19 Asparagus Recipes to Make This Spring

If it’s your first time cooking asparagus recipes, this post is a great place to start! It breaks down my go-to methods for roasting, grilling, and blanching asparagus.

Simply prepared with olive oil and lemon juice, this sautéed asparagus is quick, tasty, and versatile! Serve it as a side dish, pile it onto polenta, or tuck it into an omelette.

Devour the crisp-tender spears straight off the baking sheet, or drizzle them with creamy dill sauce for a stunning spring side dish.

If you have an air fryer, don’t sleep on this dish! It’s one of my favorite asparagus recipes because the tips get deliciously browned and crisp. Plus, it calls for 5 ingredients and cooks in 10 minutes!

Snap off the asparagus’s woody ends, toss it with some olive oil, salt, and pepper, and get it on the grill! In less than 15 minutes, it’ll be juicy and lightly charred—the perfect easy side dish for a spring cookout.

When I have a jar of this pickled asparagus in the fridge, I can never resist pulling out a few stalks for an afternoon snack. They’re crunchy, tangy, and refreshing. If I’m not eating them straight from the jar, I love tossing them into salads and adding them to spring crudité platters.

This dish is one of my go-to meals in June, when asparagus is still in season but summer tomatoes and zucchini have started popping up too. Packed with colorful veggies and garnished with basil, it’s insanely fresh and flavorful. And best of all, you can have it on the table in 30 minutes flat!

A light cashew cream sauce coats this pea, herb, and asparagus pasta. Serve it with your favorite white wine for an elegant date night dinner.

When I have thicker asparagus spears, I often use a vegetable peeler to slice them into ribbons. They’re great in salads or on toast, but I especially love them on this spring pizza. Instead of baking them on the pizza, I dress them with lemon juice and add them as a raw garnish once it’s out of the oven. They offer the perfect fresh contrast to the melty cheese and hearty crust!

It’s creamy, comforting, lemony, and bright. The more fresh herbs you pile on top, the better. I wouldn’t say no to some Parmesan cheese either!

This lightly creamy soup is the perfect comforting meal for a cool spring night. Asparagus, peas, and leeks fill it with fresh spring flavor.

If I’m hosting Easter or Mother’s Day brunch, there’s a good chance that an asparagus frittata will be on the menu. It’s SO easy to make (we’re talking one pan and 30 minutes), and it’s always a hit!

Sautéed asparagus, peas, fresh herbs, and feta cheese elevate these delicate baked eggs.

This veggie-packed breakfast casserole is based on my mom’s signature brunch dish. It’s an easy, delicious way to serve a crowd. Bonus: leftovers keep great for breakfast or lunch (heck, even dinner!) the next day.

My ideal spring breakfast! Tender, fluffy eggs surround creamy avocado, goat cheese, pea shoots, and sautéed asparagus. Season to taste with salt and fresh black pepper.

There’s SO much to love about this bright spring salad—tender asparagus, crispy chickpeas, creamy avocado, delicate lettuce… But my favorite part might be the pesto vinaigrette. Made with olive oil, garlic, basil, and lemon, it adds an herbaceous zing to this refreshing recipe.

Who says you need lettuce to make a spring salad?! Here, blanched asparagus forms the salad’s base, no leaves required! I top it off with radishes, feta, toasted pine nuts, and big drizzles of my creamy avocado dressing.

Nutty farro plays off smoky grilled asparagus, briny capers, and tangy pickled radishes. A fragrant lemon-thyme dressing ties it all together.

Three fun facts about this hearty spring salad:
1) It has TWO dressings (aka tons of flavor).
2) Grated hard boiled eggs load it with protein.
3) It packs up perfectly for lunch! Weekly meal prep=solved.