30+ Delicious Easter Dinner Asparagus Recipes to Celebrate in Style

Easter dinner is a time for gathering with loved ones and enjoying a delicious spread of seasonal dishes. Asparagus, with its bright green color and tender texture, is a classic vegetable that shines during this holiday.

Whether you’re hosting a formal meal or a casual family gathering, asparagus is a versatile ingredient that can be featured in many ways, from fresh and simple to rich and indulgent.

In this blog post, we’ve curated over 30 mouthwatering Easter dinner asparagus recipes that will elevate your table and impress your guests.

From roasted asparagus with garlic and lemon to creamy asparagus risottos and elegant puff pastry bundles, we’ve got a recipe to suit every taste and style.

These recipes incorporate flavors that complement a variety of main courses, including lamb, ham, seafood, and more. Whether you’re looking for an easy side dish or a show-stopping starter, you’ll find plenty of inspiration to create a memorable Easter meal.

Let’s dive into these flavorful asparagus recipes that will add freshness, color, and sophistication to your Easter dinner!

30+ Delicious Easter Dinner Asparagus Recipes to Celebrate in Style

Asparagus is a perfect addition to your Easter dinner table—it’s flavorful, nutritious, and incredibly versatile.

From roasted and grilled variations to creamy soups and crispy puff pastry treats, these 30+ recipes offer a wide array of options to suit every palate and meal style.

The bright, earthy taste of asparagus pairs beautifully with springtime flavors, making it an ideal choice for your Easter feast.

Whether you’re serving it as a simple side dish or as part of a more elaborate dish, asparagus will bring an elegant touch to your celebration.

We hope these recipes inspire you to create a delicious and memorable Easter dinner that your guests will rave about.

Roasted Asparagus with Garlic and Lemon

This simple yet flavorful Roasted Asparagus with Garlic and Lemon is a perfect side dish for your Easter dinner. The asparagus is roasted to perfection, retaining its crispness while being infused with the zesty tang of lemon and the savory richness of garlic. A drizzle of olive oil and a sprinkle of salt enhance the natural flavors of the asparagus, making this dish a crowd-pleaser for the holiday table.

Ingredients:

• 1 bunch of fresh asparagus, trimmed
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 2 tablespoons grated Parmesan cheese (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the trimmed asparagus on a baking sheet in a single layer.
3. Drizzle the olive oil over the asparagus and toss to coat evenly.
4. Sprinkle with minced garlic, lemon zest, salt, and pepper.
5. Roast in the oven for 12-15 minutes or until the asparagus is tender and slightly crispy at the tips.
6. Remove from the oven and drizzle with fresh lemon juice.
7. (Optional) Sprinkle with Parmesan cheese and garnish with fresh parsley before serving.

Roasted Asparagus with Garlic and Lemon offers a delicious balance of freshness and richness, making it an ideal choice for Easter dinner. The aromatic garlic and citrusy lemon elevate the asparagus, creating a light yet flavorful dish that pairs well with roasted meats, spring salads, or as a standalone option. This recipe is not only quick and easy but also brings out the best in seasonal asparagus, making it a must-have on your holiday table.

Asparagus and Prosciutto Bundles

Asparagus and Prosciutto Bundles bring an elegant touch to any Easter dinner. The saltiness of the prosciutto wraps around the tender asparagus spears, creating a perfect contrast of flavors. With a hint of olive oil, lemon, and a sprinkle of fresh thyme, these bundles are roasted to a crisp perfection. This appetizer or side dish is visually appealing and packed with savory, springtime flavors.

Ingredients:

• 1 bunch of asparagus, trimmed
• 8 slices of prosciutto
• 1 tablespoon olive oil
• Zest and juice of half a lemon
• Fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the asparagus spears on a baking sheet.
3. Drizzle with olive oil and sprinkle with lemon zest, thyme, salt, and pepper.
4. Take 3-4 asparagus spears and wrap them in a slice of prosciutto. Repeat with the remaining asparagus.
5. Arrange the bundles on the baking sheet, ensuring the prosciutto is seam-side down to prevent unwrapping.
6. Roast in the oven for 15-20 minutes, or until the prosciutto becomes crispy and the asparagus is tender.
7. Squeeze lemon juice over the bundles before serving.

Asparagus and Prosciutto Bundles combine the sweetness of asparagus with the salty richness of prosciutto, creating a delightful texture contrast. This dish works wonderfully as a light appetizer or a side dish for Easter dinner, and its elegant presentation makes it an impressive choice for guests. The addition of fresh lemon and thyme brings a burst of spring flavor, making it a memorable addition to your holiday spread.

Creamy Asparagus Casserole

Creamy Asparagus Casserole is a comforting and indulgent side dish that brings together tender asparagus with a rich, creamy sauce. Topped with a crispy breadcrumb crust, this casserole offers a wonderful balance of creamy texture and crunchy topping. With a touch of cheese and a hint of Dijon mustard, the casserole has a sophisticated flavor that complements Easter ham or lamb perfectly.

Ingredients:

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1 tablespoon Dijon mustard
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Blanch the asparagus pieces in the water for 2-3 minutes until just tender. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.
4. Stir in the heavy cream, Gruyère cheese, Dijon mustard, salt, and pepper. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Add the blanched asparagus to the sauce and stir to combine.
6. Transfer the asparagus mixture to a greased baking dish and top with panko breadcrumbs.
7. Drizzle the melted butter over the breadcrumbs and bake for 20-25 minutes, until the top is golden brown and the casserole is bubbly.

Creamy Asparagus Casserole is the ultimate indulgent side dish, offering a comforting, cheesy, and crispy texture that pairs beautifully with your Easter main course. The creamy sauce complements the tender asparagus, while the crunchy breadcrumb topping provides a satisfying contrast. This casserole is a great way to add richness and depth to your Easter dinner and will surely be a hit with guests of all ages.

Lemon Parmesan Asparagus with Pine Nuts

Lemon Parmesan Asparagus with Pine Nuts is a bright and zesty side dish that brings together the fresh flavor of asparagus with the richness of Parmesan and the nutty crunch of pine nuts. A touch of lemon zest and juice enhances the natural sweetness of the asparagus, while the toasted pine nuts provide an extra layer of texture. This recipe is not only flavorful but also visually stunning, making it a perfect addition to your Easter feast.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet in a single layer.
3. Drizzle with olive oil and toss to coat the asparagus evenly.
4. Season with salt, pepper, and lemon zest, then roast in the oven for 12-15 minutes or until the asparagus is tender and slightly crispy.
5. Remove from the oven and drizzle with lemon juice.
6. Sprinkle with grated Parmesan and toasted pine nuts before serving.

Lemon Parmesan Asparagus with Pine Nuts is a vibrant and refreshing dish that brings out the best of spring’s flavors. The zesty lemon and nutty pine nuts perfectly complement the tender asparagus, while the Parmesan adds a salty richness that ties everything together. This dish is quick to prepare but elegant enough for a special occasion, making it an excellent choice for Easter dinner or any springtime meal.

Asparagus and Goat Cheese Tart

Asparagus and Goat Cheese Tart is an elegant, savory pastry that combines the earthy flavors of asparagus with the creamy tang of goat cheese. The puff pastry provides a buttery, flaky base, while the asparagus spears are beautifully arranged to create a visually striking presentation. This tart makes an excellent appetizer or main course for Easter, offering a sophisticated taste and texture balance.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch of asparagus, trimmed
• 4 ounces goat cheese, crumbled
• 1 tablespoon olive oil
• 1 egg, beaten (for egg wash)
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a baking sheet lined with parchment paper.
3. Lightly score a border around the edges of the puff pastry, leaving about 1 inch around the edges to form a crust.
4. Drizzle olive oil over the pastry, then spread the crumbled goat cheese evenly within the scored border.
5. Arrange the asparagus spears in a row on top of the goat cheese, slightly overlapping them.
6. Brush the edges of the puff pastry with the beaten egg for a golden finish.
7. Season the tart with salt, pepper, and fresh thyme.
8. Bake for 20-25 minutes or until the pastry is golden and puffed and the asparagus is tender.
9. Slice and serve warm.

Asparagus and Goat Cheese Tart is a show-stopping dish that combines buttery, flaky pastry with the creamy richness of goat cheese and the fresh, crisp bite of asparagus. It is a perfect dish for a festive Easter gathering, offering both visual appeal and delightful flavors. The simplicity of the ingredients allows the natural flavors of the asparagus to shine, while the goat cheese adds a luxurious touch, making this tart an unforgettable addition to your Easter table.

Grilled Asparagus with Balsamic Glaze

Grilled Asparagus with Balsamic Glaze is a flavorful and simple dish that takes advantage of the smoky char from grilling and the tangy sweetness of balsamic vinegar. The asparagus is grilled until perfectly tender and lightly caramelized, then drizzled with a balsamic reduction for an extra punch of flavor. This dish is both elegant and easy to prepare, making it an excellent addition to your Easter dinner.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1 tablespoon honey (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper, ensuring each spear is coated evenly.
3. Place the asparagus on the grill and cook for 3-5 minutes, turning occasionally, until it is tender and lightly charred.
4. While the asparagus is grilling, prepare the balsamic glaze by simmering the balsamic vinegar and honey (if using) in a small saucepan over medium heat. Let it reduce until it thickens, about 5-7 minutes.
5. Once the asparagus is done, remove from the grill and drizzle with the balsamic glaze.
6. Serve immediately.

Grilled Asparagus with Balsamic Glaze is a vibrant, easy-to-make dish that packs a punch of flavor. The smoky grilled asparagus paired with the rich, tangy balsamic reduction elevates the dish, making it a standout at your Easter dinner. This recipe is not only quick and simple but also offers a sophisticated balance of flavors that will leave your guests asking for more. It’s the perfect side dish for grilled meats or roasted vegetables.

Asparagus with Hollandaise Sauce

Asparagus with Hollandaise Sauce is a rich and creamy side dish that elevates your Easter dinner with its velvety texture and luxurious flavor. The fresh, tender asparagus is perfectly paired with a buttery, lemony Hollandaise sauce, creating a classic combination that’s both elegant and satisfying. This dish adds a touch of indulgence to your table and works wonderfully alongside roasted lamb or ham.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tablespoons butter
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup melted butter
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until tender, then drain and set aside.
2. For the Hollandaise sauce, melt 2 tablespoons of butter in a small saucepan over low heat.
3. In a separate bowl, whisk the egg yolks with lemon juice until thickened and pale.
4. Slowly drizzle in the melted butter while whisking continuously, until the sauce is smooth and creamy.
5. Season with salt and pepper to taste.
6. Arrange the cooked asparagus on a platter and drizzle with the Hollandaise sauce.
7. Garnish with fresh parsley and serve immediately.

Asparagus with Hollandaise Sauce is the epitome of elegance and indulgence, making it the perfect choice for Easter dinner. The rich, buttery sauce complements the delicate asparagus, creating a delightful contrast of flavors and textures. Although the sauce requires a bit of attention, it’s well worth the effort and is sure to impress your guests. This dish adds a festive and refined touch to any holiday gathering, pairing beautifully with main courses like roast lamb, ham, or even a spring chicken.

Asparagus and Mushroom Quiche

Asparagus and Mushroom Quiche is a savory, flavorful dish that combines the freshness of asparagus with earthy mushrooms and a creamy, cheesy filling. The buttery, flaky crust holds a rich custard made with eggs, cream, and Gruyère cheese, while the asparagus and mushrooms provide texture and depth of flavor. This quiche makes for a perfect Easter brunch or lunch option and can be enjoyed warm or at room temperature.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1/2 cup grated Gruyère cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the asparagus and mushrooms, and sauté for 5-7 minutes until tender. Season with salt and pepper.
3. Roll out the pie crust and fit it into a pie dish or tart pan. Par-bake the crust for 8 minutes to prevent it from becoming soggy.
4. In a mixing bowl, whisk together the eggs, cream, milk, salt, and pepper until well combined.
5. Spread the sautéed asparagus and mushrooms evenly over the par-baked crust. Pour the egg mixture over the vegetables, then sprinkle with Gruyère cheese.
6. Bake the quiche for 30-35 minutes or until the filling is set and golden on top.
7. Let the quiche cool slightly before slicing and serving. Garnish with fresh thyme if desired.

Asparagus and Mushroom Quiche is a deliciously comforting dish that’s perfect for any Easter gathering, whether as a brunch centerpiece or a savory side dish. The combination of asparagus, mushrooms, and creamy custard creates a satisfying meal that is both light and filling. Its versatility makes it suitable for vegetarians and meat-lovers alike, and it can be served hot or at room temperature, making it ideal for Easter entertaining. This quiche will quickly become a favorite for springtime celebrations.

Asparagus and Bacon Salad

Asparagus and Bacon Salad combines the fresh, crisp flavor of asparagus with the smoky richness of bacon, all tossed in a tangy vinaigrette. The salad is not only full of contrast in taste and texture but also visually appealing, with the bright green asparagus and golden crispy bacon providing a perfect balance. This dish makes a wonderful side salad for Easter dinner, adding a fresh yet indulgent option to your spread.

Ingredients:

• 1 bunch of asparagus, trimmed and cut into bite-sized pieces
• 6 slices of bacon, cooked and crumbled
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup toasted sunflower seeds (optional)

Instructions:

1. Blanch the asparagus in a pot of boiling salted water for 2-3 minutes until just tender, then transfer it to an ice bath to cool. Drain and set aside.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
3. In a large salad bowl, combine the cooled asparagus, crumbled bacon, and red onion.
4. Drizzle the vinaigrette over the salad and toss gently to coat the ingredients.
5. (Optional) Sprinkle with toasted sunflower seeds for added crunch.
6. Serve immediately or chill for a few minutes before serving.

Asparagus and Bacon Salad offers a wonderful combination of textures and flavors, with the crispness of the asparagus balancing the richness of the bacon. The tangy vinaigrette ties everything together, creating a refreshing yet satisfying side dish for Easter dinner. This salad can be served as a light appetizer or a complement to roasted meats, and its vibrant colors and bold flavors will make it a standout on your holiday table. The addition of sunflower seeds adds a delightful crunch, making this salad even more irresistible.

Asparagus and Prosciutto Wrapped Bundles

Asparagus and Prosciutto Wrapped Bundles are a simple yet elegant side dish that combines the savory flavors of prosciutto with the fresh, tender bite of asparagus. Each bundle is wrapped tightly and roasted to perfection, creating a delicious contrast between the salty prosciutto and the natural sweetness of the asparagus. This dish is an excellent addition to your Easter table, offering a sophisticated presentation and a burst of flavor in every bite.

Ingredients:

• 1 bunch of asparagus, trimmed
• 8 slices of prosciutto
• 2 tablespoons olive oil
• Freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Group 4-5 asparagus spears together to form bundles. Wrap each bundle tightly with a slice of prosciutto.
3. Arrange the bundles on a baking sheet, brushing each with olive oil.
4. Sprinkle with freshly ground black pepper.
5. Roast for 10-12 minutes, until the prosciutto is crispy and the asparagus is tender.
6. Optional: Drizzle with fresh lemon juice for an extra layer of flavor.
7. Garnish with fresh parsley and serve immediately.

Asparagus and Prosciutto Wrapped Bundles are a delightful and elegant dish that perfectly balances the earthy flavor of asparagus with the salty, savory prosciutto. The prosciutto crisps up in the oven, adding a satisfying texture and a burst of flavor. This dish is an easy yet sophisticated choice for Easter, offering a beautiful presentation and a flavorful addition to any meal. Whether served as a side or a starter, these bundles are sure to impress your guests and elevate your holiday feast.

Asparagus and Cherry Tomato Frittata

Asparagus and Cherry Tomato Frittata is a light and flavorful dish that brings together the freshness of spring vegetables in a simple, egg-based bake. The tender asparagus and sweet cherry tomatoes are combined with eggs and cheese, creating a dish that is both comforting and refreshing. This frittata is a great option for an Easter brunch or light dinner, offering a balanced combination of protein and vegetables in each bite.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until tender. Add the cherry tomatoes and cook for another 2 minutes.
3. In a bowl, whisk together the eggs, milk, salt, and pepper.
4. Pour the egg mixture into the skillet, ensuring the vegetables are evenly distributed.
5. Sprinkle the shredded cheddar cheese on top.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
7. Remove from the oven, garnish with fresh basil if desired, and slice into wedges.

Asparagus and Cherry Tomato Frittata is a versatile and healthy dish that celebrates the flavors of spring. The tender asparagus and juicy tomatoes complement the creamy eggs and melted cheese, creating a satisfying meal that’s perfect for Easter brunch. This frittata is simple to make, can be served warm or at room temperature, and is a great way to enjoy a light yet filling meal. Whether paired with a fresh salad or enjoyed on its own, it’s sure to be a hit at any Easter gathering.

Asparagus and Sweet Potato Gratin

Asparagus and Sweet Potato Gratin is a hearty, flavorful dish that combines the earthy sweetness of roasted sweet potatoes with the crispness of asparagus. The vegetables are layered with creamy cheese and topped with a golden, bubbly crust, creating a comforting side dish that’s perfect for Easter. This gratin is a rich and satisfying option that pairs beautifully with lamb or roasted chicken.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the asparagus in 1 tablespoon of butter over medium heat until tender, about 4-5 minutes. Set aside.
3. In a greased baking dish, layer the sweet potato slices, followed by the sautéed asparagus.
4. In a small saucepan, heat the heavy cream with garlic powder, salt, and pepper until warm. Pour the cream mixture over the sweet potatoes and asparagus.
5. Sprinkle the Gruyère and Parmesan cheeses on top, followed by small dollops of butter.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and the vegetables are tender.
7. Garnish with fresh thyme and serve hot.

Asparagus and Sweet Potato Gratin is a comforting and indulgent side dish that combines two seasonal vegetables in a rich, cheesy bake. The sweetness of the sweet potatoes pairs wonderfully with the earthy asparagus, while the creamy sauce and melted cheese create a satisfying, decadent texture. This gratin is a perfect addition to your Easter spread, providing a flavorful, crowd-pleasing option that complements a variety of main dishes. It’s sure to be a standout at your holiday table.

Asparagus and Shrimp Scampi

Asparagus and Shrimp Scampi is a light, flavorful dish that combines succulent shrimp with the fresh crispness of asparagus, all tossed in a rich, garlicky butter sauce. The shrimp adds a delicate sweetness, while the asparagus brings a tender crunch, making this a perfect option for Easter dinner when you’re looking for a dish that’s both elegant and easy to prepare. The sauce, flavored with garlic, lemon, and white wine, ties everything together for a deliciously satisfying meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lb large shrimp, peeled and deveined
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Freshly grated Parmesan (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until tender, then drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 3-4 minutes until pink and cooked through. Remove the shrimp and set aside.
4. In the same skillet, pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 3 minutes.
5. Add the remaining butter, lemon zest, and salt and pepper to taste. Stir until the sauce is smooth.
6. Return the shrimp and asparagus to the skillet, tossing to coat in the sauce. Heat for an additional 2 minutes.
7. Serve immediately, garnished with fresh parsley and a sprinkle of Parmesan if desired.

Asparagus and Shrimp Scampi is a bright and flavorful dish that brings a taste of the sea to your Easter table. The tender asparagus and succulent shrimp are perfectly complemented by the garlicky, buttery sauce, making each bite both fresh and rich. This dish is not only quick to prepare but also brings a touch of sophistication and lightness to the meal, making it an excellent choice for Easter. Whether served on its own or alongside a salad or pasta, it’s sure to be a crowd-pleaser.

Asparagus and Lemon Risotto

Asparagus and Lemon Risotto is a creamy, comforting dish that brings together the earthy flavor of asparagus with the bright, zesty taste of lemon. The creamy texture of the risotto, paired with the tender asparagus, creates a well-balanced side that works perfectly with roasted meats or seafood. This dish is both indulgent and refreshing, making it an excellent choice for your Easter meal, whether served as a side or a main course.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until softened, about 4 minutes.
2. Add the Arborio rice and cook, stirring, for 2 minutes until the rice is lightly toasted.
3. Pour in the white wine and stir until it is mostly absorbed by the rice.
4. Begin adding the warm broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is tender and creamy.
5. In the last 5 minutes of cooking, stir in the asparagus pieces and cook until just tender.
6. Once the risotto is creamy and the asparagus is cooked, stir in the Parmesan cheese, lemon juice, lemon zest, and season with salt and pepper.
7. Garnish with fresh parsley and serve immediately.

Asparagus and Lemon Risotto is a luxurious and refreshing dish that adds a burst of flavor to your Easter meal. The creaminess of the risotto perfectly complements the tender asparagus, while the lemon provides a fresh, zesty finish. This dish is a wonderful addition to any holiday menu, offering a rich and indulgent side that pairs well with a variety of main courses, such as roasted lamb, grilled chicken, or seafood. Its elegant presentation and vibrant flavors are sure to impress your guests.

Asparagus and Parmesan Puffs

Asparagus and Parmesan Puffs are light, flaky, and incredibly flavorful appetizers that make an ideal starter for an Easter meal. The puff pastry is filled with tender asparagus and grated Parmesan, then baked to a golden perfection. These savory bites are both elegant and easy to prepare, making them an excellent choice when you want to offer something sophisticated yet simple to your guests. They pair well with a refreshing salad or can be enjoyed on their own as finger food.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface. Cut the pastry into squares, about 4×4 inches each.
3. In a small bowl, toss the asparagus pieces with olive oil, salt, and pepper.
4. Place a few pieces of asparagus in the center of each pastry square. Sprinkle with grated Parmesan cheese.
5. Fold the edges of the pastry over the asparagus, creating a little pocket or pouch. Brush the top with the beaten egg.
6. Place the puffs on the prepared baking sheet and bake for 12-15 minutes, until the pastry is golden and puffed.
7. Garnish with fresh thyme, if desired, and serve warm.

Asparagus and Parmesan Puffs are a delightful and sophisticated appetizer that will wow your guests at Easter. The crisp puff pastry, savory asparagus, and rich Parmesan create a perfect balance of flavors and textures. These little puffs are easy to make yet elegant enough to serve at any special occasion. They can be prepared ahead of time and baked just before serving, making them a convenient choice for entertaining. Whether served as part of a larger spread or as a standalone appetizer, they are sure to be a crowd favorite.

Note: More recipes are coming soon!