35+ Fresh and Flavorful Easter Asparagus Recipes to Celebrate Spring

As Easter approaches, it’s the perfect time to embrace the fresh, vibrant flavors of spring—and nothing says “spring” like asparagus!

Whether you’re hosting a festive brunch, preparing a family dinner, or looking for a delicious side dish to complement your Easter feast, asparagus is a versatile vegetable that can elevate any meal.

From roasted asparagus with Parmesan to creamy asparagus risotto and even asparagus-inspired tarts and salads, there are endless ways to incorporate this nutrient-packed veggie into your Easter menu.

In this blog, we’ve gathered 35+ Easter asparagus recipes that will help you celebrate the season in the most flavorful way possible.

Whether you’re a fan of simple, classic dishes or you’re looking for something a bit more creative, our collection of recipes is sure to inspire your holiday cooking.

Get ready to impress your guests with these delicious, easy-to-make asparagus dishes that will brighten up your Easter table!

35+ Fresh and Flavorful Easter Asparagus Recipes to Celebrate Spring

Asparagus is a springtime favorite for a reason—its vibrant color, delicate flavor, and versatility make it a perfect addition to any Easter menu.

Whether you prefer it roasted, sautéed, grilled, or baked, there’s an asparagus recipe here to suit every taste and occasion.

With over 35 ideas to choose from, you’ll have no trouble finding the perfect dish to complement your Easter feast.

So, roll up your sleeves, gather your ingredients, and get ready to create memorable meals with asparagus that your guests will rave about!

Garlic Parmesan Roasted Asparagus

This Garlic Parmesan Roasted Asparagus is a quick and flavorful dish that’s perfect for Easter celebrations. Roasting asparagus enhances its natural sweetness while the garlic adds a savory depth, and the Parmesan provides a crispy, cheesy finish. It’s a light and healthy side dish that pairs well with both meat and fish, making it a versatile addition to your Easter feast.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Lay the asparagus on a baking sheet in a single layer.
3. Drizzle olive oil over the asparagus and toss to coat evenly.
4. Sprinkle minced garlic, salt, and pepper over the asparagus.
5. Roast in the oven for 12-15 minutes, or until tender and lightly browned.
6. Remove from the oven and immediately sprinkle with Parmesan cheese.
7. Return to the oven for another 2-3 minutes to melt the cheese.
8. Optional: drizzle with fresh lemon juice before serving for an added zing.

This Garlic Parmesan Roasted Asparagus is a wonderful side dish that adds a gourmet touch to your Easter meal. The combination of crispy Parmesan, garlic, and tender asparagus creates a satisfying and delicious contrast. It’s an easy recipe to prepare that’s sure to impress your guests, and it’s light enough to complement heavier main courses. Perfect for anyone looking for a low-carb, flavorful addition to their springtime table.

Asparagus and Hollandaise Tartlets

These Asparagus and Hollandaise Tartlets are a refined and elegant dish that would make a stunning addition to your Easter spread. The crisp pastry base is filled with lightly cooked asparagus spears and topped with rich, creamy Hollandaise sauce. It’s a dish that brings together the freshness of spring asparagus and the indulgence of the classic Hollandaise.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 eggs
• ½ cup unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry sheet on a lightly floured surface and cut into 4 squares.
3. Place the pastry squares into tartlet pans and gently press into the edges. Prick the bottoms with a fork to prevent puffing.
4. Place in the oven and bake for 12-15 minutes, or until golden and puffed up.
5. Meanwhile, heat the olive oil in a pan over medium heat and sauté the asparagus for 4-5 minutes, just until tender. Season with salt and pepper.
6. For the Hollandaise sauce: whisk the eggs, melted butter, lemon juice, and Dijon mustard together in a bowl over a double boiler (or in a heatproof bowl over simmering water). Continue whisking until the sauce thickens.
7. Once the tartlets are baked, remove from the oven and fill each one with sautéed asparagus.
8. Spoon a generous amount of Hollandaise sauce over the top and garnish with fresh parsley if desired.

These Asparagus and Hollandaise Tartlets elevate the humble asparagus into an elegant and luxurious dish, making them a perfect choice for Easter brunch or dinner. The buttery pastry and tender asparagus are beautifully complemented by the silky Hollandaise sauce. This dish is sure to delight your guests, offering both a visual treat and a rich, indulgent flavor that will stand out at your holiday table.

Lemon and Mint Asparagus Salad

A bright and refreshing addition to any Easter table, this Lemon and Mint Asparagus Salad combines crisp asparagus with fresh lemon zest, a tangy vinaigrette, and the aromatic flavor of mint. It’s a clean, simple salad that highlights the natural flavors of asparagus, making it a perfect springtime dish. This recipe is light and zesty, perfect for balancing out richer dishes during your Easter meal.

Ingredients:

• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• Zest and juice of 1 lemon
• 2 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• ¼ cup fresh mint leaves, finely chopped
• ¼ cup crumbled feta (optional)

Instructions:

1. Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, just until tender but still bright green. Drain and immediately transfer to an ice bath to stop the cooking process.
2. Once cooled, cut the asparagus into 2-inch pieces and pat dry with paper towels.
3. In a small bowl, whisk together lemon zest, lemon juice, extra-virgin olive oil, Dijon mustard, salt, and pepper until well combined.
4. In a large mixing bowl, toss the asparagus with the lemon dressing.
5. Add fresh mint leaves and crumbled feta (if using) and toss again to combine.
6. Serve chilled or at room temperature.

This Lemon and Mint Asparagus Salad is a bright, light dish that perfectly embodies the flavors of spring. The tangy lemon and fresh mint beautifully complement the crisp asparagus, while the optional feta adds a creamy element that rounds out the flavors. This salad is perfect for Easter, offering a refreshing contrast to heavier dishes and providing a burst of vibrant color to your plate. Simple yet flavorful, it’s a great option for those looking for a lighter side dish to accompany their celebration meal.

Asparagus and Prosciutto Bundles

Asparagus and Prosciutto Bundles are an elegant and savory appetizer that’s perfect for Easter. The salty prosciutto wraps around tender asparagus spears, adding flavor and texture contrast. These bundles are roasted to crispy perfection and drizzled with a balsamic glaze for a touch of sweetness. Simple yet refined, this dish is sure to impress your guests while showcasing the freshness of spring asparagus.

Ingredients:

• 1 bunch of asparagus, trimmed
• 8 slices of prosciutto
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• Fresh thyme leaves (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Take 3-4 asparagus spears and wrap them tightly with a slice of prosciutto.
3. Arrange the bundles on a baking sheet and drizzle with olive oil.
4. Season with salt and pepper, then roast for 12-15 minutes, or until the prosciutto is crispy and the asparagus is tender.
5. While the bundles are roasting, combine the balsamic vinegar with a small amount of olive oil and heat in a small pan over low heat, stirring occasionally, until it thickens slightly (about 3-4 minutes).
6. Once the bundles are cooked, remove them from the oven and drizzle with the balsamic glaze. Garnish with fresh thyme leaves if desired.

Asparagus and Prosciutto Bundles are a stunning and simple dish that’s perfect for entertaining. The salty prosciutto complements the sweetness of the asparagus, while the balsamic glaze adds a delightful finish. This dish is an ideal appetizer for your Easter gathering, offering a sophisticated, bite-sized treat that balances savory and slightly sweet flavors. It’s a great way to showcase asparagus in a unique and delicious way.

Asparagus and Mushroom Quiche

This Asparagus and Mushroom Quiche is a savory and satisfying dish that will make a wonderful addition to your Easter brunch. The flaky pie crust is filled with a rich, egg-based custard, fresh asparagus, and earthy mushrooms. It’s a perfect balance of flavors that’s sure to please a crowd. Serve it warm or at room temperature for a versatile dish that everyone will enjoy.

Ingredients:

• 1 pre-baked pie crust (store-bought or homemade)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a pan over medium heat and sauté the onions and mushrooms for 5-7 minutes, until softened and slightly browned.
3. Add the asparagus to the pan and cook for another 2-3 minutes until tender but still vibrant green.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
5. Add the cooked vegetables and half of the shredded cheese to the egg mixture and stir to combine.
6. Pour the mixture into the pre-baked pie crust and top with the remaining cheese.
7. Bake for 35-40 minutes, or until the quiche is set and golden on top.
8. Let it cool for 10 minutes before slicing and serving.

This Asparagus and Mushroom Quiche is a versatile dish that’s perfect for Easter brunch, lunch, or even as a light dinner. The combination of creamy egg custard, tender asparagus, and earthy mushrooms creates a satisfying and delicious meal. It’s a great way to enjoy spring produce in a comforting, savory form. Plus, the quiche can be made ahead of time, making it a stress-free option for entertaining.

Asparagus and Goat Cheese Stuffed Chicken Breasts

Asparagus and Goat Cheese Stuffed Chicken Breasts offer a delightful mix of savory, tangy, and creamy flavors. The tender chicken is stuffed with fresh asparagus and creamy goat cheese, then baked until golden and juicy. This dish is perfect for Easter dinner, offering a delicious way to incorporate asparagus into a main course while keeping things light and flavorful.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 oz goat cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste
• 1/4 cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast.
3. Stuff each pocket with a few pieces of asparagus and a generous spoonful of goat cheese.
4. Season the chicken breasts with salt, pepper, and fresh thyme leaves.
5. Heat the olive oil in an oven-safe skillet over medium-high heat. Brown the chicken breasts on both sides for about 3-4 minutes each.
6. Once the chicken is browned, add the chicken broth to the skillet and transfer it to the oven.
7. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
8. Remove from the oven and let the chicken rest for 5 minutes before serving.

These Asparagus and Goat Cheese Stuffed Chicken Breasts are an elegant and flavorful main dish that will wow your guests at Easter dinner. The creamy goat cheese and tender asparagus inside the juicy chicken create a delightful combination of textures and flavors. It’s a sophisticated yet simple dish that pairs well with a variety of sides and is sure to become a favorite for springtime meals.

Asparagus and Ricotta Frittata

This Asparagus and Ricotta Frittata is a light, fluffy, and savory dish that makes an excellent addition to your Easter brunch or a light spring dinner. The fresh asparagus adds a nice crunch, while the creamy ricotta enriches the eggs, creating a perfect balance of flavors and textures. It’s easy to prepare and can be enjoyed warm or at room temperature, making it ideal for entertaining.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 8 large eggs
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in an oven-safe skillet over medium heat. Add the asparagus and sauté for 3-4 minutes, until tender but still vibrant.
3. In a mixing bowl, whisk together the eggs, ricotta, Parmesan, salt, and pepper.
4. Pour the egg mixture into the skillet over the cooked asparagus. Stir gently to distribute the asparagus evenly throughout the eggs.
5. Cook on the stove for 2-3 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
7. Remove from the oven, sprinkle with fresh basil if desired, slice, and serve.

This Asparagus and Ricotta Frittata is a delicious and satisfying dish that’s perfect for Easter brunch or as a light dinner. The combination of fresh asparagus, creamy ricotta, and eggs creates a dish that’s both flavorful and filling without being heavy. It’s quick to make, yet looks elegant on the table, and can be easily adapted by adding other spring vegetables or herbs to suit your taste. A great option for a healthy and vibrant Easter meal.

Asparagus and Sweet Potato Gratin

This Asparagus and Sweet Potato Gratin is a vibrant, comforting side dish that brings together the sweetness of roasted sweet potatoes and the earthiness of asparagus. Layered with a creamy cheese sauce and topped with a golden, crispy crust, this gratin is a showstopper for your Easter table. It’s a hearty side that pairs wonderfully with roasted meats or as a standalone vegetarian option.

Ingredients:

• 2 medium sweet potatoes, peeled and thinly sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 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, melt butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Pour in the heavy cream and bring to a simmer. Add the shredded Gruyère cheese and half of the Parmesan, stirring until melted and smooth. Season with salt and pepper.
4. In a baking dish, layer the sweet potatoes and asparagus alternately, slightly overlapping each layer.
5. Pour the cheese sauce over the layers, ensuring that it’s evenly distributed.
6. Sprinkle the remaining Parmesan cheese over the top.
7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the vegetables are tender.
8. Garnish with fresh thyme before serving.

This Asparagus and Sweet Potato Gratin is a perfect side dish to complement your Easter meal. The creamy cheese sauce, paired with the natural sweetness of the sweet potatoes and the fresh asparagus, creates a luxurious, comforting dish. It’s a great way to add both color and flavor to your table, offering a delicious balance of textures with its creamy interior and crispy topping. A must-try for those seeking a rich yet vegetable-forward side for their holiday feast.

Asparagus and Spinach Pesto Pasta

Asparagus and Spinach Pesto Pasta is a light, flavorful pasta dish that combines the freshness of asparagus with a vibrant spinach pesto. The nutty and garlicky pesto coats the pasta beautifully, while the asparagus adds a crunchy texture. It’s a quick and easy dish to prepare, making it perfect for a busy Easter dinner or as a delicious vegetarian option.

Ingredients:

• 1 lb pasta (spaghetti, penne, or fusilli)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 cups fresh spinach leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/3 cup extra-virgin olive oil
• Salt and pepper, to taste
• Lemon zest (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. In the last 3 minutes of cooking, add the asparagus to the pot to blanch it.
2. While the pasta and asparagus cook, make the pesto. In a food processor, combine spinach, pine nuts, garlic, Parmesan cheese, and a pinch of salt. Pulse until finely chopped.
3. With the processor running, gradually add the olive oil until the pesto reaches a smooth consistency.
4. Drain the pasta and asparagus, reserving a cup of pasta water.
5. Toss the cooked pasta and asparagus with the spinach pesto, adding pasta water a little at a time to help coat the pasta.
6. Season with salt and pepper, and add lemon zest for extra brightness if desired.
7. Serve warm, topped with additional Parmesan if desired.

This Asparagus and Spinach Pesto Pasta is a refreshing and flavorful dish that celebrates the best of spring. The vibrant pesto, made with fresh spinach and nuts, pairs perfectly with the tender asparagus and al dente pasta. It’s a light yet satisfying meal that’s quick enough for a weeknight dinner but elegant enough for a special occasion like Easter. The addition of lemon zest adds a fresh, zesty finish, making this a perfect pasta dish for the season.

Lemon Garlic Asparagus Pasta Salad

This Lemon Garlic Asparagus Pasta Salad is a bright, refreshing side dish perfect for your Easter meal. The crisp asparagus and tangy lemon dressing complement the pasta, while garlic adds a savory depth to the overall flavor. It’s an easy-to-make, chilled salad that’s ideal for a spring gathering, offering a balance of textures with tender pasta and crunchy asparagus. Perfect for both light lunches and as a side at dinner.

Ingredients:

• 1 lb pasta (rotini or fusilli)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to the package directions. In the last 3 minutes of cooking, add the asparagus to the boiling water to blanch. Drain and rinse the pasta and asparagus under cold water to stop the cooking process.
2. In a large mixing bowl, combine the cooked pasta and asparagus.
3. Heat olive oil in a small pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Pour the garlic oil over the pasta and asparagus, then add lemon juice, zest, parsley, and grated Parmesan.
5. Toss the salad until well combined, and season with salt and pepper to taste.
6. Chill for at least 30 minutes before serving.

This Lemon Garlic Asparagus Pasta Salad is a wonderfully light and zesty dish that perfectly complements Easter meals. The balance of garlic, lemon, and fresh parsley brings out the vibrant flavors of spring, while the pasta provides a satisfying base. It’s a versatile dish that works as a side or even a main vegetarian course for a lighter meal. Make it ahead of time for easy prep, and enjoy the refreshing, flavorful results!

Asparagus and Bacon Stuffed Potatoes

These Asparagus and Bacon Stuffed Potatoes are a decadent, comforting side dish that combines the smoky flavor of crispy bacon with the freshness of asparagus. Baked potatoes are scooped out and filled with a creamy mixture of asparagus, bacon, and cheese, then baked until golden and bubbly. This dish is an indulgent way to serve asparagus, and it pairs beautifully with Easter ham or lamb.

Ingredients:

• 4 large russet potatoes
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 6 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 2 tbsp butter
• Salt and pepper, to taste
• Chopped chives or green onions, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake them directly on the oven rack for 45-60 minutes until tender.
2. While the potatoes bake, steam the asparagus until tender, about 3-4 minutes. Drain and set aside.
3. Once the potatoes are done, slice them in half lengthwise and scoop out the flesh into a large bowl, leaving a small border to keep the skin intact.
4. Mash the potato flesh with sour cream, butter, salt, and pepper until smooth and creamy.
5. Stir in the asparagus, crumbled bacon, and cheddar cheese until well combined.
6. Spoon the mixture back into the potato skins, then return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with chopped chives or green onions before serving.

Asparagus and Bacon Stuffed Potatoes are a rich and satisfying side dish that combines the best of both worlds: creamy mashed potatoes and the savory, crispy goodness of bacon and asparagus. The dish is perfect for an Easter gathering, offering both a comforting and elegant way to serve asparagus. It’s sure to please everyone at the table, providing a warm and hearty complement to any main course.

Asparagus and Avocado Toasts

Asparagus and Avocado Toasts are a light, healthy, and trendy dish that can be served as an appetizer or a brunch option for Easter. The creamy avocado pairs beautifully with the fresh, slightly crisp asparagus, and the whole dish is elevated with a squeeze of lemon and a sprinkle of red pepper flakes. This is a simple yet flavorful way to enjoy asparagus, making it a crowd-pleaser for any springtime gathering.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 ripe avocados
• 4 slices of whole-grain or sourdough bread
• 1 tbsp olive oil
• 1 lemon (zest and juice)
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat a grill pan or skillet over medium heat. Drizzle the asparagus with olive oil and season with salt and pepper. Grill for about 5 minutes, turning occasionally until the asparagus is tender and slightly charred. Remove from heat and set aside.
2. Toast the slices of bread in the skillet or toaster until golden brown and crispy.
3. While the bread is toasting, peel and mash the avocados in a small bowl. Add lemon juice, zest, salt, and pepper to taste.
4. Spread the mashed avocado mixture generously onto the toasted bread.
5. Top with the grilled asparagus and sprinkle with red pepper flakes for a little kick (optional).
6. Garnish with additional lemon zest and serve immediately.

Asparagus and Avocado Toasts are a fresh and satisfying option for Easter brunch or as a light appetizer. The creamy avocado pairs wonderfully with the tender asparagus, and the red pepper flakes add a slight spice that balances the richness of the avocado. This dish is quick to prepare, healthy, and packed with vibrant flavors, making it an ideal choice for those looking for a modern, veggie-forward addition to their Easter menu.

Asparagus and Parmesan Risotto

Asparagus and Parmesan Risotto is a creamy, comforting dish that highlights the delicate flavors of asparagus. The risotto is cooked slowly, allowing the rice to absorb the rich, savory broth while maintaining its creamy texture. The addition of fresh asparagus and a generous amount of Parmesan cheese creates a luxurious dish that’s perfect for Easter dinner. It’s a sophisticated yet easy-to-make side dish that will impress your guests.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil and butter in a large pan over medium heat. Add the onion and cook for 3-4 minutes until softened.
2. Add the Arborio rice to the pan and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
3. Pour in the white wine and cook until absorbed, stirring constantly.
4. Gradually add the warm broth, one ladle at a time, stirring frequently, and allowing the liquid to absorb before adding more. Continue this process for about 18-20 minutes, or until the rice is tender and creamy.
5. While the risotto is cooking, steam or blanch the asparagus for 3-4 minutes, until tender but still bright green.
6. Once the risotto is cooked, stir in the cooked asparagus and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional Parmesan if desired.

Asparagus and Parmesan Risotto is the perfect balance of creamy and savory, making it a wonderful side dish for any Easter meal. The richness of the Parmesan cheese and the bright, tender asparagus combine to create a luxurious and satisfying dish. The slow-cooked risotto absorbs all the flavors, making each bite a comforting experience. This dish pairs beautifully with lamb, chicken, or fish, and it’s sure to be a standout at your holiday table.

Grilled Asparagus with Lemon and Feta

Grilled Asparagus with Lemon and Feta is a simple yet flavorful side dish that brings out the natural sweetness of asparagus while adding a burst of fresh flavors. The asparagus is grilled until lightly charred and tender, then topped with crumbled feta cheese, fresh lemon juice, and zest. This dish is the perfect addition to your Easter spread, offering a light and tangy contrast to heavier main courses.

Ingredients:

• 1 bunch asparagus, trimmed
• 1/4 cup olive oil
• 1 lemon (zest and juice)
• 1/4 cup crumbled feta cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Drizzle the asparagus with olive oil and season with salt and pepper.
3. Place the asparagus on the grill and cook for 5-7 minutes, turning occasionally, until tender and slightly charred.
4. Once cooked, remove the asparagus from the grill and arrange it on a serving platter.
5. Drizzle with fresh lemon juice, sprinkle with lemon zest, and top with crumbled feta cheese.
6. Garnish with chopped parsley if desired and serve immediately.

Grilled Asparagus with Lemon and Feta is a fresh, bright side dish that’s full of flavor with minimal effort. The combination of smoky grilled asparagus, tangy lemon, and salty feta creates a harmonious balance that complements any Easter meal. It’s quick to prepare and can easily be made ahead of time for a stress-free addition to your holiday spread. This simple yet elegant dish will leave your guests wanting more.

Asparagus and Tomato Tart

This Asparagus and Tomato Tart is a visually stunning and delicious dish perfect for an Easter brunch or appetizer. The flaky, buttery pastry serves as a base for a creamy ricotta filling, topped with fresh asparagus and juicy cherry tomatoes. It’s a colorful, light, and flavorful way to showcase spring vegetables, and it can be served warm or at room temperature for maximum convenience.

Ingredients:

• 1 sheet puff pastry (thawed if frozen)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 pint cherry tomatoes, halved
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 egg (for egg wash)
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry sheet onto a baking sheet lined with parchment paper.
3. In a small bowl, combine the ricotta and Parmesan cheese. Season with salt and pepper to taste.
4. Spread the cheese mixture evenly over the center of the pastry, leaving a small border around the edges.
5. Arrange the asparagus and halved cherry tomatoes on top of the ricotta mixture.
6. Brush the edges of the puff pastry with a beaten egg to give it a golden finish.
7. Drizzle the vegetables with olive oil and season with a little more salt and pepper.
8. Bake the tart for 25-30 minutes, or until the pastry is golden brown and the vegetables are tender.
9. Garnish with fresh basil if desired and serve warm or at room temperature.

This Asparagus and Tomato Tart is a delightful addition to any Easter celebration. The crisp, buttery puff pastry complements the creamy ricotta and the fresh vegetables, creating a dish that’s both light and satisfying. The vibrant colors and flavors make it an eye-catching centerpiece, while the ease of preparation ensures it’s a stress-free option. Whether served as a starter or a side, this tart will undoubtedly be a hit with your guests.

Note: More recipes are coming soon!