Want to know how to cook asparagus? Try our best asparagus recipes to make the most out of the British asparagus season (asparagus is in season from the end of April until June). We have plenty of light, spring recipes such as Thai asparagus with crunchy noodles, freekeh risotto with spring greens and our show-stopping ham, egg and asparagus tart.
We’ve also updated classics with an asparagus twist, for example our summer carbonara and asparagus and crab lasagne. Find your new favourite asparagus recipe here.
Ways to cook asparagus
Asparagus is really good griddled or roasted from raw as it intensifies the natural flavour.
How to grill asparagus: To griddle toss in olive oil and seasoning then add in a single layer to a hot griddle pan. Keep turning and cooking until the spears are grill marked and the spears are tender.
How to roast asparagus: To roast, heat the oven to 190C/fan 170C/gas 5. Put the asparagus in a large baking tray or baking dish and add a little oil and seasoning (you can also add aromatics when roasting like garlic cloves, woody herbs or spices). Toss the roast for 10-15 minutes until tender.
How to boil asparagus: The easiest way to blanch or boil asparagus is to use a deep, wide frying pan. Bring salted water to a rolling boil then drop in the asparagus. Blanch for 1 minute then drop into iced water to stop cooking. To cook fully boil for 3-4 minutes depending on thickness then drain.
How to cook asparagus on the BBQ: Asparagus is also great on the BBQ in the summer. Choose thicker stems as they will stand up to higher heat. Brush with oil and seasoning then lay directly on the BBQ. Cook for 2-3 minutes turning until grill marked. Alternatively you can make foil parcels with spears, olive oil, garlic and cherry tomatoes and roast for 5-7 minutes over indirect heat. The asparagus will steam and cook inside the parcels and merge with the flavourings.
What to do with asparagus
Asparagus is a multi-tasker that can be used in loads of different ways. It’s great simply dressed with lemon, olive oil and sea salt or if you want to go more fancy a classic pairing is steamed asparagus with hollandaise.
Try asparagus spears wrapped in bacon and griddled to be dipped in boiled eggs an alternative to soldiers. Use a Y-shaped peeler to make long shavings to add to a raw salad. Blanched asparagus can be stirred into creamy, cheesy risotto and pasta dishes to give a little luxurious edge and it’s really good baked into a quiche, especially with smoked salmon.
How to prepare asparagus (before cooking)
If your asparagus is young and the spears are slim you just need to give it a good wash before cooking and trim the very ends. Thicker and older asparagus can get tougher at the end of the stems. You can break these off (there is a natural break point if you bend the stems) and use for soup or a less wasteful method is just to use a peeler to shave the bottom few centimetres to reveal the tender inner.
Check out our vibrant salad of crab and crunchy asparagus. This bright spring salad is easy to make and under 500 calories. Use sourdough that’s a day or two old for extra-crunchy croutons.
Looking for an easy asparagus recipe? Try our vegetarian tart recipe, topped with vibrant tomatoes and asparagus, for an easy vegetarian entertaining idea.
Our recipe for Thai asparagus with crunchy noodles takes a little more effort but is worth it and is a great new way to use asparagus. Use soy sauce instead of fish sauce for a veggie option.
Add some asparagus to your shakshuka for the ideal spring treat. Shakshuka, traditionally a North African dish, is typically comprised of spices, eggs and tomatoes, but here we’ve decided to mix things up a little… make it green and healthy with asparagus tips and broad beans.
This vegetarian-friendly schnitzel eggs and asparagus recipe is a simple twist on a traditional classic that’s perfect for a mid-week evening meal.
This simple sea bass recipe is super fresh, healthy and perfect for a quick summer evening meal. When roasted, these cherry tomatoes burst and create their own vibrant sauce, giving extra sweetness to this dish.
Everyone loves carbonara, so we’ve updated this Italian classic with asparagus and peas for summer. Our summer carbonara is vegetarian, ready in just 20 minutes and makes the most of seasonal veg, what could be better?
Asparagus and other spring greens make a fantastic risotto. Freekeh is made from cracked, roasted green wheat. It works well for risotto as the grains keep their bite when cooked. We’re big fans of risotto, so we’ve put together our best risotto recipes here.
A healthy fish supper that’s ready quickly in just 15 minutes. Make for a quick midweek meal for two. With an asparagus salad this crumbed haddock is fresh, easy and light.
Asparagus is generally in season and plentiful in spring and what better way to use them than in this soft-baked frittata with ricotta and parmesan. An ideal dish for breakfast or brunch. Here are our other brunch recipes to create a show-stopping spread.
This recipe for asparagus with butter, balsamic and capers makes a great starter or lunch. Plus, it’s ready in just 15 minutes and is under 300 calories.
Our asparagus, saffron and almond pilaf is a lovely spring dish and a great alternative way to use asparagus. It is officially in season on 24 April, but might be in the shops a bit earlier depending on the weather.
An easy way to make a speedy lasagne. Made with open layers this is a clever way to cut down on unnecessary calories. By not baking there’s no need for the béchamel sauce and as it’s a fish filling, it doesn’t need cheese. Serve with more asparagus or salad on the side for this quick midweek meal for two.
Västkustsallad is a popular salad in Sweden. There are different versions of this west coast salad served all over Sweden with various seafood – the mushrooms are a constant though, and we’ve included asparagus.
Our recipe for a ham, egg and asparagus tart is a great option for a midweek meal for the family, or to make for a picnic in the summer.
Asparagus isn’t the only spring green vegetable that we love. Bright green broad beans are a beautiful thing. Used in this seasonal broad bean, pea shoot, asparagus and ricotta bowl, it feels like you’re eating a bowl full of goodness.
A simple but sophisticated starter or side dish, and perfect as a selection of small plates, this classic combination of fresh asparagus, creamy mozzarella and tangy prosciutto is stylish but easy and quick to make.
Make an asparagus salad! This pickled veg and Parma salad with whipped feta is a quick and easy salad for 2 midweek. You can buy Odysea feta and greek yogurt spread from Waitrose.
Tender asparagus spears with bright, fresh, tarragon salsa verde. Looks impressive and tastes even better, ready in just 10 minutes. Serve with toasted sourdough.
The best recipe for slow-cooked risotto. First cook the ham hock then shred the meat and create this indulgent (but quite easy) barley risotto. The spring veg work a treat with the ham. Worth every bit of effort.