The name asparagus comes from the Greek word asparagos, meaning “shoot” or “stalk.” The plant appears in ancient Greek literature, and it was cultivated by the Romans, who prized it so much they built special ships — known as the asparagus fleet — to transport it quickly throughout the empire. For centuries, asparagus was considered the “King of Vegetables,” and was associated with royalty, wealth, and elite dining.
Not only is asparagus a delicious and nutritious early spring vegetable, but it’s also an herbaceous perennial; it dies back to the ground each fall and sprouts back from the crown each spring. Plantings can last 15 years or more, making it a great return on a small investment.
Asparagus is a wonderful ally in the kitchen for your springtime recipes. It’s bright, earthy, and plays well with so many flavors, from fresh lemon juice and garlic to rich olive oil, ground black pepper, and grated hard cheeses. In Michigan, it’s harvested from early May to mid-June, depending on the location and the soil temperatures. Buying it freshly picked is a treat fans wait for all year long.
Whether you’re whipping up a quick weeknight side or hosting a backyard dinner party, asparagus is a great choice. You can boil, broil, grill, roast, sauté, or steam it. And, yes, you can even cook asparagus in an air fryer. When someone tells me they find asparagus uninspiring, I know immediately that they’ve either overcooked it or under-seasoned it.
Before diving into some of my favorite recipes, let’s talk about what you should look for when you’re buying asparagus and how to trim it. Go for thin to medium spears, as they’re more tender and cook faster. Check for firm, bright green stalks with tightly closed tips. Avoid asparagus that feels limp or has dried-out ends. Look for bunches that are roughly the same thickness, so they cook evenly. It’s important to trim the asparagus before cooking. Although it’s faster to just cut the ends off with a knife, it’s better to snap off the woody ends. To do so, just bend the stalk near the bottom and it will naturally break where the tender part begins. 
Creamy Risotto with Asparagus, Garlicky Lemon Butter,
Brie, and Smoked Salmon
(Serves two to three)
This dish is comforting, lemony, and bright.
Tips for Success
The more fresh herbs you pile on, the better. For the perfect finishing touch, add a drizzle of your best extra-virgin olive oil to boost the flavor, aroma, and presentation.
Ingredients
• 1½ cups Arborio rice
• 1 small onion or 2 shallots, finely diced
• 2 cloves garlic, minced
• 7 medium-size asparagus, trimmed and cut into 1-inch pieces
• Zest of 1 lemon
• Juice of ½ lemon (more to taste)
• 4 cups vegetable or chicken stock, kept warm (homemade is best)
• ½ cup dry white wine (optional but lovely)
• 4-5 oz brie, rind removed and cut into cubes
• 3-4 oz smoked salmon, torn into strips
• 2 tbsp. butter
• 2 tbsp. olive oil
• Coarse kosher or sea salt and freshly ground black pepper to taste
• Fresh herbs: dill or chives or both (optional but excellent)
Preparation
- Blanch the asparagus pieces in boiling salted water for two minutes. Drain and plunge into cold water, to keep them bright and crisp. Set aside.
- Add the Arborio rice and stir for one to two minutes, until the grains look slightly translucent around the edges. Pour in the white wine and let it simmer until mostly absorbed. Add one teaspoon of salt. Next, add the warm stock, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next.
- Continue for about 18–20 minutes, until the rice is creamy with a slight bite. Remove from heat.
- Stir in the lemon zest and juice, then add the blanched asparagus. Fold in the brie cubes and the remaining tablespoon of butter until it’s melted and silky. Gently fold in most of the smoked salmon, saving a few pieces for garnish. Taste and adjust the seasoning (go easy on the salt; salmon is salty).
Roasted Asparagus Frittata
(Serves two)
Tips for Success
You’ll want to cook the eggs gently, then top them with asparagus, prosciutto, and crème fraîche. This dish can be served for breakfast, lunch, or dinner.
Ingredients
• 7 thin asparagus spears, cut on the diagonal into 2-inch pieces
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• 2½ tbsp. unsalted butter
• ¼ cup minced shallot
• 3 large eggs, preferably organic
• 1 oz. thinly sliced prosciutto, torn into pieces
• 2 tbsp. crème fraiche* at room temperature
• Freshly cracked black pepper
• 1 tbsp. freshly grated Parmigiano-Reggiano cheese
*You can substitute sour cream or unsweetened Greek yogurt for crème fraiche.
Preparation
- Preheat the oven to 400°. On a rimmed baking sheet, toss the asparagus with the olive oil, season with salt, and roast for about seven to 10 minutes, stirring occasionally, until tender.
- Meanwhile, in a small nonstick skillet, melt one tablespoon of the butter. Add the shallot and cook over moderate heat, stirring occasionally, until softened (three to four minutes). Transfer the shallot to a small bowl and wipe out the skillet.
- In a medium bowl, whisk the eggs with ¼ teaspoon of salt and two teaspoons of cold water. In the skillet, melt the remaining 1½ tablespoons of butter over moderately low heat. Pour in the eggs and cook without stirring until the edge of the frittata has set, about three minutes. Using a heat-proof rubber spatula, lift up the edge of the frittata and tilt the pan to allow the uncooked eggs to seep underneath. Continue gently cooking the frittata this way until almost no egg runs when you tilt the pan.
- Scatter the shallot, prosciutto, and asparagus over the frittata and slide it onto a serving plate. Top with the crème fraîche, pepper, and grated cheese. Since the frittata isn’t warmed in the oven, it’s best to have the toppings at room temperature. Also, keep them near the pan so you can work quickly once the eggs are cooked.
Serve warm.
Asparagus Guacamole
(Serves four to six)
You may think this dish sounds like an oxymoron, and perhaps this recipe should more appropriately be called “Asparamole,” since it’s made with spring asparagus instead of avocado, but then who would even try it? The truth is this recipe is really tasty, and just as nutritious as guacamole.
Tips for Success
Refrigerate well before serving.
Ingredients
• 18-24 spears medium-size fresh asparagus; trim ends and coarsely chop the stalks
• 2 tsp. coarse Kosher salt
• cup salsa (store-bought or homemade)
• 1 tbsp. chopped cilantro
• 4 oz. cream cheese
• 2 cloves garlic, peeled
• ½ lime, juiced
• 4 green onions, sliced
• ½ jalapeno; de-stem and remove the seeds (optional, for a little heat)
Preparation
- Place the asparagus in a pot with enough water to cover the stalks. Bring to a boil and add one teaspoon of salt. Cook for five minutes, until tender but firm. Drain and rinse with cold water.
- Place the asparagus, salsa, cilantro, garlic, salt, green onions, lime, cream cheese, and jalapeno in a food processor or blender, and process to desired consistency. Refrigerate until chilled before serving. Serve with chips, vegetable sticks, crackers, or toast.
Dawn Bause has been passionate about food for most of her life. After high school, she traveled to Europe, where she lived for five years. She studied in Sweden and in Paris, at the University of Paris. It was there that her love of cooking took root. Today she owns Cooking with Dawn, dba Viva Italia Tours. She and her husband have been leading culinary tours for some 20 years. For more information, visit vivaitalytoursllc.com.
