Awesome Asparagus Recipes (2024)

Parmesan Asparagus

• 10 fresh asparagus spears, trimmed
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon garlic salt

Preheat oven to 400 F. Grease a baking sheet with cooking spray. Lightly spray asparagus with cooking spray. Bake in preheated oven until tender, about 12 minutes, flipping spears half way through. Mix Parmesan and garlic salt in a small bowl. Remove asparagus and sprinkle Parmesan mixture over top.

Serves 2.

Recipe by Patricia Shaw, Orange, Virginia

Air Fryer Asparagus

• 1 bunch trimmed asparagus spears

Mist asparagus with avocado oil cooking spray. Toss with a mixture of the following, to taste:

• Garlic powder
• Salt
• Ground pepper
• Red pepper flakes
• Freshly grated Parmesan cheese

Cook in preheated air fryer until asparagus starts to char, 375 F for about 7 to 9 minutes.

Serves 2.

Recipe byPatricia Shaw, Orange, Virginia

Chicken and Asparagus Casserole

• 4 cups asparagus, cut into 1-1/2-inch pieces
• 1 cup water
• 4 cups cubed, cooked chicken
• 1 can cream of chicken soup
• 1 cup sour cream
• 3/4 cup Swiss cheese

In a saucepan, combine asparagus and water. Bring to a boil. Reduce heat, cover and simmer for 5-6 minutes or until tender. Drain. Put asparagus into a 9x13-inch pan. Sprinkle chicken on top. Combine soup and sour cream. Spoon over chicken. Sprinkle with Swiss cheese. Bake, uncovered, at 375 F for 20-25 minutes.

Recipe by the Hoovers, Annville, Pennsylvania

Asparagus Casserole

• 2 pounds asparagus, trimmed and cut into bite-sized pieces, separated
• 1 medium sweet red pepper, chopped
• 1 medium orange sweet pepper, chopped
• 1 medium onion, sliced
• 3 cups cremini mushrooms, diced
• 9-10 cherry tomatoes, sliced
• 1 cup bacon bits
• 2 cups cooked ground beef
• 2 teaspoons Cajun spice, optional
• 1 teaspoon salt
• 1 teaspoon pepper
• 4-5 tablespoons of your favorite barbecue sauce (see note, following)
• 1/2 cup grated Parmesan cheese, separated

Preheat the oven to 400 F. Alternatively, this can be placed on a barbecue grill on medium to high heat.

Using an 11x9-inch pan (use foil pan if grilling), combine all of the vegetables, meat and seasonings, starting with half of the asparagus on the bottom, and finishing with the second half of the asparagus on top. Stir in sauce. Top with half of the cheese. Cover with tinfoil.

Bake (or grill) for approximately 45 minutes until the asparagus is fork-tender. Check halfway through cooking to give it a stir to prevent it from sticking at the bottom.

Once cooked, remove from the oven and sprinkle remaining cheese on top before serving hot.

Note: If you don’t like barbecue sauce, try adding a white alfredo sauce or another sauce that you like.

Asparagus Soup

• 1 pound fresh or frozen asparagus, chopped
• 1/4 cup yellow onion, chopped
• 2 cups chicken broth, separated
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• A dash of pepper
• 1 cup milk
• 1/2 cup sour cream or plain yogurt
• 1 teaspoon lemon juice (fresh is best)
• Fresh chopped chives to garnish, optional

In a covered saucepan, cook the asparagus, onion and 1 cup of chicken broth. When the asparagus is just tender, use a blender and blend until smooth.

In another saucepan, heat the butter, flour, salt and pepper, and stir to combine into a paste.

Whisk in the second cup of chicken broth. Add the pureed asparagus mixture and 1 cup of milk. Stir until boiling

Stir a little of the hot soup mixture into sour cream or plain yogurt. Then, stir this back into the hot soup. Stir in the lemon juice.

Serve hot and sprinkle with fresh chives to garnish.

Asparagus Fritters

• 1/2 pound fresh or frozen asparagus, thawed and chopped, or trimmed and chopped
• 1/2 cup plain breadcrumbs
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon fresh lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup flour
• 3 tablespoons vegetable oil

Use a paper towel to press out all of the excess water from the asparagus.

In a bowl, mix together the chopped asparagus, breadcrumbs, lemon zest, cheese, eggs, salt and pepper. The mixture will be slightly loose, but it will adhere together when cooking.

Heat the oil in a skillet over medium heat. Divide the fritter batter into 8 portions. Lightly coat each side of the fritter with flour.

Add the fritters to the heated pan. Cook until brown, about 3 minutes. Flip and repeat the process. Drain on a paper towel-lined plate.

Serve hot with lemon pepper dipping sauce.

For Lemon Pepper Dipping Sauce:

• 1/2 cup mayonnaise
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon black pepper

Whisk ingredients together and store covered in the fridge until ready to eat.

This makes 8 fritters.

Asparagus Bacon and Egg Salad

• 1 pound fresh asparagus, ends trimmed
• 4 hard-boiled eggs, peeled and quartered
• 6 slices of bacon
• 2/3 cup halved cherry tomatoes
• 1/4 cup sliced green onion
• 1/3 cup olive oil
• 2 tablespoons vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Cook bacon in a skillet until crisp. Remove from the pan. Set aside.

Cut the asparagus into 4 pieces. Add the asparagus to the skillet that was used to cook the bacon. Cook until fork-tender, about 4 minutes. Cook time will depend on the thickness of the asparagus.

While the asparagus cooks, prepare the dressing. Whisk together the oil, vinegar, honey, mustard, salt and pepper. Set aside. Chop the bacon.

Remove asparagus from the pan, and place on a platter. Top with chopped bacon, eggs, tomatoes, green onion, and pour dressing over the top.