24+ Delicious Summer Asparagus Recipes You Need to Try

As the warmer months roll in, it’s time to embrace the bounty of fresh summer produce, and one veggie that stands out is asparagus.

This versatile vegetable is not only nutritious but also incredibly easy to prepare in a variety of mouthwatering ways.

Whether you prefer it grilled, roasted, tossed in salads, or baked into a savory frittata, asparagus adds a delightful crunch and earthy flavor to any dish.

In this article, we’ve curated over 24+ summer asparagus recipes that will help you make the most of this seasonal favorite.

From light salads and creamy pastas to grilled skewers and refreshing dips, these recipes are perfect for any summer gathering or a simple weeknight meal.

So, grab a bunch of asparagus, and let’s dive into some easy and creative ways to enjoy this healthy veggie all season long!

24+ Delicious Summer Asparagus Recipes You Need to Try

Asparagus is the ultimate summer vegetable, offering a blend of vibrant flavor, crisp texture, and versatility in the kitchen.

With over 24+ summer asparagus recipes, you can bring a variety of dishes to your table, whether you’re hosting a barbecue, preparing a light weeknight meal, or enjoying a solo lunch.

The best part? Asparagus is so easy to prepare, and it pairs wonderfully with all kinds of proteins, grains, and sauces.

Now that you have a list of delicious ideas, it’s time to get cooking and experiment with different flavor combinations.

Grilled Asparagus with Lemon-Garlic Aioli

Nothing says summer quite like a plate of perfectly charred vegetables, and this grilled asparagus recipe is the ideal way to highlight the season’s bounty.

The natural smokiness from the grill paired with a bright, zesty lemon-garlic aioli transforms this simple dish into a standout side or appetizer. It’s quick, elegant, and bursting with flavor—perfect for any backyard gathering or weeknight dinner.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• Juice and zest of 1 lemon
• 1/2 cup mayonnaise
• 1 garlic clove, finely minced
• 1 tsp Dijon mustard

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss asparagus with olive oil, salt, and pepper.
3. Grill asparagus for 5–7 minutes, turning occasionally until tender and lightly charred.
4. While asparagus is grilling, make the aioli: In a small bowl, mix mayonnaise, garlic, lemon juice and zest, and Dijon mustard until well combined.
5. Serve grilled asparagus warm with a side of lemon-garlic aioli for dipping or drizzling.

This recipe celebrates asparagus in its purest, freshest form—charred to perfection and enhanced by a creamy, citrusy dip.

It’s easy to make and sure to impress at any summer cookout or picnic.

Chilled Asparagus and Quinoa Salad

This refreshing, make-ahead salad is a dream for hot summer days.

It’s packed with protein-rich quinoa, crisp-tender asparagus, juicy cherry tomatoes, and a tangy red wine vinaigrette. It works wonderfully as a light lunch, a meal prep option, or a colorful side dish at a barbecue or potluck.

Ingredients:

• 1 bunch asparagus, trimmed and chopped into 1-inch pieces
• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp chopped fresh parsley
• 3 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook quinoa in 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff and cool.
2. Bring a pot of salted water to a boil. Add chopped asparagus and blanch for 2 minutes. Drain and rinse under cold water.
3. In a large bowl, combine quinoa, asparagus, tomatoes, red onion, and parsley.
4. In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, salt, and pepper.
5. Pour the dressing over the salad and toss to coat. Chill in the fridge for at least 30 minutes before serving.

With its vibrant colors and zippy vinaigrette, this chilled salad captures the fresh flavors of summer in every bite.

It’s light yet satisfying and keeps well, making it a favorite for on-the-go meals or al fresco dining.

Asparagus and Burrata Flatbread

This flatbread is a showstopper—crispy edges, creamy burrata cheese, and tender spears of asparagus drizzled with balsamic glaze.

It’s the kind of recipe that feels gourmet but comes together effortlessly, making it perfect for a casual summer evening with a glass of wine or as a starter for a dinner party.

Ingredients:

• 1 prepared flatbread or pizza dough
• 1/2 lb asparagus, trimmed and halved lengthwise
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup shredded mozzarella
• 1 burrata ball
• 1/4 cup fresh basil leaves
• Balsamic glaze for drizzling

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out flatbread on a baking sheet and brush with olive oil.
3. Layer mozzarella evenly, followed by asparagus. Season with salt and pepper.
4. Bake for 12–15 minutes or until crust is golden and cheese is melted.
5. Remove from oven, gently tear burrata and place it over the warm flatbread.
6. Top with fresh basil and a generous drizzle of balsamic glaze.

This asparagus and burrata flatbread is the ultimate blend of creamy, crisp, and savory.

It’s quick to make but feels indulgent and fresh—a seasonal twist on pizza night you’ll want to make all summer long.

Asparagus and Strawberry Arugula Salad

This salad is summer on a plate—peppery arugula, juicy strawberries, crisp asparagus, and crunchy almonds come together in a tangy-sweet balsamic dressing.

It’s light, colorful, and packed with texture and nutrients, making it a perfect starter or side dish for any summer meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 cups fresh arugula
• 1 cup strawberries, sliced
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled goat cheese or feta (optional)
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Blanch asparagus for 1–2 minutes until bright green and tender-crisp. Drain and rinse under cold water.
2. In a large bowl, combine arugula, strawberries, asparagus, almonds, and goat cheese if using.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
4. Drizzle dressing over salad just before serving and toss gently.

The sweet berries, fresh greens, and crisp asparagus offer a delightful medley of flavors and textures.

It’s an elevated yet easy-to-make salad that screams summer in every bite.

Creamy Asparagus and Pea Pasta

This light and creamy pasta dish takes advantage of two spring-summer favorites: asparagus and green peas.

With lemon, garlic, and a touch of cream, it’s a satisfying vegetarian main that’s fresh, flavorful, and ready in under 30 minutes.

Ingredients:

• 8 oz pasta (penne, farfalle, or spaghetti)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 bunch asparagus, cut into 1-inch pieces
• 1 cup frozen peas, thawed
• 1/2 cup heavy cream or half-and-half
• 1/4 cup grated Parmesan
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds, then add asparagus and cook for 4–5 minutes.
3. Add peas, cream, Parmesan, and lemon zest/juice. Simmer for 2 minutes, stirring gently.
4. Toss in cooked pasta, adding reserved pasta water as needed to loosen the sauce.
5. Season with salt and pepper. Garnish with fresh herbs and serve warm.

Creamy without being heavy, this dish is a warm-weather comfort meal.

The lemon lifts the richness, while the asparagus and peas give it a fresh crunch that keeps you coming back for another forkful.

Asparagus and Ricotta Stuffed Shells

These stuffed pasta shells are a delightful twist on the traditional version, filled with a mixture of creamy ricotta, sautéed asparagus, and fresh herbs.

Baked with a light tomato or béchamel sauce, they’re elegant enough for entertaining but cozy enough for a weeknight dinner.

Ingredients:

• 12–14 jumbo pasta shells
• 1 bunch asparagus, chopped
• 1 tbsp olive oil
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 egg, lightly beaten
• 1 tsp lemon zest
• 1 tbsp chopped fresh basil or parsley
• 1 1/2 cups marinara or white béchamel sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions. Drain and cool slightly.
3. In a skillet, sauté asparagus in olive oil until just tender, about 4–5 minutes.
4. In a bowl, mix ricotta, Parmesan, egg, lemon zest, herbs, sautéed asparagus, salt, and pepper.
5. Spread a thin layer of sauce in a baking dish. Stuff each shell with the ricotta mixture and place in the dish.
6. Top with remaining sauce and a sprinkle of Parmesan. Cover with foil and bake for 25–30 minutes. Uncover and bake an additional 5 minutes to brown the top.

These stuffed shells are rich, creamy, and bursting with bright asparagus flavor.

They’re the perfect way to bring a bit of elegance to your summer table without too much fuss.

Asparagus and Corn Frittata

A frittata is an excellent way to use up seasonal vegetables, and this asparagus and corn combination creates a light but satisfying dish.

Perfect for breakfast, brunch, or a quick dinner, this frittata is packed with protein, fresh veggies, and just the right amount of creaminess. It’s a one-pan meal that’s both nutritious and delicious.

Ingredients:

• 1 bunch asparagus, trimmed and chopped
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• 8 large eggs
• 1/4 cup milk or cream
• 1/2 cup shredded cheddar or mozzarella cheese
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add asparagus and cook for 4-5 minutes until tender.
3. Add corn to the skillet and cook for an additional 2 minutes, stirring occasionally.
4. In a bowl, whisk eggs, milk, cheese, parsley, salt, and pepper. Pour the egg mixture over the vegetables in the skillet.
5. Let the eggs set at the edges for 2-3 minutes, then transfer the skillet to the oven and bake for 15-20 minutes until the frittata is puffed and golden.
6. Remove from the oven and let cool for a few minutes before slicing.

This frittata is the perfect combination of tender asparagus, sweet corn, and creamy eggs.

It’s a great way to get in your veggies while enjoying a rich, flavorful dish that’s versatile enough for any time of day.

Asparagus and Avocado Tacos

These light, yet satisfying, tacos bring together creamy avocado and crispy roasted asparagus for a fresh and delicious twist on taco night.

Topped with tangy lime and a bit of spicy salsa, they’re perfect for a quick weeknight dinner or a fun summer gathering with friends.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 small corn tortillas
• 1 ripe avocado, sliced
• 1/2 cup salsa or pico de gallo
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper, then spread out on a baking sheet.
2. Roast asparagus for 12-15 minutes, tossing halfway through, until tender and slightly crispy.
3. While asparagus is roasting, warm tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Assemble tacos by placing roasted asparagus and avocado slices on each tortilla.
5. Top with salsa, fresh cilantro, and a squeeze of lime.

These asparagus and avocado tacos are light, healthy, and bursting with fresh flavors.

The creamy avocado balances the crisp asparagus, while the lime and salsa bring a refreshing kick that makes them perfect for a hot summer day.

Asparagus and Shrimp Stir-Fry

This asparagus and shrimp stir-fry is a quick and flavorful dish that combines the sweetness of shrimp with the freshness of asparagus.

Tossed in a savory soy-based sauce, it’s an easy-to-make meal that works wonderfully over rice or noodles. Perfect for a busy weeknight when you’re craving something healthy and delicious.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 3 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp red pepper flakes (optional)
• 2 tbsp sesame seeds, for garnish
• Cooked rice or noodles, for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
2. In the same skillet, add garlic and ginger and sauté for 1 minute until fragrant.
3. Add asparagus to the skillet and stir-fry for 4-5 minutes until tender-crisp.
4. While the asparagus is cooking, whisk together soy sauce, honey, rice vinegar, and red pepper flakes in a small bowl.
5. Return shrimp to the skillet, pour the sauce over the shrimp and asparagus, and toss to coat. Cook for another 2 minutes to heat everything through.
6. Serve over rice or noodles, garnished with sesame seeds.

This stir-fry is a simple, quick meal that’s packed with protein and vegetables.

The sweet and savory sauce ties it all together, making it a satisfying dinner that’s bursting with flavor and freshness.

Asparagus and Ricotta Crostini

These crisp crostini topped with creamy ricotta and sautéed asparagus make a fantastic appetizer or light snack.

The combination of crunchy toasted bread, smooth ricotta, and vibrant asparagus is perfect for entertaining or enjoying a simple summer bite with a glass of wine.

Ingredients:

• 1 baguette, sliced into 1-inch thick pieces
• 1 bunch asparagus, trimmed and chopped
• 2 tbsp olive oil, divided
• 1/2 cup ricotta cheese
• Zest of 1 lemon
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste
• Balsamic glaze for drizzling (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Toast in the oven for about 5-7 minutes, until golden and crispy.
2. While the bread is toasting, heat 1 tbsp of olive oil in a pan over medium heat. Add chopped asparagus, salt, and pepper, and sauté for 3–5 minutes until tender but still vibrant.
3. Once the crostini is ready, spread a generous layer of ricotta cheese on each piece.
4. Top with the sautéed asparagus, and sprinkle with lemon zest, fresh basil, and a drizzle of balsamic glaze if desired.

These crostini are light yet flavorful, with the creamy ricotta balancing the crisp asparagus.

The touch of lemon and basil adds freshness, making this appetizer perfect for any summer gathering.

Asparagus and Potato Salad with Mustard Dressing

This hearty yet refreshing salad combines tender roasted asparagus and boiled potatoes, all tossed in a tangy mustard dressing.

It’s an ideal side dish for barbecues, picnics, or any warm-weather gathering, providing a satisfying mix of textures and bold flavors.

Ingredients:

• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup olive oil
• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the baby potatoes with 1 tbsp of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, until golden and tender.
2. While the potatoes are roasting, bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until tender-crisp, then drain and rinse under cold water to stop the cooking process.
3. In a small bowl, whisk together the remaining olive oil, Dijon mustard, vinegar, honey, salt, and pepper to make the dressing.
4. Once the potatoes are roasted, combine them with the asparagus in a large bowl. Add the dressing and toss to coat.
5. Garnish with fresh parsley before serving.

This salad offers a perfect balance of roasted and fresh ingredients, with the tangy mustard dressing tying everything together. It’s a great way to enjoy asparagus in a satisfying, hearty salad that pairs beautifully with grilled meats or as a standalone dish.

Asparagus and Mushroom Risotto

A creamy risotto featuring tender asparagus and earthy mushrooms is an ideal comfort dish for cooler summer nights.

The rich, velvety texture of the risotto complements the fresh asparagus perfectly, while the mushrooms add depth and umami. It’s a one-pan dish that feels indulgent yet comforting.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 8 oz mushrooms, sliced
• 1 1/2 cups Arborio rice
• 1/4 cup white wine
• 4 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 2 minutes.
2. Add mushrooms to the pan and cook until browned, about 5 minutes. Stir in the asparagus and cook for an additional 3–4 minutes.
3. Add the Arborio rice and stir to coat with the oil and vegetables. Pour in the white wine and cook until it is mostly absorbed.
4. Gradually add warm vegetable broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 20 minutes, until the rice is tender and creamy.
5. Stir in Parmesan cheese and season with salt and pepper to taste.

This asparagus and mushroom risotto is rich and creamy, with the earthy mushrooms and bright asparagus balancing each other beautifully.

It’s a comforting dish that feels luxurious, perfect for a cozy summer dinner.

Asparagus and Mango Salsa

This refreshing and vibrant salsa pairs crisp asparagus with sweet, juicy mango for a perfect balance of flavors. It’s a fantastic side dish, topping for grilled meats, or served as a dip with tortilla chips.

The bright citrus and cilantro add a fresh, zesty kick that makes this salsa perfect for warm summer days.

Ingredients:

• 1 bunch asparagus, trimmed and finely chopped
• 1 ripe mango, peeled and diced
• 1/4 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 small jalapeño, seeded and finely chopped (optional)
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Blanch the chopped asparagus for about 1-2 minutes until vibrant green and tender. Drain and rinse under cold water.
2. In a bowl, combine the blanched asparagus, diced mango, red onion, cilantro, and jalapeño.
3. Squeeze the lime juice over the mixture, and season with salt and pepper to taste.
4. Mix well and let sit for 10 minutes for the flavors to meld.

This salsa is bursting with fresh, tropical flavors and makes an excellent topping for tacos, grilled fish, or just as a snack with chips.

The crispness of the asparagus complements the sweetness of the mango, making it a perfect side for any summer meal.

Asparagus and Goat Cheese Stuffed Chicken Breast

For a hearty and satisfying summer dinner, try these tender chicken breasts stuffed with roasted asparagus and creamy goat cheese.

The stuffing adds both richness and freshness, and the chicken stays moist and flavorful. It’s a great option for a special meal that’s still light enough for the warmer months.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed and roasted
• 4 oz goat cheese, softened
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the asparagus by tossing it in olive oil, salt, and pepper, and baking it for 10-12 minutes until tender.
3. Cut a pocket into each chicken breast, being careful not to slice all the way through.
4. In a small bowl, mix the roasted asparagus, goat cheese, and fresh thyme. Season with salt and pepper.
5. Stuff the chicken breasts with the asparagus-goat cheese mixture, securing them with toothpicks if needed.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until browned.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
8. Let rest for a few minutes before serving.

This dish is an elegant and savory way to showcase asparagus while enjoying the creaminess of goat cheese.

It pairs beautifully with a light salad or roasted potatoes for a complete summer meal.

Asparagus and Tomato Gazpacho

Cool off with a chilled bowl of asparagus and tomato gazpacho, a refreshing take on the traditional Spanish cold soup.

The asparagus adds a crisp, green twist, while the tomatoes bring a burst of summer sweetness. This soup is perfect as a starter or light lunch on a hot day.

Ingredients:

• 1 bunch asparagus, trimmed
• 4 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/4 cup red onion, chopped
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Blanch the asparagus in boiling water for about 2 minutes until just tender. Drain and set aside to cool.
2. In a blender, combine the blanched asparagus, tomatoes, cucumber, red onion, garlic, vinegar, olive oil, smoked paprika, salt, and pepper.
3. Blend until smooth, adding a little water if the soup is too thick.
4. Chill the gazpacho in the refrigerator for at least 2 hours to allow the flavors to meld.
5. Serve chilled, garnished with fresh basil leaves.

This asparagus and tomato gazpacho is light, cooling, and packed with fresh summer flavors.

It’s perfect for a summer lunch or as an appetizer for a larger meal, offering a refreshing contrast to the heat.

Grilled Asparagus with Lemon Garlic Butter

Grilled asparagus is a simple yet flavorful side dish, perfect for summer barbecues or a light dinner.

The smoky grill flavor, combined with a rich lemon garlic butter, makes this dish incredibly satisfying and perfect for pairing with grilled meats or fish.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup unsalted butter, melted
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the asparagus in olive oil, salt, and pepper.
3. Grill the asparagus for 3–4 minutes on each side until tender and slightly charred.
4. In a small bowl, whisk together the melted butter, garlic, lemon zest, and juice.
5. Once the asparagus is off the grill, drizzle with the lemon garlic butter and garnish with chopped parsley.

This grilled asparagus with lemon garlic butter is simple yet incredibly flavorful.

The lemon and garlic bring out the best in the asparagus, making it an ideal side dish for your summer grilling sessions.

Asparagus and Shrimp Quinoa Salad

Packed with protein and fresh veggies, this asparagus and shrimp quinoa salad is perfect for a light but satisfying summer meal.

The addition of quinoa makes it hearty, while the shrimp and asparagus add freshness and a burst of flavor. It’s great for meal prep, picnics, or a light dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/4 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 2 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions, then set aside to cool.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the asparagus for 3–4 minutes until tender but still crisp. Set aside.
3. In the same skillet, cook the shrimp for 2–3 minutes per side until pink and opaque. Set aside.
4. In a large bowl, combine quinoa, asparagus, shrimp, red onion, and feta cheese.
5. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
6. Pour the dressing over the salad and toss to combine.

This quinoa salad is a great mix of textures and flavors—light but filling, with the perfect balance of protein, fresh veggies, and a tangy mustard dressing.

It’s ideal for hot days when you want something refreshing but still satisfying.

Asparagus and Prosciutto Pizza

This easy-to-make pizza combines fresh asparagus and prosciutto for a delightful combination of salty, savory, and earthy flavors.

The crispy crust, creamy mozzarella, and slight bitterness of asparagus make for a delicious pizza that’s perfect for summer nights.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 oz prosciutto, sliced
• 1 cup fresh mozzarella, shredded
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Balsamic glaze for drizzling (optional)

Instructions:

1. Preheat the oven to 475°F (245°C). If using a pizza stone, preheat it in the oven.
2. Roll out the pizza dough onto a parchment paper-lined baking sheet or pizza stone.
3. Drizzle the dough with olive oil and sprinkle with fresh thyme, salt, and pepper.
4. Top with shredded mozzarella, followed by the prosciutto slices and asparagus pieces.
5. Bake the pizza for 12-15 minutes, or until the crust is golden and the cheese is melted.
6. After removing from the oven, sprinkle with grated Parmesan and drizzle with balsamic glaze if desired.

This asparagus and prosciutto pizza is a fun and delicious way to enjoy fresh asparagus in a comforting yet light dish.

The prosciutto adds a perfect salty contrast to the crisp, tender asparagus, and the mozzarella ties it all together in a savory, cheesy delight.

Asparagus and Lemon Risotto

This creamy and zesty asparagus and lemon risotto is a perfect dish for a light summer dinner. The asparagus adds a lovely fresh crunch, while the lemon infuses the risotto with brightness.

This dish is indulgent but still feels light, making it a great option for a warm evening meal.

Ingredients:

• 1 bunch asparagus, trimmed and chopped
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until softened, about 2 minutes.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly until the rice is well-coated and slightly toasted.
3. Pour in the white wine and cook until it has mostly evaporated.
4. Gradually add the warm vegetable broth, one ladleful at a time, stirring frequently until the liquid is absorbed before adding more broth.
5. Continue adding broth and stirring until the rice is tender and creamy, about 18-20 minutes.
6. Meanwhile, blanch the asparagus by placing it in boiling water for 2-3 minutes until tender. Drain and chop.
7. Once the risotto is cooked, stir in the lemon juice, zest, Parmesan cheese, and the blanched asparagus. Season with salt and pepper.
8. Serve hot, garnished with fresh parsley.

This asparagus and lemon risotto is a creamy, refreshing dish with the perfect balance of citrus and the earthiness of asparagus.

It’s great on its own or as a side to grilled fish or chicken.

Asparagus and Burrata Salad

This fresh and vibrant salad combines tender asparagus with creamy burrata cheese, creating a delightful contrast of textures and flavors.

The lemon vinaigrette adds a touch of tang, while the fresh herbs bring an extra layer of freshness. It’s a perfect starter or light meal for a warm summer evening.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 ball burrata cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Blanch the asparagus for 1-2 minutes until tender but still vibrant green. Drain and cool under cold water.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
3. Arrange the blanched asparagus, cherry tomatoes, and fresh basil on a plate.
4. Gently tear the burrata into pieces and place on top of the salad.
5. Drizzle the salad with the lemon vinaigrette and serve immediately.

This asparagus and burrata salad is light, refreshing, and perfect for a warm summer day.

The creaminess of the burrata pairs wonderfully with the crisp asparagus and sweet tomatoes, making it a crowd-pleaser at any gathering.

Asparagus and Pesto Pasta

This fresh and flavorful pasta dish is made with a vibrant pesto sauce, featuring asparagus as the star vegetable.

The pesto adds an herby, nutty kick, while the asparagus provides crunch and earthiness. It’s an easy-to-make dish that’s full of fresh summer ingredients.

Ingredients:

• 1 bunch asparagus, trimmed and chopped
• 1 lb pasta (spaghetti, penne, or your choice)
• 1 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/4 cup toasted pine nuts (optional)
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving a small cup of pasta water.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the chopped asparagus and sauté for 3-4 minutes until tender but still bright green.
3. Add the cooked pasta to the pan with the asparagus and toss to combine.
4. Stir in the basil pesto, adding a bit of reserved pasta water if needed to loosen the sauce.
5. Season with salt and pepper to taste, and sprinkle with grated Parmesan and toasted pine nuts.
6. Serve immediately, garnished with additional fresh basil if desired.

This asparagus and pesto pasta is an easy, fresh dish that’s perfect for a quick summer dinner.

The rich, aromatic pesto sauce complements the tender asparagus beautifully, making it a satisfying meal with minimal effort.

Asparagus and Sweet Corn Salad

This light and colorful salad features tender asparagus and sweet corn, making it a perfect side dish for summer barbecues or picnics.

The combination of fresh vegetables with a tangy vinaigrette makes this salad vibrant and refreshing.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cups fresh corn kernels (or 1 can of corn, drained)
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste
• 1/4 tsp chili powder (optional)

Instructions:

1. Bring a pot of salted water to a boil and blanch the asparagus for about 2 minutes until vibrant green and tender. Drain and set aside.
2. If using fresh corn, cook the kernels by sautéing them in a little olive oil in a skillet for 3-4 minutes until lightly charred and tender.
3. In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, pepper, and chili powder.
4. In a large bowl, combine the blanched asparagus, cooked corn, red bell pepper, and fresh cilantro.
5. Pour the vinaigrette over the salad and toss gently to combine. Chill in the fridge for at least 15 minutes before serving.

This asparagus and sweet corn salad is light, refreshing, and filled with the vibrant flavors of summer.

The sweetness of the corn complements the asparagus, while the tangy vinaigrette pulls everything together perfectly.

Asparagus and Ricotta Frittata

A simple yet satisfying frittata, this dish pairs fresh asparagus with creamy ricotta for a fluffy and flavorful result.

It’s perfect for breakfast, brunch, or a light dinner, offering a wonderful combination of protein and fresh vegetables in each bite.

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
• 1/4 cup fresh chives, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until tender.
3. In a bowl, whisk together the eggs, ricotta cheese, Parmesan, and chives. Season with salt and pepper.
4. Pour the egg mixture over the asparagus in the skillet, ensuring it’s evenly distributed.
5. Cook for about 5 minutes on the stove, allowing the edges to set.
6. Transfer the skillet to the oven and bake for 12-15 minutes until the frittata is set in the center.
7. Let the frittata cool slightly before slicing and serving, garnishing with extra fresh herbs if desired.

This asparagus and ricotta frittata is light but satisfying.

The ricotta adds a creamy texture to the eggs, while the asparagus gives a nice, fresh bite. It’s perfect for a relaxed summer meal.

Asparagus and Bacon Wrapped Skewers

For a savory and slightly indulgent summer treat, these asparagus and bacon-wrapped skewers are a must-try.

The smokiness of the bacon pairs beautifully with the fresh, tender asparagus, making it an irresistible appetizer or side dish at your next cookout.

Ingredients:

• 1 bunch asparagus, trimmed
• 6 slices bacon, cut in half
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika (optional)
• Lemon wedges for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. Take 3-4 asparagus spears and wrap a half-slice of bacon around them, securing the bacon with toothpicks if necessary.
3. Drizzle the bacon-wrapped asparagus with olive oil and season with salt, pepper, and smoked paprika.
4. Grill the skewers for 4-5 minutes on each side, until the bacon is crispy and the asparagus is tender.
5. Remove from the grill and serve with lemon wedges.

These bacon-wrapped asparagus skewers are smoky, savory, and full of flavor.

The crisp bacon adds a satisfying crunch that contrasts perfectly with the tender asparagus, and the lemon adds a zesty finish that enhances the dish.