25+ Easy and Delicious Friday Vegan Asparagus Recipes You Need to Try

Asparagus is a versatile vegetable that can be incorporated into countless dishes, making it a perfect ingredient for vegan meals.

With its bright green color and delicate flavor, asparagus can be enjoyed in everything from salads and soups to stir-fries and pizzas.

Whether you’re a seasoned vegan or just starting to explore plant-based cooking, these 25+ Friday vegan asparagus recipes will inspire you to cook with fresh ingredients that celebrate the goodness of the season.

Vegan asparagus recipes are not only delicious but also nutrient-packed, offering essential vitamins, antioxidants, and fiber.

From simple sautéed asparagus to more elaborate dishes like vegan asparagus and chickpea salad or pesto pizzas, there’s something to suit every taste.

We’ll explore a variety of vegan recipes to make your Friday meals more exciting, healthy, and satisfying.

25+ Easy and Delicious Friday Vegan Asparagus Recipes You Need to Try

Asparagus is more than just a spring vegetable – it’s a year-round superstar in the vegan kitchen.

By incorporating asparagus into your meals, you can enjoy a vibrant, delicious, and nutritious addition to any dish.

The 25+ Friday vegan asparagus recipes in this article will help you experiment with different cooking methods and flavor combinations to create meals that are as diverse as they are healthy.

Whether you’re meal prepping for the week or planning a Friday night dinner, these recipes will offer you countless ideas to keep your meals fresh, plant-based, and full of flavor.

Grilled Asparagus with Lemon Garlic Dressing

Grilled asparagus paired with a zesty lemon garlic dressing is a simple yet elegant dish perfect for any occasion. This recipe highlights the natural flavors of asparagus while enhancing them with bright citrus and a savory garlic kick.

Ingredients

• 1 bunch of fresh asparagus, trimmed
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Preheat a grill or grill pan over medium heat.
2. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper.
3. Place the asparagus on the grill and cook for 5–7 minutes, turning occasionally, until tender and slightly charred.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
5. Drizzle the lemon garlic dressing over the grilled asparagus and toss to coat.
6. Garnish with fresh parsley if desired, and serve warm or at room temperature.

The smokiness from grilling complements the tangy lemon garlic dressing beautifully, making this a dish that is both refreshing and flavorful. Perfect as a side or light main course, it’s sure to impress.

Vegan Asparagus and Chickpea Stir-Fry

This hearty stir-fry combines tender asparagus with protein-packed chickpeas, vibrant bell peppers, and a savory soy-ginger sauce. It’s a quick, nutritious, and flavorful meal option.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cooked chickpeas (canned or fresh)
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 2 tablespoons sesame oil
• 1 teaspoon cornstarch (optional, for thickening)
• Sesame seeds, for garnish

Instructions

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add the asparagus and bell peppers, and sauté for 5 minutes until tender-crisp.
3. Stir in the chickpeas and cook for another 2 minutes.
4. In a small bowl, whisk together the soy sauce, maple syrup, and grated ginger. Add cornstarch if you prefer a thicker sauce.
5. Pour the sauce over the vegetables and chickpeas, stirring well to coat. Cook for 2–3 minutes until the sauce thickens slightly.
6. Sprinkle with sesame seeds before serving.

This stir-fry is packed with vibrant colors, diverse textures, and bold flavors, making it an exciting and satisfying vegan dinner. Serve over rice or noodles for a complete meal.

Creamy Vegan Asparagus Soup

A comforting vegan asparagus soup made with coconut milk and spices for a rich, velvety texture. It’s both indulgent and healthy, ideal for cool evenings or light lunches.

Ingredients

• 1 bunch of asparagus, trimmed and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon zest and chives, for garnish

Instructions

1. Heat olive oil in a pot over medium heat. Add the onion and garlic, and sauté until translucent.
2. Add the asparagus, smoked paprika, salt, and black pepper. Cook for 3–4 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes until the asparagus is tender.
4. Remove from heat and use an immersion blender to purée the soup until smooth.
5. Stir in the coconut milk and reheat gently.
6. Garnish with lemon zest and fresh chives before serving.

This creamy soup is both hearty and nourishing, with the asparagus’s earthy flavor balanced by the creaminess of the coconut milk and a hint of smoked paprika. It’s a comforting and elegant choice for any vegan menu.

Vegan Asparagus and Tomato Salad

A refreshing and colorful salad that combines fresh asparagus, juicy tomatoes, and a tangy balsamic dressing. This vegan dish is light yet full of flavor, making it the perfect side dish or lunch for a warm day.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste
• Fresh basil leaves, chopped

Instructions

1. Bring a pot of water to a boil and blanch the asparagus for 2–3 minutes until bright green and tender-crisp. Drain and cool under cold running water.
2. In a large bowl, combine the asparagus, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the vegetables and toss gently to coat.
5. Garnish with fresh basil before serving.

This salad is simple yet vibrant, with a perfect balance of sweetness from the tomatoes and a tangy kick from the balsamic dressing. It’s a fantastic addition to any meal, bringing a fresh, summery touch.

Vegan Asparagus and Mushroom Risotto

A creamy, vegan version of the classic risotto, made with arborio rice, earthy mushrooms, and tender asparagus. This dish is full of umami flavor and offers a comforting, satisfying meal.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 cup sliced mushrooms (button or cremini)
• 1 cup arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup white wine (optional)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper, to taste

Instructions

1. In a large pan, heat olive oil over medium heat. Add the onions and garlic and sauté until soft and translucent.
2. Add the mushrooms and asparagus, cooking for 5 minutes until tender.
3. Stir in the arborio rice and cook for 2 minutes until the rice is lightly toasted.
4. If using, pour in the white wine and cook until the liquid has evaporated.
5. Gradually add the warm vegetable broth, 1/2 cup at a time, stirring constantly, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
6. Stir in the nutritional yeast (if using) and season with salt and pepper to taste.

This risotto is creamy and rich, with a depth of flavor from the mushrooms and the freshness of asparagus. The slow-cooked rice absorbs all the flavors, making each bite a luxurious experience.

Vegan Asparagus and Avocado Toast

A quick and healthy breakfast or snack option, this dish combines the creaminess of avocado with the crunch of toasted bread and the fresh flavor of asparagus. It’s both satisfying and light.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 2 slices of whole-grain bread
• 1 ripe avocado
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Red pepper flakes, for garnish (optional)

Instructions

1. Bring a small pot of water to a boil. Blanch the asparagus for 2–3 minutes until tender-crisp, then drain and set aside.
2. Toast the slices of bread until golden and crispy.
3. In a small bowl, mash the avocado with olive oil, lemon juice, salt, and pepper until smooth.
4. Spread the avocado mixture generously on each slice of toasted bread.
5. Top with the blanched asparagus and garnish with red pepper flakes for an extra touch of heat.

This simple dish is both nutritious and filling, with a beautiful combination of textures. The creamy avocado pairs perfectly with the fresh asparagus, while the toasted bread adds a satisfying crunch.

Vegan Asparagus Pesto Pasta

A vibrant and delicious pasta dish featuring asparagus blended into a creamy pesto sauce. This vegan version of pesto is full of fresh basil, nuts, and garlic, with a subtle green twist from the asparagus.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 2 cups fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/4 cup nutritional yeast (optional)
• 1/2 cup olive oil
• 1 pound pasta (your choice of type)
• Salt and pepper, to taste

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. Bring a pot of water to a boil and blanch the asparagus for 2–3 minutes until bright green and tender-crisp. Drain and cool under cold running water.
3. In a blender or food processor, combine the blanched asparagus, basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth.
4. Toss the cooked pasta with the asparagus pesto sauce, adding a little pasta water if needed to thin the sauce.
5. Serve with extra pine nuts or a sprinkle of nutritional yeast, if desired.

This pesto pasta is packed with flavor and nutrients, with the asparagus adding a fresh, slightly sweet flavor to the classic pesto. It’s a delightful meal that’s quick to prepare and incredibly satisfying.

Vegan Asparagus and Quinoa Bowl

A wholesome and filling vegan bowl packed with quinoa, asparagus, and a variety of fresh veggies, topped with a lemon tahini dressing. This dish is loaded with protein, fiber, and essential nutrients, making it the perfect balanced meal.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Bring a pot of water to a boil and blanch the asparagus for 2–3 minutes until bright green and tender-crisp. Drain and set aside to cool.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth.
3. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and blanched asparagus.
4. Drizzle the tahini dressing over the top and toss gently to combine.
5. Garnish with fresh parsley before serving.

This quinoa bowl is refreshing, nutritious, and customizable, perfect for a light lunch or dinner. The creamy tahini dressing adds a rich flavor that complements the fresh, crisp vegetables and tender asparagus beautifully.

Vegan Asparagus Tacos with Avocado Salsa

These vegan tacos are filled with roasted asparagus, avocado salsa, and a squeeze of lime for a fresh and satisfying meal. The tacos are quick to assemble and packed with bold flavors, making them a perfect option for Taco Tuesday or a casual weeknight dinner.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/4 red onion, finely chopped
• 1 small tomato, diced
• 1 tablespoon fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, then roast in the oven for 10–12 minutes, until tender and slightly crispy.
2. While the asparagus is roasting, make the avocado salsa by combining the diced avocado, red onion, tomato, cilantro, and a squeeze of lime juice in a bowl. Season with salt and pepper.
3. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
4. Once the asparagus is roasted, assemble the tacos by placing a few pieces of asparagus in each tortilla, followed by a generous spoonful of avocado salsa.
5. Squeeze fresh lime over the tacos and serve immediately.

These tacos are full of fresh, vibrant flavors, with the roasted asparagus providing a savory base while the avocado salsa adds a creamy and tangy punch. Perfect for a light and healthy meal with a burst of flavor.

Vegan Asparagus and Sweet Potato Hash

A satisfying and hearty breakfast or brunch option, this vegan hash features roasted sweet potatoes and asparagus, sautéed with onions and seasoned with savory spices. It’s a filling dish that’s perfect for starting your day or serving at a weekend brunch.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, diced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes until tender and slightly crispy.
2. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté for 5 minutes until softened.
3. Add the asparagus to the skillet and cook for an additional 5 minutes, until tender but still vibrant.
4. Once the sweet potatoes are roasted, add them to the skillet and stir to combine.
5. Cook everything together for 3–5 minutes, allowing the flavors to meld, and then garnish with fresh cilantro.

This sweet potato and asparagus hash is a hearty, nutrient-packed dish that’s perfect for breakfast, brunch, or even a light dinner. The sweetness of the potatoes pairs wonderfully with the savory asparagus and spices, creating a flavorful and satisfying meal.

Vegan Asparagus Stir-Fry with Tofu

This quick and easy vegan stir-fry combines crisp asparagus, savory tofu, and a delicious soy-ginger sauce. It’s a light, protein-packed dish that’s perfect for a healthy lunch or dinner.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 block firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon sesame seeds (optional)

Instructions

1. Press the tofu to remove excess moisture and cut it into cubes.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 7–10 minutes.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and garlic.
4. In another skillet, heat the remaining olive oil over medium-high heat. Add the asparagus and sauté for 5–7 minutes until tender but still crisp.
5. Add the cooked tofu to the asparagus and pour the soy-ginger sauce over the top. Stir to coat evenly and cook for 2 more minutes to heat everything through.
6. Garnish with sesame seeds before serving.

This stir-fry is quick, flavorful, and packed with plant-based protein. The tofu adds a satisfying texture that complements the tender asparagus and the savory sauce ties it all together. It’s a simple yet delicious meal that’s both nutritious and satisfying.

Vegan Asparagus and Chickpea Salad

This vibrant and protein-packed vegan salad combines tender asparagus with hearty chickpeas and a tangy lemon dressing. It’s a light yet satisfying dish, perfect for a quick lunch or a side salad.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/4 red onion, finely sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Bring a pot of water to a boil and blanch the asparagus for 2–3 minutes until tender-crisp. Drain and set aside to cool.
2. In a large mixing bowl, combine the chickpeas, cucumber, red onion, and blanched asparagus.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
4. Pour the dressing over the salad and toss gently to coat.
5. Garnish with fresh parsley before serving.

This salad is refreshing and light, with a balance of flavors from the tangy dressing and fresh vegetables. The chickpeas add protein, making it a wholesome meal that’s satisfying without being heavy.

Vegan Asparagus and Cauliflower Curry

This rich and creamy vegan curry features asparagus, cauliflower, and a flavorful coconut milk-based sauce. With aromatic spices like turmeric and cumin, this dish is full of depth and perfect for a cozy dinner.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 small head of cauliflower, cut into florets
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5–7 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the turmeric, cumin, coriander, salt, and pepper, and cook for 1–2 minutes to release the spices’ flavors.
4. Add the cauliflower florets and asparagus, stirring to coat them in the spices.
5. Pour in the coconut milk and bring to a simmer. Cook for 15–20 minutes, until the vegetables are tender and the sauce has thickened.
6. Garnish with fresh cilantro before serving.

This curry is a comforting and flavorful dish, with a creamy coconut milk base that perfectly complements the spiced vegetables. It’s a filling, nutritious meal that is perfect for cold evenings or when you need something comforting and rich.

Vegan Asparagus and Spinach Stuffed Portobello Mushrooms

These stuffed mushrooms are a delicious and elegant vegan dish, featuring a filling of sautéed asparagus and spinach, all baked inside large portobello mushroom caps. They’re perfect for a fancy dinner or a special occasion.

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 bunch of asparagus, trimmed and cut into small pieces
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs (use gluten-free if desired)
• 1 tablespoon olive oil
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Salt and black pepper, to taste
• Fresh thyme, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the asparagus and cook for 4–5 minutes until tender. Stir in the spinach and cook until wilted.
4. Remove from heat and stir in breadcrumbs, nutritional yeast, salt, and pepper.
5. Place the portobello mushrooms on a baking sheet and spoon the asparagus-spinach mixture into each mushroom cap.
6. Bake in the preheated oven for 20 minutes until the mushrooms are tender and the filling is golden.
7. Garnish with fresh thyme before serving.

These stuffed mushrooms are a savory and satisfying dish, with the earthy mushrooms and creamy spinach-asparagus filling making a perfect combination. They’re great as an appetizer or main course for a more elegant plant-based meal.

Vegan Asparagus and Pesto Pizza

This vegan pizza is topped with a zesty pesto sauce, fresh asparagus, and other seasonal vegetables, creating a flavorful and healthy alternative to traditional pizza. The crispy crust and fresh ingredients make for a light but satisfying meal.

Ingredients

• 1 pizza dough (store-bought or homemade)
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup vegan pesto sauce (store-bought or homemade)
• 1/4 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Fresh arugula, for garnish

Instructions

1. Preheat the oven according to the pizza dough instructions (usually around 450°F or 230°C).
2. Roll out the pizza dough on a baking sheet or pizza stone, brushing the surface with a little olive oil.
3. Spread a generous layer of vegan pesto sauce over the dough.
4. Arrange the asparagus, red onion, and cherry tomatoes evenly on top.
5. Bake for 12–15 minutes, or until the crust is golden and crispy and the vegetables are tender.
6. Garnish with fresh arugula and serve hot.

This vegan pesto pizza is fresh, savory, and full of flavor. The asparagus adds a wonderful crunch, while the pesto sauce provides a zesty, aromatic base that ties all the ingredients together. It’s a perfect meal for any pizza lover looking for a healthier, plant-based twist.

Note: More recipes​ are coming soon!