Asparagus Recipes for Spring | Living the Country Life
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Asparagus Recipes for Spring

With fresh spring crops come delicious opportunities. Follow these recipes for major green goodness.
  • Asparagus Soup with Chili Croutons

    Prep 10 minutes

    Grill 4 minutes

    Cook 15 minutes

    Makes 4 servings

    Ingredients

    • 4 tablespoons butter, melted
    • 11/2 to 2 tabespoons sriracha
    • 1 small baguette, sliced diagonally
    • 2 pounds green, white, and/or purple asparagus, trimmed
    • 2 tablespoons butter
    • 1/3 cup finely chopped onion
    • 1/4 teaspoon salt
    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon ground coriander
    • 2 14.5-ounce cans reduced-sodium chicken broth
    • 1/2 cup milk
    • 1 tablespoon lemon juice
    • Olive oil (optional)

    Step 1

    For chilli croutons, in a bowl stir together the melted butter and sriracha; brush one side of each baguette slice with some of the mixture. Grill over medium heat 2 minutes or until toasted, turning once. 

    Step 2

    Add asparagus to remaining mixture. Grill over medium heat 2 to 4 minutes or until crisp-tender, turning once. Set aside one-fourth of the separs. Slice the remaining spears in 1/2-inch pieces. 

    Step 3

    In a saucepan melt the 2 tablespoons butter over medium heat. Cook onion 5 minutes or until tender. Add salt. Sprinkle flour over onions; cook and stir 1 minute. Stir in the coriander. Slowly whisk in broth. Add sliced asparagus. Simmer, uncovered, 10 minutes or until thickened.

    Step 4

    Transfer soup to a food processor or blender, in batches if necessary. Cover and process or blend until smooth. Return soup to saucepan. Stir in milk and heat through. Add lemon juice. Cut the reserved asparagus spears into 2-inch lengths; add to soup. If desired, drizzle servings with olive oil. Serve with chili croutons. 

    Per serving: 310 cal, 13 g fat, 33 mg chol., 1029 mg sodium, 38 g carb, 4 g fiber, 11 g pro.

     

    Date Published: January 24, 2018
    Date Updated: January 25, 2018
  • Asparagus Speared Sandwich

    Prep 25 minutes

    Cook 5 minutes

    Makes 4 servings

    Ingredients

    • 16 asparagus spears, approximately 12 ounces
    • 8 very thin prosciutto slices, approximately 5 ounces
    • 8 slices rustic Italian bread
    • 1 tablespoon coarse ground mustard
    • 1 cup lightly packed arugula (optional)
    • 8 thin slices provolone cheese
    • 1 tablespoon balsamic vinaigrette

    Step 1

    Snap off and discard woody bases from asparagus. Trim stalks barely longer than bread slices. Place a steamer rack in the bottom of a large saucepan and add water to just below the basket. Bring to boiling. Add asparagus. Cover and reduce heat. Steam 3 to 5 minutes or until crisp-tender. Transfer to a bowl of ice water for 30 seconds to cool; drain.

    Step 2

    Cut prosciutto in half lengthwise. For each spear of asparagus, starting at the base, wrap 1 halved prosciutto piece diagonally to the top of the spear. 

    Step 3

    Spread 4 slices of bread with mustard. Place 4 prosciutto-wrapped spears horizontally on each mustard-topped bread slice. If desired, top with arugula. Add 2 slices of cheese to each sandwich to completely cover bread. Lightly brush remaining 4 bread slices with balsamic vinaigrette. Place bread, vinaigrette sides down, on top of cheese. 

    Step 4

    Preheat a panini press; place sandwiches (half at a time, if necessary) in grill. Cover and cook 4 to 5 minutes or until cheese is melted. (Or place sandwiches in preheated grill pan or skillet. Weight sandwiches with another skillet with cans of food as added weight. Grill 3 minutes or until bread is toasted. Turn sandwiches weight, and grill until toasted, 2 to 3 minutes). 

    Per serving: 402 cal, 15 g fat, 54 mg chol, 1713 mg sodium, 39 g carb, 4 g fiber, 29 g pro.

    Date Published: January 24, 2018
    Date Updated: January 25, 2018
  • Frittered Asparagus Sticks

    Prep 10 minutes

    Cook 3 minutes per batch

    Makes 12 servings

    Ingredients

    • 1 cup cold water
    • 2/3 cup yellow cornmeal
    • 1/2 cup all-purpose flour
    • 1/3 cup cornstarch
    • 1 egg, lightly beaten
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • Vegetable oil for deep-fat frying
    • 1 pound green, white, and/or purple asparagus, trimmed
    • 1/2 cup Dijon-style mustard
    • 2 tablespoons snipped fresh dill weed
    • 2 tablespoons honey

    Step 1

    1. Place an ovenproof dish in oven. Preheat oven to 200 degrees F. For batter, in a large bowl whisk together the water, cornmeal, flour, cornstarch, egg, baking powder, and salt until well combined. Batter will be lumpy.
    2. Step 2
    3. In a large skillet heat about 1 inch of oil to 350 degrees F. Working with 3 or 4 spears at a time, dip asparagus into batter, letting excess batter drip into dish. Carefully slide coated spears into hot oil. Fry for 3 to 4 minutes, depending on thickness of spears, until golden. Remove with tongs. Place on paper towels to drain, then transfer to baking dish in warm oven while frying remaining spears.
    4. Step 3
    5. Meanwhile, for dip, in a small bowl combine mustard, dill weed, and honey. Serve with asparagus fritter sticks.
    6. Per serving: 132 kcal, 9 g fat, 8 mg chol., 298 mg sodium, 11 g carb., 1 g fiber, 4 g sugar, 2 g pro.
    Date Published: January 24, 2018
    Date Updated: January 25, 2018
  • Creamy Asparagus

    Prep time 25 minutes

    Total time 35 minutes

    Makes 6 servings

    Ingredients

    • 2 tablespoons olive oil
    • 1 tablespoon unsalted butter
    • 1/4 cup thinly sliced shallot
    • 11/2 bunches asparagus, washed, trimmed and cut into 2-inch pieces
    • 1 tablespoon all-purpose flour
    • 1 cup whipping cream or light cream
    • 3/4 cup reduced-sodium chicken broth
    • 1 tablespoon fresh thyme leaves
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon cracked black pepper
    • 2 tablespoons dry cooking sherry
    • 2 tablespoons fresh marjoram or oregano leaves, plus more for garnish
    • Smoked paprika
    • Garlic croutons

    Step 1

    In a big skillet, warm 1 Tbsp. oil and butter over medium heat. Add shallot; cook and stir 1 minute or until tender. Add asparagus; cook 3 minutes more. 

    Step 2

    Sitr in flour. Add cream, broth, thyme, salt, and black pepper. Cook and stir until bubbly. Reduce heat to low. Simmer (uncovered) for 10 minutes or until thickened. Stir in sherry and marjoram; remove from heat. Drizzle with remaining oil. Sprinkle with paprika and marjoram; top with garlic croutons. 

    Garlic Bread Croutons

    Preheat broiler. Mix together 2 Tbsp. unsalted butter, softened, and 1 large clove garlic, minced. Spread butter mixture over cut side of half of a horizontally sliced 1-lb. loaf ciabatta bread. Place on a baking sheet. Broil 4 inches from the heat for 3 to 4 minutes or until toasted. Sprinkle with 1/8 tsp. each kosher salt and smoked paprika. Transfer to a cutting board and cut into 6 to 8 pieces. 

    Per serving: 434 kcal, 26 g fat, 64 mg chol., 604 mg sodium, 42 g carb., 3 g fiber, 4 g sugar, 10 g pro. 

    Date Published: January 24, 2018
    Date Updated: January 25, 2018
  • Tuna-Asparagus Casserole

    Prep 20 minutes

    Cook 20 minutes

    Bake 25 minutes at 375°F

    Makes 6 servings

    Ingredients

    • 1 cup dried penne pasta
    • 1 pound tiny new potatoes, diced 
    • 3 tablespoons butter
    • 1/4 cup chopped onion
    • 2 tablespoons all-purpose flour
    • 1/8 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 21/4 cups milk 
    • 2 teaspoons finely shredded lemon peel
    • 4 ounces provolone cheese, shredded
    • 3  41/2-oz. can tuna packed in roasted garlic olive oil or desired flavor tuna
    • 1/2 cup pitted kalamata olives, halved
    • 11/2 pounds green, white, and/or purple asparagus, trimmed, cut in 1-inch pieces
    • 1/4 cup soft bread crumbs
    • 1/4 cup finely shredded Parmesan cheese

    Step 1 

    Preheat oven to 375°F. In a large saucepan cook pasta according to package directions, adding diced potatoes during the last 4 minutes of cooking time. Drain and set aside. 

    Step 2

    Meanwhile, for sauce, in a large Dutch oven melt 2 Tbsp. of butter. Cook onion in butter about 3 minutes, until tender. Stir in flour and a pinch of salt and pepper. Cook and stir 2 more minutes. Whisk in milk all at once. Add lemon peel. Cook and stir until thickened and bubbly. Whisk in provolone cheese until melted. Gently fold pasta, potatoes, tuna, olives and asparagus into sauce. Pour into a 3 quart rectangular baking dish.

    Step 3

    For the topping, melt the remaining 1 Tbsp. of butter in a small bowl. Stir in bread crumbs and Parmesan. Sprinkle on casserole. Bake (uncovered) for 25 to 30 minutes, until heated through and topping is golden. 

    Per serving: 467 kcal, 21 g fat, 50 mg chol., 753 mg sodium, 36 g carb., 5 g fiber, 4 g sugar, 34 g pro.  

    Date Published: January 24, 2018
    Date Updated: January 25, 2018
  • Mushroom and asparagus fettuccine

    Mushrooms add flavor and a meaty texture to this tossed vegetarian pasta dinner. Evaporated fat-free milk makes a rich cream sauce that's lower in fat than the traditional recipe.

    Date Published: January 24, 2018
    Date Updated: January 25, 2018
  • Asparagus Spring Rolls

    Start to finish 45 minutes

    Makes 8 rolls

    Ingredients

    • 1 pound fresh asparagus spears, trimmed
    • 2 tablespoons rice vinegar
    • 1 teaspoon crushed red pepper
    • 1/2 teaspoon sugar
    • 3 eggs
    • 1 tablespoon snipped fresh chives
    • 1 teaspoon vegetable oil
    • 8 round spring roll wrappers
    • 6 ounces ham steak, cut into 1/2-inch-thick strips
    • Romaine lettuce leaves, ribs removed
    • 1 recipe Lime Aioli

    Step 1

    Cut asparagus into 3- to 4-inch pieces. In a large saucepan cook asparagus in boiling water for 1 minute. Drain; rinse with cold water. Drain again. 

    Step 2

    In a large bowl stir together the rice vinegar, crushed red pepper, and sugar. Add asparagus; toss to coat. Cover and let stand at room temperature for 30 minutes. 

    Step 3

    Meanwhile, in a small bowl beat eggs lightly with a fork. Stir in chives. Pour oil in a medium nonstick skillet. Preheat skillet over medium-high heat. Add egg mixture; cook until eggs are set and surface just begins to look dry. Slide egg sheet from pan to a cutting board and cut into eight strips. 

    Step 4

    To assemble spring rolls, pour hot water into a shallow dish. Dip one spring roll wrapper into the water; remove, allowing water to drip off. Transfer to a clean round dinner plate. Place about 4 to 6 pieces asparagus and an egg strip on the bottom center of the spring roll wrapper. Top with ham strips and lettuce leaves. Fold bottom edge of spring roll wrapper over filling. Fold up and in the opposite sides; roll up from the bottom. Repeat with remaining wrappers, asparagus, egg, ham, and lettuce. Discard any remaining liquid from asparagus. Serve with Lime Aioli. 

    Lime Aioli

    • 1/2 cup mayonnaise
    • 2 teaspoons finely shredded lime peel
    • Freshly cracked black pepper

    In a small bowl combine mayonnaise and lime peel; season to taste with pepper. Cover and chill until serving or up to 3 days. 

    Date Published: January 24, 2018
    Date Updated: January 25, 2018
  • Easy Asparagus Flatbread

    Prep 20 minutes

    Bake 16 minutes at 450°F

    Makes 12 servings

    Ingredients

    • 1 1-pound loaf frozen pizza dough, thawed
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 cup milk
    • 1/2 cup finely shredded Parmesan cheese
    • 6 ounces mozzarella cheese, sliced or grated
    • 1 - 11/4 pounds green, white, and/or purple asparagus, trimmed and cut in 3-inch lengths
    • 1 medium yellow squash, sliced
    • 3 tablespoons olive oil
    • 5 large cloves garlic, thinly sliced
    • 1/4 cup thinly sliced green onions
    • Honey (optional)

    Step 1

    1. Preheat oven to 450 degrees F. Grease two 15x10x1-inch baking pans; set aside. For flatbreads, cut thawed dough in half. On a lightly floured surface, roll each half to a 15 x 10-inch rectangle. (If dough becomes difficult to roll, let rest for 5 minutes, then resume rolling.) Press dough into prepared pans, pressing to sides of pans. Prick dough all over with a fork. Bake for 6 to 8 minutes or until very lightly browned.
    2. Step 2
    3. Meanwhile, for white sauce, in a small saucepan melt the butter over medium heat; stir in flour. Cook and stir for 2 minutes. Slowly whisk in milk. Cook and stir until thickened and bubbly. Add Parmesan cheese; cook for 1 minute.
    4. Step 3
    5. Spread the white sauce within 1/2 inch of dough edges. Top with mozzarella. Lightly toss asparagus and squash with 1 Tbsp. of the olive oil. Spread asparagus on cheese layer. Bake for 10 minutes, until browned. Cool slightly.
    6. Step 4
    7. Meanwhile, in a small skillet heat the remaining 2 Tbsp. oil over medium heat. Cook sliced garlic in oil, stirring frequently, until tender and beginning to brown. Remove from heat. Spoon garlic and oil evenly on flatbreads. Sprinkle with green onions. Pass honey.
    8. Per serving: 217 kcal, 10 g fat, 19 mg chol., 300 mg sodium, 22 g carb., 2 g fiber, 2 g sugar, 8 g pro. 
    Date Published: January 24, 2018
    Date Updated: January 25, 2018
  • Asparagus Cheesecake

    Prep time 30 minutes

    Total time 3 hrs plus 5 hours cooling

    Makes 12 servings

    Ingredients

    • 2 sleeves butter crackers
    • 6 tablespoons unsalted butter, melted
    • 1 bunch asparagus, washed, trimmed, and cut into 1/2-inch pieces (2 cups)
    • 11/2 cups whipping cream
    • 1/3 cup small finely shopped onion
    • 2 tablespoons unsalted butter
    • 1 teaspoon kosher salt
    • 16 ounces cream cheese, softened
    • 1 tablespoon cornstarch
    • 4 eggs
    • 1 teaspoon lemon zest
    • 1/2 teaspoon ground white pepper
    • 6 - 8 spears asparagus, washed, trimmed, and halved lengthwise
    • 2 tablespoons lemon-infused oil (optional)

    Step 1

    Preheat oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper. Coat inside of pan with nonstick cooking spray; set aside.

    Step 2 

    In a food processor add crackers; pulse 30 seconds. Scrape sides; process 15 seconds or until fine crumbs. With processor running, drizzle in 6 Tbsp. melted butter until crumb come together. Scrape sides; process 5 seconds more. Press evenly into bottom of prepared pan. Place on middle rack of oven. Bake 15 minutes or until set and golden brown. Cool on a wire rack. 

    Step 3

    Meanwhile, in a medium saucepan combine asparagus pieces, whipping cream, onion, 2 Tbsp. butter, and 1/2 tsp. salt. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Let cool 20 to 30 minutes. Add to food processor; process until smooth. 

    Step 4

    In a large bowl beat cream cheese and cornstarch on medium speed 1 minute. Scrape sides; beat 30 seconds or until smooth. Add eggs, one at a time, beating well after each addition. Scrape sides; beat on medium-high 11/2 to 2 minutes, until light and airy. Add asparagus mixture, lemon zest, white pepper, and 1/2 tsp. salt; beat on low until combined. 

    Step 5

    Pour filling into baked crust. Arrange asparagus spears on top. Place filled pan in a shallow baking pan. Bake 50 to 55 minutes or until just set. (Center will be slightly jiggly.) Cool 15 minutes on wire rack. Using a knife, loosen sides from pan; cool 30 minutes. Remove sides of pan; cool completely. Cover; chill at least 4 hours. To serve, cut slices and, if desired, drizzle with lemon oil. 

    Per serving: 439 kcal, 40 g fat, 154 mg chol., 464 mg sodium, 17 g carb., 1 g fiber, 4 g sugar, 6 g pro.

    Date Published: January 24, 2018
    Date Updated: January 25, 2018

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