25+ Irresistible Chelsea Winter Asparagus Recipes You’ll Love

As winter settles in, many home cooks are eager to find ways to incorporate seasonal produce into their meals.

One vegetable that shines during this time is asparagus, particularly the Chelsea variety, known for its tender texture and rich flavor.

Whether you’re looking to add a pop of color to your plate or boost the nutritional value of your dishes, Chelsea winter asparagus is an excellent choice.

In this article, we’ll explore 25+ delicious recipes that highlight this versatile vegetable, from savory sides to satisfying mains and even delightful salads.

You’ll find inspiration to elevate your winter meals while enjoying the unique flavors and health benefits that asparagus brings.

Let’s dive into these recipes that celebrate the season and showcase the best of Chelsea winter asparagus!

25+ Irresistible Chelsea Winter Asparagus Recipes You’ll Love

Incorporating Chelsea winter asparagus into your meals not only enhances the flavor and nutritional value of your dishes but also allows you to enjoy the freshest seasonal produce available.

With 25+ recipes at your fingertips, you can experiment with various cooking methods and flavor combinations, ensuring that your winter meals remain exciting and wholesome.

From comforting risottos to crisp salads and flavorful sides, there’s an asparagus dish for every palate and occasion.

So, gather your ingredients, embrace the essence of winter cooking, and let the vibrant taste of Chelsea winter asparagus inspire your culinary creations.

Your family and friends will appreciate the effort you put into bringing this seasonal delicacy to the table!

Cheesy Baked Asparagus with Garlic

This cheesy baked asparagus dish is a delightful combination of tender asparagus spears and a rich, creamy cheese sauce, topped with crispy breadcrumbs. It’s an easy yet impressive side that complements any winter meal. The garlic adds a fragrant touch, making it an irresistible option for gatherings or family dinners.

Ingredients:

• 1 lb asparagus, trimmed
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Asparagus: Arrange the trimmed asparagus in a single layer in a baking dish.
3. Make the Cheese Sauce: In a saucepan over medium heat, combine heavy cream, minced garlic, salt, and pepper. Stir until heated through. Gradually add mozzarella and Parmesan, whisking until melted and smooth.
4. Combine: Pour the cheese sauce over the asparagus, ensuring they are well coated.
5. Prepare Breadcrumbs: In a bowl, mix breadcrumbs with olive oil until well combined. Sprinkle evenly over the cheesy asparagus.
6. Bake: Bake for 20-25 minutes, or until the asparagus is tender and the topping is golden brown.
7. Garnish and Serve: Remove from the oven, sprinkle with fresh parsley, and serve hot.

This cheesy baked asparagus is the perfect winter dish, bringing warmth and comfort to your table. The creamy cheese sauce envelops the asparagus, enhancing its natural flavor, while the garlic adds depth. This recipe is not only simple to prepare but also visually appealing, making it a great choice for holiday gatherings or cozy family dinners. Serve it alongside roasted meats or a hearty pasta dish for a complete meal that everyone will love.

Winter Asparagus and Mushroom Risotto

This creamy risotto features Chelsea winter asparagus and earthy mushrooms, making it a hearty and satisfying dish for cold days. The risotto is rich and creamy, with the vibrant asparagus providing a pop of color and freshness. This dish is perfect for impressing guests or enjoying a cozy night in.

Ingredients:

• 1 lb Chelsea winter asparagus, cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable broth (warmed)
• 1 cup sliced mushrooms (cremini or button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Sauté Vegetables: In a large saucepan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent. Add mushrooms and cook until softened.
2. Toast Rice: Stir in Arborio rice, cooking for 2-3 minutes until lightly toasted.
3. Add Wine: Pour in the white wine, stirring until absorbed.
4. Cook Risotto: Gradually add warm vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more. This process should take about 18-20 minutes.
5. Add Asparagus: When the rice is al dente, stir in the asparagus and cook for an additional 5 minutes, or until tender.
6. Finish Risotto: Stir in butter and Parmesan cheese, seasoning with salt and pepper to taste.
7. Serve: Spoon the risotto onto plates, garnishing with fresh herbs.

Winter asparagus and mushroom risotto is a luxurious dish that brings warmth and comfort during the colder months. The creamy texture, combined with the tender asparagus and umami-rich mushrooms, creates a satisfying and flavorful experience. This risotto not only highlights the seasonal produce but also offers an impressive centerpiece for any dinner table. Pair it with a crisp green salad or some crusty bread for a complete meal that showcases the best of winter ingredients.

Spicy Asparagus Stir-Fry with Tofu

This spicy asparagus stir-fry with tofu is a quick and nutritious dish packed with flavor. The combination of fresh Chelsea winter asparagus, crispy tofu, and a zesty sauce makes it an excellent choice for a light winter dinner. It’s perfect for those who enjoy a little heat and a lot of color on their plates.

Ingredients:

• 1 lb Chelsea winter asparagus, cut into 2-inch pieces
• 14 oz firm tofu, pressed and cubed
• 3 tablespoons soy sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon honey or maple syrup
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 red bell pepper, sliced
• 1 tablespoon sesame seeds (for garnish)
• Cooked rice or noodles (for serving)

Instructions:

1. Prepare Tofu: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add cubed tofu and cook until golden and crispy on all sides. Remove from the skillet and set aside.
2. Sauté Aromatics: In the same skillet, add the remaining oil and sauté garlic and ginger until fragrant.
3. Add Vegetables: Add asparagus and bell pepper, stir-frying for 5-7 minutes until tender-crisp.
4. Make Sauce: In a small bowl, whisk together soy sauce, sriracha, and honey. Pour over the vegetables, adding the crispy tofu back into the skillet.
5. Combine and Serve: Stir well to coat everything in the sauce, cooking for an additional minute. Remove from heat and sprinkle with sesame seeds.
6. Serve Over Rice: Serve the stir-fry over cooked rice or noodles for a complete meal.

This spicy asparagus stir-fry with tofu is not only a quick and easy meal but also a vibrant celebration of winter produce. The combination of spicy, sweet, and savory flavors creates a delicious dish that’s satisfying and nutritious. Whether you’re looking for a weeknight dinner or something to impress guests, this recipe fits the bill perfectly. Enjoy the freshness of asparagus while embracing the warmth of spices, making it a perfect dish for the winter months.

Asparagus and Bacon Frittata

This asparagus and bacon frittata is a hearty, savory dish perfect for breakfast, brunch, or even dinner. The combination of tender asparagus, crispy bacon, and fluffy eggs makes for a satisfying meal that can be prepared in just one pan. The frittata is a great way to use seasonal produce while providing a delicious and nutritious option for any time of day.

Ingredients:

• 1 lb Chelsea winter asparagus, trimmed and cut into 1-inch pieces
• 4 slices bacon, chopped
• 6 large eggs
• 1/4 cup milk
• 1/2 cup grated cheddar cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Fresh chives or parsley (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook Bacon: In an oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and drain on paper towels, leaving the drippings in the pan.
3. Sauté Asparagus: Add olive oil to the skillet with the bacon drippings, then add the asparagus. Sauté for about 5 minutes until tender.
4. Mix Eggs: In a bowl, whisk together the eggs, milk, salt, pepper, and red pepper flakes. Stir in the cooked bacon and half of the cheese.
5. Combine: Pour the egg mixture over the asparagus in the skillet. Cook on the stovetop for 2-3 minutes until the edges begin to set.
6. Bake: Sprinkle the remaining cheese on top and transfer the skillet to the oven. Bake for 15-20 minutes until the frittata is puffed and golden.
7. Garnish and Serve: Remove from the oven, garnish with fresh chives or parsley, slice, and serve warm.

The asparagus and bacon frittata is a delightful dish that showcases the rich flavors of winter vegetables. Its versatility allows for easy customization; you can add other vegetables or cheeses based on your preference. This frittata not only makes for a hearty breakfast but can also be a centerpiece for brunch or a light dinner paired with a simple salad. Enjoy this satisfying meal that brings warmth and flavor to your table, all while highlighting the delicious Chelsea winter asparagus.

Creamy Asparagus Soup with Lemon

This creamy asparagus soup is a warm and comforting dish that highlights the fresh flavors of Chelsea winter asparagus. With a hint of lemon and rich creaminess, it’s perfect as a starter or a light lunch. This soup is easy to prepare and can be made ahead of time, making it a great option for gatherings or busy weeknights.

Ingredients:

• 1 lb Chelsea winter asparagus, trimmed and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or chives (for garnish)

Instructions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent and fragrant.
2. Add Asparagus: Stir in the chopped asparagus and cook for another 5 minutes until slightly softened.
3. Add Broth: Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the asparagus is tender.
4. Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches to puree.
5. Add Cream and Lemon: Return the soup to the pot and stir in the heavy cream, lemon juice, and zest. Heat gently, seasoning with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with fresh herbs.

This creamy asparagus soup with lemon is the epitome of comfort food, perfect for warming up during chilly winter days. The freshness of the asparagus combined with the zing of lemon creates a beautifully balanced dish. It’s not only a great way to enjoy seasonal produce but also an elegant starter for a dinner party or a light meal when served with crusty bread. This soup is sure to impress your family and friends while providing a nourishing option that highlights the delicious flavors of Chelsea winter asparagus.

Grilled Asparagus Salad with Goat Cheese

This grilled asparagus salad with goat cheese is a refreshing and vibrant dish that combines smoky flavors from the grill with creamy goat cheese and a tangy vinaigrette. Perfect as a side dish or a light lunch, this salad highlights the seasonal quality of Chelsea winter asparagus while offering a delightful contrast of textures and flavors.

Ingredients:

• 1 lb Chelsea winter asparagus, trimmed
• 4 oz goat cheese, crumbled
• 2 cups mixed salad greens (arugula, spinach, or spring mix)
• 1/4 cup walnuts, toasted
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the Grill: Preheat your grill to medium-high heat.
2. Prepare Asparagus: Toss the asparagus with olive oil, salt, and pepper. Place them on the grill and cook for 3-4 minutes, turning occasionally until tender and slightly charred.
3. Make Vinaigrette: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Assemble the Salad: In a large bowl, combine the mixed greens, grilled asparagus, and toasted walnuts. Drizzle with the vinaigrette and toss gently to combine.
5. Garnish: Top the salad with crumbled goat cheese before serving.

This grilled asparagus salad with goat cheese is a delightful way to enjoy the freshness and flavor of winter produce. The smoky asparagus pairs beautifully with the creaminess of goat cheese and the crunch of toasted walnuts, creating a well-rounded dish that is both satisfying and healthy. Whether served as a side dish at a gathering or enjoyed as a light lunch, this salad brings a burst of flavor and color to your table. The tangy vinaigrette ties all the ingredients together, making this recipe a must-try for anyone looking to showcase Chelsea winter asparagus in a vibrant, delicious way.

Asparagus and Mushroom Risotto

This asparagus and mushroom risotto is a creamy, comforting dish that brings out the earthy flavors of mushrooms and the bright freshness of Chelsea winter asparagus. Risotto is an excellent way to enjoy this vegetable in a luxurious format, making it perfect for special occasions or a cozy night in. The dish is hearty enough to be a main course while still light and fresh.

Ingredients:

• 1 lb Chelsea winter asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth, warmed
• 1 cup mushrooms, sliced (cremini or button)
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley or thyme (for garnish)

Instructions:

1. Sauté Aromatics: In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add onion and garlic, sautéing until translucent.
2. Cook Mushrooms: Add sliced mushrooms and cook for 3-4 minutes until tender. Stir in the asparagus and cook for an additional 2 minutes.
3. Add Rice: Add Arborio rice to the skillet, stirring to coat the grains. Cook for 1-2 minutes until slightly toasted.
4. Pour Wine: Pour in the white wine, stirring until it is mostly absorbed by the rice.
5. Add Broth Gradually: Begin adding the warmed broth, one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Finish Risotto: Once the rice is cooked, stir in the remaining butter, Parmesan cheese, and season with salt and pepper to taste. Remove from heat.
7. Serve: Serve warm, garnished with fresh herbs.

This asparagus and mushroom risotto is the epitome of comfort food, combining creamy textures and rich flavors. The combination of seasonal Chelsea winter asparagus and earthy mushrooms creates a harmonious dish that feels indulgent yet is simple to prepare. Risotto is also incredibly versatile—feel free to experiment with different vegetables or proteins. This recipe is perfect for impressing guests or enjoying a cozy meal at home. Each bite offers a delicious way to celebrate the flavors of winter, making it a must-try for any asparagus lover.

Asparagus Quinoa Salad with Citrus Vinaigrette

This vibrant asparagus quinoa salad with citrus vinaigrette is a refreshing and nutritious dish that highlights the fresh flavors of Chelsea winter asparagus. Quinoa adds a protein-packed component, making this salad a satisfying option for lunch or as a side dish. The bright citrus dressing elevates the entire dish, bringing a burst of flavor that complements the tender asparagus beautifully.

Ingredients:

• 1 lb Chelsea winter asparagus, trimmed and cut into 1-inch pieces
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup olive oil
• Juice and zest of 1 orange
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Cook Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed. Remove from heat and let cool.
2. Blanch Asparagus: While the quinoa cooks, bring a small pot of salted water to a boil. Add asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop cooking.
3. Make Dressing: In a small bowl, whisk together olive oil, orange juice, lemon juice, orange zest, lemon zest, salt, and pepper.
4. Combine Salad: In a large bowl, combine the cooked quinoa, blanched asparagus, cherry tomatoes, and red onion. Drizzle with the citrus vinaigrette and toss gently to combine.
5. Serve: Top with crumbled feta cheese if desired and garnish with fresh herbs.

This asparagus quinoa salad with citrus vinaigrette is a delightful way to enjoy the bright, fresh flavors of Chelsea winter asparagus. The combination of protein-rich quinoa and crisp vegetables creates a satisfying and nutritious dish perfect for any meal. The citrus dressing adds a zesty kick, making each bite refreshing and vibrant. This salad is ideal for meal prep or potlucks, as it holds well in the fridge and can be served cold or at room temperature. Enjoy this healthy, colorful salad that celebrates the season and brings a burst of flavor to your table!

Asparagus Tart with Puff Pastry

This asparagus tart with puff pastry is an elegant and delicious dish perfect for entertaining or a special family meal. The flaky pastry serves as a delightful base, while the tender asparagus and creamy filling create a beautiful balance of textures. This dish is easy to prepare, making it an ideal choice for impressing guests without spending hours in the kitchen.

Ingredients:

• 1 lb Chelsea winter asparagus, trimmed
• 1 sheet puff pastry, thawed
• 4 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup grated Gruyère cheese
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh thyme or dill (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Puff Pastry: Roll out the thawed puff pastry on a floured surface to fit your baking sheet. Place it on a parchment-lined baking sheet and score a 1-inch border around the edges.
3. Make Filling: In a bowl, combine cream cheese, sour cream, Gruyère cheese, salt, and pepper. Mix until smooth and creamy.
4. Spread Filling: Spread the cheese mixture within the scored border of the puff pastry.
5. Add Asparagus: Arrange the asparagus on top of the cheese filling in a single layer. Drizzle with olive oil and season with additional salt and pepper.
6. Bake: Brush the pastry border with the beaten egg. Bake for 20-25 minutes until the pastry is golden brown and puffed.
7. Serve: Garnish with fresh herbs and serve warm.

This asparagus tart with puff pastry is an impressive dish that combines elegance and ease. The flaky pastry pairs beautifully with the creamy filling and tender asparagus, creating a delightful texture and flavor combination. It’s perfect for brunch, lunch, or as a light dinner alongside a simple salad. This recipe allows you to showcase the seasonal Chelsea winter asparagus in a beautiful and delicious way. Each bite is a celebration of fresh ingredients and sophisticated flavors, making it a fantastic addition to any meal!

Creamy Asparagus Soup

This creamy asparagus soup is a comforting and nutritious dish that perfectly highlights the fresh taste of Chelsea winter asparagus. Blending the asparagus with aromatic onions and garlic creates a rich and velvety soup, ideal for warming up during cold winter nights. It can be served as a starter or paired with crusty bread for a satisfying meal.

Ingredients:

• 1 lb Chelsea winter asparagus, trimmed and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh chives or parsley (for garnish)

Instructions:

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and translucent, about 5 minutes.
2. Cook Asparagus: Add the chopped asparagus to the pot, cooking for another 3-4 minutes until slightly tender.
3. Add Broth: Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let simmer for about 15 minutes, or until the asparagus is tender.
4. Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches.
5. Stir in Cream: Return the blended soup to low heat, adding the heavy cream and lemon juice. Stir until heated through, then season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with chopped chives or parsley.

This creamy asparagus soup is not only a delightful way to enjoy Chelsea winter asparagus, but it also provides a comforting bowl of nutrition. The balance of flavors from the garlic and onion, combined with the richness of cream and the freshness of lemon, creates a deliciously complex soup. It’s perfect for meal prep, as it can be made ahead and stored in the refrigerator for a few days. This soup is a wonderful addition to any winter menu, offering warmth and comfort in every spoonful.

Asparagus and Bacon Frittata

This asparagus and bacon frittata is a flavorful and satisfying dish perfect for breakfast, brunch, or even a light dinner. The combination of Chelsea winter asparagus and crispy bacon creates a delicious savory flavor, while the eggs provide a fluffy and nutritious base. This frittata is easy to prepare and can be served warm or at room temperature, making it versatile for any occasion.

Ingredients:

• 1 lb Chelsea winter asparagus, trimmed and cut into 1-inch pieces
• 4 slices bacon, chopped
• 6 large eggs
• 1/2 cup milk
• 1/2 cup grated cheddar cheese
• 1/4 cup diced onion
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh herbs (like basil or parsley) for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook Bacon: In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the drippings in the skillet.
3. Sauté Asparagus: In the same skillet, add olive oil and sauté the diced onion until softened. Add the asparagus and cook for 3-4 minutes until tender.
4. Mix Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cooked bacon and cheddar cheese.
5. Combine and Cook: Pour the egg mixture over the asparagus in the skillet. Cook on the stovetop for 2-3 minutes, gently lifting the edges as it sets.
6. Bake Frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and lightly golden on top.
7. Serve: Remove from the oven, let cool slightly, and garnish with fresh herbs before slicing and serving.

This asparagus and bacon frittata is a fantastic way to enjoy Chelsea winter asparagus in a satisfying dish that works any time of day. The combination of crispy bacon and tender asparagus provides a wonderful contrast of flavors and textures, while the eggs and cheese create a creamy, filling base. This frittata is also highly customizable—feel free to swap in different vegetables or cheeses based on your preferences. It’s an easy, make-ahead option for brunch gatherings or a simple family meal, showcasing the deliciousness of seasonal ingredients.

Grilled Asparagus and Chicken Skewers

These grilled asparagus and chicken skewers are a delightful and healthy dish perfect for outdoor cooking or quick weeknight meals. The marinated chicken pairs beautifully with Chelsea winter asparagus, creating a colorful and flavorful presentation. Easy to prepare and grill, these skewers are a great way to enjoy fresh asparagus while keeping mealtime exciting.

Ingredients:

• 1 lb Chelsea winter asparagus, trimmed
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/4 cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Marinate Chicken: In a bowl, whisk together olive oil, soy sauce, honey, garlic, ground ginger, salt, and pepper. Add chicken pieces, tossing to coat. Let marinate for at least 30 minutes (or up to overnight in the refrigerator).
2. Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat the grill to medium-high heat.
3. Assemble Skewers: Thread marinated chicken and asparagus onto skewers, alternating between chicken and asparagus.
4. Grill Skewers: Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and has grill marks, and the asparagus is tender.
5. Serve: Remove from the grill and serve warm with your favorite dipping sauce or a side salad.

These grilled asparagus and chicken skewers are a vibrant and delicious way to enjoy the fresh flavors of Chelsea winter asparagus. The marinade infuses the chicken with savory sweetness, while the grilled asparagus adds a satisfying crunch. This dish is perfect for gatherings, barbecues, or even a simple weeknight dinner. The easy assembly and cooking make it a go-to recipe when you’re short on time but want a flavorful meal. Serve these skewers with a side of rice or a fresh salad for a complete meal that celebrates the best of winter produce.

Asparagus and Quinoa Salad

This asparagus and quinoa salad is a refreshing and nutritious dish that showcases the vibrant flavors of Chelsea winter asparagus. Packed with protein from quinoa and complemented by fresh herbs, this salad makes for a perfect side dish or light main course. It’s a great option for meal prep, as it can be enjoyed cold or at room temperature, making it a versatile addition to any winter menu.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water or vegetable broth
• 1 lb Chelsea winter asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Cook Quinoa: In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside to cool.
2. Blanch Asparagus: In a pot of boiling water, blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and set aside.
3. Combine Ingredients: In a large bowl, combine cooked quinoa, blanched asparagus, cherry tomatoes, red onion, feta cheese, and parsley.
4. Make Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
5. Serve: Serve immediately or refrigerate for an hour to allow the flavors to meld.

This asparagus and quinoa salad is not only visually appealing but also bursting with flavor and nutrients. The combination of tender asparagus, juicy tomatoes, and creamy feta creates a delightful medley of textures and tastes. The zesty lemon dressing enhances the freshness of the ingredients, making this salad a perfect accompaniment to grilled meats or a standalone dish for a light lunch. It’s a fantastic way to enjoy Chelsea winter asparagus, ensuring you get the most out of this seasonal ingredient while adding a healthy twist to your meals.

Roasted Asparagus with Garlic and Parmesan

Roasting Chelsea winter asparagus brings out its natural sweetness and creates a delightful crispness. This simple yet elegant dish features garlic and parmesan, enhancing the flavors while keeping the preparation easy and quick. Perfect as a side dish for any main course, this roasted asparagus recipe is sure to impress your family and guests alike.

Ingredients:

• 1 lb Chelsea winter asparagus, trimmed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Zest of 1 lemon
• Lemon wedges (for serving)

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Asparagus: On a baking sheet, arrange the trimmed asparagus. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper. Toss to coat evenly.
3. Roast Asparagus: Roast in the preheated oven for 15-20 minutes until tender and lightly browned, shaking the pan halfway through for even cooking.
4. Add Cheese: Remove from the oven and sprinkle with grated Parmesan cheese and lemon zest. Return to the oven for an additional 2-3 minutes until the cheese melts and becomes golden.
5. Serve: Transfer to a serving platter and serve with lemon wedges.

This roasted asparagus with garlic and parmesan is a simple yet flavorful side dish that elevates any meal. The roasting process enhances the asparagus’s natural sweetness while the garlic adds a depth of flavor that complements the nuttiness of the parmesan cheese. This dish pairs wonderfully with grilled chicken, steak, or fish, making it a versatile addition to your winter dining repertoire. Easy to prepare and packed with nutrients, it’s an excellent way to showcase the best of Chelsea winter asparagus.

Asparagus and Mushroom Risotto

This creamy asparagus and mushroom risotto is a luxurious dish that highlights the earthiness of mushrooms and the fresh taste of Chelsea winter asparagus. Risotto, made from Arborio rice, is known for its creamy texture, which is achieved by slowly adding broth while stirring. This dish is perfect for a cozy dinner, providing a warm and satisfying meal that’s sure to impress.

Ingredients:

• 1 lb Chelsea winter asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup sliced mushrooms (like cremini or button)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Prepare Broth: In a saucepan, heat the broth over low heat and keep it warm.
2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and are golden brown.
3. Add Rice: Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted. If using, pour in the white wine, stirring until absorbed.
4. Cook Risotto: Gradually add the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
5. Add Asparagus: In the last 5 minutes of cooking, add the asparagus pieces to the risotto. Once cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
6. Serve: Garnish with fresh parsley or basil before serving.

This asparagus and mushroom risotto is a delightful way to enjoy the flavors of Chelsea winter asparagus while indulging in the creamy comfort of risotto. The combination of earthy mushrooms and tender asparagus makes this dish both comforting and satisfying, perfect for a special dinner or a cozy night in. Each bite is a reminder of the seasonal bounty available in winter, showcasing the versatility of asparagus. It’s a dish that will not only fill you up but also warm your heart, making it a favorite for winter gatherings and celebrations.

Note: More recipes are coming soon!