25+ Delicious Sunday Asparagus Recipes to Brighten Your Weekend

Asparagus is the star vegetable of spring, and there’s no better way to showcase its tender, vibrant flavor than by making it the centerpiece of your Sunday meals.

Whether you’re preparing a light brunch, a hearty lunch, or a comforting dinner, asparagus adds a touch of elegance and a burst of nutrition to every dish.

With its unique blend of earthy flavors and subtle sweetness, asparagus can be roasted, sautéed, grilled, or even blended into soups, salads, and pastas.

In this article, we’ve curated over 25 Sunday asparagus recipes that will inspire you to bring the best of the season to your table.

From savory asparagus and goat cheese omelettes to creamy risottos and fresh salads, there’s a dish for every palate and occasion.

Whether you’re feeding a crowd or looking for a solo treat, these recipes are simple to prepare and sure to impress.

So, let’s dive in and discover how you can elevate your Sunday meals with the deliciousness of asparagus.

25+ Delicious Sunday Asparagus Recipes to Brighten Your Weekend

Asparagus is a versatile vegetable that can enhance any meal, but when it comes to Sundays, its fresh, seasonal appeal shines the brightest.

With over 25 recipes to choose from, you can create everything from light salads and hearty sides to indulgent main courses.

These dishes are not only packed with flavor, but they’re also a great way to embrace the season’s best produce while enjoying a relaxed Sunday with friends or family.

By incorporating asparagus into your Sunday meals, you can savor the flavors of spring and enjoy a nutrient-packed, satisfying dish that complements any occasion.

Whether you’re looking for a simple snack or a more elaborate dinner, these 25+ asparagus recipes will become your go-to guide for creating memorable, delicious Sunday meals that everyone will love.

Grilled Asparagus with Lemon and Garlic

This simple yet flavorful grilled asparagus recipe makes for a perfect Sunday side dish. The fresh asparagus is tossed in olive oil, garlic, and lemon juice, then grilled to perfection, creating a slightly charred flavor that pairs wonderfully with the citrusy tang of the lemon. It’s a light, healthy option that can complement any main course.

Ingredients:

• 1 bunch of fresh asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Zest of 1 lemon (optional)
• Fresh parsley for garnish (optional)

Directions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine olive oil, minced garlic, lemon juice, salt, and pepper.
3. Drizzle the mixture over the asparagus, tossing to coat evenly.
4. Place the asparagus on the grill and cook for 3-4 minutes on each side, or until tender and slightly charred.
5. Remove from the grill and transfer to a serving platter.
6. Optional: Garnish with lemon zest and fresh parsley for added flavor and color.

This grilled asparagus recipe brings a burst of freshness to your Sunday meal. The charred edges add a smoky depth, while the lemony brightness and garlic aroma bring everything together beautifully. It’s a versatile dish that pairs well with grilled meats or can stand alone as a light and refreshing appetizer.

Asparagus and Mushroom Frittata

A perfect Sunday brunch option, this asparagus and mushroom frittata combines earthy mushrooms with crisp asparagus, creating a delightful, savory dish. The eggs set into a soft, fluffy texture, while the veggies bring a burst of flavor. Whether you’re serving it to family or guests, this frittata is sure to impress.

Ingredients:

• 1 bunch asparagus, chopped into 1-inch pieces
• 1 cup mushrooms, sliced
• 8 large eggs
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat the olive oil over medium heat. Add the mushrooms and sauté for 3-4 minutes until tender.
3. Add the asparagus and cook for another 5 minutes until the vegetables are softened.
4. In a bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet. Stir gently to distribute the veggies evenly.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are set and golden on top.
7. Remove from the oven and let cool slightly before slicing.
8. Garnish with fresh herbs and serve warm.

This asparagus and mushroom frittata is an excellent way to enjoy fresh vegetables with minimal effort. The combination of earthy mushrooms and tender asparagus in a creamy egg base creates a well-rounded dish perfect for a Sunday brunch. It’s a hearty, satisfying option that’s both nutritious and delicious, providing a great balance of flavors.

Asparagus Risotto with Parmesan

This creamy asparagus risotto is a rich and indulgent dish that makes an excellent main course for a Sunday dinner. The asparagus adds a touch of freshness, balancing out the creamy texture of the rice. The Parmesan cheese enhances the flavor, making this dish incredibly comforting and satisfying.

Ingredients:

• 1 bunch asparagus, chopped into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish

Directions:

1. In a large pan, heat a drizzle of olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
2. Stir in the Arborio rice and cook for 2 minutes, allowing it to lightly toast.
3. Pour in the white wine and let it reduce for a minute before gradually adding the warm vegetable broth, one ladle at a time. Stir frequently, allowing the liquid to absorb before adding more.
4. When the rice is nearly cooked (after about 15-18 minutes), stir in the chopped asparagus and continue cooking until the rice is tender and creamy.
5. Remove from heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley.

This asparagus risotto offers a luxurious way to enjoy asparagus in a comforting, creamy dish. The texture of the Arborio rice combined with the freshness of the asparagus makes every bite delightful. With a touch of butter and Parmesan, the dish becomes rich and satisfying, perfect for a leisurely Sunday meal that feels both indulgent and wholesome.

Asparagus and Bacon Salad

A delightful combination of crisp asparagus and savory bacon, this salad is a great choice for a Sunday lunch or dinner. The slight bitterness of the asparagus pairs beautifully with the smoky, salty bacon, and the dressing adds a touch of tanginess, making every bite incredibly satisfying.

Ingredients:

• 1 bunch asparagus, trimmed and blanched
• 4 strips bacon, cooked and crumbled
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh lemon wedges for serving

Directions:

1. Bring a pot of water to a boil and blanch the asparagus for 1-2 minutes, just until tender. Drain and cool under cold running water.
2. In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine the blanched asparagus with the crumbled bacon.
4. Drizzle the dressing over the asparagus and bacon mixture and toss to combine.
5. Serve with lemon wedges on the side for an added citrus boost.

This asparagus and bacon salad is an excellent choice for a light yet flavorful dish. The contrast between the crisp asparagus and rich, smoky bacon is complemented by the tangy dressing, making each bite burst with flavor. It’s a refreshing and satisfying salad that makes the perfect addition to your Sunday meal spread.

Creamy Asparagus Soup

This creamy asparagus soup is a comforting and velvety dish that brings the freshness of asparagus into a rich, indulgent bowl of goodness. Perfect for a cool Sunday evening, it’s a great way to enjoy asparagus in a soothing, creamy format. The flavors are mellow and comforting, with a hint of garlic and lemon that elevates the taste.

Ingredients:

• 1 bunch asparagus, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh thyme for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the chopped asparagus and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the asparagus is tender.
3. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a blender.
4. Stir in the heavy cream, lemon juice, salt, and pepper. Adjust seasoning to taste.
5. Ladle into bowls and garnish with fresh thyme before serving.

This creamy asparagus soup is a comforting and satisfying way to enjoy asparagus, turning it into a luxurious, velvety soup perfect for a cozy Sunday. The richness of the cream and the subtle hint of lemon create a perfect balance with the fresh, earthy flavor of the asparagus, making it a soul-warming dish that’s easy to prepare yet packed with flavor.

Asparagus Pesto Pasta

This asparagus pesto pasta is a light yet flavorful dish that brings the freshness of asparagus to your pasta. The asparagus pesto is made with a mix of asparagus, garlic, lemon, and Parmesan, creating a vibrant, creamy sauce that coats the pasta beautifully. It’s a quick and delicious meal, ideal for a Sunday when you want something easy yet special.

Ingredients:

• 1 bunch asparagus, chopped
• 2 cups fresh basil leaves
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 1 clove garlic
• Juice of 1 lemon
• 12 oz pasta of your choice
• Salt and pepper to taste
• Extra Parmesan for garnish

Directions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving a bit of pasta water.
2. In a pot of boiling water, blanch the chopped asparagus for 2-3 minutes, then drain and cool under cold water.
3. In a blender or food processor, combine the blanched asparagus, basil, Parmesan cheese, garlic, lemon juice, and olive oil. Blend until smooth, adding a little reserved pasta water to adjust the consistency if needed.
4. Toss the cooked pasta with the asparagus pesto until well coated. Season with salt and pepper to taste.
5. Serve with extra grated Parmesan on top for an added burst of flavor.

Asparagus pesto pasta is a quick and flavorful dish that combines the richness of pesto with the fresh taste of asparagus. The lemony, garlicky pesto sauce creates a creamy and satisfying coating for the pasta, while the asparagus adds texture and a fresh bite. This dish is perfect for a light but indulgent Sunday dinner, especially when paired with a crisp white wine.

Asparagus and Cherry Tomato Tart

This vibrant asparagus and cherry tomato tart makes for a stunning Sunday brunch or lunch. The combination of fresh asparagus, juicy tomatoes, and a buttery, flaky crust creates a savory treat that’s perfect for any occasion. With a delicate ricotta and Parmesan filling, it strikes a beautiful balance between creamy and fresh flavors.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry sheet onto a baking sheet lined with parchment paper.
3. In a bowl, mix together the ricotta, Parmesan, and egg. Season with salt and pepper to taste.
4. Spread the ricotta mixture evenly over the puff pastry, leaving a small border around the edges.
5. Arrange the asparagus and cherry tomatoes on top of the ricotta mixture, drizzling with olive oil.
6. Bake for 25-30 minutes, or until the crust is golden and the vegetables are tender.
7. Remove from the oven, garnish with fresh basil, and slice to serve.

This asparagus and cherry tomato tart is a gorgeous and delicious way to showcase the flavors of spring. The creamy ricotta filling complements the fresh asparagus and sweet tomatoes, while the flaky puff pastry adds the perfect crunch. It’s a crowd-pleasing dish that’s as beautiful as it is flavorful, making it an ideal choice for a Sunday gathering.

Asparagus and Ricotta Stuffed Chicken Breasts

This asparagus and ricotta stuffed chicken breast recipe is a sophisticated yet easy-to-make dish that’s perfect for a Sunday dinner. The chicken is stuffed with a creamy ricotta and asparagus filling, making every bite juicy and flavorful. The dish is baked to perfection and served with a light sauce to bring everything together.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chicken broth (for the sauce)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat and sauté the asparagus for 3-4 minutes until just tender.
3. In a bowl, combine the ricotta, Parmesan, lemon zest, garlic, and sautéed asparagus. Season with salt and pepper.
4. Cut a pocket into each chicken breast and stuff with the ricotta-asparagus mixture. Secure with toothpicks.
5. Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Brown the stuffed chicken breasts on both sides, about 3-4 minutes per side.
6. Add the chicken broth to the skillet and transfer the pan to the oven. Bake for 20-25 minutes, or until the chicken is cooked through.
7. Remove from the oven and let rest for a few minutes before serving.

Stuffed chicken breasts with asparagus and ricotta bring together the tenderness of the chicken and the creamy filling for a decadent yet healthy dish. The subtle lemon zest adds brightness to the filling, and the chicken broth creates a light, flavorful sauce that complements the entire dish. This meal is perfect for a Sunday dinner that feels fancy but is easy enough to make on a weekend.

Asparagus and Feta Quinoa Salad

A fresh and hearty salad, this asparagus and feta quinoa salad is a great choice for a healthy Sunday meal. The nutty quinoa serves as a perfect base for tender asparagus, crumbled feta cheese, and a tangy lemon dressing. It’s a light but filling salad that works well as a main dish or side, and it can easily be made in advance for meal prep.

Ingredients:

• 1 bunch asparagus, trimmed and chopped
• 1 cup quinoa, cooked
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions:

1. Bring a pot of water to a boil and blanch the asparagus for 2-3 minutes, until just tender. Drain and cool under cold running water.
2. In a large bowl, combine the cooked quinoa, blanched asparagus, red onion, feta cheese, and parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Serve chilled or at room temperature.

This asparagus and feta quinoa salad is a perfect way to incorporate fresh vegetables into your meal while still enjoying a filling dish. The quinoa provides a hearty base, while the asparagus adds a fresh crunch and the feta offers a salty tang. The lemon dressing ties everything together, making this salad a vibrant and satisfying option for a Sunday meal or a light lunch.

Asparagus and Goat Cheese Omelette

This light yet indulgent asparagus and goat cheese omelette makes for a perfect Sunday breakfast or brunch. The tender asparagus pairs beautifully with the creamy goat cheese, creating a rich, savory filling. The eggs are cooked to perfection, and the whole dish is ready in just minutes for a satisfying start to your day.

Ingredients:

• 4 large eggs
• 1/2 cup asparagus, chopped into 1-inch pieces
• 2 tablespoons goat cheese, crumbled
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh chives for garnish

Directions:

1. Heat the butter in a non-stick skillet over medium heat. Add the asparagus and cook for 2-3 minutes, until tender.
2. In a bowl, whisk the eggs with salt and pepper until well combined.
3. Pour the eggs over the cooked asparagus in the skillet. Allow them to cook for 1-2 minutes, swirling the pan occasionally to let the eggs set evenly.
4. Sprinkle the goat cheese over the eggs and allow the omelette to cook for another 1-2 minutes, until the eggs are fully set.
5. Gently fold the omelette in half and slide onto a plate.
6. Garnish with fresh chives and serve warm.

This asparagus and goat cheese omelette is a perfect Sunday breakfast—light, flavorful, and satisfying. The creamy goat cheese complements the slight bitterness of the asparagus, while the eggs provide a fluffy, rich texture. It’s a simple yet elegant dish that comes together quickly and is perfect for a leisurely weekend meal.

Asparagus and Sweet Potato Hash

This asparagus and sweet potato hash is a hearty and nutritious dish that’s perfect for a Sunday brunch. The sweet potatoes are roasted until crispy, then sautéed with asparagus, onions, and a touch of garlic to create a savory, colorful hash. Topped with a fried egg, it’s a complete meal that feels both wholesome and indulgent.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 bunch asparagus, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 eggs
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until crispy and golden, flipping halfway through.
2. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the asparagus to the skillet and cook for 4-5 minutes until tender.
4. Once the sweet potatoes are done, add them to the skillet with the asparagus mixture. Stir to combine and cook for an additional 2-3 minutes to allow the flavors to meld.
5. In a separate pan, fry the eggs to your liking.
6. Serve the hash with a fried egg on top and garnish with fresh parsley.

This asparagus and sweet potato hash is a nutritious and flavorful way to enjoy your Sunday brunch. The crispy sweet potatoes provide a sweet, earthy base, while the asparagus adds a fresh, savory crunch. The fried egg on top adds richness and protein, making this dish both satisfying and balanced. It’s a great option for a filling breakfast or brunch with minimal effort.

Asparagus and Parmesan Risotto

A creamy, comforting risotto with the fresh flavors of asparagus, this dish is a perfect choice for a Sunday dinner. The asparagus adds a subtle earthiness to the rich and velvety risotto, while the Parmesan cheese adds a sharp, salty depth. It’s a warming, satisfying dish that is sure to impress.

Ingredients:

• 1 bunch asparagus, chopped
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Directions:

1. In a pot, heat the vegetable broth over low heat to keep it warm.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
4. Pour in the white wine and let it reduce for 1-2 minutes.
5. Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more broth. Continue adding broth until the rice is tender and creamy (about 18-20 minutes).
6. In the final 5 minutes of cooking, add the chopped asparagus and continue stirring.
7. Once the risotto is done, stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve the risotto warm, garnished with additional Parmesan if desired.

This asparagus and Parmesan risotto is a luxurious dish that brings together creamy, rich rice with the bright, fresh taste of asparagus. The gradual addition of broth creates the perfect creamy texture, while the Parmesan adds depth and flavor. It’s an ideal choice for a Sunday dinner, perfect for cozying up with a plate of this comforting dish.

Note: More recipes​ are coming soon!