Grilled, roasted, stir-fried—asparagus can shine in one of many delicious ways in the kitchen. Give the elegant spears a prime spot on your table this season—you’ll be happy that you did. Try one of these recipes, or take inspiration and get creative with your own.
Oil, lime juice and soy form a happy alliance to boost the flavour of asparagus, bok choi and snap peas in this recipe. Jamie Oliver serves it with fiery Asian sea bass, but it would work as a side with any main—from chicken to tofu.
Don’t the fresh flowers and asparagus just scream spring? However, the star is the piquant gribiche sauce (made with hard boiled eggs, vinegar, capers and cornichons), which perks up the delicate asparagus perfectly.
No barbecue required. Toss spears in olive oil, season with salt and then flip the asparagus into a grill pan and let it work its magic. Add it to Mary Berg’s Fonio Pilaf, or enjoy it on its own as an appetizer with your fave dipping sauce.
Although just a supporting cast member, the grilled asparagus brings a nice element of smoke and crunch to this salad. It’s a real party of flavours and textures with fried goat cheese, cranberries and walnuts.
This salad let’s you enjoy asparagus two ways, grilled and shaved. Whether you’re serving it for brunch, lunch or dinner, it’s an elegant entrée of crisp salad greens with goat’s cheese and bacon topped with a warm soft-boiled egg.
Like asparagus, rhubarb is a spring special. Here, it’s dressed up with butter and orange juice to make a zingy sauce for salmon that’s a great accompaniment to asparagus, too. Grill up some spears and serve the fish on top.
Dress up your next chicken dinner by serving it on a bed of grilled veggies, a la food expert Jason Skrobar. Go all asparagus (try a mix of green and white) or mix it up with zucchini, cherry tomatoes and red onion like Skrobar does.
This is your new brunch go-to that’s made to share. It’s all rich ingredients with chunky bits of brioche, silky goat cheese, Parmesan and cream. Asparagus and fresh herbs add a touch of spring essence with their clean, fresh flavour notes.
Asparagus adds some bite—and spring green!—to this dish made with a delicious, caramelized base of onion, carrot and mushroom. Simmered in chicken broth, it can be enjoyed over pasta, cous cous or with crusty sourdough.