The Best Asparagus Recipes

Romulo Yanes

Fat or thin, green or white or purple, tender stalks of asparagus are one of our favorite ways of welcoming the new season. Here we share 34 delicious ways to savor our favorite spring vegetable.

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Courtesy of Romulo Yanes

Fresh asparagus in the produce aisle is a sure sign of spring. Fat or thin; green or white or purple; the keys to delicious asparagus is freshness and proper preparation. It brings a delicately bright flavor and notes of subtle acidity to any dish. We're not the only ones who notice when the first spring asparagus appears: "Each April, I begin harvesting the asparagus at the farm. I know it's ready to eat when the stalks are about the thickness of a finger. Then I'll snap them off at the base, blanch them until they're tender, and serve them with a mustardy vinaigrette," Martha says in the April 2019 issue of Martha Stewart Living.

While it's true that hothouse asparagus available year-round, the vegetable is truly at its peak from February through June. When shopping for asparagus when it's in-season, pay attention to a few key factors: Choose bunches with tightly closed tips. Stalks should be bright green and firm (or pale ivory for white asparagus). As for thickness, that's really a matter of taste. (Martha's favorite is jumbo asparagus.)

Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days. Wrap the bottoms of the stalks in a damp paper towel and place in a paper bag; you should store it in the crisper drawer for the best results. Once you're ready to cook, hold the bunch upside down and gently swish it under cold water—the tender tips can be sandy. Next, snap off the tough woody bottoms. The easiest way is to bend the stalk at the natural breaking point (often where the color changes from white to green), about an inch or two inches from the base. Still not sure what to do? Watch Martha's quick primer.

How to cook this springtime vegetable is in entirely up to you. Whether you're in the mood to boil or steam, roast, grill, sauté, or stir-fry (or enjoy it raw in salad!), try our delicious asparagus recipes.

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Sautéed Asparagus with Garlic and Thyme

Chris Simpson

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The Best Asparagus Recipes: 34 Ways to Cook Our Favorite Spring Vegetable

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Sautéed Asparagus with Garlic and Thyme

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Grilled Asparagus and Farro Salad

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Creamy Ginger-Asparagus Soup

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Asparague with Miso-Tahini Dip

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Asparagus with Almonds, Goat Cheese, and Basil

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Asparagus Custard Tart

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Salmon, Asparagus, and Leek in Parchment

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Pickled Spring Onions and Asparagus

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Asparagus and Fava Beans with Toasted Almonds

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Asparagus-and-Lemon Risotto

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Creamy Asparagus Chicken

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Pea and Asparagus Salad

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Asparagus and Watercress Pizza

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Roasted Asparagus with Lemony Breadcrumbs

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Steak and Asparagus Stir-Fry

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Asparagus Casserole

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Rice Salad with Asparagus and Peas

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Grilled Asparagus Flatbreads

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Cream of Asparagus Soup

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Asparagus-Gruyere Tart

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Linguine with Asparagus and Egg

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Steamed Asparagus with Brown Butter and Hazelnuts

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Grilled Asparagus and Ricotta Pizza

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Asparagus Mimosa

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Egg Noodles with Asparagus and Grated Egg Yolks

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