8 Delicious Asparagus Recipes To Celebrate Spring
The phrase which is often attributed to the Roman Emperor Caesar Augustus “Velocius quam asparagi conquantur!” – faster than you can cook asparagus – although the saying refers to a notion of time, it indicates that asparagus was a commonly used vegetable already in the Roman Cuisine. They say that Caesar Augustus even had a special Asparagus Fleet that travelled to all corners of the empire to collect the best varietals. Asparagus which is part of the lilly family is a sure sign that spring has sprung. We collected some amazing asparagus recipes for you to try this spring. Bon appétit! xoxo
ASPARAGUS AND MUSHROOM PASTA
Photo and recipe: http://www.saltandlavender.com
ASPARAGUS AND MUSHROOM PASTA
- 120 g farfalle (or other) pasta
- 1/2 bunch asparagus (approx. 12 stalks)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 200 g white mushrooms
- 2 cloves garlic, minced
- Juice of 1/2 lemon
- Salt & pepper, to taste
- Freshly grated parmesan cheese (optional)
Instructions:
- Bring a large pot of salted water to a boil. Cook pasta according to directions.
- Grate parmesan. Set aside.
- Meanwhile, in a skillet, melt butter and olive oil on medium heat.
- Cut asparagus into roughly five equal sections (four cuts). Add asparagus to pan and cook for approximately five minutes.
- While asparagus is cooking, slice mushrooms. Add to skillet. Cook for a few minutes, until mushrooms are softened.
- Add the garlic, lemon juice, and salt and pepper. Stir and cook for a couple more minutes. Serve over the pasta once it has cooked and generously sprinkle with grated parmesan cheese.
ONE PAN HONEY LEMON CHICKEN ASPARAGUS
Photo and recipe: https://cafedelites.com
ONE PAN HONEY LEMON CHICKEN ASPARAGUS
- Olive oil cooking spray
- 4 boneless, skinless chicken breasts
- ¼ cup freshly squeezed lemon juice
- ¼ cup honey
- 1 tablespoon low sodium soy sauce (optional for added flavour)
- 1 tablespoon finely chopped garlic
- 2 tablespoons fresh chopped parsley, divided
- 1 teaspoon Kosher salt (or more to your tastes)
- ½ teaspoon cracked black pepper
- 4 bunches asparagus (24 spears), woody ends removed
- 1 lemon, sliced to garnish
Get the full recipe here.
ASPARAGUS CAPRESE SALAD WITH BASIL GREMOLATA
Photo and recipe: http://www.aberdeenskitchen.com
Prep time: 5 min / Cook time: 5 min / Servings: 4
Ingredients:
- 1 lb asparagus, woody ends trimmed
- 1 cup heirloom cherry tomatoes, halved
- 8 ounce mozzarella balls
- 2 tablespoons fresh basil leaves, minced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon lemon zest
- 1 clove garlic, minced
- 2 teaspoons lemon juice
- 2 tablespoons olive oil
- salt and ground black pepper
You can find the full recipe here.
ROASTED LEMON BUTTER GARLIC SHRIMP AND ASPARAGUS
Photo and recipe: http://carlsbadcravings.com
ROASTED LEMON BUTTER GARLIC SHRIMP AND ASPARAGUS
- 450 g thin/medium asparagus, ends trimmed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 670 g medium uncooked peeled shrimp deveined
- 1 tablespoon olive oil
- 2-3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 1/8-1/4 teaspoon red pepper flakes
- 3 tablespoons chopped fresh parsley
- 1 1/2 tablespoons lemon juice or more to taste
- 3 tablespoons butter, cubed
You can find the full recipe here.
ONE PAN LEMON GARLIC SALMON AND ASPARAGUS
Photo and recipe: http://gimmedelicious.com
ONE PAN LEMON GARLIC SALMON AND ASPARAGUS
Ingredients:
- 450 g salmon fillet (cut into 2-3 fillets)
- 1 bunch asparagus, trimmed
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- zest and juice of ½ lemon
- Salt and cracked black pepper to taste
Full recipe: here.
PROSCIUTTO WRAPPED ASPARAGUS
Photo and recipe: http://damndelicious.net
PROSCIUTTO WRAPPED ASPARAGUS
Prep time: 10 min / Cook time: 10 min / Servings: 4-6
Ingredients:
- 28 g sliced prosciutto, halved horizontally
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
Instructions:
- Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
- Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.
- Serve immediately.
Full recipe here.
GARLIC PARMESAN ROASTED ASPARAGUS
Photo and recipe: http://belleofthekitchen.com
GARLIC PARMESAN ROASTED ASPARAGUS
Prep time: 5 min / Cook time: 8 min / Servings: 4-5
- 225 g fresh asparagus
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 3 cloves minced garlic
- 2-3 Tablespoons parmesan cheese
- olive oil spray
You will find the full recipe here.
ASPARAGUS PARMESAN FRIES
Photo and recipe: http://www.littlefiggy.com
ASPARAGUS PARMESAN FRIES
- 1 lb fresh Asparagus, woody stalks snapped off
- 1½ cup plain Panko bread crumbs
- ⅔ cup Parmesan Cheese, grated
- ½ – 1 tsp Salt
- Pepper to taste
- ¼ cup All-Purpose Flour (you can substitute any flour for this step)
- 2 Eggs, room temperature & beaten
- Lemon, optional
- garlic lemon dip
- Preheat oven to 220 °C. Grease baking sheet with cooking spray or use parchment paper to line baking sheet.
- In a small bowl, mix together the Panko, Parmesan, Salt & Pepper together, place in a shallow bowl and set aside.
- Trim the Asparagus by gently bending the woody end until it naturally snaps off, discard. Set aside.
- Set up your work area like an assembly line, with your trimmed Asparagus, a shallow bowl of the Flour, then the beaten Eggs and finally a shallow bowl of the Parmesan mixture and prepared baking sheet.
- Dredge the Asparagus in the flour, shaking off excess. The flour is to give it a little texture for the egg to stick to. Now coat the Asparagus with the Egg mixture and finally the Parmesan mixture, gently pressing the coating to encourage it to stick.
- Place breaded Asparagus on prepared baking sheet in a single layer. Make in batches if needed.
- Bake in the 220°C preheated oven in the middle of oven for about 10 – 12 minutes or until the the Parmesan coating is golden. Remove from oven and serve immediately.
Bon appétit!
Thanks!