purple asparagus (photo #2) was originally developed in Italy by farmers in the Albenga region of the Italian Riviera.
It was first commercialized under the variety name Violetto d’Albenga.
Purple asparagus retains its color if cooked briefly (blanching, quick sautéing), or used raw (crudités, salads) or pickled.
But it reverts to green with prolonged cooking.
30 ASPARAGUS RECIPES
Enjoy asparagus every meal of the day!
Breakfast & Brunch
Asparagus Frittata With Red Bell Peppers
Asparagus Scramble With Herbed Cream Cheese & Tomatoes
Breakfast Tartine With Asparagus
Chickpea & Asparagus Toast
Jean-George Vongerichten’s Fried Eggs & Asparagus
Lunch
Asparagus Pizza
Asparagus Spring Rolls With Sweet Red Chili Dipping Sauce
Fresh Asparagus & Smoked Salmon Sandwich
Thai Grilled Lamb & Asparagus Salad
Lyonnaise Salad With Bacon, Eggs & Asparagus
Spring Salad With Burrata & Asparagus
Tuscan Grilled Cheese Sandwich With Asparagus
Dinner
Asparagus & Mushroom Pasta
Asparagus & Shrimp Risotto
Green Lasagna With Asparagus & Pesto
Grilled Salmon & Asparagus
Linguine, Asparagus & Parma Ham (Prosciutto)
Linguine In Clam Sauce With Asparagus
Morels With Scallops & Asparagus
Pasta Primavera Alfredo With Asparagus
Warm Salad Of Asparagus Spears & Seared Lamb Chops With Fresh Mint Vinaigrette
First Courses & Sides
Antipasto Plate With Asparagus
Asparagus & Grapefruit Saute
Asparagus & Prosciutto Wraps
Grilled Asparagus & Mushroom Salad With Shaved Parmesan
Grilled Rack Of Asparagus
Radish & Asparagus Salad With Blood Orange Vinaigrette
Sweet & Spicy Szechuan Asparagus
Snacks
Asparagus Dip With Hummus Or Beans
Asparagus Bruschetta With Pancetta & A Parmesan Crisp
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[1] Spring is asparagus season. Dig in: they’re delicious, nutritious, and very low in calories (photo © Good Eggs).
[2] There are three colors of asparagus: green, white and purple (photo © Australian Asparagus Growers).
[3] Asparagus for lunch, with burrata, prosciutto and crostini (photo © Barbuto | NYC).
[4] Asparagus on your pizza, here with spring peas and grana padano cheese (photo © Oath Pizza).
[5] For brunch or lunch, an asparagus and bacon frittata (photo © Fresh Planet Flavor).
[6] Linguine With Asparagus & Parma Ham (photo © C.C.I.A.A. Di Parma).
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