Asparagus season is brief, which is part of what makes the first stalks of spring feel worth celebrating. The spears arrive when the soil warms enough for them to push through, and they're at their best before the weather turns too hot and they become woody. This season's recipe roundup includes quick weeknight sides to dishes that require more time but reward the effort, all created around asparagus.
Sautéed Asparagus with Lemon
Sometimes the simplest preparation lets the vegetable speak for itself. This recipe takes less than 15 minutes from start to finish, using just olive oil, butter, lemon, salt, and pepper to bring out asparagus's natural sweetness. It works as a quick side dish for grilled chicken or fish, or alongside scrambled eggs for breakfast.
Asparagus Puff Pastry
This recipe turns asparagus into something that looks impressive but comes together easily with store-bought puff pastry. Gruyère or white cheddar melts into the pastry while the asparagus roasts on top, creating a dish that works as an appetizer for guests or a light lunch with a simple salad. The hardest part is waiting for the puff pastry to thaw.
Pad Thai with Green Garlic and Asparagus
Traditional pad Thai gets a spring update here with asparagus and green garlic standing in for the usual bean sprouts and regular garlic. The recipe requires a few specialty ingredients—fish sauce, rice vinegar, and rice noodles—but the technique is straightforward. This makes a complete meal on its own, with eggs providing protein and the asparagus adding crunch and freshness to balance the tangy, slightly sweet sauce.
Asparagus and Mushroom Quiche
Quiche takes more time than a simple sauté, but the effort pays off in a dish that works for brunch, lunch, or a light dinner. Blanching the asparagus before baking keeps it bright green and prevents it from releasing too much moisture into the custard. The combination of asparagus, mushrooms, and white cheddar creates layers of flavor that feel more complex than the ingredient list suggests. Make this when you have an hour to spend in the kitchen and want something that can be served warm or at room temperature.
Spring Greens Pizza
This pizza celebrates spring vegetables—asparagus, baby artichokes, leeks, and arugula—all piled onto homemade or store-bought dough. Preparing the baby artichokes takes the most time, but the recipe walks you through it step by step. The arugula goes on after baking, staying fresh and peppery against the melted mozzarella and roasted vegetables. This works well for a weekend dinner when you want something that feels special but still casual enough to eat with your hands.
When your asparagus arrives in your farm box, store it in the refrigerator with cut ends wrapped in a damp paper towel, or stand the spears upright in a jar with an inch of water and cover loosely. Either way, use them within a few days. Asparagus sugars begin converting to starch the moment the stalks are harvested, so the fresher they are, the sweeter and more tender they'll taste.
How To Add Farm Stand Products to Your DeliveryCSA members—head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 6 p.m. on your cutoff date. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.
Not part of our farm family? Find out if we deliver to your neighborhood. You can even get your whole office in on the fun with our office snack packs. Find more information about our office deliveries here.
