Asparagus Recipes | SAVEUR

The Best Asparagus Recipes to Make at the First Sign of Spring

Crisp stalks of asparagus are good in everything from raw salads to vegetable roasts

Of all the vegetables that start to fill the markets come spring, asparagus is one of our favorites. The tender, crisp stalks are one of the first to arrive on spring produce baskets. Asparagus is also one of the most versatile ingredients—you can enjoy it raw in a chopped salad, tossed with pasta, or pureed in a sauce. They are also one of favorites to blend into refreshing spring soup recipes. We've rounded up our favorite asparagus recipes here.

White Asparagus

WHITE ASPARAGUS

White Asparagus

Matt Taylor-Gross

Unlike its green-skinned counterpart, white asparagus has a tough, bitter peel that must be removed before cooking. The following is the classic way of preparing the treasured vegetable in Germany (though simple steaming is also popular). Get the recipe for White Asparagus »

Springy Pad Thai with Green Garlic, Asparagus, and Peas

Springy Pad Thai with Green Garlic, Asparagus, and Peas

Springy Pad Thai with Green Garlic, Asparagus, and Peas

Matt Taylor-Gross

Green garlic, asparagus, and peas brighten this classic Thai street dish with springtime flavors. Out of season, you can substitute scallions for the green garlic. Get the recipe for Springy Pad Thai with Green Garlic, Asparagus, and Peas »

Smoked Trout with Grilled Asparagus-Dill Sauce

Smoked Trout with Grilled Asparagus-Dill Sauce

Smoked Trout with Grilled Asparagus-Dill Sauce

Matt Taylor-Gross

The char of grilled asparagus and the zest of fresh dill blend to make a distinctive, lively, spring-time sauce for stove-top smoked trout. Get the recipe for Smoked Trout with Grilled Asparagus-Dill Sauce »

Barigoule of Spring Vegetables

Barigoule of Spring Vegetables

Barigoule of Spring Vegetables

Romulo Yanes

Crisp spring vegetables pair with a flavorful, vanilla-scented broth in this Provençal classic. Get the recipe for Barigoule of Spring Vegetables »

Scrambled Eggs With Asparagus and Crab

Scrambled Eggs With Asparagus and Crab

Scrambled Eggs With Asparagus and Crab

Matt Taylor-Gross

Michel Roux's trick to perfect scrambled eggs is cooking them slowly, and adding asparagus and crab for flavor and textural contrast. Get the recipe for Scrambled Eggs With Asparagus and Crab »

Charred Asparagus and Egg Salad

Charred Asparagus and Egg Salad

Charred Asparagus and Egg Salad

Farideh Sadeghin

Super easy and fresh, this is a perfect dish for spring, but also translates well to outdoor cooking in the summer. Get the recipe for Charred Asparagus and Egg Salad »

Skillet Asparagus

Skillet Asparagus

Skillet Asparagus

Helen Rosner

Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can. Get the recipe for Skillet Asparagus »

Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes

Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes

Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes

Joseph De Leo

In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin. Get the recipe for Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes »

Chilled Macadamia Gazpacho with Cured Asparagus

Chilled Macadamia Gazpacho with Cured Asparagus

Chilled Macadamia Gazpacho with Cured Asparagus

Romulo Yanes

Sweet macadamia nuts, toasted to deepen their flavor, give a creamy base to this creative chilled gazpacho with asparagus. Get the recipe for Chilled Macadamia Gazpacho with Cured Asparagus »

Oyster Club's Lobster

Oyster Club's Lobster

Oyster Club's Lobster

Farideh Sadeghin

Sweet, tender pieces of lobster and beets are topped with a rich asparagus cream sauce in this recipe from Oyster Club in Mystic, Connecticut. Get the recipe for Oyster Club's Lobster »

Morel and Asparagus Spaghetti

Morel and Asparagus Spaghetti

Morel and Asparagus Spaghetti

Yossy Arefi

In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »

I believe it started in 1975, when I visited Prince Edward Island with a number of colleagues, including Craig Claiborne of the New York Times. To eat we had only lobster and wild boar. After a week of this, everyone said, "Can we have some pasta?" I set out to make two dishes, one with vegetables, one Alfredo style. But in the end I mixed it all together, vegetables with spaghetti and cream. After Claiborne wrote about it in the Times, everybody started to come to Le Cirque and ask for spaghetti alla primavera. But my French chef said, "You want to do spaghetti? I don't want spaghetti in my kitchen!" I didn't want a crisis. So I decided to prepare it in the dining room, on a cart, tableside. It looked nice, and it tasted nice. We've never put it on the menu, but people still ask for it. —Sirio Maccioni, co-owner of Le Cirque restaurant in New York City Get the recipe for Spaghetti Alla Primavera »

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