4 asparagus mouth-watering recipes

These recipes will make you love this veggie
4 asparagus mouth-watering recipes
Julie Andrews

Asparagus, Pea and Leek Soup

Serves 8


3 Tbsp. butter

1/2 large white onion, peeled and diced

1 medium leek, trimmed and diced

3-4 cloves garlic, peeled and minced

1 lb. asparagus, trimmed and sliced

2 cups green spring peas

1 3/4 tsp. coarse salt

1/2 tsp. ground black or white pepper

1 Tbsp. fresh dill, chopped

3 cups unsalted chicken or vegetable stock

1 tsp. lemon zest

1 tsp. granulated sugar

1/4tsp. ground cayenne pepper

3 Tbsp. heavy cream


In a large Dutch oven or stock pot, heat butter on medium heat. Add onion and leek and saute 4-5 minutes, until soft. Stir in garlic and saute 30-60 seconds, until fragrant. Stir in asparagus and peas and season with salt, pepper and dill. Add stock and bring to a simmer; cook 15-20 minutes, until asparagus is tender. Stir in lemon zest and juice. Using an immersion blender, puree soup until very smooth. Send soup through a fine-mesh strainer and place back in the pot. Whisk in sugar, cayenne pepper and heavy cream. Taste and adjust seasoning, if necessary.

Bacon, Asparagus and Gruyere Crustless Quiche

Serves 8


1 Tbsp. butter

1 1/2 Tbsp. Panko bread crumbs

4 strips thick-cut bacon

1/2 lb. asparagus, trimmed and sliced into 2-inch pieces

1 medium shallot, peeled and minced

8 large eggs

1/2 cup milk

1/2 cup sour cream or plain Greek yogurt

1/2 tsp. each coarse salt and ground black pepper

Pinch crushed red pepper flakes

4 oz. Gruyere cheese, shredded

1/4 cup chopped Italian flat-leaf parsley and scallions


1. Preheat oven to 400 degrees. Butter a 10-inch glass quiche or pie dish, then coat with Panko bread crumbs. Set aside.

2. Heat a medium skillet to medium heat. Add bacon strips and cook until crispy, flipping once. Remove from the skillet and drain on a paper towel. Once cooled, crumble into small pieces.

3. Add asparagus pieces to the hot bacon grease and cook on medium for 6-8 minutes, until slightly soft. Stir in shallots and cook for 1-2 minutes, until soft. Remove from the heat.

4. In a large mixing bowl, whisk eggs until well-beaten, then whisk in milk, sour cream/yogurt, salt, pepper and red pepper flakes. Fold in Gruyere, asparagus mixture and herbs/scallions. Pour mixture into the prepared quiche/pie dish. Bake 20 minutes, then reduce the oven temperature to 325 degrees and bake for another 12-15 minutes, until quiche is set.

5. Once slightly cooled, slice into wedges.

6. Top with freshly ground black pepper.

Asparagus Lemon Pasta

Serves 8


1 lb. asparagus, trimmed and sliced diagonally

1 lb. spaghetti

1/4 cup plus 2 Tbsp. extra virgin olive oil, divided

2-3 cloves garlic, peeled and minced

Zest and juice of 2 medium lemons

1/2 tsp. each coarse salt and freshly ground black pepper

2 large egg yolks

1/2 cup plus 2 Tbsp. freshly grated Parmesan cheese, divided


1. Bring a pot of salted water to a boil. Blanch asparagus for 2-3 minutes. Remove with a slotted spoon and shock in a large bowl of ice water. Drain and set aside.

2. Add spaghetti to the boiling water and cook according to package directions. Drain spaghetti, reserving about 1 cup pasta water. Set aside.

3. In the same pot, heat ¼ cup olive oil on medium-high heat. Add garlic and saute 60-90 seconds, until fragrant. Add lemon zest and juice. Add 1 cup pasta water and bring to a simmer for about 60 seconds, allowing it to slightly thicken. Add spaghetti back into the pot and toss with salt and pepper. Shut off the heat.

4. Add egg yolks to spaghetti and toss using tongs. Add 1/2 cup Parmesan cheese and continue to toss until a creamy sauce forms. Taste and adjust seasonings, if necessary. Add asparagus and toss to combine.

5. Distribute pasta into bowls and top with remaining olive oil, Parmesan cheese and freshly ground black pepper.

Crispy Asparagus Fries With Chive Aioli

Serves 4


1/2 cup all-purpose flour

1/2 tsp. each coarse salt and ground black pepper, divided

2 large eggs

1 cup Panko bread crumbs

1/2 cup freshly grated Parmesan cheese½ lb. asparagus, trimmed

1/4 cup mayonnaise

1 Tbsp. chopped fresh chives

1/2 Tbsp. fresh lemon juice1 clove garlic, minced


1. Preheat oven to 425 degrees. Fit a baking sheet with a wire rack, then coat with cooking spray. Set aside.

2. In a rectangular dish, whisk together flour, and a third of the salt and pepper. In a second rectangular dish, whisk together eggs, and a third of the salt and pepper. In a third rectangular dish, whisk together Panko bread crumbs, Parmesan cheese and the remaining salt and pepper.

3. Dip asparagus spears into the flour mixture, then the egg mixture, then the Panko mixture and place on the greased baking sheet. Coat each spear with cooking spray. Bake 12-15minutes, until crispy.

4. While asparagus bakes, whisk together mayonnaise, chives, lemon juice and garlic in a small bowl. Serve asparagus fries with chive aioli.

Julie Andrews is a registered dietitian and chef who loves sharing fresh, wholesome recipes on her food blog, The Gournet RD. This Madison-based foodl over is culinary school-trained and a member of the WIsconsin-based food collective, Whisk.