Asparagus Recipes: Simple Ways to Cook This Fresh Spring Vegetable
January 20, 2026
Categories: Community Health, The Farm at Trinity Health
A tender spear, delicious when roasted with olive oil and salt.
Season: March - June
Storage and Preparation
Asparagus can be stored for up to a week in the refrigerator with the bottoms trimmed and spears standing upright in a jar with a small amount of water. It can be preserved longer if stored in the freezer or pressure canned after washing thoroughly. Be sure to keep raw meat and meat juices away to prevent cross-contamination. Rinse under cool running water before eating or preparing in a dish. Asparagus can be a delicious side dish when roasted with a little olive oil!
Nutrition
Asparagus is rich in fiber to help digestion and vitamins that can improve blood pressure. Eat asparagus with a fat source like olive oil to help the vitamins and minerals absorb easier into your body!
Asparagus Recipes
Cream of Asparagus Soup
Ingredients:
- 2 bunches asparagus, washed, woody bottoms trimmed off
- 1 Tbsp butter
- 1 clove garlic, minced
- 1 quart chicken or vegetable stock
- ½ cup heavy cream
- Kosher salt, to taste
- Cayenne pepper, to taste
Instructions:
- Cut asparagus into 1-inch pieces and set aside; reserve a few tips for garnish, if desired.
- In a soup pot, melt butter over medium heat. When it begins to foam, add garlic and cook for 30 seconds.
- Add stock and asparagus and bring to a simmer. Cook for about 5 minutes, or until the asparagus is tender but still green.
- Remove from heat and puree mixture using an immersion blender or regular blender. Process until smooth.
- If using a blender, pour the soup back into the pot. Stir in cream and cook on low until heated through. Season to taste with salt and cayenne pepper.
- Ladle asparagus soup into bowls.
- Garnish with the blanched asparagus tips, if using, and enjoy!
Roasted Potatoes and Asparagus with Lemon and Mustard Dressing
Ingredients:
- 1 lb small red-skinned potatoes, halved
- 1 lb asparagus, bottoms trimmed and cut into 1 1/2-inch length
- 2 Tbsp olive oil, divided
- ¼ tsp salt, divided
Dressing
- 13 Tbsp lemon juice
- 1 tsp finely grated lemon zest
- 1 tsp Dijon mustard
- 1/8 tsp kosher salt
- 1/3 cup extra virgin olive oil
- Freshly ground black pepper, to taste
Instructions:
- Preheat oven to 450 ºF. Oil a rimmed baking sheet.
- Mound the potatoes in the center of the baking sheet. Sprinkle with 1 Tbsp olive oil and 1/8 tsp salt. Toss to coat the potatoes and then spread on the baking sheet in one layer. Roast for 15 minutes.
- In a bowl, toss the asparagus with the remaining 1 Tbsp olive oil and 1/8 tsp salt. Remove the baking sheet from the oven and push the potatoes to one side, keeping them in one layer. Spread the asparagus on the other side of the pan and return to the oven. Roast for 10 minutes or until asparagus and potatoes are tender.
- Place all dressing ingredients into a small bowl and whisk until well combined.
- Pour half the dressing over the warm potatoes and asparagus and toss to coat. Taste, and add more dressing, salt, or pepper.