66 Amazing Asparagus Recipes for Springtime and Beyond

There’s no denying that spring and this beloved green veggie go hand in hand. Whether you grow your own asparagus at home or buy from your local farmers market, you’re bound to start seeing these tender green stalks popping up all throughout March, April and May. One of our favorite seasonal treats, asparagus is perfect for everything from spring weeknight dinners to your special Easter brunch—and surprisingly simple to cook. Once you get the hang of trimming it properly you’ll find that it’s a breeze to grill, roast, sauté and more. One of our favorite recipes? This simple, 10-minute side. There's no need to pre-heat the oven—a quick steam gives the spears just the right amount of tenderness. Finish with a drizzle of olive oil and lemon and you're ready to serve.

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

This creamy primavera pasta is loaded with fresh spring vegetables like asparagus, carrots, and snap peas, tossed with savory prosciutto in a rich, mustard-kissed cream sauce.

Asparagus and Parmesan feel right at home when nestled in a bed of ricotta-based cavatelli.

This creamy soup is easy to make and so vibrant in color.

Stalks of asparagus take center stage in this eye-catching tart, which comes together easily thanks to store-bought puff pastry and a quick cheesy custard.

We found that the best way to grill asparagus is to lay it right on the grill grates at an angle — no foil packet or grilling basket necessary. We jazzed ours up with tangy, creamy feta and fresh mint. To get a good char, be sure to use medium-sized asparagus — no pencil-thin stalks here!

This asparagus side, packed with flavor, comes together in minutes. Asparagus benefits from quick cooking, and this version stir-fried with ginger, garlic and fresh chiles is a versatile side perfect for people who love their veg with a kick.

Spears of asparagus elevate both the look and flavor of Valerie's crowd-pleasing puffs, made with store-bought crescent roll dough and a tangy smoked salmon dip.

This creamy rice dish is usually made with Arborio rice, but we love it with the toothsome nuttiness (and fiber) of barley. Serve with wedges of lemon for an extra pop of brightness.

These appetizers look and sound fancy, but they’re super easy to make by simply placing asparagus on a baking sheet and topping them with a little bit of black truffle-flecked Brie and puff pastry. It’s tempting to eat these immediately but let them cool slightly and when you flip them over the golden pools of melted cheese form a crispy (and majorly delicious) frico edge. A finishing sprinkle of flaky sea salt and chopped almonds adds additional crunch.

The salad that is great for any season. Whether you have leftover asparagus from a holiday meal or simply want to add more greens to your meals, Kardea’s salad makes for a lovely addition to the table.

The base of this recipe is a simple potato salad dressed in a bright mustard dressing. It's elevated with the addition of colorful, bright green spring vegetables (like asparagus!) and lots of fresh herbs for an all-in-one spring side.

Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.

Filled with sweet corn and tedner spring asparagus, these golden-brown fritters make eating your veggies a treat.

Tyler roasts asparagus at a higher oven temperature than you might be used to — all you need is 10 minutes for his perfectly roasted asparagus.

These simple-yet-impressive, bacon-wrapped bundles are ready in under 20 minutes. They’re a great addition to dinner parties and get-togethers, although we’d gladly fire up the grill any night of the week to make them!

Kick off a party with these easy toasts topped with fresh ricotta and sliced asparagus.

Asparagus, shallots and herbs are cooked in chicken broth to serve as both a sauce and a side in this dressed-up shortcut dish made with store-bought crepes and rotisserie chicken.

Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.

Trisha's egg and cheese-filled casserole is a perfect make-ahead dish for Easter or any springtime gathering. In addition to the bed of asparagus in the base of the casserole, asparagus "broth" or cooking liquid goes into the cheese sauce for extra flavor.

This simple side is fast, easy and delicious, thanks to roasted red peppers and crumbled feta cheese.

Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.

Ree’s asparagus tart will have everyone looking forward to eating their veggies. She pairs the bright green stalks with buttery pie crust and a blend of fontina and ricotta cheeses. Yum!

Dress up roasted asparagus with a simple lemon vinaigrette for bright pops of flavor.

For these party-ready stacks, Giada uses grilled slices of eggplant to sandwich layers of asparagus with a creamy ricotta spread.

With more than 350 reviews, Ina's top-rated recipe for easy, roasted asparagus is a trusted standby for cooks at every skill level.

Giada dices up asparagus to help them cook faster before adding in tomato, cheese and eggs for a quick and versatile frittata that's good hot or cold.

Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.

In addition to the asparagus tips that top the dish, asparagus bottoms (which are normally tossed out) are used to create a flavored broth for cooking the risotto.

Trade your pizza dough for naan! Trisha heats hers up with asparagus, zucchini ribbons and grated parmesan for a flavorful and delicious flatbread.

Dress up basic broiled asparagus with salty prosciutto and sweet pickled shallots.

Whether you're treating yourself to afternoon tea or lunch al fresco, these dainty egg-and-asparagus sandwiches are a must-try.

Asparagus, prepared simply, shines in Valerie's 10-minute side dish.

Impress your guests with these gorgeous crostini baguettes. They're topped with a bright and flavorful asparagus topping that no one will believe came together in just 15 minutes.

Take bacon-wrapped asparagus to the next level with a mouthwatering brown sugar glaze.

You'll find an unexpected umami flavor in this asparagus and basil pesto thanks to truffle pecorino cheese, plus a bit of texture from toasted hazelnuts.

This vegetarian-friendly quesadilla calls for a sweet and crunchy mixture of bell peppers and asparagus.

Shorter cuts help the sauteed asparagus cook faster in the pan for a 4-ingredient side that's ready in under 10 minutes.

Geoffrey uses asparagus, spinach and bread to create this creamy pureed soup. Top with crispy pancetta, creme fraiche and chives for an Iron Chef-style presentation.

Walnuts, asparagus and cremini mushrooms lend this quick and hearty dinner its rustic appeal.

Alex Guarnaschelli blanches and shocks asparagus to make a crispy, refreshing asparagus salad with a honey mustard vinaigrette.

Pesto is so flavorful you'll never even know the asparagus is in there, making this dish perfect for kids who aren't sure about eating green veggies.

For this deliciously green frittata, Katie Lee mixes asparagus and spinach (feel free to toss in other leftover veggies!) with creamy goat cheese and salty Parmesan, and cooks the mixture in a springform pan for a brunch-worthy presentation.

The tastiest way to eat veggies? Fry them up! Coat each asparagus stalk in the batter and fry in batches in hot vegetable oil until crisp. Crunchy and tender — almost like vegging out on French fries.

Skip the take-out tonight and make your own stir-fry starring asparagus and chicken in a flavorful soy-ginger marinade.

Replace your average breadsticks with these thin and crispy stalks of asparagus bundled with slices of tasty serrano ham. You’ll definitely want a double batch!

Elevate simple grilled asparagus with store-bought pesto and crispy prosciutto.

Asparagus gives this creamy soup a pleasant pop of color — and lots of fresh, spring flavor.

Not much of a veggie person? Sneak some green into your diet by adding bite-size pieces of asparagus to your shrimp dumplings!

Want to health-ify pizza night a little bit? Top your homemade pies with fresh asparagus.

Although most recipes call for roasting, steaming or grilling asparagus til it's tender, you can also eat it uncooked! Shaving asparagus with a vegetable peeler turns it into crunchy ribbons, which can be dressed simply with lemon and olive oil, and paired with prosciutto and shaved Parmesan for a refreshing salad.

Cut your asparagus cook time down to 10 minutes by using the broiler. The result? Slightly charred asparagus that goes perfectly with a dressing of red wine vinegar and olive oil.

Bobby uses quinoa as the base of a healthy make-ahead salad with grilled asparagus, olives, goat cheese and a red wine vinaigrette.

Hollandaise can go on more on just eggs! The next time you roast asparagus, whip up a quick sauce in your blender to add to the dish.

Lidia Bastianich builds a simple, springy pasta dish with classic Italian ingredients — garlic, olive oil and fresh pepper — alongside in-season asparagus, peas and a generous topping of grated cheese.

Go vegetarian on taco night with this perfect-for-spring version. Charred asparagus, cotija cheese and salsa verde give this meatless meal tons of flavor.

Sunny builds a creamy and satisfying asparagus soup with the help a few aromatics, chicken stock and sour cream.

This easy recipe starts with a grill hack courtesy of Geoffrey. If you're worried about losing asparagus through the grates, flip a cooling rack upside down and put it straight on the grill to hold the stalks while they cook. Meanwhile, you can prepare what GZ calls a Caesar-style vinaigrette (sans egg and anchovies) with four ingredients: olive oil, lemon, Pecorino-Romano and pine nuts. When the asparagus is done cooking, serve it with a drizzle of dressing and a generous sprinkle of cheese and pine nuts.

Asparagus, endive, red bell pepper and green peas add wonderful color and texture to this vegetarian pasta salad.

Tender asparagus and creamy hollandaise sauce are a classic pair — and, for good reason: the notes of butter and lemon in the sauce give this simple side dish rich flavor with just the right amount of lift.

Use your vegetable peeler to turn asparagus into "noodles" and toss with a homemade pesto for healthy dish in 30 minutes.

Pile fragrant seasoned barley and button mushrooms on top of roasted asparagus for a guilt-free indulgence.

Trisha cooks up a quick breakfast frittata on the stove with just a handful of ingredients — asparagus, onion, feta, egg and heavy cream — before setting it under broiler for a few minutes until it's golden brown and ready to serve.

You'll be surprised at how easy it is to make the long, beautiful ribbons of asparagus that make this salad special. Simply shave each spear with a vegetable peeler.