20 Delicious Asparagus Dinner Recipes Healthy

Spring has sprung, and with it comes the return of one of our favorite seasonal stars: asparagus! Whether you’re looking for a quick weeknight dinner or a show-stopping side, these 20 delicious asparagus recipes are sure to inspire. Packed with flavor and nutrition, they’re perfect for anyone looking to add a healthy twist to their meals. Let’s dive into these mouthwatering dishes that celebrate asparagus in all its glory!

Grilled Asparagus with Lemon and Garlic

Nothing says spring like tender, grilled asparagus brightened up with a zesty lemon and garlic marinade. It’s a simple side that steals the show every time.

Ingredients

• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Toss the asparagus in the marinade until evenly coated.
4. Grill the asparagus for 5-7 minutes, turning occasionally, until charred and tender.
5. Sprinkle with 1 teaspoon lemon zest before serving.

The quick grill time locks in the asparagus’s crisp-tender texture, while the lemon and garlic add a punch of flavor that’s irresistibly fresh.

Tip: For even cooking, choose asparagus spears that are similar in thickness.

Creamy Asparagus and Mushroom Pasta

This Creamy Asparagus and Mushroom Pasta is a dreamy, comforting dish that brings together the earthy flavors of mushrooms and the fresh crunch of asparagus in a velvety sauce.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the sliced mushrooms and asparagus to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Pour in the heavy cream, then stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Simmer for 3-4 minutes until the sauce thickens slightly.
5. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. Cook for an additional 2 minutes to allow the flavors to meld.

The magic of this dish lies in the creamy sauce that clings to every strand of pasta, enhanced by the subtle heat from the red pepper flakes. It’s a perfect balance of comfort and sophistication.

Tip: For an extra touch of luxury, top with additional Parmesan cheese and a sprinkle of fresh parsley before serving.

Roasted Asparagus with Parmesan

Roasted asparagus with Parmesan is a simple yet elegant side dish that brings out the natural sweetness of asparagus with a crispy, cheesy finish.

Ingredients

• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 teaspoon lemon zest

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the asparagus in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
3. Roast in the preheated oven for 12-15 minutes, until the asparagus is tender and slightly caramelized.
4. Remove from the oven and immediately sprinkle with 1/4 cup grated Parmesan cheese and 1 teaspoon lemon zest. The residual heat will melt the cheese slightly.

The magic of this dish lies in the contrast between the tender asparagus and the crispy, salty Parmesan, with a bright hint of lemon zest to tie it all together.

Tip: For an extra crispy cheese topping, broil the asparagus for the last 1-2 minutes of cooking, watching closely to prevent burning.

Asparagus and Chicken Stir Fry

This Asparagus and Chicken Stir Fry is a quick, flavorful dish that brings a fresh twist to your weeknight dinner routine, combining tender chicken with crisp asparagus in a savory sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the garlic and sauté for about 30 seconds until fragrant.
3. Add the asparagus to the skillet and stir-fry for 2 minutes. Pour in the water, cover, and let steam for another 2 minutes until the asparagus is bright green and slightly tender.
4. Return the chicken to the skillet. Add the soy sauce, oyster sauce, sugar, salt, and black pepper. Stir-fry everything together for another 2 minutes until well combined and heated through.

The magic of this stir fry lies in the balance of textures—the crunch of asparagus against the succulent chicken, all brought together by a glossy, umami-rich sauce.

Tip: For an extra kick, add a sprinkle of red pepper flakes with the garlic in step 2.

Asparagus Soup with Croutons

Nothing says spring like a bowl of creamy asparagus soup, topped with golden, buttery croutons for a delightful crunch.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 slices bread, cubed
• 1 tablespoon olive oil

Instructions

1. In a large pot, melt 1 tablespoon of butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the asparagus and vegetable broth. Bring to a boil, then reduce heat and simmer until the asparagus is tender, about 10 minutes.
3. Using an immersion blender, puree the soup until smooth. Stir in the heavy cream, salt, and pepper. Heat through but do not boil.
4. For the croutons, heat olive oil and remaining 1 tablespoon of butter in a skillet over medium heat. Add the bread cubes and cook, stirring frequently, until golden and crispy, about 5 minutes.
5. Serve the soup hot, topped with the croutons.

The blend of creamy asparagus with the crisp croutons creates a texture contrast that’s simply irresistible.

Tip: For an extra layer of flavor, sprinkle grated Parmesan cheese over the soup before adding the croutons.

Baked Asparagus with Mozzarella

Spring into flavor with this Baked Asparagus with Mozzarella, a simple yet elegant side that brings a cheesy twist to your favorite green veggie.

Ingredients

• 1 pound fresh asparagus, trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the asparagus in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Toss to coat evenly.
3. Bake for 10 minutes, then remove from the oven. Sprinkle 1 cup shredded mozzarella cheese evenly over the asparagus.
4. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

The magic of this dish lies in the melty mozzarella blanket that transforms the crisp asparagus into a comforting yet sophisticated side.

Tip: For an extra crunch, broil for the last 2 minutes to lightly brown the cheese.

Asparagus and Salmon Foil Packets

These Asparagus and Salmon Foil Packets are a game-changer for busy weeknights, combining fresh flavors and easy cleanup in one delicious package.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 lemon slices
• 2 tbsp chopped fresh dill

Instructions

1. Preheat your oven to 400°F. Cut four large pieces of foil, about 12×18 inches each.
2. Divide the asparagus evenly among the foil pieces, placing them in the center. Drizzle each with 1/2 tbsp olive oil and sprinkle with 1/4 tsp salt.
3. Place a salmon fillet on top of each asparagus pile. Drizzle each fillet with 1/2 tbsp olive oil and 1/4 tbsp lemon juice, then sprinkle with 1/4 tsp garlic powder, 1/8 tsp salt, and a pinch of black pepper.
4. Top each salmon fillet with a lemon slice and a sprinkle of fresh dill.
5. Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet.
6. Bake for 20 minutes, or until the salmon is cooked through and flakes easily with a fork.

The magic of these foil packets lies in the steam that locks in the salmon’s moisture and infuses the asparagus with bright, herby flavors—no flipping or stirring required.

Tip: For an extra flavor boost, let the packets sit for a minute after baking to allow the juices to redistribute.

Asparagus Risotto

Spring brings the perfect opportunity to whip up this creamy Asparagus Risotto, blending the freshness of asparagus with the richness of Arborio rice for a dish that’s both comforting and vibrant.

Ingredients

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Add Arborio rice, stirring to coat with oil, and toast for 2 minutes until slightly golden.
3. Pour in white wine, stirring continuously until fully absorbed.
4. Begin adding warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 18 minutes.
5. With the last ladle of broth, add the asparagus pieces. Cook until asparagus is tender and rice is creamy, about 4 more minutes.
6. Remove from heat. Stir in butter, Parmesan cheese, salt, and black pepper until well combined.

The magic of this risotto lies in the contrast between the al dente rice and the crisp-tender asparagus, creating a dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra layer of flavor, try topping your risotto with a sprinkle of lemon zest or a drizzle of truffle oil before serving.

Asparagus and Bacon Quiche

Nothing says brunch like a fluffy quiche, and this Asparagus and Bacon version is a crowd-pleaser with its perfect balance of savory and fresh flavors.

Ingredients

• 1 pre-made pie crust
• 6 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Swiss cheese
• 6 slices bacon, cooked and crumbled
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Bake for 10 minutes, then set aside to cool slightly.
2. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Stir in the Swiss cheese and set aside.
3. Heat the olive oil in a skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until just tender. Remove from heat.
4. Layer the crumbled bacon and sautéed asparagus over the pre-baked pie crust. Pour the egg mixture over the top.
5. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden brown. Let cool for 5 minutes before slicing.

The crisp bacon and tender asparagus create a delightful contrast in every bite, while the Swiss cheese adds a subtle nuttiness that ties it all together.

Tip: For a lighter version, substitute half-and-half for the heavy cream and reduce the cheese to 1/2 cup.

Asparagus and Shrimp Skillet

This Asparagus and Shrimp Skillet is a quick, flavorful dish that brings a touch of elegance to your weeknight dinners, combining the freshness of asparagus with the succulence of shrimp in one pan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with 1/4 tsp salt and 1/8 tsp black pepper, and cook for 2 minutes per side until pink. Remove shrimp from skillet and set aside.
2. In the same skillet, add asparagus, garlic, remaining 1/4 tsp salt, remaining 1/8 tsp black pepper, and red pepper flakes. Cook for 4-5 minutes, stirring occasionally, until asparagus is tender-crisp.
3. Return shrimp to the skillet, add lemon juice, and toss everything together. Cook for an additional 1-2 minutes to heat through.
4. Sprinkle with Parmesan cheese before serving.

The magic of this dish lies in the perfect balance of spicy, garlicky flavors with the bright acidity of lemon, making it a standout skillet meal.

Tip: For an extra burst of flavor, zest the lemon before juicing and sprinkle the zest over the finished dish.

Asparagus and Goat Cheese Tart

This Asparagus and Goat Cheese Tart is a showstopper that’s surprisingly simple to make, perfect for brunch or a light dinner.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 bunch asparagus, trimmed
• 4 oz goat cheese, crumbled
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to a 10×14 inch rectangle. Transfer to a baking sheet lined with parchment paper.
2. Using a fork, prick the pastry all over. Spread the crumbled goat cheese evenly over the pastry, leaving a 1-inch border around the edges.
3. Arrange the asparagus spears on top of the goat cheese in a single layer. Drizzle with olive oil and sprinkle with salt and black pepper.
4. Fold the edges of the pastry over the asparagus, creating a rustic border. Brush the edges with the beaten egg.
5. Bake for 25 minutes, or until the pastry is golden and puffed. Let cool for 5 minutes before slicing.

The combination of creamy goat cheese and crisp asparagus on a flaky puff pastry base creates a delightful contrast of textures and flavors that’s sure to impress.

Tip: For an extra touch of elegance, sprinkle some lemon zest over the tart before serving.

Asparagus and Beef Stir Fry

This Asparagus and Beef Stir Fry is a quick, flavorful dish that brings a restaurant-quality meal to your weeknight dinner table in under 30 minutes.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat. Add the beef and stir fry for 2-3 minutes until just browned. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp of vegetable oil. Add the garlic and ginger, stir frying for about 30 seconds until fragrant.
3. Add the asparagus to the skillet and stir fry for 2 minutes. Pour in the water, cover, and let steam for 1 minute to soften the asparagus slightly.
4. Return the beef to the skillet. Add the soy sauce, oyster sauce, sugar, and red pepper flakes. Stir fry for another 2 minutes until everything is well combined and the beef is cooked through.

The magic of this dish lies in the balance of textures—tender beef with crisp-tender asparagus, all coated in a savory, slightly sweet sauce.

Tip: For an extra kick, add an additional 1/2 tsp of red pepper flakes or serve with sliced chili peppers on the side.

Asparagus and Egg Salad

Spring into freshness with this Asparagus and Egg Salad, a vibrant dish that combines crisp greens with the creamy richness of eggs for a satisfying meal.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 large eggs
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups mixed salad greens
• 1/4 cup shaved Parmesan cheese

Instructions

1. Bring a pot of water to a boil. Add the asparagus and blanch for 2 minutes, then immediately transfer to ice water to stop the cooking process. Drain and set aside.
2. In the same pot, gently place the eggs and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then cool in ice water. Peel and quarter the eggs.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
4. In a large bowl, toss the salad greens with the dressing. Add the asparagus and gently mix.
5. Divide the salad among plates, top with the quartered eggs, and sprinkle with shaved Parmesan cheese.

The contrast between the tender asparagus and the creamy eggs, all tied together with a zesty lemon dressing, makes this salad a refreshing choice for any spring table.

Tip: For an extra flavor boost, toast the asparagus lightly in a pan before adding it to the salad.

Asparagus and Potato Hash

Wake up your mornings with this vibrant Asparagus and Potato Hash, a hearty dish that combines the earthy flavors of potatoes with the fresh, crisp taste of asparagus.

Ingredients

• 2 medium potatoes, diced into 1/2-inch cubes
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 eggs (optional for serving)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add the chopped onion to the skillet and cook for another 5 minutes until the onions are translucent.
3. Stir in the asparagus pieces, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Cook for 5-7 minutes, until the asparagus is tender but still crisp and the potatoes are golden brown.
4. If using eggs, make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes, until the eggs are set to your liking.

This hash shines with its perfect balance of textures—crispy potatoes meet tender asparagus, all brought together with a hint of garlic. It’s a versatile dish that’s just as fitting for a lazy weekend brunch as it is for a quick weeknight dinner.

Tip: For an extra flavor boost, sprinkle some grated Parmesan cheese over the top before serving.

Asparagus and Chicken Alfredo

This Asparagus and Chicken Alfredo is a creamy, comforting dish that brings a touch of elegance to your weeknight dinners, combining tender chicken and crisp asparagus in a rich Alfredo sauce.

Ingredients

• 8 oz fettuccine pasta
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken pieces and cook until golden and no longer pink inside, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the asparagus and minced garlic, sautéing for 3-4 minutes until the asparagus is bright green and slightly tender.
4. Reduce heat to low. Pour in the heavy cream, stirring gently. Add the Parmesan cheese, salt, black pepper, and garlic powder, stirring until the cheese is melted and the sauce is smooth.
5. Return the cooked chicken to the skillet, along with the cooked fettuccine. Toss everything together until well coated in the Alfredo sauce and heated through, about 2 minutes.

The magic of this dish lies in the contrast between the creamy Alfredo sauce and the fresh, crisp asparagus, making every bite a delightful experience.

Tip: For an extra touch of flavor, sprinkle some red pepper flakes on top before serving.

Asparagus and Tomato Pasta

Brighten up your dinner table with this vibrant Asparagus and Tomato Pasta, a dish that marries the freshness of spring vegetables with the comfort of pasta.

Ingredients

• 8 oz pasta (your choice of shape)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until bright green and slightly tender.
4. Stir in cherry tomatoes, salt, and black pepper. Cook for another 2 minutes until tomatoes begin to soften.
5. Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together and cook for 1-2 minutes until the sauce slightly thickens.
6. Remove from heat and stir in Parmesan cheese and lemon juice. Serve immediately.

The lemon juice and Parmesan add a bright, tangy finish that perfectly complements the sweet tomatoes and earthy asparagus.

Tip: For an extra burst of flavor, sprinkle some red pepper flakes over the finished dish.

Asparagus and Cheese Stuffed Chicken

Transform your weeknight dinner with this Asparagus and Cheese Stuffed Chicken, a dish that combines tender chicken with the fresh crunch of asparagus and the creamy melt of cheese.

Ingredients

• 4 boneless, skinless chicken breasts
• 12 asparagus spears, trimmed
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F and grease a baking dish with olive oil.
2. Make a horizontal slit in each chicken breast to create a pocket, being careful not to cut all the way through.
3. Season the inside of each pocket with 1/4 tsp salt, 1/4 tsp garlic powder, and a pinch of black pepper.
4. Place 3 asparagus spears and 1/4 cup mozzarella cheese into each pocket. Secure with toothpicks if necessary.
5. Brush the outside of each chicken breast with olive oil and sprinkle with the remaining salt, garlic powder, and black pepper.
6. Place the stuffed chicken breasts in the prepared baking dish and sprinkle with Parmesan cheese.
7. Bake for 25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

The magic of this recipe lies in the contrast between the juicy chicken and the crisp asparagus, all brought together by the gooey cheese. It’s a surefire way to impress with minimal effort.

Tip: For an extra flavor boost, try adding a slice of prosciutto inside each chicken breast before stuffing.

Asparagus and Lemon Butter Sauce

Brighten up your dinner table with this vibrant Asparagus and Lemon Butter Sauce, a dish that marries the freshness of spring asparagus with the zesty tang of lemon butter for a truly uplifting side.

Ingredients

• 1 bunch asparagus, trimmed
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add asparagus and cook for 5 minutes, stirring occasionally, until bright green and slightly tender.
2. Reduce heat to medium. Push asparagus to the side of the skillet. Add butter, garlic, lemon zest, lemon juice, salt, and black pepper to the center. Cook for 1 minute, stirring constantly, until garlic is fragrant.
3. Toss asparagus with the lemon butter sauce until evenly coated. Cook for an additional 2 minutes.
4. Remove from heat. Sprinkle with chopped fresh parsley before serving.

The magic of this dish lies in the quick cooking of asparagus, preserving its crunch, while the lemon butter sauce adds a luxurious, velvety finish that’s irresistibly bright.

Tip: For an extra burst of flavor, grate a little Parmesan cheese over the top just before serving.

Asparagus and Ham Casserole

This Asparagus and Ham Casserole is a comforting dish that brings together the freshness of spring asparagus with the savory depth of ham, all baked into a creamy, cheesy delight.

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cups diced ham
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 3 large eggs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the olive oil.
2. Spread the asparagus and ham evenly in the prepared baking dish.
3. In a medium bowl, whisk together the heavy cream, eggs, salt, and black pepper until well combined.
4. Pour the cream mixture over the asparagus and ham, then sprinkle the shredded cheddar cheese on top.
5. Bake for 25-30 minutes, or until the casserole is set and the top is golden brown.

The magic of this casserole lies in the way the creamy egg mixture envelops the asparagus and ham, creating a dish that’s both rich and refreshing.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Asparagus and Garlic Butter Shrimp

Spring meets the sea in this vibrant dish where tender asparagus and succulent shrimp are bathed in a rich garlic butter sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet, melt 2 tbsp butter over medium heat. Add asparagus and cook for 3-4 minutes until bright green but still crisp. Remove from skillet and set aside.
2. In the same skillet, add remaining 1 tbsp butter and minced garlic. Cook for 1 minute until fragrant.
3. Add shrimp to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Return asparagus to the skillet, add 1 tbsp lemon juice, and toss everything together. Cook for another minute to heat through.
5. Sprinkle with 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the quick cooking that keeps the asparagus crisp and the shrimp juicy, all coated in a buttery garlic sauce that’s brightened with a splash of lemon.

Tip: For an extra touch of elegance, serve this dish over a bed of fluffy quinoa or with crusty bread to soak up the delicious sauce.

Conclusion

We hope this roundup of 20 delicious asparagus dinner recipes inspires you to bring healthy, flavorful meals to your table. Each dish offers a unique way to enjoy asparagus, proving it’s a versatile veggie that can star in any meal. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!

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