Tender white asparagus is spring’s elegant gift, offering a delicate flavor that transforms any meal into a special occasion. As the season arrives, we’ve gathered 19 delightful recipes—from creamy soups to elegant mains—to inspire your kitchen adventures. Whether you’re a seasoned cook or just discovering this versatile veggie, get ready to celebrate spring with dishes that are as beautiful as they are delicious. Let’s dive in!
White Asparagus with Lemon Hollandaise Sauce
Remember when I first tried white asparagus at a spring farmers’ market? I was skeptical about its pale appearance, but one bite of the tender stalks with bright lemon hollandaise convinced me—it’s an elegant yet approachable side dish that deserves a spot on your table. I love making this when I want something that feels fancy without requiring hours in the kitchen, and it always reminds me of those early-season market trips.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds white asparagus
– 1 tablespoon lemon juice
– 3 large egg yolks
– 1/2 cup unsalted butter
– 1/4 teaspoon salt
– 1/8 teaspoon ground white pepper
– 4 cups water
Instructions
1. Trim the woody ends from 2 pounds of white asparagus by snapping each stalk where it naturally breaks.
2. Bring 4 cups of water to a boil in a large skillet over high heat.
3. Add the trimmed asparagus to the boiling water and reduce heat to medium.
4. Simmer the asparagus for 8-10 minutes until tender when pierced with a fork.
5. While the asparagus cooks, melt 1/2 cup of unsalted butter in a small saucepan over low heat until fully liquid.
6. Separate 3 large egg yolks into a heatproof bowl, discarding the whites.
7. Whisk the egg yolks vigorously with 1 tablespoon of lemon juice until pale and frothy.
8. Place the bowl over a pot of simmering water to create a double boiler, ensuring the bowl doesn’t touch the water.
9. Continuously whisk the egg mixture for 3-4 minutes until it thickens slightly.
10. Slowly drizzle the melted butter into the egg mixture while whisking constantly to emulsify.
11. Whisk in 1/4 teaspoon of salt and 1/8 teaspoon of ground white pepper until fully incorporated.
12. Remove the hollandaise from heat immediately once it reaches a smooth, creamy consistency.
13. Drain the cooked asparagus thoroughly using a slotted spoon.
14. Arrange the asparagus on a serving platter in a single layer.
15. Spoon the warm hollandaise sauce generously over the asparagus.
Enjoy how the velvety hollandaise clings to each asparagus spear, with the lemon cutting through the richness perfectly. The stalks should be tender but still have a slight bite, making this dish elegant enough for company yet simple enough for weeknights—try serving it alongside grilled salmon or with crusty bread to soak up every last drop of sauce.
Grilled White Asparagus and Prosciutto Salad
Haven’t you ever found yourself staring at those elegant white asparagus stalks at the farmer’s market, wondering what magic you could make with them? I certainly have, and after a bit of trial and error, I’ve landed on this stunning Grilled White Asparagus and Prosciutto Salad. It’s the perfect blend of smoky, salty, and fresh that feels fancy but is surprisingly simple to pull together for a weekend lunch or a light dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs white asparagus, trimmed
– 2 tbsp extra virgin olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 4 oz prosciutto, thinly sliced
– 6 cups mixed baby greens
– 1/4 cup shaved Parmesan cheese
– 3 tbsp lemon juice
– 1 tbsp Dijon mustard
– 1/4 cup extra virgin olive oil
– 1/4 tsp kosher salt
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Toss the trimmed white asparagus with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a large bowl until evenly coated. Tip: Trim the tough ends by snapping them off where they naturally break for the most tender stalks.
3. Place the asparagus on the preheated grill in a single layer.
4. Grill the asparagus for 8-10 minutes, turning every 2-3 minutes, until they are tender and have visible grill marks.
5. Remove the grilled asparagus from the heat and let them cool on a plate for 5 minutes. Tip: Letting them cool slightly prevents the greens from wilting when you assemble the salad.
6. While the asparagus cools, arrange the 6 cups of mixed baby greens on a large serving platter.
7. Tear the 4 ounces of prosciutto into bite-sized pieces and scatter them over the greens.
8. Arrange the cooled grilled asparagus on top of the greens and prosciutto.
9. Sprinkle the 1/4 cup of shaved Parmesan cheese evenly over the salad.
10. In a small bowl, whisk together 3 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, 1/4 cup of olive oil, and 1/4 teaspoon of salt until fully emulsified. Tip: Whisk the dressing vigorously for about 30 seconds to create a smooth, creamy emulsion that clings to the ingredients.
11. Drizzle the dressing over the assembled salad just before serving.
So, what you get is a beautiful contrast of textures—the crisp, smoky asparagus against the silky prosciutto and tender greens, all brought together by that bright, tangy dressing. I love serving this on a big wooden board for a rustic feel, and it pairs wonderfully with a chilled glass of Sauvignon Blanc.
Creamy White Asparagus Soup with Chives
M y kitchen always feels coziest when I’m simmering a pot of something simple yet elegant—like this velvety white asparagus soup that’s become my go-to for early spring dinners. It’s a humble dish that feels luxurious, and I love how the mild, slightly sweet flavor of white asparagus shines through with just a few ingredients. Honestly, it’s the kind of recipe I whip up when I want something comforting but don’t feel like spending hours at the stove.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds white asparagus
– 1 tablespoon unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons fresh chives, chopped
Instructions
1. Rinse 2 pounds of white asparagus under cold water, then trim and discard the tough woody ends—about 1 inch from the bottom.
2. Cut the asparagus spears into 1-inch pieces, keeping the tips intact for a nicer presentation.
3. In a large pot over medium heat, melt 1 tablespoon of unsalted butter.
4. Add 1 diced medium yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
5. Stir in 2 minced cloves of garlic and cook for 1 minute until aromatic, being careful not to let it burn.
6. Add the chopped asparagus pieces to the pot, reserving the tips for later.
7. Pour in 4 cups of vegetable broth and bring the mixture to a boil over high heat.
8. Reduce the heat to low, cover the pot, and simmer for 15 minutes until the asparagus is very tender when pierced with a fork.
9. While the soup simmers, in a small skillet over medium heat, lightly sauté the reserved asparagus tips in a bit of butter for 3–4 minutes until just tender, then set aside for garnish.
10. Carefully transfer the hot soup to a blender in batches, blending on high speed for 1–2 minutes per batch until completely smooth and creamy.
11. Return the blended soup to the pot over low heat and stir in 1 cup of heavy cream.
12. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, stirring well to combine.
13. Ladle the soup into bowls and garnish with the sautéed asparagus tips and 2 tablespoons of chopped fresh chives.
H ere’s the best part: this soup has a silky, velvety texture that’s rich without being heavy, and the fresh chives add a bright, oniony pop that cuts through the creaminess beautifully. For a creative twist, try serving it chilled on a warm day or with a swirl of crème fraîche and extra chives for an elegant touch—it’s versatile enough to impress at a dinner party yet simple enough for a quiet weeknight.
Roasted White Asparagus with Garlic and Parmesan
Now, I know what you’re thinking—white asparagus? Isn’t that just the pale cousin of the green kind? But trust me, after a recent farmers’ market trip where I spotted these ivory spears, I was inspired to give them a simple roast with garlic and Parmesan, and the result was a creamy, nutty side that’s become a weeknight staple. It’s surprisingly easy and feels a bit fancy without any fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound white asparagus, trimmed
– 3 tablespoons olive oil
– 3 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
– 1 tablespoon lemon juice
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the trimmed white asparagus on the baking sheet in a single layer.
3. Drizzle the olive oil evenly over the asparagus, using your hands to coat each spear thoroughly for even roasting.
4. Sprinkle the minced garlic, salt, and black pepper over the asparagus, tossing gently to distribute.
5. Roast in the preheated oven for 15–20 minutes, until the asparagus is tender when pierced with a fork and lightly browned at the tips.
6. Remove the baking sheet from the oven and immediately sprinkle the grated Parmesan cheese over the hot asparagus, letting it melt slightly from the residual heat.
7. Drizzle the lemon juice over the top just before serving to add a bright, fresh note that cuts through the richness.
8. Transfer the roasted asparagus to a serving platter and enjoy warm.
Kind of magical how such simple ingredients transform into something so elegant—the asparagus turns tender and almost buttery, with the garlic infusing a savory depth and the Parmesan adding a salty, umami crunch. I love serving this alongside grilled chicken or tossing it into pasta for a quick upgrade; it’s a dish that feels special yet totally doable on a busy night.
White Asparagus Risotto with Fresh Herbs
Usually, I find myself craving something elegant yet comforting as the seasons change, and this white asparagus risotto has become my go-to for those transitional evenings. It’s a dish that feels both luxurious and homey, perfect for a quiet dinner or impressing guests without too much fuss. I love how the fresh herbs brighten up the creamy rice, making it a springtime favorite in my kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb white asparagus
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1/2 cup dry white wine
– 1 small yellow onion
– 2 cloves garlic
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Trim the woody ends from 1 lb white asparagus and peel the lower stalks with a vegetable peeler to remove tough skin. 2. Cut the asparagus into 1-inch pieces, setting aside the tips separately for later use. 3. Heat 4 cups vegetable broth in a saucepan over medium heat until simmering, then reduce to low to keep warm. 4. Finely dice 1 small yellow onion and mince 2 cloves garlic. 5. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes. 6. Add the diced onion to the skillet and sauté for 5 minutes, stirring occasionally, until translucent. 7. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning. 8. Stir in 1 cup Arborio rice and toast for 2 minutes, coating it evenly with the oil. 9. Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is fully absorbed, about 3 minutes. 10. Add the warm vegetable broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next, for about 20 minutes total. 11. After 15 minutes of cooking the rice, add the asparagus pieces (excluding the tips) to the skillet and continue stirring. 12. In the last 5 minutes of cooking, add the asparagus tips and cook until tender but still slightly crisp. 13. Remove the skillet from heat and stir in 2 tbsp unsalted butter, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh chives, 1/2 tsp salt, and 1/4 tsp black pepper until well combined. 14. Let the risotto rest for 2 minutes off the heat to allow flavors to meld. 15. Serve immediately in warm bowls.
Yield a silky, creamy texture with tender bites of asparagus that melt in your mouth. The fresh herbs add a vibrant, garden-fresh note, making it perfect topped with extra Parmesan or alongside a simple green salad for a complete meal.
White Asparagus and Goat Cheese Tart
Yesterday, I was wandering through the farmers market when I spotted the first white asparagus of the season—those elegant, pale spears always signal spring to me. I knew instantly I had to turn them into something special, and this tart, with its creamy goat cheese and flaky crust, is my favorite way to celebrate. It’s surprisingly simple to make but feels utterly luxurious, perfect for a weekend brunch or a light dinner.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 1 pound white asparagus, trimmed
– 4 ounces goat cheese, crumbled
– 1/4 cup heavy cream
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 egg, beaten
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet onto the prepared baking sheet, pressing it gently to flatten any seams.
3. Using a fork, prick the pastry all over to prevent it from puffing up too much during baking—this helps create a stable base for the toppings.
4. In a small bowl, whisk together the goat cheese, heavy cream, salt, and black pepper until smooth.
5. Spread the goat cheese mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
6. Arrange the trimmed white asparagus spears in a single layer on top of the cheese mixture, laying them parallel for an elegant presentation.
7. Brush the asparagus lightly with olive oil to help them caramelize and develop a golden color in the oven.
8. Fold the edges of the puff pastry over the asparagus to create a rustic border, then brush the edges with the beaten egg for a shiny, golden finish.
9. Bake the tart in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown and the asparagus is tender when pierced with a fork.
10. Remove the tart from the oven and let it cool on the baking sheet for 5 minutes before slicing to allow the filling to set slightly.
Kick back and enjoy this tart warm or at room temperature—the flaky, buttery crust contrasts beautifully with the tender asparagus and tangy goat cheese. For a creative twist, try drizzling it with a balsamic reduction or serving it alongside a simple arugula salad tossed in lemon vinaigrette.
Pan-Seared White Asparagus with Balsamic Glaze
Sometimes the simplest seasonal ingredients make the most elegant meals, and that’s exactly what I discovered with white asparagus. I first tried it at a farmers’ market last spring and have been hooked ever since—it’s milder and slightly sweeter than the green variety, and when seared with a tangy glaze, it becomes a showstopping side or light main. Here’s my go-to method for making it shine.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound white asparagus
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup balsamic vinegar
– 1 tablespoon honey
– 1 tablespoon unsalted butter
– 1 tablespoon fresh parsley, chopped
Instructions
1. Rinse 1 pound white asparagus under cold water and pat dry thoroughly with paper towels.
2. Trim the tough woody ends off the asparagus spears by snapping them where they naturally break or cutting about 1 inch from the bottom.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the asparagus spears in a single layer to the skillet, seasoning them evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Cook the asparagus for 8–10 minutes, turning occasionally with tongs, until they are tender and have golden-brown sear marks on all sides.
6. While the asparagus cooks, combine 1/4 cup balsamic vinegar and 1 tablespoon honey in a small saucepan over medium heat.
7. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5–7 minutes, stirring occasionally, until it thickens to a syrup-like consistency that coats the back of a spoon.
8. Remove the skillet from heat and transfer the seared asparagus to a serving platter.
9. Add 1 tablespoon unsalted butter to the same skillet, letting it melt over low heat to pick up any browned bits from the pan.
10. Drizzle the melted butter and balsamic glaze over the asparagus, then sprinkle with 1 tablespoon fresh parsley, chopped.
Just out of the pan, the asparagus is tender with a slight crispness, and the glaze adds a sweet-tart punch that balances beautifully. I love serving this over creamy polenta or alongside grilled chicken for a complete meal—it’s a dish that feels fancy but comes together with minimal fuss.
White Asparagus Frittata with Baby Spinach
Diving into my farmers market haul last weekend, I spotted those gorgeous white asparagus spears and knew exactly what I wanted to make—a simple yet elegant frittata. It’s the kind of dish I love for a lazy weekend brunch or a quick weeknight dinner when I want something satisfying without a lot of fuss. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1/2 pound white asparagus, trimmed and cut into 1-inch pieces
– 2 cups baby spinach, packed
– 8 large eggs
– 1/4 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup shredded Gruyère cheese
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add 1/2 pound white asparagus pieces to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften.
4. Stir in 2 cups baby spinach and cook for 1 minute, just until wilted.
5. In a medium bowl, whisk together 8 large eggs, 1/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
6. Pour the egg mixture evenly over the vegetables in the skillet.
7. Sprinkle 1/2 cup shredded Gruyère cheese on top of the egg mixture.
8. Cook on the stovetop for 3 minutes without stirring to set the edges.
9. Transfer the skillet to the preheated oven and bake for 15–18 minutes, until the center is set and the top is lightly golden.
10. Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
So creamy and fluffy, this frittata has a wonderful contrast from the tender asparagus and wilted spinach. Serve it warm with a side salad for a complete meal, or slice it cold for a tasty picnic treat—it’s just as good the next day!
White Asparagus with Butter and Almonds
Every spring, I eagerly await the arrival of white asparagus at my local market—it feels like the official start of the season. This simple, elegant dish of White Asparagus with Butter and Almonds is my go-to for a quick yet impressive side, and it always reminds me of the first time I tried it at a friend’s garden party.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 pounds white asparagus
– 4 tablespoons unsalted butter
– 1/2 cup sliced almonds
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons fresh lemon juice
Instructions
1. Rinse 2 pounds of white asparagus under cold water to remove any grit.
2. Use a vegetable peeler to peel the lower two-thirds of each asparagus spear, starting just below the tip, to ensure even cooking and tenderness.
3. Bring a large pot of water to a boil over high heat.
4. Add 1 teaspoon of salt to the boiling water.
5. Carefully place the peeled asparagus into the pot and cook for 5-7 minutes, until the spears are fork-tender but still slightly crisp.
6. While the asparagus cooks, melt 4 tablespoons of unsalted butter in a small saucepan over medium-low heat.
7. Add 1/2 cup of sliced almonds to the melted butter and toast for 3-4 minutes, stirring frequently, until they turn golden brown and fragrant.
8. Remove the saucepan from the heat and stir in 2 tablespoons of fresh lemon juice, 1/2 teaspoon of black pepper, and any remaining salt if desired.
9. Drain the cooked asparagus thoroughly in a colander to prevent sogginess.
10. Arrange the asparagus on a serving platter in a single layer.
11. Pour the warm butter-almond mixture evenly over the asparagus, ensuring all spears are coated.
12. Serve immediately while hot. This dish shines with its creamy, nutty sauce clinging to the tender-crisp asparagus, making it perfect alongside grilled chicken or as a standalone starter. Try topping it with a sprinkle of fresh herbs like chives for a pop of color and flavor.
Steamed White Asparagus with Tarragon Yogurt Sauce
Now, I’ll be honest—I used to overlook white asparagus, thinking it was just a pale version of the green. But after a trip to a farmers’ market last spring, I was handed a bunch of these ivory spears, and I’ve been hooked ever since. Their delicate, slightly sweet flavor is a blank canvas for sauces, and today, I’m sharing my go-to method for steaming them with a bright, herby tarragon yogurt sauce that’s become a staple in my kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds white asparagus
– 1 cup plain Greek yogurt
– 2 tablespoons fresh tarragon, chopped
– 1 tablespoon lemon juice
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup water
Instructions
1. Trim the woody ends from the white asparagus by snapping them off where they naturally break, which ensures you remove only the tough parts.
2. Fill a large pot with 1 cup of water and bring it to a boil over high heat.
3. Place the trimmed asparagus in a steamer basket and set it over the boiling water, then cover the pot with a lid.
4. Steam the asparagus for 8–10 minutes until it is tender when pierced with a fork but still has a slight crispness, checking at the 8-minute mark to avoid overcooking.
5. While the asparagus steams, combine 1 cup plain Greek yogurt, 2 tablespoons chopped fresh tarragon, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl.
6. Whisk the yogurt mixture vigorously for about 1 minute until it is smooth and well-blended, which helps emulsify the oil for a creamier sauce.
7. Remove the steamed asparagus from the pot using tongs and transfer it to a serving platter, arranging it in a single layer to cool slightly.
8. Drizzle the tarragon yogurt sauce over the warm asparagus just before serving to let the flavors meld without making the dish soggy.
9. Serve immediately while the asparagus is still warm for the best texture and aroma.
Ultimately, this dish delights with its tender, almost buttery asparagus paired with the tangy, herbaceous sauce—it’s a light yet satisfying side that shines at spring dinners. I love serving it alongside grilled chicken or as part of a veggie platter, where the creamy yogurt adds a refreshing contrast to richer dishes.
White Asparagus and Shrimp Stir-Fry
Now, I know what you’re thinking—white asparagus in a stir-fry? Trust me, it’s a game-changer. I stumbled on this combo last spring when my usual green asparagus looked sad at the market, and the tender white spears paired with plump shrimp became an instant weeknight favorite in my house.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound white asparagus
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes
– 2 green onions, sliced
Instructions
1. Trim the woody ends from 1 pound of white asparagus and cut the spears into 2-inch pieces on a diagonal.
2. Pat 1 pound of large shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add the shrimp to the hot skillet in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
5. In the same skillet, add the asparagus pieces and stir-fry for 4 minutes until tender-crisp and lightly browned.
6. Push the asparagus to the side, add 3 cloves of minced garlic and 1 tablespoon of grated ginger to the center, and cook for 30 seconds until fragrant.
7. Return the shrimp to the skillet and add 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/4 teaspoon of red pepper flakes, stirring to coat everything evenly.
8. Cook for 1 more minute to let the flavors meld, then remove from heat and stir in 2 sliced green onions.
9. Serve immediately over steamed rice or noodles.
Vividly fresh and satisfying, this stir-fry balances the delicate sweetness of white asparagus with the savory depth of shrimp. The quick cooking keeps everything crisp-tender, and a drizzle of extra sesame oil right before serving adds a lovely nutty finish—perfect for a light dinner that still feels indulgent.
White Asparagus Pasta with Lemon and Capers
Finally, after a long winter of hearty stews and roasted vegetables, I’ve been craving something bright and fresh to welcome the spring. This white asparagus pasta with lemon and capers is my go-to dish when I spot those first tender stalks at the farmers’ market—it feels like a celebration on a plate, and it comes together almost as quickly as I can boil water. I love how the lemon zest and capers cut through the richness, making it feel light yet satisfying enough for a weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound white asparagus
– 12 ounces dried linguine
– 3 tablespoons extra virgin olive oil
– 3 cloves garlic, minced
– 2 tablespoons capers, drained
– Zest of 1 lemon
– Juice of 1 lemon
– 1/2 cup grated Parmesan cheese
– Salt to taste
– Freshly ground black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. While the water heats, rinse the white asparagus under cold water, trim off the woody ends by snapping them where they break naturally, and cut the spears into 2-inch pieces.
3. Add the linguine to the boiling water and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
4. Meanwhile, heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
5. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to let it burn.
6. Add the asparagus pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until tender but still slightly crisp.
7. Stir in the capers and cook for 1 more minute to warm them through.
8. Drain the cooked linguine, reserving 1/2 cup of the pasta water.
9. Add the drained linguine to the skillet with the asparagus mixture, tossing to combine.
10. Pour in the reserved pasta water, lemon zest, and lemon juice, stirring until the sauce lightly coats the pasta, about 2 minutes.
11. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy.
12. Season with salt and freshly ground black pepper to taste, tossing everything together one final time.
13. Divide the pasta among serving plates and garnish with additional Parmesan if desired.
You’ll love how the tender asparagus pairs with the al dente pasta, creating a delightful contrast in textures, while the bright lemon and briny capers add a zesty punch that wakes up your taste buds. Try serving it with a simple arugula salad on the side for a complete meal, or top it with grilled shrimp for an extra protein boost—it’s versatile enough to adapt to whatever you have on hand.
White Asparagus Casserole with Gruyere Cheese
You know those chilly spring evenings when you want something comforting but still fresh? That’s exactly when I turn to this elegant yet homey white asparagus casserole. My grandmother used to make a version with green asparagus, but swapping in the delicate white spears and nutty Gruyère takes it to a whole new level of cozy sophistication.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 pounds white asparagus, trimmed and peeled
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed
– 1 cup shredded Gruyère cheese
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
– 1/4 teaspoon ground nutmeg
– 1/2 cup panko breadcrumbs
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the peeled white asparagus and boil for 4 minutes until just tender-crisp.
4. Drain the asparagus immediately and arrange it in a single layer in the prepared baking dish.
5. In a medium saucepan, melt the 3 tablespoons of unsalted butter over medium heat.
6. Whisk in the 3 tablespoons of all-purpose flour and cook for 1 minute until bubbly and golden.
7. Gradually pour in the 2 cups of warmed whole milk, whisking constantly to prevent lumps.
8. Cook the sauce for 3-4 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
9. Remove the saucepan from the heat and stir in the 1 cup of shredded Gruyère cheese until fully melted.
10. Season the cheese sauce with 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon ground nutmeg.
11. Pour the cheese sauce evenly over the arranged asparagus in the baking dish.
12. In a small bowl, combine the 1/2 cup panko breadcrumbs with 1 tablespoon olive oil until evenly moistened.
13. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
14. Bake in the preheated oven at 375°F for 25 minutes until the top is golden brown and the sauce is bubbling around the edges.
15. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.
Looking at the finished dish, you’ll love how the creamy Gruyère sauce clings to each tender spear, while the panko topping adds a satisfying crunch. The subtle nutmeg enhances the asparagus’s natural sweetness beautifully. For a spring dinner party, I sometimes garnish it with fresh chives and serve alongside roasted chicken or a simple green salad.
Pickled White Asparagus Spears with Dill
M y grandmother always said the best recipes come from happy accidents, and these pickled white asparagus spears with dill were born one spring when I overbought at the farmers’ market. They’ve since become my go-to for adding a bright, tangy crunch to everything from charcuterie boards to simple salads, and I love how they capture that fresh garden flavor all year long.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound white asparagus spears
– 1 cup white vinegar
– 1 cup water
– 1 tablespoon kosher salt
– 1 tablespoon granulated sugar
– 3 sprigs fresh dill
– 1 teaspoon black peppercorns
– 2 cloves garlic, peeled
Instructions
1. Trim the woody ends from 1 pound of white asparagus spears by snapping them off where they naturally break.
2. Bring a large pot of water to a boil over high heat.
3. Blanch the asparagus spears in the boiling water for exactly 2 minutes to soften them slightly.
4. Immediately transfer the blanched asparagus to a bowl of ice water using tongs to stop the cooking process and preserve their crisp texture—this keeps them from becoming mushy later.
5. Drain the asparagus thoroughly and pat them dry with paper towels to remove excess moisture.
6. Pack the asparagus spears vertically into a clean 1-quart glass jar along with 3 sprigs of fresh dill, 1 teaspoon of black peppercorns, and 2 peeled garlic cloves.
7. In a small saucepan, combine 1 cup of white vinegar, 1 cup of water, 1 tablespoon of kosher salt, and 1 tablespoon of granulated sugar.
8. Heat the mixture over medium heat, stirring constantly, until the salt and sugar fully dissolve, which should take about 3–4 minutes—avoid boiling to maintain a clear brine.
9. Carefully pour the hot brine over the asparagus in the jar, ensuring all spears are completely submerged to prevent spoilage.
10. Let the jar cool to room temperature on the counter for 1 hour, then seal it with a lid.
11. Refrigerate the jar for at least 24 hours before serving to allow the flavors to develop fully; they’ll keep for up to 2 weeks.
E ach spear emerges crisp and tender with a perfect balance of tangy vinegar and subtle sweetness from the dill and garlic. I love serving these chilled alongside grilled meats or chopping them into a potato salad for an extra zing—they’re a versatile staple that always impresses guests.
White Asparagus and Smoked Salmon Quiche
Sometimes, the best recipes come from a happy accident in the kitchen, like the time I had leftover smoked salmon and a bundle of beautiful white asparagus that needed a purpose. This quiche is my elegant solution—a creamy, savory custard cradling tender spears and smoky fish in a buttery, flaky crust that’s perfect for a leisurely weekend brunch or a simple, impressive dinner.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (9-inch) store-bought pie crust
– 1 pound white asparagus, trimmed
– 1 tablespoon olive oil
– 4 ounces smoked salmon, flaked
– 4 large eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground nutmeg
– 1 cup shredded Gruyère cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. Prick the bottom of the crust all over with a fork to prevent bubbling during baking.
4. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly.
5. While the crust bakes, bring a large pot of salted water to a boil over high heat.
6. Add the trimmed white asparagus to the boiling water and cook for 3-4 minutes until just tender but still crisp.
7. Drain the asparagus immediately and rinse it under cold water to stop the cooking process, which helps retain its bright color and texture.
8. Pat the asparagus dry with paper towels, then cut it into 1-inch pieces.
9. In a large bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and ground nutmeg until smooth and well combined.
10. Stir in the flaked smoked salmon, chopped asparagus, and shredded Gruyère cheese into the egg mixture.
11. Pour the filling into the pre-baked pie crust, spreading it evenly with a spatula.
12. Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown. A tip: check for doneness by inserting a knife near the center; it should come out clean.
13. Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes before slicing to allow the custard to firm up, making for cleaner cuts.
14. Serve warm or at room temperature.
Here, the quiche emerges with a silky, rich custard that perfectly balances the delicate sweetness of the asparagus and the bold smokiness of the salmon. I love serving it with a simple arugula salad dressed in lemon vinaigrette for a light, refreshing contrast to its creamy heartiness.
Conclusion
You’ve just discovered 19 delightful ways to celebrate spring’s most elegant vegetable. From simple sides to show-stopping mains, this roundup is your ticket to a delicious season. We’d love to hear which recipe becomes your favorite—please leave a comment below! If you enjoyed this collection, help a fellow cook by sharing it on Pinterest. Happy cooking!
