25+ Delicious Saturday Vegan Asparagus Recipes to Try This Weekend

Asparagus is a versatile vegetable that brings a fresh, earthy flavor to any meal.

Whether it’s the star of the dish or part of a supporting cast, it can be used in various ways to create delightful vegan recipes that suit every taste.

Saturdays are perfect for experimenting with new recipes and enjoying the bounty of seasonal produce, and asparagus—bright, crisp, and nutrient-packed—is a perfect vegetable to celebrate.

From creamy pastas to vibrant salads, here are 25+ Saturday vegan asparagus recipes that are sure to satisfy your taste buds and elevate your weekend meals.

Whether you’re preparing a simple brunch, a filling lunch, or a sophisticated dinner, these recipes will bring out the best in asparagus.

Each dish combines the fresh, vibrant flavor of asparagus with other wholesome, plant-based ingredients to create a variety of meals that are as nourishing as they are delicious.

25+ Delicious Saturday Vegan Asparagus Recipes to Try This Weekend

With its versatility, fresh flavor, and nutritional benefits, asparagus is the perfect vegetable to highlight in your Saturday vegan meals.

The 25+ recipes we’ve shared here are all designed to make the most of this seasonal veggie, whether you’re craving something light and refreshing or hearty and comforting.

From light salads to savory main dishes, these vegan asparagus recipes offer plenty of variety to suit every palate and every occasion.

So, this Saturday, why not make asparagus the star of your meals?

Grilled Asparagus with Lemon-Garlic Dressing

This recipe celebrates the fresh, earthy flavor of asparagus by grilling it to perfection and enhancing it with a zesty lemon-garlic dressing. It’s a simple yet elegant dish that works as a side or a light main course.

Ingredients:

• 1 bunch of fresh asparagus, trimmed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 lemon (zest and juice)
• Salt and freshly ground black pepper to taste
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat a grill or grill pan over medium heat.
2. Toss the asparagus with olive oil, ensuring it’s evenly coated. Sprinkle with salt and pepper.
3. Grill the asparagus for 5-7 minutes, turning occasionally, until tender and slightly charred.
4. In a small bowl, whisk together minced garlic, lemon juice, lemon zest, and a pinch of salt.
5. Drizzle the dressing over the grilled asparagus and garnish with chopped parsley, if desired.

Perfect for outdoor gatherings or a simple family dinner, this dish is a delightful blend of smoky and tangy flavors that will make your Saturday special.

Creamy Vegan Asparagus Soup

A comforting bowl of asparagus soup is just what you need to cozy up on a relaxing Saturday. This creamy, dairy-free recipe is rich in flavor and packed with nutrients.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 lb fresh asparagus, trimmed and cut into pieces
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk or cashew cream
• Salt and pepper to taste
• Lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Add the asparagus and potato to the pot, stirring for 2-3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until the vegetables are tender.
4. Blend the soup until smooth using an immersion blender or by transferring it to a blender.
5. Stir in the coconut milk or cashew cream. Add salt, pepper, and a squeeze of lemon juice to taste.
6. Serve warm with crusty bread or crackers.

This soup’s velvety texture and fresh asparagus flavor make it a satisfying meal that’s perfect for a cozy Saturday lunch or dinner.

Vegan Asparagus and Mushroom Stir-Fry

This quick and vibrant stir-fry combines asparagus with earthy mushrooms and a savory sauce. It’s a great choice for a healthy, colorful dinner that doesn’t compromise on flavor.

Ingredients:

• 1 bunch asparagus, cut into 2-inch pieces
• 2 cups mushrooms, sliced
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 3 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tsp sesame seeds (optional)
• Cooked rice or noodles, for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, cooking until fragrant.
2. Add the asparagus and mushrooms, stirring frequently, and cook for 5-7 minutes until tender but crisp.
3. Mix soy sauce and maple syrup in a small bowl, then pour it over the vegetables. Toss well to coat evenly.
4. Cook for an additional 2 minutes, allowing the sauce to thicken slightly.
5. Sprinkle with sesame seeds before serving. Serve over steamed rice or noodles.

This vibrant stir-fry is a deliciously quick way to bring some variety to your Saturday meals while celebrating the best of seasonal produce.

Vegan Asparagus Risotto

A creamy, comforting risotto with the vibrant flavor of asparagus makes for an elegant Saturday dinner. This dish is perfect for those who enjoy a heartwarming, indulgent meal without any dairy.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup white wine (optional)
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large skillet or saucepan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant.
2. Stir in the Arborio rice, allowing it to toast slightly for 2 minutes.
3. Slowly add the white wine (if using), stirring until absorbed.
4. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait for the liquid to absorb before adding more. Continue this process for about 18 minutes until the rice is creamy and tender.
5. Meanwhile, steam or blanch the asparagus until just tender (about 3-4 minutes).
6. When the rice is cooked, stir in the steamed asparagus, nutritional yeast, salt, and pepper.
7. Serve garnished with fresh parsley and enjoy!

This risotto offers a rich, creamy texture with the fresh, earthy flavor of asparagus. It’s perfect for a special Saturday dinner that’s sure to impress.

Vegan Asparagus & Chickpea Salad with Tahini Dressing

This light and refreshing salad is packed with protein from chickpeas and has a rich, creamy dressing to bring it all together. It’s a perfect Saturday lunch that’s easy to make and bursting with fresh flavors.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh herbs (parsley, dill, or basil) for garnish

Instructions:

1. Steam or blanch the asparagus for 3-4 minutes, until tender but still vibrant in color. Drain and set aside to cool.
2. In a large mixing bowl, combine the chickpeas, cherry tomatoes, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, tahini, Dijon mustard, salt, and pepper to create the dressing.
4. Toss the asparagus and chickpea mixture with the tahini dressing until everything is evenly coated.
5. Garnish with fresh herbs and serve chilled or at room temperature.

This salad is a wonderful combination of textures and flavors, from the crisp asparagus to the creamy tahini dressing. It’s perfect for a light, nutritious Saturday meal.

Vegan Asparagus Frittata

A vegan frittata made with asparagus and chickpea flour offers a delicious alternative to traditional egg-based versions. It’s an ideal brunch dish that’s both filling and full of flavor.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tbsp olive oil
• 1/2 cup chickpea flour
• 1/2 cup water
• 1/4 tsp turmeric
• 1/4 tsp black salt (kala namak, for eggy flavor)
• 1/2 tsp black pepper
• 1/4 cup nutritional yeast
• 1/2 cup spinach (optional)
• Fresh herbs for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add asparagus and sauté for 3-4 minutes, just until tender.
3. In a mixing bowl, whisk together chickpea flour, water, turmeric, black salt, black pepper, and nutritional yeast. The mixture should resemble a thick batter.
4. Pour the batter into the skillet with asparagus, ensuring it covers the veggies. If using spinach, stir it in at this point.
5. Cook on the stovetop for 5 minutes, then transfer the skillet to the oven. Bake for 20 minutes or until the frittata is set and lightly golden on top.
6. Remove from the oven, let cool for a few minutes, then slice and serve. Garnish with fresh herbs.

This vegan frittata offers a savory, hearty meal with a satisfying texture. Perfect for a Saturday brunch with friends or a family gathering.

Vegan Asparagus and Avocado Tacos

These vegan asparagus and avocado tacos are a fresh and vibrant twist on the traditional taco, with a delightful combination of roasted asparagus, creamy avocado, and zesty lime.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 ripe avocados, sliced
• 8 small corn tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the asparagus with olive oil, cumin, chili powder, salt, and pepper. Spread it out in a single layer on a baking sheet and roast for 15-20 minutes, until tender and slightly crispy at the edges.
3. Warm the tortillas in a dry skillet or in the oven for a few minutes.
4. Assemble the tacos by adding roasted asparagus and avocado slices to each tortilla.
5. Garnish with fresh cilantro and serve with lime wedges for squeezing over the tacos.

These tacos are a perfect blend of creamy and crunchy, with the roasted asparagus adding a smoky depth of flavor. A fresh, quick, and satisfying choice for your Saturday evening!

Vegan Asparagus and Tofu Stir-Fry

A quick and flavorful stir-fry with asparagus and crispy tofu is a perfect Saturday meal for those craving something both healthy and satisfying. The tofu adds protein, while the asparagus gives a fresh, crunchy texture.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 block firm tofu, drained and cubed
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1-inch piece of ginger, grated
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp sesame seeds (optional)
• Cooked rice, for serving

Instructions:

1. Press the tofu to remove excess water, then cut it into cubes. Heat olive oil in a pan over medium heat and sauté the tofu cubes until golden brown and crispy on all sides. Remove from the pan and set aside.
2. In the same pan, add sesame oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
3. Add the asparagus and stir-fry for 5-7 minutes until tender but still crisp.
4. Mix together soy sauce, rice vinegar, and maple syrup in a small bowl. Pour this sauce over the asparagus and toss well to coat.
5. Add the crispy tofu back into the pan and stir everything together.
6. Serve over cooked rice and sprinkle with sesame seeds if desired.

This stir-fry is a delightful combination of savory and sweet flavors, with the tofu providing a satisfying bite and the asparagus offering freshness. Perfect for a healthy and quick Saturday dinner.

Vegan Asparagus and Sweet Potato Buddha Bowl

A vibrant and filling Buddha bowl packed with roasted asparagus, sweet potatoes, and a creamy tahini dressing is an excellent choice for a balanced and nourishing Saturday meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 medium sweet potato, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup cooked quinoa or brown rice
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• Water to thin dressing

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
3. Toss the asparagus with olive oil, salt, and pepper, then roast on a separate baking sheet for 10-12 minutes until tender and slightly charred.
4. In a bowl, whisk together tahini, lemon juice, maple syrup, and a little water to achieve a creamy consistency.
5. To assemble the bowl, add quinoa or rice as the base. Top with roasted sweet potatoes, asparagus, cherry tomatoes, and cucumber.
6. Drizzle with tahini dressing and serve immediately.

This Buddha bowl is a complete meal with a great balance of carbs, protein, and healthy fats. It’s perfect for a nourishing Saturday lunch or dinner.

Vegan Asparagus Pesto Pasta

This asparagus pesto pasta is a fresh and vibrant way to enjoy the flavors of the season. The creamy, dairy-free pesto adds a rich, nutty flavor that pairs beautifully with tender asparagus and pasta.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1/2 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 12 oz pasta of choice (spaghetti, penne, etc.)

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside.
2. Blanch the asparagus by boiling it in salted water for 2-3 minutes, then immediately transferring it to ice water to stop the cooking process.
3. In a food processor, combine the basil, pine nuts, garlic, nutritional yeast, lemon juice, and a pinch of salt and pepper. Pulse until finely chopped.
4. With the food processor running, slowly add olive oil until the pesto reaches a smooth consistency.
5. Toss the cooked pasta with the asparagus and pesto, mixing until everything is evenly coated.
6. Serve with extra basil leaves or pine nuts for garnish.

This asparagus pesto pasta is a deliciously fresh and creamy dish that’s perfect for a cozy Saturday evening meal. It’s light yet filling, offering a great balance of flavors.

Vegan Asparagus and Lentil Salad

A protein-packed, nutrient-dense salad featuring asparagus and lentils is a wholesome and hearty dish for any Saturday. The tangy lemon dressing brings all the ingredients together for a refreshing and satisfying meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cooked lentils (green or brown)
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam or blanch the asparagus for 3-4 minutes until just tender. Drain and set aside.
2. In a large bowl, combine the cooked lentils, red bell pepper, red onion, and asparagus.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley before serving.

This salad is a great way to enjoy the wholesome goodness of lentils and asparagus in a bright, tangy salad that’s full of texture and flavor. Perfect for a Saturday lunch or dinner that’s both satisfying and healthy.

Vegan Asparagus and Potato Hash

This vegan asparagus and potato hash is a hearty, savory dish that’s perfect for a Saturday brunch or breakfast. With crispy potatoes, tender asparagus, and a flavorful seasoning blend, it’s a satisfying and comforting meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 3 medium potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden and crispy.
2. Add the chopped onion, bell pepper, smoked paprika, garlic powder, salt, and pepper to the skillet. Cook for another 5 minutes until the vegetables are soft and fragrant.
3. Add the asparagus to the skillet and cook for an additional 3-4 minutes until tender.
4. Drizzle with the remaining olive oil, toss well, and cook for a minute to combine the flavors.
5. Serve hot, garnished with fresh parsley if desired.

This dish is filling, flavorful, and packed with vegetables, making it an ideal option for a cozy Saturday morning or brunch.

Vegan Asparagus and Pea Pasta

A simple yet delicious vegan asparagus and pea pasta that’s perfect for a light Saturday meal. The sweetness of peas complements the earthy asparagus, creating a bright and fresh dish with a creamy dairy-free sauce.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 12 oz pasta (spaghetti, fettuccine, or penne)
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 cup unsweetened coconut milk or cashew cream
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to the package instructions, then drain, reserving 1 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the asparagus and peas to the skillet, cooking for about 5 minutes until tender.
4. Stir in coconut milk or cashew cream and lemon juice. Add a little pasta water if needed to thin the sauce.
5. Toss the cooked pasta into the sauce and vegetables, mixing well to combine.
6. Season with salt and pepper, and garnish with fresh basil. Serve immediately.

This creamy pasta is a delightful balance of sweetness from the peas and a creamy texture, with the asparagus adding a lovely crunch. Perfect for a refreshing and satisfying Saturday dinner.

Vegan Asparagus and Quinoa Stuffed Bell Peppers

These vegan asparagus and quinoa stuffed bell peppers are packed with flavor, texture, and nutrition. The quinoa provides protein, while the asparagus adds a fresh bite to this satisfying dish.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add asparagus and cook for 5 minutes until tender.
3. In a large bowl, combine cooked quinoa, sautéed asparagus, cherry tomatoes, parsley, cumin, paprika, salt, and pepper. Mix well.
4. Stuff the bell peppers with the quinoa mixture and place them upright in a baking dish.
5. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
6. Remove from the oven and sprinkle with nutritional yeast for an extra cheesy flavor, if desired.

These stuffed peppers are a delicious and filling meal with a perfect balance of flavors and textures. A great choice for a hearty and nutritious Saturday dinner.

Vegan Asparagus and Avocado Toast

This vegan asparagus and avocado toast is a quick, nutritious, and satisfying breakfast or lunch. The creamy avocado paired with roasted asparagus on toasted bread makes for a flavorful and energizing meal.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 ripe avocado
• 2 slices whole grain bread
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste
• Red pepper flakes or fresh herbs (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the asparagus with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 12-15 minutes until tender and slightly crispy.
3. Toast the bread slices in a toaster or on a grill pan until golden and crispy.
4. In a small bowl, mash the avocado with lemon juice, salt, and pepper.
5. Spread the mashed avocado evenly over the toasted bread.
6. Top with the roasted asparagus and sprinkle with red pepper flakes or fresh herbs if desired.

This simple and tasty toast is packed with healthy fats, fiber, and protein, making it an ideal choice for a light and energizing meal on a relaxed Saturday.

Note: More recipes​ are coming soon!