10 Peak Season Asparagus Recipes
Ah yes, the start of spring. The flowers are starting to bud, the cherry blossom trees are in full bloom, and an even wider variety of local produce is pouring in. Better yet, it's officially asparagus season! So, if you're ready to embrace the bounty of spring, we've put together some of our favorite asparagus recipes to try in your kitchen.
Photo Courtesy of Co+op
Asparagus Bell Pepper Quiche
Perfect for breakfast, brunch, lunch, and everything else in between, this quiche features asparagus and bell peppers, making it the perfect dish to enjoy Washington produce.
Ingredients
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1/3 cup red pepper, diced
1/2 cup shredded cheddar cheese
1 pre-made 9-inch pie crust
6 eggs
2 cups half and half
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
Directions
Preheat oven to 325°F.
Bring a small pot of salted water to a boil, and gently steam or blanch the peppers and asparagus until al dente, roughly 3 minutes. Drain and cool.
In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling into the pie shell.
Crack the eggs and add them to the bowl. Beat them slightly, then whisk in the half and half and spices. Pour the mixture into the pie shell, over the vegetable filling.
Bake on a center rack in the preheated oven until completely set.
Photo courtesy of Co+op
Asparagus Gremolata with Orzo
This light and refreshing gremolata combines local asparagus with fresh herbs to create a delicious spring dish.
Pair it with roasted chicken or a nice piece of wild-caught salmon.
Ingredients
8 ounces uncooked orzo pasta
2 tablespoons olive oil
1/2 yellow onion, diced
1/2 pound asparagus, cut into 2-inch pieces, woody ends discarded
1 cup curly parsley, washed well, stems removed, and finely chopped
3 tablespoons fresh mint, finely chopped
3 cloves garlic, peeled and minced
1 lemon, zest and juice
Pinch of crushed red pepper flakes
Pinch each of salt and ground black pepper
1/2 cup shredded Parmesan cheese for garnish
Directions
Cook the orzo according to package directions and drain, reserving 1/4 cup of cooking liquid.
While the orzo cooks, heat the oil in a skillet over medium-high heat. Sauté the onion for a few minutes. Add the asparagus and sauté another 3 minutes or until asparagus is just tender.
Remove from the heat and add the reserved cooking liquid, parsley, mint, garlic, lemon zest and juice and red pepper flakes. Mix together with the hot orzo. Season with salt and pepper and garnish the individual servings with Parmesan. Serve warm.
Photo Courtesy of Co+op
Recipe and photo adapted from Co+op
Asparagus Stir-Fry
Made up of carrots, onions, bell peppers, mushrooms, bamboo shoots, and asparagus, this early-spring stir fry is packed full of bright, healthy flavors making it a satisfying and delicious dinner.
Ingredients
1 tablespoon sesame oil
1 tablespoon canola or vegetable oil
1/4 pound carrots, peeled and sliced into thin rounds
1/2 small yellow onion, sliced into thin half-moons
1/2 each red and yellow peppers, cut into thin strips
1 tablespoon minced garlic
1 tablespoon minced ginger
4 ounces button mushrooms, sliced
4 ounces canned bamboo shoots, drained
1 pound asparagus, trimmed and sliced into 3-inch pieces
For the sauce
3 tablespoons tamari
1 tablespoon rice wine vinegar
1 tablespoon honey
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon toasted sesame seeds
Directions
Whisk the sauce ingredients together in a small bowl and set aside.
In a wok or large skillet, heat the sesame and canola oils over medium-high heat. Saute the carrots and onions for 2 minutes, and then add the garlic, ginger and peppers and saute for another 2 minutes. Add the mushrooms, bamboo shoots and asparagus and saute for another 2-3 minutes until the asparagus is just beginning to get tender.
Add sauce, toss well with the vegetables and heat through.
Serve warm over steamed rice.
Recipe and photo adapted from Co+op
Roasted Asparagus
Sometimes, less is more. Serve this asparagus with a sirloin steak and a helping of fresh, cool potato salad.
Recipe and photo adapted from Bon Appetit
Asparagus Soup with Parmesan Shortbread Coins
Here's a recipe that offers a one-stop-shop for your next meal! No dish embraces fresh asparagus flavor more than a soup that's entirely dedicated to asparagus.
The included shortbread recipe provides the smooth soup with a nice crunch to round it all out.
Recipe and photo adapted from Food and Wine
Asparagus and Brie Puff Pastry with Thyme Honey
If you want a little sweetness to accent your asparagus, this recipe is a great option as an appetizer or brunch staple.
Honey on it's own would be a great topping, but the addition of thyme adds a bit of an herby, savory element.
Recipe and photo adapted from Half Baked Harvest
Pasta Salad with Asparagus, Mushrooms, and Lemon Parsley Dressing
Here's another recipe that pairs asparagus with mushrooms.
The lemon parsley dressing adds a bright, citrus punch to pull the whole dish together.
Recipe and photo adapted from Feasting at Home
Asparagus & Citrus Salad
Simple, delicious, and the perfect side dish to grilled chicken or steak.
Though this recipe calls for blood oranges, the valencia variety is another option that we have here at the Co-op that would be a wonderful option.
Recipe and photo adapted from Fine Cooking
Pasta Primavera With Asparagus and Peas
If you're looking for a hearty, creamy pasta dish that features asparagus, consider this primavera recipe from New York Times Cooking.
Though its a decadent meal, you're still getting a healthy serving of green veggies!
Recipe and photo adapted from NY Times Cooking
Spring Pizza With Asparagus
And because life is all about balance, here's a pizza that is dedicated to spring.
It's simple, delicious, and a great Friday night meal when it's paired with an arugula salad and a spring hopped IPA.