It's asparagus season, baby! (Or if you're reading this in winter, you're probably counting down the days until it is). To misquote Forrest Gump (though I don't think he'd mind), we love bright green asparagus: garlic roasted asparagus, asparagus sautéed with lemon zest, salt, and pepper, asparagus baked in a shell of puff pastry with double-cream cheese, grilled asparagus, one-pan chicken recipes with asparagus, asparagus latkes, asparagus risotto . . . there's not too many kinds of green asparagus that we don't like. But let's start with 32 of our favorite asparagus recipes that you can cook all throughout spring.
Yes, it's possible to get addicted to asparagus. The trick? Sautéeing the stalks with pancetta, butter, garlic, citrus zest, and toasted pine nuts. Because, well, pancetta makes everything better.
There are so many reasons why we are obsessed with Assigning Editor Rebecca Firkser. One of those reasons is that she doesn't settle. She knows that there's nothing wrong with simple sautéed asparagus, but she knows it's even better when the stalks are drizzled in sesame oil and sprinkled with sesame seeds.
This is a two birds, one stone kind of recipe. You get a generous fix of spring produce while also effectively tackling some spring cleaning with this one-pan meal, which means there's practically no post-dinner clean-up needed.
For an Easter or Mother's Day brunch, or an easygoing gathering with friends, wrap up these individual parcels of puff pastry filled with thick asparagus and brie cheese.
When Dan Pashman invented cascatelli — a pasta shape designed to have the best sauce-ability, forkability, and toothsink-ability — our jaws dropped. He developed a delicious take on pasta primavera using spring-forward produce like asparagus, mint, and pea shoots and his signature pasta shape.
Two of spring's superstars — asparagus and scallions — team up for these spicy, savory pancakes, which get their heat from gochujang and fresh red chile peppers.
Inspired by James Beard's own approach to improv cooking, former Food52 editor Eric Kim developed this zippy recipe for asparagus, which comes together in two (count 'em two!) minutes.
For a seasonal take on classic potato latkes, Food52's food editor Emma Laperruque swapped out the spuds for asparagus. This recipe uses the entire stalk, so there's less waste and even more green color.
French onion soup is traditionally a robust, time-consuming, and absolutely not-vegetarian recipe. But Food52's Rebecca Firkser challenged each of those norms with a way less fussy recipe that's totally vegetarian.
"Sweet, buttery, and luxe, yet not terribly expensive, scallops can be prepared in a variety of delicious ways, and — most of all — are incredibly quick to cook. Though they are great any time of year, I love this fresh, springtime preparation, which balances a trio of vibrant green vegetables with a simple gremolata made with lots of fresh mint," writes recipe developer Gail Simmons.
These spring beauts look like they require way more work and finesse than they actually do. A slice of cheddar cheese, some store-bought puff pastry, french tarragon, asparagus and . . . voila! Appetizer, done.
Just looking at this plate, which bursts with green color, gets me excited for spring. Fava beans and asparagus are quickly blanched to bring out their natural sweetness, while still preserving their perfect green color. They're then served over a homemade tonnato sauce made with mayo, anchovies, tuna, and capers.
This light salad marries canned beans and anchovies with fresh spring produce like wild arugula, asparagus, and mint.
Don't make this sandwich in October when asparagus has seen better days. Because it's the star of the show, you should utilize the best possible asparagus when it's at its peak. Thank us later.
You don't need dairy to make an uber-creamy sauce for grilled asparagus. This one is made with silken tofu, which is blended with the zest and juice of a lemon, olive oil, and rice vinegar.
There are so many different vegetables peeking through this pasta dish that the cavatappi really becomes a supporting character and for once, we're not upset.
One of our most popular asparagus recipes is this soup, which has accents of traditional Thai flavors like coconut, lemongrass, and ginger.
Wake up to this vegetarian quiche on the first day of spring . . . and then again on every subsequent weekend morning until Memorial Day.
Does the thought of hosting a dinner party make your chest tighten and your heart start beating faster? I get it. But hosting a small group for dinner doesn't need to be an over-the-top fete. In fact, it shouldn't be! This stylish pasta serves six and comes together in just 10 minutes.
Everyone will be able to dig into this luscious risotto that relies on vegetable stock and nutritional yeast for a totally dairy-free dinner.
I've said it before and I'll say it again: Pancetta makes everything, especially asparagus, better. And honestly, asparagus makes pancetta better. Win-win!
A frittata that's practically screaming, "Hello spring!" Take a bite and taste crisp asparagus, spring greens, fresh marjoram, and chopped chives for a vibrant and vivacious brunch dish.
This speedy stir-fry thoroughly cooks flank steak (without it becoming tough and chewy) while preserving the delicate, crisp nature of fresh asparagus and shiitake mushrooms.
Somewhere in between spaghetti carbonara, spaghetti pomodoro, and pasta primavera is this delightful recipe.
"Bright-green asparagus do most of the talking here. And, I know, a pound of asparagus per person sounds scandalous. And it sort of is. But that's what makes it fun," writes recipe developer Emma Laperruque. We couldn't agree more.
You don't always need to make pesto with basil. In fact, you shouldn't when there's asparagus around that's begging to be used in a new and innovative fashion!
Tender asparagus, lightly potatoes, and enough bacon to feed a dorm of hungover 19-year-old boys are the makings of the perfect spring supper.
You were obviously going to make pasta tonight anyway, so throw a bunch of asparagus in the pot too (a pound to be exact).
Don't get me wrong — I love a summery Panzanella with juicy heirloom tomatoes and grilled peaches and burrata and, OK I'm getting distracted. I'm here to talk about spring Panzanella, the soon-to-be centerpiece of your dinner table. There are leeks. And asparagus. And English peas. And snow peas. And a basil-mint pesto. Need I go on?
This simple recipe roasted asparagus packs in so much flavor that no one will ever guess that it took less than 10 minutes and six ingredients to prepare.
A date-night or dinner party-worth fish recipe that uses asparagus? I'm all ears.
We've said it before, we're reminding you now, and we'll say it again — starchy pasta water makes the best pasta sauce. In this recipe, the sauce is magically made from the pasta water and asparagus as the pasta cooks — all in one pan. "No fuss, and a killer bowl of pasta," says recipe developer Anna Jones.