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If you love asparagus, look no further than this collection of asparagus recipes for inspiration!
When spring hits, our first stop at the farmers market is the asparagus farmer. Tender with a slightly bitter taste, asparagus is one of those vegetables that some shy away from. I’m here to tell you to embrace it!
Fresh asparagus is wonderfully versatile and tastes so much better than its frozen or canned counterparts. Plus, it cooks quickly, so you can have it ready for a simple side in just minutes!
Asparagus varieties
In the United States, you’ll mostly see green asparagus, but some farmers also offer purple asparagus.
The purple variety is a bit sweeter and juicier, while the green asparagus has more grassy undertones. I like to use purple if I’m just steaming it for salads or other quick dishes so it doesn’t lose as much of that lovely color. (It’s only purple on the outside, so don’t be surprised when you cut it!)
White asparagus is harder to find here, but it’s very popular in Europe.
No matter which kind you choose, make sure the stalks are firm, with tight leaf tips. If your stalks are very thin or very thick, make sure to adjust your cooking time to account for it.
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preparing asparagus
Most asparagus is sold trimmed, but it’s mainly for size uniformity. The stalks have a woody end that is quite fibrous, so you’ll want to trim that off before using.
For most stalks, you can simply trim off 1 inch, and that will take care of it. I prefer to use the “snap” method, which creates a natural break.
To snap it, hold the spear between two hands or between your thumb and fingers, bending the asparagus until it breaks.
There’s no need to peel asparagus, but if you are catching it at the end of the season it can be slightly more tough, so you can peel away the outer layer.
Asparagus recipes
Ready to get cooking? Check out all of the asparagus recipes below! They’re perfect for breakfast, brunch, or dinner.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
