20 Delicious Asparagus Recipes for Every Occasion

Asparagus is a versatile and nutritious vegetable that can be transformed into a variety of mouthwatering dishes. Whether you’re looking for a quick side, a hearty main course, or a light salad, these 20 asparagus recipes will inspire your next meal. From the rich and creamy Asparagus and Parmesan Risotto to the zesty Grilled Asparagus with Lemon Zest, there’s something here for every palate and occasion. Impress your guests with elegant dishes like Asparagus and Goat Cheese Tart or keep it simple with a comforting Creamy Asparagus Soup. Ready to elevate your cooking? Let’s dive into these delicious recipes!

Garlic Butter Roasted Asparagus

This garlic butter roasted asparagus is a simple yet elegant side dish that turns tender spears into something irresistibly savory.

Ingredients:

• 1 lb asparagus, tough ends trimmed
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 3 tbsp melted butter, 3 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Toss asparagus in the garlic butter mixture until evenly coated, then arrange in a single layer on the baking sheet.
4. Roast for 12–15 minutes until tender-crisp, then drizzle with 1 tbsp lemon juice and sprinkle with 1/4 cup Parmesan (if using).

The garlic butter caramelizes into golden perfection while keeping the asparagus juicy—no sad, shriveled spears here!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely to avoid burning).

Creamy Asparagus Soup

This velvety asparagus soup is pure comfort in a bowl—bright, fresh, and just rich enough to feel indulgent without weighing you down.

Ingredients

• 1 lb fresh asparagus, tough ends trimmed
• 3 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Chop asparagus into 1-inch pieces, reserving a few tips for garnish.
2. Melt 3 tbsp unsalted butter in a pot over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
3. Add asparagus and 3 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until asparagus is tender.
4. Blend soup until smooth using an immersion blender (or carefully transfer to a countertop blender). Stir in 1/2 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice.
5. Simmer for 3 more minutes, then serve topped with reserved asparagus tips.

The lemon juice adds a subtle brightness that cuts through the creaminess—making every spoonful feel lively and balanced.

Tip: For extra silkiness, strain the soup through a fine-mesh sieve after blending.

Asparagus and Mushroom Quiche

This savory quiche is a springtime dream, with tender asparagus and earthy mushrooms nestled in a creamy, custardy filling—perfect for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed if frozen
• 1 tbsp olive oil
• 1 cup sliced cremini mushrooms
• 1 cup chopped asparagus (1-inch pieces)
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded Gruyère cheese
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess edges. Prick the bottom with a fork and blind bake for 10 minutes. Remove and let cool slightly.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and asparagus; sauté for 5 minutes until softened. Season with 1/4 tsp salt and black pepper. Remove from heat.
3. In a bowl, whisk eggs, milk, Gruyère, garlic powder, and remaining 1/4 tsp salt until smooth. Spread the mushroom-asparagus mixture evenly over the crust, then pour the egg mixture on top.
4. Bake for 30–35 minutes until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The Gruyère adds a nutty richness that pairs beautifully with the fresh veggies, while the custard stays luxuriously silky. Serve warm or at room temperature!

Tip: For extra flakiness, brush the pre-baked crust with a little beaten egg before adding the filling—it creates a barrier to keep the crust crisp.

Grilled Asparagus with Lemon Zest

Bright, fresh, and effortlessly elegant, this grilled asparagus is the kind of side dish that steals the spotlight with minimal effort.

Ingredients:

• 1 lb asparagus, tough ends trimmed
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp lemon zest (from about 1 lemon)
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat grill to medium-high (about 400°F).
2. Toss asparagus with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
3. Grill asparagus for 4–5 minutes, turning occasionally, until tender with lightly charred spots.
4. Transfer to a serving plate and immediately sprinkle with 1 tsp lemon zest and drizzle with 1 tbsp lemon juice.

The lemon zest adds a fragrant pop that plays perfectly with the smoky char—no fancy techniques required, just big flavor.

Tip: For extra depth, finish with a pinch of flaky sea salt right before serving.

Asparagus and Parmesan Risotto

This luxurious risotto balances tender asparagus with rich Parmesan, creating a comforting yet elegant dish that’s perfect for weeknights or entertaining.

Ingredients

• 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon zest

Instructions

1. In a medium saucepan, heat the broth over low heat and keep warm.
2. In a large skillet or Dutch oven, melt 1 tbsp butter and olive oil over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the Arborio rice and toast for 2 minutes, stirring constantly. Pour in the white wine and cook until mostly absorbed, about 2 minutes.
4. Ladle in 1 cup of warm broth, stirring frequently until absorbed. Repeat, adding broth 1/2 cup at a time, stirring often, until rice is al dente (about 20 minutes total).
5. With the last addition of broth, stir in the asparagus and cook for 3–4 minutes until bright green and tender.
6. Remove from heat. Stir in the remaining 1 tbsp butter, 1/2 cup Parmesan, 1/2 tsp salt, 1/4 tsp pepper, and lemon zest. Cover and let rest for 2 minutes.

The lemon zest brightens the richness of the Parmesan, while the asparagus adds a fresh crunch to each creamy bite.

Tip: For extra depth, swap 1/2 cup broth with 1/2 cup mushroom stock.

Asparagus Pasta with Lemon Cream Sauce

Ingredients:

• 8 oz dried fettuccine (or pasta of choice)
• 1 lb fresh asparagus, tough ends trimmed, cut into 2-inch pieces
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh parsley or basil

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add asparagus and cook for 3–4 minutes, stirring occasionally, until bright green but still crisp.
3. Pour in heavy cream, lemon zest, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 minutes until slightly thickened.
4. Add drained pasta to the skillet, tossing to coat. Stir in 1/4 cup Parmesan and 2 tbsp parsley. If needed, loosen sauce with reserved pasta water 1 tbsp at a time.
5. Serve immediately with extra Parmesan and a crack of black pepper.

The magic here is in the lemon—its sharpness cuts through the cream for a sauce that feels indulgent but never heavy. Perfect for when you want something comforting yet vibrant!

Tip: For extra texture, sprinkle toasted breadcrumbs or pine nuts on top just before serving.

Asparagus and Bacon Wrapped Bundles

These asparagus and bacon wrapped bundles are the perfect bite-sized appetizer or side dish—salty, crispy, and packed with fresh flavor.

• 12 medium asparagus spears, tough ends trimmed
• 6 slices bacon, cut in half crosswise
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp maple syrup (optional, for glaze)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss asparagus with olive oil, garlic powder, and black pepper.
3. Group 2-3 asparagus spears together and wrap tightly with a half-slice of bacon. Repeat for all bundles.
4. Arrange bundles seam-side down on the baking sheet. Drizzle lightly with maple syrup, if using.
5. Bake for 20-25 minutes, flipping halfway, until bacon is crispy and asparagus is tender.

The contrast of smoky bacon and sweet maple glaze makes these bundles irresistible—plus, they look fancy with minimal effort!

Tip: For extra crispiness, broil for 1-2 minutes at the end (watch closely to avoid burning).

Asparagus and Goat Cheese Tart

This elegant yet easy asparagus and goat cheese tart is a showstopper for brunch or a light dinner, with flaky puff pastry, creamy cheese, and crisp-tender veggies.

• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 4 oz goat cheese, crumbled
• 1/2 lb asparagus, trimmed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp lemon zest
• 1 tbsp honey (for drizzling)

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet and lightly score a 1-inch border around the edges (don’t cut all the way through). Prick the center all over with a fork.
2. Brush the pastry border with beaten egg. Bake for 12 minutes until puffed and lightly golden.
3. Press down the center of the pastry with a spatula. Sprinkle crumbled goat cheese evenly over the base, then arrange asparagus on top in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
4. Bake for another 15–18 minutes until asparagus is tender and pastry is deep golden. Sprinkle with 1 tsp lemon zest and drizzle with 1 tbsp honey.

The contrast of tangy goat cheese, sweet honey, and earthy asparagus makes every bite irresistible. Plus, it’s ready in under 30 minutes!

Tip: For extra crunch, sprinkle toasted pine nuts over the tart before serving.

Asparagus Stir-Fry with Ginger and Garlic

This vibrant asparagus stir-fry is a weeknight hero—quick, packed with ginger-garlic punch, and just crisp-tender enough to make you forget it’s good for you.

• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp neutral oil (like avocado or grapeseed)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds

1. Heat 2 tbsp oil in a large skillet or wok over medium-high heat until shimmering. Add asparagus and stir-fry for 3 minutes, until bright green but still firm.
2. Push asparagus to one side of the pan. Add 3 cloves garlic and 1 tbsp ginger to the empty space and cook for 30 seconds, stirring constantly, until fragrant.
3. Toss everything together, then pour in 2 tbsp soy sauce, 1 tsp honey, and 1/2 tsp red pepper flakes (if using). Stir-fry for 1 more minute until sauce glazes the asparagus.
4. Remove from heat and sprinkle with 1 tbsp sesame seeds.

The magic here? That quick sear keeps the asparagus snappy while letting the ginger and garlic caramelize just enough to deepen their flavor.

Tip: For extra crunch, finish with a drizzle of sesame oil right before serving.

Asparagus and Chicken Stir-Fry

This vibrant stir-fry comes together in under 20 minutes, packing crisp-tender asparagus and juicy chicken in a savory garlic-ginger sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp vegetable oil
• 1/2 tsp red pepper flakes (optional)

Instructions

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes (if using). Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken and cook, stirring occasionally, for 5–6 minutes until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Toss in asparagus and stir-fry for 3–4 minutes until bright green but still crisp.
4. Return chicken to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until glossy and heated through.

The honey balances the salty soy sauce perfectly, while the ginger adds a warm kick that makes this dish feel restaurant-worthy. Serve over steamed rice for a complete meal!

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Asparagus and Feta Salad with Balsamic Dressing

Ingredients:

• 1 lb asparagus, tough ends trimmed
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp toasted sliced almonds

Instructions:

1. Bring a pot of salted water to a boil. Add asparagus and blanch for 2 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking. Pat dry and cut into 2-inch pieces.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Toss asparagus with the dressing, then gently fold in 1/4 cup feta and 2 tbsp toasted almonds.

The contrast of creamy feta, crunchy almonds, and tender asparagus makes this salad irresistible—plus, the dressing doubles as a quick marinade for grilled chicken! Tip: For extra depth, warm the dressing slightly before tossing.

Asparagus and Shrimp Scampi

This bright, garlicky scampi pairs tender shrimp with crisp asparagus for a restaurant-worthy dish that comes together in under 20 minutes.

Ingredients:

• 12 oz large shrimp, peeled and deveined
• 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 2 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 cup chopped fresh parsley
• Cooked pasta or crusty bread, for serving

Instructions:

1. In a large skillet, melt 2 tbsp butter over medium-high heat. Add asparagus and cook for 3 minutes, stirring occasionally, until bright green but still crisp. Transfer to a plate.
2. Add remaining 1 tbsp butter to the skillet. Sauté garlic and red pepper flakes for 30 seconds until fragrant. Add shrimp in a single layer and cook 1 minute per side until just pink.
3. Pour in white wine and lemon juice, scraping up any browned bits. Simmer 2 minutes until slightly reduced. Stir in salt, asparagus, and parsley until heated through.
4. Serve immediately over pasta or with bread to soak up the garlicky sauce.

The magic here is in the contrast: plump shrimp and snappy asparagus swim in a silky, lemony sauce that’s just spicy enough to keep you coming back for another bite.

Tip: For extra richness, finish with a pat of cold butter off-heat and swirl until melted.

Asparagus and Ham Casserole

This comforting casserole combines tender asparagus and savory ham in a creamy, cheesy sauce—perfect for a cozy weeknight dinner or brunch crowd-pleaser.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cups diced cooked ham
• 2 cups shredded cheddar cheese, divided
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a skillet, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly. Gradually whisk in 1/2 cup whole milk until smooth. Stir in 1/2 cup sour cream, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp salt. Cook for 2 minutes until thickened.
3. Layer asparagus and ham in the baking dish. Pour sauce evenly over the top, then sprinkle with 1 1/2 cups shredded cheddar cheese.
4. Bake for 25 minutes until bubbly and lightly golden. Let stand 5 minutes before serving.

The magic here? The sauce clings to every bite without overpowering the fresh asparagus—plus, it reheats like a dream for leftovers!

Tip: For extra crunch, top with buttery breadcrumbs before baking.

Asparagus and Sweet Potato Hash

This vibrant asparagus and sweet potato hash is a hearty, veggie-packed breakfast that comes together in one skillet—perfect for lazy weekends or meal prep mornings.

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
• 1 small red onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs (optional, for serving)

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, for 12–15 minutes until tender and lightly browned.
2. Push the sweet potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil, then stir in the asparagus, red onion, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–7 minutes until the asparagus is crisp-tender.
3. For a heartier meal, crack the eggs directly into the skillet over the hash. Cover and cook for 3–4 minutes until the whites are set but yolks are still runny.

The smoky paprika and caramelized sweet potatoes balance the bright crunch of asparagus—a combo that’s even better with a runny egg on top! Tip: Swap sweet potatoes for butternut squash in the fall for a seasonal twist.

Asparagus and Salmon Sheet Pan Dinner

This fuss-free sheet pan dinner pairs buttery salmon with crisp-tender asparagus for a meal that’s elegant enough for company but simple enough for weeknights.

Ingredients:

• 1 lb asparagus, tough ends trimmed
• 4 (6-oz) salmon fillets, skin-on or skinless
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, thinly sliced
• 1 tbsp chopped fresh dill (optional)

Instructions:

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Toss asparagus with 1 tbsp olive oil and spread in an even layer on half the pan.
3. Place salmon on the other half of the pan. Drizzle with remaining 2 tbsp olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper. Top with lemon slices.
4. Bake for 12–15 minutes until salmon flakes easily and asparagus is bright green with slight char.
5. Sprinkle with fresh dill (if using) before serving.

The smoky paprika and bright lemon melt into the salmon’s richness, while the asparagus stays perfectly snappy—no soggy veggies here!

Tip: For extra-crisp asparagus, roast it alone for 5 minutes before adding the salmon to the pan.

Asparagus and Avocado Salad with Lemon Vinaigrette

Ingredients:

• 1 lb fresh asparagus, tough ends trimmed
• 2 ripe avocados, sliced
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Thinly slice asparagus lengthwise into ribbons using a vegetable peeler (stop when you reach the woody core).
2. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
3. In a large bowl, gently toss asparagus ribbons with half the dressing. Let sit for 5 minutes to slightly soften.
4. Add avocado slices, 1/4 cup toasted almonds, and 1/4 cup feta cheese. Drizzle with remaining dressing and toss lightly.

The contrast of creamy avocado, salty feta, and crisp asparagus ribbons makes this salad feel indulgent yet light—ideal for brunch or a speedy lunch.

Tip: For extra flavor, sprinkle with lemon zest right before serving.

Asparagus and Tomato Frittata

This vibrant frittata is a breeze to whip up, packing fresh spring flavors into a dish that’s perfect for brunch or a quick weeknight dinner.

Ingredients:

• 8 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded Parmesan cheese
• 1 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, salt, and black pepper until smooth. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add asparagus and sauté for 3–4 minutes until bright green but still crisp.
3. Pour the egg mixture into the skillet, scattering cherry tomatoes evenly on top. Cook undisturbed for 2–3 minutes until edges just begin to set.
4. Sprinkle Parmesan cheese over the top, then transfer the skillet to the oven. Bake for 12–15 minutes until the center is fully set and lightly golden.
5. Garnish with fresh basil and let cool for 2 minutes before slicing.

The Parmesan forms a delicate crust on top, while the juicy tomatoes keep every bite bright and fresh—no dry frittatas here!

Tip: For extra fluffiness, let the eggs sit at room temperature for 10 minutes before whisking.

Asparagus and Spinach Stuffed Chicken Breast

This elegant yet easy stuffed chicken breast is packed with fresh spring flavors and looks impressive enough for a dinner party.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup chopped fresh spinach
• 6 asparagus spears, trimmed and halved lengthwise
• 1/4 cup cream cheese, softened
• 1 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Butterfly chicken breasts by slicing horizontally through the thickest part, leaving one edge intact.
2. In a bowl, mix 1/4 cup cream cheese, 1 tbsp Parmesan, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in 1/2 cup chopped spinach.
3. Spread mixture inside chicken breasts, then layer 3 asparagus spear halves per breast. Fold chicken closed and secure with toothpicks.
4. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken 3 minutes per side until golden.
5. Transfer skillet to oven and bake 18-20 minutes until internal temperature reaches 165°F.

The cream cheese filling keeps the chicken incredibly juicy while the asparagus adds a satisfying crunch. It’s a restaurant-worthy dish with minimal fuss!

Tip: For extra browning, broil for the last 2 minutes – just watch closely to prevent burning.

Asparagus and Quinoa Salad with Lemon Dressing

Bright, fresh, and packed with texture, this salad is a springtime favorite that’s as satisfying as it is simple.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp salt, divided
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped toasted almonds

Instructions:

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Meanwhile, blanch asparagus in boiling water for 2 minutes until bright green but crisp. Drain and rinse under cold water to stop cooking.
3. In a small bowl, whisk together olive oil, lemon juice, honey, remaining 1/4 tsp salt, and black pepper.
4. Toss cooled quinoa and asparagus with the dressing. Top with feta and almonds just before serving.

The contrast of nutty quinoa, tender asparagus, and crunchy almonds makes every bite exciting—plus, the lemon dressing ties it all together with a zesty punch.

Tip: For extra flavor, toast the quinoa in a dry skillet for 2–3 minutes before boiling.

Asparagus and Ricotta Stuffed Shells

These creamy, veggie-packed stuffed shells are a fresh twist on classic pasta night—bright asparagus and rich ricotta make every bite irresistible.

Ingredients

• 20 jumbo pasta shells
• 1 bunch asparagus (about 1 lb), trimmed and chopped into 1/2-inch pieces
• 2 cups whole-milk ricotta
• 1 cup shredded mozzarella, divided
• 1/2 cup grated Parmesan
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add asparagus and sauté for 3–4 minutes until bright green but still crisp. Stir in garlic and cook for 30 seconds until fragrant. Remove from heat.
3. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper. Fold in the asparagus mixture.
4. Spread marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with the ricotta-asparagus filling and arrange in the dish. Top with remaining 1/2 cup mozzarella.
5. Bake for 25 minutes until bubbly and cheese is golden. Let cool for 5 minutes before serving.

The lemon zest and fresh asparagus keep these shells light, while the trio of cheeses delivers that cozy, melty comfort we crave. Perfect for impressing guests without the fuss!

Tip: For extra crunch, sprinkle toasted breadcrumbs over the shells before baking.

Conclusion

With 20 delicious asparagus recipes for every occasion, there’s something here for everyone—whether you’re hosting a dinner party or whipping up a quick weeknight meal. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most, and pin this roundup to your Pinterest board for easy inspiration later. Happy cooking!