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Asparagus Ideas?

The garden is exploding with asparagus! Looking for new ideas to use it all!

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  1. This is a favorite I threw together one day that we really like, if you're into Asian cooking:

    Bacardi1 Chicken Asparagus with Oyster/Black Bean Sauce

    One pkge. (approx. a pound or so) boneless skinless chicken breasts or tenders cut into bitesized pieces
    1 bunch fresh asparagus (about a pound or so), tough ends trimmed & cut into 2" pieces
    2 stalks of Bok Choy, ends trimmed, cut into 1" pieces
    2" piece of fresh Ginger, peeled & minced or grated
    3-4 large cloves of garlic, peeled & chopped
    3 tablespoons Chinese salted preserved fermented black beans
    2 tablespoons oyster sauce
    3 tablespoons dry sherry
    1 teaspoon Asian garlic chili paste/sauce
    8 fresh shitake mushrooms, stemmed & quartered
    1 tablespoon cornstarch dissolved in 1 tablespoon dry sherry & one tablespoon water (optional)
    3 tablespoons or so Peanut or vegetable oil for stirfrying
    Cooked Jasmine Rice for serving.

    Soak preserved black beans in hot tap water to cover & let sit for 15 minutes. Drain beans, add garlic, & mash together with a fork to make a rough paste. Add sherry, oyster sauce, & chile paste & stir.
    Bring a pot of water large enough to hold asparagus pieces to a boil & add all asparagus pieces except for the tips. Boil for 2 minutes, then add tips & boil for another minute. Drain.
    Make rice according to package directions.
    Heat wok (or large frying/saute pan) until drop of water sizzles. Add oil & swirl.
    Add Bok Choy & ginger & stirfry for 1 minute. Add chicken pieces & continue stirfrying until chicken is just about cooked thru. Add mushrooms & stirfry for another minute. Add blanched asparagus & bean paste mixture & stir for another minute. If sauce isn’t think enough, add dissolved cornstarch mixture & continue stirring until thickened.
    Serve over Jasmine Rice.

    3 Replies
    1. re: Bacardi1

      When I was in Berlin I fell in love with "spargal pizza," which I have made many times since. Top your favorite pizza crust with a layer of creme fraiche, then top that with pieces of gently steamed asparagus, ham, sliced leeks and monterey jack cheese. So good.

      1. re: Bacardi1

        I have a recipe for Rabbit, Bacon and Spring Vegetable Bouchées that uses asparagus shavings and asparagus spears.

      2. Oh, & steamed asparagus also makes a lovely impromptu layer for "Eggs Benedict" or "Crab Benedict" (where a crab cake is subbed in for the usual Canadian Bacon).

        1. This is terrific and takes a lot of asparagus:


          I would only add that I used 3 pieces of Barilla no cook lasagna per layer.

          1. tons of ideas for enjoying your bounty:

            i think my personal favorite has to be grilled, or charred/blistered in a cast iron pan or wok. serve with a spicy toasted sesame & rice wine vinaigrette; or aged balsamic, goat or feta cheese, roasted tomatoes & toasted pine nuts; or just a squeeze of fresh lemon, salt & pepper - shaved parm or pecorino optional ;)

            4 Replies
              1. re: nasv

                Me three! Toss with salt, pepper and some olive oil....toss it on the grill and enjoy!!!

              2. re: goodhealthgourmet

                I scrolled first to see if ghg had been here. :-)

                1. re: goodhealthgourmet

                  There is a recipe in the 90's edition of Joy of Cooking that has a recipe very similar to goodhealthgourmet suggests that is excellent. If I track it down I'll post it. It's sweet for my taste so I cut back on the sugar, but these are great flavors w. asparagus!

                2. Per lb. of asparagus (pretty thin);
                  Saute 1/4 c. pancetta until browned; add 1 tsp. minced garlic. Add asparagus to pan; saute 2-3 minutes until crisp-tender. Add 2 healthy t. each hoisin sauce and oyster sauce; shake pan to coat stalks, adjust for salt and pepper, and eat it all up.

                    1. I had some tonight with lemon, butter and parmesan. Also good with toasted almonds. Asparagus quiche is lovely as is asparagus risotto. My favourite pasta dish is fettucini with.asparagus in a lemon cream sauce. (blanch asparagus. 1 Tbsp butter in pot, melted, add 1 clove minced garlic and 1 minced shallot. Cook until soft and add 1 cup chicken stock and bring to boil. Reduce heat and add 1 cup whipping cream and 1/4 cup lemon juice and 1/2 cup parmesan.Boil and reduce heat. Simmer until thickened Toss with fettucini and add ground pepper and asparagus.) But tge thing I want to try is arecipe I saw on Chowhound yesterday for an asparagus greyure tart with a sour cream pepper crust!

                      1. We just started picking ours this weekend. But we got a LOT of suggestions here a couple of years ago:


                        1. Hey Everyone,
                          Here are a whole bunch of recipes for asparagus like, salads, side dishes, pizza, crostinis, etc.
                          and check back next Friday 5/4 for a photo gallery of ideas on CHOW.

                          Amy Wisniewski
                          Food Editor, CHOW

                          1. Steam until almost done, then wrap in proscuitto, dip in batter and fry in olive oil. Serve with honey mustard for dipping.

                            1 Reply
                            1. re: escondido123

                              Surprising, but mustard does go with asparagus doesn't it.

                              Pepin has a recipe for Asparagus Fans with Mustard Sauce that is excellent.


                            2. Epicurious Korean Rice Bowl w/Asparagus and Fried Egg:

                              http://www.epicurious.com/recipes/foo... .

                              The sesame-salt-thingy is killer good.

                              1. I love layering them in a gratin with bacon, mushrooms, yukon golds, and asiago cheese.

                                3 Replies
                                1. re: Novelli

                                  I have all those ingredients and it would go great with my roast. Care to sgare the recipe? It sounds fabulous!

                                  1. re: dianne0712

                                    No problem! It may look or sound like a lot of work, but it's really instictive and very very easy.

                                    Cut up the bacon (maybe 2-3 strips) into lardons and render off the fat in a pan until crisp and remove. Using the rendered bacon fat in the pan, lightly saute sliced mushrooms with a bit of chopped garlic, hot chile (if desired), S&P, and parsley. If too dry, you can add a hint of olive oil.

                                    While the mushrooms are cooking, quick blanch the asparagus in lightly salted boiling water for about a minute (you still want them somehwat 'crisp'), and toss into an ice bath to stop the cooking process. After they're cooled, you can slice/shave them lenthwise, or just cut them into 1 inch pieces.

                                    Slice the peeled raw potatoes into 1/8 inch thick pieces (or anywhere about) and dunk in cold water to rinse the excess starch off them.

                                    Using a well buttered gratin or baking dish, put in a layer of potatoes, then a layer of your fillings, with a light grating of asiago and a pinch of S&P (sometimes I'll even toss in a pinch of nutmeg for an added WOW). Keep layering everything (potatoes then filling) until the baking dish is just about full. You'll want a layer of potatoes on the top.

                                    Gradually pour in a little half & half or heavy cream over the potatoes, and then press down on the gratin to see if the cream just barely rises and gets pushed up from the pressure of pressing it down (this also removes air pockets). If so, you're good and don't need to add any more (careful not to flood it with too much cream).
                                    Then top it all off with some more cheese and S&P.

                                    Put it in a preheated 400 degree oven, covered loosely with aluminum foil (you don't want to steam them) for about 40 or so minutes (until they're tender), then pull off the aluminum and continue to cook until top gets browned and bubbly (maybe 20 minutes). Let it sit out for a bit to set up, and you're good to go! Enjoy!

                                    1. re: Novelli

                                      Oooooh! Yummy! Thanks! It's too late tonight, but tomorrow......

                                2. Homemade Asparagus soup! If you strain it just right with a little bit of cream (plus the other ingredients) it is like sipping velvet! Now you've made me hungry!!

                                  7 Replies
                                  1. re: AllieM

                                    Here's a link to something similar to what I do. I'm one of those types that never follows a recipe, but uses the ingredients to create something of my own. I like doing asparagus soup with chicken broth instead of the vegetable broth which it calls for here.


                                    1. re: AllieM

                                      Ditto on asparagus soup--just made a vat, and we ate it sooooo fast. Didn't strain it however--lazy--just used the blender. Used the unlovely lower stalks for the soup, and the upper thinner bits for quiche with spinach.

                                      1. re: pine time

                                        That's what I do as well! Save all my tough lower asparagus ends, simmer them in good chicken broth, & puree into a nice soup. If presentation is an issue, I'll save a couple of steamed tips to use as a garnish. Waste not, want not.

                                        1. re: Bacardi1

                                          I cook the asparagus in chicken stock until it is limp, blend it, add half and half and some white pepper. It is good hot or chilled, with croutons.

                                    2. re: AllieM

                                      We make a lot of asparagus soup. Great way to use up some of the slightly imperfect crop. It freezes perfectly in ziplock bags. Thaw and heat, add a little ground Parmesan, and croutons.

                                      A fantastic taste of Spring on a freezing cold blizzardy day !

                                      1. re: AllieM

                                        Oh man I'm with you on that. Here is one I've been making for years.


                                        1. re: mike0989

                                          Just saved that one! Crème fraiche is one of my fave flavors..

                                      2. Asparagus makes an extraordinarily good quiche if you pair it with Feta cheese. I use about 2/3 Swiss cheese and 1/3 Feta, which is salty enough to make a nice contrast with the sweetness of the asparagus.

                                        1. My utmost favorite is using shallots & golden raisins. I know it sounds funky, but the sweet/salty/savory combo is to-die-for. Sautee some asparagus, after around 2 minutes add your chopped shallot rings, season with salt & pepper, and add raisins. Pop in the oven till al dente.

                                          1. shave stalks into ribbons with a peeler, evoo, lemon juice, shaved reggiano, s+p. nothing better.

                                            1. There Here !

                                              It's happening again ! Massive amounts of asparagus.....

                                              One of my favorites :

                                              Blanch asparagus for a minute, drain very well, and cool.
                                              Lay on a cold plate,
                                              shave Parmesan over top,
                                              sprinkle with EVOO,
                                              add a few drops of lemon juice,
                                              and a drizzle of Balsamic,
                                              few grinds of good black pepper.

                                              Serve as an appetizer or cool side salad for anything grilled. Heaven.

                                              3 Replies
                                              1. re: PoppiYYZ

                                                So you're basically eating it raw. I've never considered that but will think upon it :)

                                                1. re: c oliver

                                                  You want it to still have some "tooth". Super fresh asparagus is so tender, one can easily over cook it and turn it to mush.

                                                2. re: PoppiYYZ

                                                  or shave the asparagus raw with a vegetable peeper and dress the same way.

                                                3. However you cook it, if you have truly a lot, cooked asparagus refrigerates well and is nice to have on hand to toss into salads, fritattas, panini, etc. When I roast peppers I just throw them in a jar with olive oil and salt. I don't see why you couldn't do that with asparagus. Also I will bet they be great puréed or chopped and folded into a cheese soufflé. Also when confronted with a lot of steamed asparagus, a great option is to make Hollandaise and eat until it hurts. Heh heh.

                                                  1. Asparagus pizza. I threw spears on a pizza last weekend and it provided a lovely refreshing crunch. Also I will eat any and all roasted asparagus and like it both simply with salt, pepper and garlic but also will use various cheeses for some variety.

                                                    1. Wow...lucky you that you grow your own asparagus! I enjoy it blanched, and chilled, then drizzled with a Caesar-style, or balsamic vinaigrette.

                                                      2 Replies
                                                      1. re: letsindulge

                                                        I love asparagus but for some reason never eat it chilled. How long do you blanch?

                                                        1. re: fldhkybnva

                                                          Depending on how thick the spears 2 - 4 minutes takes it to al dente. I like my vegetables crisp, tender.

                                                      2. If you have a garden full I think pickled asparagus is AMAZING and it's expensive imho at the store, making it a great gift (maybe with a bottle of vodka and recipe for great blood mary's).

                                                        1. I made this shrimp and asparagus stir fry recipe from Andrea Nguyen...my wife has made me make it several times since then!


                                                          1 Reply
                                                          1. re: wabi

                                                            This is pretty funny! I'd seen this thread but not kept up on it. But I googled and found this recipe. Ms. Nguyen is one of my heroes so I knew it would be good. And I had all the ingredients on hand. I thought it was terrific and different from other stirfries I've had. With so little liquid it wasn't 'saucy' and the crispy shallots and garlic took it down a different path. I even had leftover rice in the freezer so this meal took minutes and one pan. I'll be making this often.

                                                          2. I serendipitously discovered a really terrific asparagus dish. I had some of this crumb mixture leftover that I had made to top baked fish, and I sprinkled it over asparagus before roasting: fresh breadcrumbs, a good amount of finely chopped parsley (the bread and parsley can be blitzed together in food processor), grated Parmesan, lemon zest, spritz of lemon juice, some olive oil, salt and pepper.

                                                            By the time the asparagus is done, the crumb mixture is nicely toasted, and it all works so insanely well together that I will make the crumb combo just to use with asparagus in future.

                                                            1. The above referenced Korean rice bowl from Epicurious is very good, but my absolute, all-time favorite is this asparagus pesto recipe from the NY Times

                                                              It's so good, I could (and do) eat it straight from the bowl. In fact, I'm going to make it tonight.

                                                              2 Replies
                                                              1. re: rockycat

                                                                This looks incredible! Thanks, solved my quest for something to make tonight.

                                                                1. re: rockycat

                                                                  So this sounds interesting and easy, how have you used it I dishes?

                                                                2. This is whats going down for dinner tonight :

                                                                  Seared Sea Scallops with Asparagus Purée !


                                                                  1. I loved the recipe in the NYTimes Wednesday dining section a few weeks ago: Asian style, spicy with chili and garlic. You can find it on-line.

                                                                      1. Last night I made roasted asparagus with minced anchovies and it was great!

                                                                        1. How about oven roasted asparagus? Preheat your oven to 375F lay the asparagus out on a cookie sheet and drizzle with olive oil and sprinkle with sea salt. Put in the oven for approximately 20 minutes or until the tips are dark and caramelized. Remove from the oven and drizzle with lemon juice. serve immediately.

                                                                          1 Reply
                                                                          1. re: PotatoHouse

                                                                            Roasted is great. Here is another of my favorites :

                                                                            Trim and peel the bottom third of asparagus (preferred Jumbo size),
                                                                            Toss in melted butter and arrange all pointing one wayin an oven proof baking dish,
                                                                            Sprinkle bottom 2/3rds of asparagus with a little crumbled feta cheese, herbed bread crumbs, then drizzle a little more melted butter,
                                                                            Bake at 400F for about 10 minutes until bread crumbs are golden and cheese has softened.

                                                                            Makes a beautiful and tasty dish.

                                                                          2. a pasta primavera perhaps.