The Best Asparagus Recipes to Make This Spring - Indoors Beauty

The Best Asparagus Recipes to Make This Spring

The Best Asparagus Recipes to Make This Spring

There’s been an enormous push in recent times to eat seasonally, and it’s not arduous to see why. Summer’s strawberries and winter’s leafy greens have a lot extra taste (and vitamins!) than their out-of-season counterparts. While it’s true that you could find asparagus on grocery retailer cabinets 12 months spherical, this spring vegetable is technically solely in season from late April to June. I’m admittedly late to the sport and have solely just lately begun to respect asparagus’ superb versatility. But when it comes down to it, it’s arduous to discover a dish that the addition of this inexperienced doesn’t make higher—and the most effective asparagus recipes are all of the proof you want.

From grilling skinny spears on the household barbecue to shaving plump asparagus stalks into salads, asparagus leaves you with loads of room to experiment. When it comes down to it, you actually can’t go flawed with this naturally scrumptious veg. Keep scrolling to see what number of methods you may take asparagus from abnormal to extraordinary. Of course, in order for you to maintain issues easy and streamlined, asparagus won’t ever allow you to down. And I’d love to know within the feedback—what’s your favourite approach to prepare dinner asparagus?

Featured picture by Suruchi Avasthi.

The Best Asparagus Recipes to Make This Spring

Spring Potato Pizza with Asparagus and Burrata

Why We Love It: If you aren’t putting potatoes on your pizza, you’re doing it wrong. This is the perfect pizza for spring, with its mix of greens, crunch veg (asparagus!), and creamy, delicious burrata. It’s easy enough for a special weeknight meal and will be right at home at your Saturday night dinner party.

Hero Ingredient: Again, the potatoes bring the party. They lend sustenance to this pizza that’s perfectly balanced by those spring greens and asparagus. I mean, when are they ever a bad idea?

One Pot Parmesan Orzo

Why We Love It: Haven’t cooked with orzo yet? It’s time to get familiar. Contrary to popular belief, though it looks like rice, orzo is actually pasta. This cheesy, hearty one-pot meal is lightened up with the addition of seasonal veggies. In addition to asparagus, you have zucchini, leeks, peas, and kale to balance out all the heavy ream and parmesan.

Hero Ingredient: The freshest green peas, please.

Grilled Peach and Asparagus Salad with Spicy Pepitas, Cashew Mozzarella, and Goji Chipotle Dressing

Why We Love It: This salad is the definition of fresh. Sweet peaches, bright lemon peel, blanched asparagus, and creamy cashew mozzarella make a perfect lunch.

Hero Ingredient: Goji chipotle dressing is the ideal mix of sweet and spicy.

Big Green Immunity-Boosting Vegetable Soup

Why We Love It: We have a thing for soups at Camille Styles. They’re an easy (and delicious!) way to pack a ton of nutrients into one delicious bowl. Plus, of course, most recipes are a breeze to make. If you’ve never thought of asparagus as a veggie to add to your soup, think again. And be sure to try this deliciously simple (and endlessly versatile) take.

Hero Ingredient: Soaked cashews bring body and creamy goodness to this virtuous soup.

Spring Herbs and Roasted Potato Salad

Why We Love It: This isn’t your grandmother’s potato salad (although we love a retro recipe). If you find yourself in a salad rut, working with what the season gives you is a good place to start. This salad packs plenty of bright flavor from the tahini-herb dressing and gets bulked up thanks to the baby Yukon gold potatoes. Consider yourself inspired.

Hero Ingredient: Mint, parsley, dill, chives—the herbs bring so much, it’s hard to pick a favorite.

Pesto Pasta Primavera

Why We Love It: Nothing says spring quite like peas and asparagus. Paired with one of our favorite pasta shells, this recipe will take you straight to flavor town.

Hero Ingredient: Tahini is the surprising creamy centerpiece that ties this pasta together. Spoon up a plate and take this light pasta to the patio to enjoy with a chilled glass of white. It just screams spring.

Asparagus, Quinoa, & Rice Salad with Goat Cheese & Maple-Tahini Dressing

Why We Love It: Black rice paired with crunchy almonds and asparagus spears is a textural match made in heaven. Drizzle with some good olive oil and add lemon juice for a zesty touch.

Hero Ingredient: Roasted and salted almonds bring all the crunchy texture.

Asparagus Gruyere Frittata

Why We Love It: Frittatas are the easiest way to make the most of the season’s produce—and to clean out the vegetable crisper before anything goes bad. This simple six-ingredient dish pairs fresh asparagus with nutty gruyere for the perfect spring dinner. Pair with a green salad and a crisp glass of wine for the ideal weeknight meal.

Hero Ingredient: Mild and creamy, gruyere was made for frittatas.

Asparagus and Gruyère Tart from What’s Gaby Cooking

Why We Love It: We’re all about candy tarts, however this savory model has us rethinking them altogether. Try it and style the distinction for your self. I assure you’ll be again for seconds.

Hero Ingredient: Store-bought puff pastry lets this tart come collectively very quickly. It’s excellent for a fast appetizer, lunch, or mild dinner.

Farro Salad with Grilled Asparagus from Love & Lemons

Why We Love It: All of spring’s bounty, multi functional dish. The creamy Dijon dressing takes it to the subsequent stage.

Hero Ingredient: Never doubt capers’ briny magnificence. They’re the tart and salty hero of this salad. Sprinkle them on generously.

Lemony Shaved Fennel Asparagus Salad from The First Mess

Why We Love It: This salad is proof of asparagus’ countless versatility. Fresh, skinny wisps of asparagus and fennel are made additional hearty blended in with farro, white beans, and floor pistachios. It makes for a stunning mild lunch or works as a tasty facet to any fundamental dish you’re serving this spring.

Hero Ingredient: Bits of salty pistachios in each chew? Yes, please.

This submit was initially printed on April 17, 2015 and has since been up to date.

About the Author

Leave a Reply

Your email address will not be published. Required fields are marked *

You may also like these

X