There’s nothing better than fresh spring produce and asparagus is one of my very favorites. I simply can’t get enough of it and could probably eat it at every meal.
Asparagus is a nutrient-rich vegetable offering numerous health benefits. It’s a good source of fiber, vitamin K, folate, potassium and antioxidants. It can support digestive health, help lower blood pressure, and may even contribute to bone health. Additionally, it is often considered beneficial for kidney health due to its diuretic properties.
The quickest and easiest way to prepare asparagus – and the method I prefer most often – is to simply spread the spears on a foil-lined baking sheet, toss them with a drizzle of extra-virgin olive oil and and salt and pepper and roast them in a 350-degree oven for about 12-15 minutes.
However, over the years I’ve prepared asparagus in other ways as well and today I’m sharing with you some of my favorite asparagus recipes. I hope you enjoy them!
Asparagus, Tomato and Avocado Salad
- 1lb. asparagus, woody ends removed
- 1 large Haas avocado
- 1 pint grape tomatoes
Dressing:
- ¼ cup olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- Dash of red wine vinegar
Place enough water in a medium skillet to slightly coat the bottom of the pan. Cover and bring to a boil. Place asparagus in water and cover again. Steam for 3-5 minutes or until the asparagus is tender but still firm.
After they reach the desired tenderness, drain and immediately submerge in cold water to stop the cooking process. Once chilled, drain on paper towels until dry. Cut into bite-size chunks.
Wash tomatoes, drain thoroughly and place in medium-size bowl with asparagus.
Mix all ingredients for dressing with a whisk. Pour over asparagus and tomatoes and toss.
Slice avocado in half and remove the pit. Run knife through avocado all the way to the peel making ½ inch squares. Run a large spoon between peel and flesh to remove the avocado.
Add avocado right before serving. Separate cubes with your fingers and toss gently into salad.
Asparagus and Brie Puff Pastry with Thyme Honey
- 1 bunch asparagus, ends trimmed
- 1 tablespoon extra virgin olive oil
- Kosher salt and pepper
- 2 sheets frozen puff pastry, thawed
- 8 oz. brie, cut into 8 slices
- 1 egg, beaten
- 1 pinch crushed red pepper flakes
Thyme Honey:
- ¼ cup honey
- 2 tablespoons salted butter
- 1 tablespoon fresh thyme leaves
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Toss together the asparagus, olive oil, salt and pepper.
Roll the pastry sheets out on a floured surface and cut into 8 squares. Place a piece of brie on each square and then add a handful of asparagus. Take 2 corners of the pastry and wrap up and over the asparagus to enclose.
Transfer to the prepared baking sheet. Repeat with remaining squares. Brush each pastry with egg.
Transfer to the oven and bake for 20-25 minutes or until golden brown.
Meanwhile, melt together the honey, butter and thyme in a small saucepan over low heat. Serve the pastries warm, drizzled with thyme honey and crushed red pepper.
Asparagus and Cheese Tart
- 1 pound asparagus, trimmed
- 1 sheet frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 cup grated fontina cheese (about 3 ounces)
- 1 cup grated comte or gruyere cheese (about 3 ounces)
- 1 tablespoon minced shallot
- 2 large egg yolks
- 3 Tablespoons whole milk
- ⅛ teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon finely grated lemon zest
Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, ¼ teaspoon salt and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
Asparagus with Balsamic & Parmesan
- 1 pound fresh asparagus (medium thickness), trimmed
- ¼ cup water, plus more as needed
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ⅓ cup shaved Parmigiano-Reggiano cheese
- 1 tablespoon balsamic glaze
Heat a large skillet over medium-high heat; add asparagus and water. Quickly cover the pan; let steam until the asparagus is easily pierced with a knife, 3 to 5 minutes, adding more water as needed to keep the pan from drying out.
Uncover and remove from heat. Sprinkle with salt and pepper; toss to coat. Transfer the asparagus to a platter; sprinkle with cheese. Drizzle with balsamic glaze.
