Top Rated Asparagus Recipes

Spice rubbed baby back ribs with homemade red wine BBQ sauce Recipe
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These ribs are amazing. So tasty and a great depth of flavor from the combination of the rub and the sauce. Slow cooking the ribs first makes them juicy and tender. I definitely recommend taking the extra time to make your own sauce - the red wine makes it more of a sauce than a condiment, if that makes sense. We served them with grilled asparagus and fried onion strings.
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5

Roast lamb
Chef Liam Spence of Seattle's Lola serves this leg of lamb with a lamb jus (lamb stock reduced by half, cooked with chopped shallots, rosemary, red wine, bay leaf, and peppercorns, then strained) and a mixture of shaved fennel and chopped mixed green olives. For a complete spring meal fit for Easter or your next dinner party, pair the lamb with crisp roast fingerling potatoes and a spinach, fennel, and asparagus salad (mint jelly, of course, on the side). — Allison Beck
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4.5

Svelte Green Goddess Dip
Those of you with an herb garden will find this summertime dip easy to make—the recipe turns a bundle of fresh-clipped herbs into a delicate green, creamy sauce. Because the dip is light and refreshingly herbaceous, the perfect dippers to go with it are garden-fresh vegetables such as asparagus spears, baby carrots, radishes, and cucumber. Skinny Dippers: Crudités, Baked Pita Chips, Baked Wonton Crisps, Baked Bagel Chips, Steamed Baby Artichokes
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4.5

Ingredients: 7 eggs 3/4 cup whole milk 1/4 cup flour 1 tsp Baking powder 4 ozs cheddar cheese 4 ozs shredded Swiss cheese 4 oz shredded buffalo mozzarella 1/2 cup cooked asparagus and mushrooms 2 Tbsp or more pickled jalapeno 1/2 tsp salt Method: In a large bowl, whisk eggs, milk, flour and baking powder for about 3 minutes. Then add the cheeses and cooked asparagus and mushrooms and combine well. Pour into greased casserole dish and bake in a 350 degree F oven or about an hour or until a skewer comes out clean when inserted in the center. Serve slightly warm with a garden salad.                                                                         
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4

Bright and colorful, this pasta salad is filled with lots of summer's best ingredients, including tomatoes, cucumbers, and asparagus. A dressing made of sesame oil, soy sauce, and vinegar is easy to put together but add a lot of flavor. Click here to see 10 Best Summer Pasta Salad Recipes
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4

Shrimp cooked  in red curry paste
Thai red curry paste has typical ingredients like lemongrass, galangal, shrimp paste, shallots, cilantro root,red chilies and spices like coriander, cumin, fennel black pepper seeds turmeric root. These ingredients are typically ground together in a mortar and pestle. When making curries, this paste is cooked in oil to release flavors and reduced the spiciness of the chilies.   Ingredients: 2 Tbsps red curry paste 1/2 cup medium shrimp with shells on 2 cups butternut squash, in slightly big chunks 5 asparagus, cut into half 1 14 oz can straw mushrooms 1 cup coconut milk fish sauce 1 tsp palm sugar Method: Heat wok, add the thick part of the coconut milk into the wok and add the red chili paste and cook with the butternut squash. Cook until you see oil coming out from the coconut. Then add 1/2 cup water and bring to a boil. Add the straw mushrooms, asparagus, and shrimp. Cook until vegetable are done. Add fish sauce and palm sugar to taste and serve hot.  
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4

Summer is coming to an end, so why not enjoy your last few days of the warmer weather with chef Mike Perez’s lobster bake? It is a simple dish, as far as lobster goes, but also very delicious. 
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4

Farro and Beet Salad with Blood Orange Vinaigrette
Ancient grains are an excellent way to work more whole grains into your diet. Paired with a blood orange vinaigrette, this farro salad is a nutty and bright choice for a meatless lunch.This recipe is courtesy of McKenzie Hall and Nourish RDs.
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4

First things first: This is a spring soup. It’s meant to be made when asparagus and fava beans are in season. Just because you can find these items in the supermarket in November, when they have been flown in from the other half of the world, doesn’t mean you should give them a second thought. Eat this soup when our half of the planet is awakening from its long winter nap and you’ll feel renewed, too. Click here to see more spring soup recipes. 
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3.5

Grilled Shrimp and Fiddlehead Spring Salad
You want spring? You want hope? You want optimism? You want a salad? I do. Ramps, fiddleheads, asparagus — gimme spring. Gimme warm weather. Gimme grilling. Gimme spring now and give it to me all at once. No? Too bad, I'm taking it. That's what this salad does, wrenches spring and warm-weather cooking from winter's cold, dead hands. As iconic a vegetable as ramps are, fiddleheads are so much cooler looking. All curled up on themselves like some crazy alien vegetable. Crunchy. Vibrant. And they're supposedly a great source of antioxidants, Omega 3, Omega 6, and iron. So this recipe takes spring and throws it all together: asparagus, fiddleheads, spring peas, three different preparations of vegetables and grilling. A glass (or two) of Robert Sinskey rosé and you're golden. Cause when you've been waiting for summer this long it's time to jump in to spring all at once.
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3

Add vegetables and this doubles as a perfectly good summer soup. I use asparagus stock here because this sauce is going to accompany my Asparagus Paella, but feel free to replace it with basic stock.   Click here to read the full story on Dirt Candy: A Cookbook.
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