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Fresh Asparagus Recipes

In need of fresh asparagus recipes? I have several below that are family favorites.

I have several recipes for asparagus like roasted asparagus, grilled asparagus, pan-fried asparagus, bacon wrapped asparagus and more below.

Fresh Asparagus Recipes

Fresh Asparagus Recipes

Do you want to learn how to roast asparagus? This is my favorite way to eat asparagus. Following is a fresh asparagus recipe that I love. So easy to prepare and what a treat.


1 lb of fresh asparagus
2 TBS olive oil
1/2 tsp kosher salt

PREHEAT oven to 425 degrees and wrap foil around a cookie sheet.
Cut off the woody bottom of the stalks and discard. Peel approximately 2-3″ off the bottom of the stalk so it doesn’t become stringy.

Put the olive oil in a resealable bag and add the asparagus. Shake until all the spears are equally coated and put on the foil lined cookie sheet. Sprinkle with kosher salt and roast for 10-15 or until they are as tender you want them. The tips will be very brown.

You may sprinkle parmesan cheese over them or add soy sauce and sesame seeds when roasting. They are also delicious just the way they are.

How do you microwave asparagus? Easy. You may add garlic or onion powder if you wish, it’s up to you.


1 lb fresh asparagus, cut into bite-sized pieces
1 tsp kosher salt
1 TBS lemon juice
1 TBS homemade unsalted butter, cut into pieces

Place asparagus in a microwavable dish. Sprinkle with lemon juice and dot the butter throughout the spears. Then sprinkle with kosher salt and any other spices you wish to cook them with.

Cover and cook on HIGH for 2-3 minutes. Uncover and stir to distribute the seasonings more and cook another 2-3 minutes on HIGH until desired tenderness is reached.

Looking for shrimp and fresh asparagus recipes? This one is it.


1 lb fresh asparagus
16 oz linguine pasta
4 cloves garlic, minced
2 TBS olive oil
1/4 cup plus 2 TBS homemade unsalted butter
1 TBS fresh lemon juice
1 lb shrimp, medium sized – sprinkled with
homemade Cajun seasoning
1 lb fresh mushrooms, sliced
1/4 cup parmesan cheese, grated (garnish)
kosher salt and ground black pepper to taste

In a pot, bring salted water to a boil and cook the pasta according to the package directions. Drain.

Meanwhile, in a large skillet over medium-high heat, saute the mushrooms, asparagus, garlic and 2 TBS of the butter until the asparagus is tender. Drain.

In the same skillet, melt the remaining 1/4 cup of butter with the lemon juice and saute the shrimp until it is pink in color. Drain.

In a large serving bowl, mix all of the ingredients together and sprinkle with the parmesan cheese. Season with salt and pepper; serve.


1 lb skinless boneless chicken breasts, sprinkled with Greek seasoning
1/4 cup dry white wine
2 TBS olive oil
kosher salt and freshly ground black pepper to taste
2 lbs fresh asparagus
1 can homemade condensed cream of chicken soup
1 tsp homemade worcestershire sauce
1/8 tsp nutmeg
2 garlic cloves, minced
1-1/4 cups parmesan cheese, grated and divided
1/3 cup homemade mayonnaise
1 cup mushrooms, sliced
1/2 cup sweet onions, sliced
cooked rice

PREHEAT oven to 375 degrees and you will need a casserole baking dish sprayed with vegetable oil.

In a large heavy skillet, heat the olive oil and white wine together and add the chicken breasts, mushrooms and sliced onions. Season to taste with salt and pepper. Saute until the onions are tender and the chicken is lightly browned.

In a large pot, bring salted water to a boil and blanch the asparagus by boiling for 1-2 minutes; drain.

Add the soup, mayo, worcestershire sauce, nutmeg, garlic and stir well. Mix in the blanched asparagus and then 1 cup of the Parmesan cheese.

Pour into the casserole dish and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake for approximate 25 minutes and serve over rice. A fresh asparagus recipe that says “comfort food.”


5 TBS homemade unsalted butter, divided
2 TBS flour
2 TBS milk
1 lb fresh asparagus
2 cups homemade sour cream
1 cup Monterey jack cheese, shredded
kosher salt and ground black pepper to taste
homemade baking powder biscuits
1/3 tsp homemade hot sauce

PREHEAT the oven to 350 degrees and you will need a 9″ square baking dish.

First we are blanching asparagus spears before baking. In a pot, bring salted water to a boil and cook asparagus for 2 minutes. Drain and set aside.

In a skillet, melt 2 TBS of the butter and add the flour. Stir well for one minute or so, or until smooth. Add the milk and stir until creamy.

Now add the sour cream, cheese, hot sauce and season with salt and pepper.

Arrange 1/2 of the blanched asparagus spears in the bottom of the baking dish. Evenly pour 1/2 of the cheese mixture over the spears. Layer again with the other half of the asparagus and again pour the other 1/2 of the cheese mixture over them.

Bake, uncovered for 25 minutes. Drop the baking powder biscuits over the top and bake another 13-15 minutes or until the biscuits are gold brown and the casserole is bubbly around the edges.


3 bunches of fresh asparagus
1 quart cream or milk
1 TBS homemade unsalted butter
1/2 TBS flour

Boil the asparagus in salted water until tender; drain and add the cream. Mix the butter and flour together and add to the milk and asparagus. When it thickens it’s ready to serve. Goes great with toasted bread, a sandwich or crackers.


bunch of fresh asparagus
1 TBS olive oil
1 TBS butter
1 TBS balsamic vinegar
1 TBS garlic, minced
sea salt and freshly ground black pepper to taste
Parmesan cheese, grated

In a skillet, heat the olive oil, butter and garlic on medium-high heat. Add the asparagus and saute for approximately 7 minutes. Add the balsamic vinegar toss to coat. Season with salt and pepper and sprinkle with parmesan cheese before serving.

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