One of the best things about asparagus is that it’s wonderfully versatile. From side dishes to light salads and stunning mains, asparagus can do it all.
Add roasted asparagus to our spring-ready salad of zucchini flower, asparagus and fennel that takes just 30 minutes to make. Or serve Brae’s blanched asparagus with an extra drizzle of olive oil as a brilliant side dish. If you’re looking for a nourishing breakfast, bake our deliciously simple asparagus frittata. The possibilities are endless.
Featured in this collection of best asparagus recipes are fast dinners, like our asparagus and soba noodle bowl that’s ready in 20 minutes; our asparagus and ricotta pizza bianche; David Moyle’s smoked trout, asparagus and radish salad; and more.
The next time you’re entertaining, put those leftover asparagus stalks to good use with our barigoule of artichoke, asparagus and kale with scallops and clams – it’s perfect for sharing and looks great on the table. We’re positive you’ll have an asparagus recipe that’s right for you.
Here are our best asparagus recipes for asparagus season.
Chicken salad with asparagus and quinoa
Osteria Illaria’s grilled fennel and asparagus salad
Emma McCaskill’s green asparagus, fennel, lentil and labne salad
Zucchini flower, asparagus and fennel salad
Asparagus and soba noodle salad with furikake pine nuts
Veal cotoletta with asparagus and preserved lemon
Whipped tofu and zucchini tart with fennel salad
Grilled asparagus, herb and goat’s curd baked eggs
Roasted mushrooms with asparagus and goat’s cheese
Andrew McConnell’s spring crudités with house-made curd
Tony Tan’s Stir-fried asparagus with garlic
Prosciutto, asparagus and ricotta on grilled flatbreads
Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli
Grilled tuna salad with egg, asparagus and anchovy vinaigrette
Andrew McConnell’s spring crudités with house-made curd
Osteria Ilaria’s grilled fennel and asparagus salad
Roasted mushrooms with asparagus and goat’s cheese
Asparagus with blood-orange and chervil hollandaise
Mike McEnearney’s crushed broad bean, grilled asparagus, pecorino and sorrel tartine
Warm asparagus salad with walnuts, Parmesan, lemon and olive oil
David Moyle’s smoked trout, asparagus and radish salad
Barigoule of artichoke, asparagus and kale with scallops and clams
Thi Le’s asparagus with fermented beancurd, olives and ginger dressing
Asparagus and egg tramezzini with lemon aïoli
Chorizo and asparagus salad with chimichurri
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Prosciutto and parmesan cappellacci with brown butter and asparagus
Bistecca with asparagus and salsa dragoncello
Grilled baby snapper with sauce antiboise
Asparagus, poached egg and Taleggio baguette
Roast whiting with asparagus and sauce vierge
