Ingredient

Asparagus Recipes

5 recipes with asparagus for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

5 recipes

Pasta Primavera with pasta, tomato and zucchini — Italy recipe

🇮🇹ItalyAdvanced

Cereal and Pasta Dishes

Pasta Primavera

Pasta Primavera is a popular American dish inspired by Italian traditions, created in the 1970s at Le Cirque restaurant in New York City. Light and fresh, perfect for spring and summer.

30 min430 kcal4 serves

🌿Vegetarian⚡Quick💪High protein

One-Pot Lemon Asparagus Pasta with Shrimp with large shrimp, asparagus and linguine — Mediterranean recipe

🌊MediterraneanAdvanced

Fish and Seafood Dishes

One-Pot Lemon Asparagus Pasta with Shrimp

Pasta cooked directly in broth with lemon, garlic and white wine, so the starch that normally washes down the drain becomes the sauce. Asparagus and shrimp go in at the very end — two minutes, no more — so they stay bright and barely cooked. The whole thing comes together in one pan in half an hour. Works just as well with salmon or scallops if shrimp isn't your thing.

30 min520 kcal4 serves

⚡Quick🌶️Spicy💪High protein

Asparagus and Marinated Artichoke Galette with asparagus, marinated artichoke hearts and cream cheese — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Asparagus and Marinated Artichoke Galette

Savory free-form tart with asparagus spears and oil-packed artichoke hearts on a lemony herbed cream cheese base. The dough takes five minutes and no food processor — just cold butter grated directly into flour. Once it comes out of the oven with the crust dark and blistered and the cheese puffed at the edges, it looks like something you'd pay $18 for at a spring brunch spot.

75 min385 kcal6 serves

🌿Vegetarian🌶️Spicy

Grilled Vegetable Platter with eggplant, zucchini and bell peppers — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Grilled Vegetable Platter

A grilled vegetable platter is the most underrated item at any barbecue — and the most versatile. Where meat requires precise temperature control and resting times, vegetables are forgiving: they tell you when they are done by releasing from the grates, and they improve with a few minutes of rest, during which the heat equalises and the marinade or dressing soaks in. The technique is the same across all vegetables: oil them generously (oil on the vegetable, not just the grate), grill on medium-high direct heat for the time each vegetable needs, and dress them hot — a vinaigrette applied to hot vegetables is absorbed rather than sitting on the surface. The key to a beautiful platter is timing: eggplant and peppers need the most time; zucchini and asparagus need the least. The trick is to work in sequence, pulling each vegetable as it finishes, and to arrange everything on one platter together so the final dish is warm and accessible.

40 min185 kcal6 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

Asparagus Risotto with Lemon, Dill and Goat Cheese with arborio, asparagus and vegetable — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Asparagus Risotto with Lemon, Dill and Goat Cheese

Spring asparagus, fresh dill, a hit of lemon, and a pile of goat cheese stirred in at the end — this is risotto that actually tastes like the season. The technique is the same as any risotto: soften aromatics, toast the rice until it smells nutty, add wine, add warm stock ladle by ladle, stir often enough to keep it moving. Where this version diverges is the finish. Goat cheese instead of the usual Parmesan-only approach gives a tang that cuts through the starchiness; dill, stirred in off the heat, stays bright and grassy. The asparagus goes in two ways: the stalks get folded into the risotto in the last few minutes so they stay slightly firm, and the tips get reserved and sautéed separately so they have some color and texture for the top.

45 min480 kcal4 serves

🌿Vegetarian

Ingredients

Goes well with

Other ingredients that appear most often alongside asparagus across the archive. Pick one to drill deeper.

zucchini tomato lemons cream cheese eggplant bell peppers red onion mushrooms onion lemon dill