22 Festive Easter Asparagus Recipes for Spring Vegetables

Spring is here, and that means fresh asparagus is in season! If you're looking for ways to celebrate with delicious asparagus recipes, you're in luck. Asparagus is a yummy and healthy veggie that can be used in many tasty dishes.

You can enjoy asparagus in many different ways, from wraps to salads, and even as a side dish. We have 22 festive Easter asparagus recipes that are perfect for the season. These recipes will make your mouth water and inspire you to get creative with this amazing spring vegetable!

1. Asparagus and Prosciutto Wraps

Delicate asparagus and prosciutto come together in a simple yet elegant wrap.

Ingredients

• 1 pound fresh asparagus
• 6 slices of prosciutto
• 6 large tortillas
• 1/2 cup goat cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and arrange asparagus in a single layer.
3. Roast asparagus in the oven for 12-15 minutes, or until tender.
4. Meanwhile, cook prosciutto slices in a skillet over medium heat until crispy.
5. Spread a tablespoon of goat cheese on each tortilla, leaving a small border around the edges.
6. Arrange a few spears of roasted asparagus on each tortilla, followed by a slice of prosciutto.
7. Sprinkle parsley over the top and season with salt and pepper to taste.
8. Roll up the tortillas tightly and slice in half to serve.

2. Spring Vegetable Tart

A savory tart filled with spring vegetables, perfect for Easter.

Ingredients

• 1 sheet of puff pastry
• 1/2 cup of grated cheese
• 1/2 cup of chopped asparagus
• 1/2 cup of chopped bell peppers
• 1/4 cup of chopped onion
• 2 cloves of garlic
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. In a bowl, mix together the grated cheese, chopped asparagus, bell peppers, onion, and garlic.
4. Spread the mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Drizzle the olive oil over the filling and season with salt and pepper.
6. Fold the edges of the pastry up over the filling to form a crust.
7. Bake the tart for 25-30 minutes, or until the pastry is golden brown.
8. Remove from the oven and let cool for a few minutes before serving.

3. Easter Asparagus Salad

Fresh asparagus and spring flavors come together in this Easter salad.

Ingredients

• 1 pound fresh asparagus
• 1/2 cup mixed greens
• 1/2 cup cherry tomatoes
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and arrange the asparagus in a single layer.
3. Drizzle with olive oil and season with salt and pepper, then roast for 12-15 minutes or until tender.
4. In a large bowl, combine the mixed greens, cherry tomatoes, and roasted asparagus.
5. In a small bowl, whisk together the lemon juice and a pinch of salt and pepper.
6. Drizzle the lemon dressing over the salad and top with crumbled feta cheese and chopped parsley.
7. Serve immediately and enjoy.

4. Roasted Asparagus With Lemon Aioli

Delicious roasted asparagus paired with a tangy lemon aioli.

Ingredients

• 1 pound fresh asparagus
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and arrange the asparagus in a single layer.
3. Drizzle the olive oil over the asparagus and season with salt and pepper.
4. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender.
5. In a bowl, whisk together the mayonnaise, lemon juice, and garlic.
6. Serve the roasted asparagus with the lemon aioli for dipping.

5. Asparagus and Goat Cheese Frittata

A delicious breakfast dish featuring asparagus and goat cheese in a fluffy frittata.

Ingredients

• 6 eggs
• 1 cup diced asparagus
• 1/2 cup crumbled goat cheese
• 1/2 cup diced bell peppers
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium heat.
3. Add the diced onion and cook until softened, about 3-4 minutes.
4. Add the diced bell peppers and cook for an additional 2 minutes.
5. Add the diced asparagus and cook until tender, about 3-4 minutes.
6. In a large bowl, whisk together the eggs and a pinch of salt.
7. Add the crumbled goat cheese to the eggs and stir to combine.
8. Pour the egg mixture over the cooked vegetables in the skillet.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set.
10. Remove the skillet from the oven and let it cool for a few minutes.
11. Slice the frittata into wedges and serve warm.

6. Grilled Asparagus With Garlic Shrimp

Grilled asparagus paired with garlic shrimp creates a delicious Easter dish.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup olive oil
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1 pound fresh asparagus, trimmed
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, white wine, and garlic.
3. Add the shrimp to the bowl and marinate for 10 minutes.
4. Grill the asparagus for 3-5 minutes per side, until tender.
5. Remove the shrimp from the marinade and grill for 2-3 minutes per side, until pink.
6. Season the asparagus and shrimp with salt and pepper to taste.
7. Serve the grilled asparagus with garlic shrimp and top with Parmesan cheese.

7. Asparagus and Mushroom Risotto

Creamy asparagus and mushroom risotto perfect for Easter.

Ingredients

• 1 pound fresh asparagus
• 2 cups mixed mushrooms
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup white wine
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat, add chopped onion and sauté until translucent.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add mixed mushrooms and cook until they release their moisture and start to brown.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly, until rice is coated in oil and slightly toasted.
5. Add white wine and cook until liquid is almost completely absorbed, stirring constantly.
6. Add warmed vegetable broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
7. After 20 minutes of cooking, stir in butter and grated Parmesan cheese.
8. Add fresh asparagus and cook until tender, about 3-5 minutes.
9. Season with salt and pepper to taste, then serve immediately.

8. Steamed Asparagus With Hollandaise Sauce

Steamed asparagus paired with rich hollandaise sauce makes a decadent side dish.

Ingredients

• 1 pound fresh asparagus
• 1/2 cup egg yolks
• 1/2 cup lemon juice
• 1/4 cup melted butter
• Salt and pepper to taste

Instructions

1. Fill a large pot with 2 inches of water and bring to a boil.
2. Reduce heat and place a steamer basket over the water.
3. Add asparagus to the steamer and cover with a lid.
4. Steam for 4-6 minutes, or until tender.
5. In a separate saucepan, whisk together egg yolks and lemon juice.
6. Set the saucepan over low heat and slowly pour in the melted butter.
7. Continue whisking until the sauce thickens.
8. Season with salt and pepper to taste.
9. Serve steamed asparagus with hollandaise sauce spooned over the top.

9. Asparagus and Spinach Quiche

A savory Easter dish featuring asparagus and spinach in a quiche.

Ingredients

• 1 pie crust
• 2 cups fresh asparagus
• 1 cup fresh spinach
• 2 cloves garlic
• 1 cup grated cheese
• 1/2 cup heavy cream
• 4 large eggs
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a baking dish.
3. Chop the asparagus and spinach, and sauté in a pan with garlic until tender.
4. In a large bowl, whisk together the eggs, heavy cream, and grated cheese.
5. Add the cooked asparagus and spinach mixture to the bowl and stir to combine.
6. Pour the mixture into the pie crust.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
8. Remove from oven and let cool before serving.

10. Pan-Seared Asparagus With Browned Butter

Pan-Seared Asparagus With Browned Butter is a simple yet elegant side dish.

Ingredients

• 1 pound fresh asparagus
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice

Instructions

1. Rinse the asparagus and trim the ends.
2. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
3. Add the asparagus to the skillet and cook for 3-4 minutes per side.
4. Remove the asparagus from the skillet and set aside.
5. Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet.
6. Cook the butter, stirring frequently, until it turns golden brown and has a nutty aroma.
7. Stir in the garlic, salt, pepper, Parmesan cheese, and lemon juice.
8. Return the asparagus to the skillet and toss to coat with the browned butter sauce.
9. Serve hot and enjoy.

11. Asparagus and Leek Soup

Creamy asparagus and leek soup perfect for Easter.

Ingredients

• 2 large leeks, chopped
• 2 pounds fresh asparagus, trimmed
• 2 tablespoons butter
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper, to taste

Instructions

1. In a large pot, melt butter over medium heat and sauté the chopped leeks and onion until softened.
2. Add the asparagus and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce heat and let simmer for 15-20 minutes, or until the asparagus is tender.
5. Purée the soup using an immersion blender or a regular blender.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve the soup hot, garnished with chopped fresh herbs if desired.

12. Asparagus and Provolone Calzone

Savor the taste of spring with Asparagus and Provolone Calzone.

Ingredients

• 1 package of pizza dough
• 1 pound fresh asparagus, trimmed
• 1/2 cup provolone cheese, sliced
• 1/4 cup ricotta cheese
• 1 egg, beaten
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of 1/4 inch.
3. In a bowl, mix together ricotta cheese, provolone cheese, and a pinch of salt and pepper.
4. Arrange the asparagus spears on one half of the dough, leaving a 1/2 inch border.
5. Spread the cheese mixture over the asparagus.
6. Fold the other half of the dough over the filling and press the edges to seal.
7. Brush the calzone with beaten egg and cut a few slits in the top.
8. Drizzle with olive oil and bake for 20-25 minutes, or until golden brown.
9. Serve hot and enjoy!

13. Roasted Asparagus With Balsamic Glaze

Roasted asparagus with balsamic glaze is a simple yet elegant side dish.

Ingredients

• 1 pound fresh asparagus
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Trim the ends of the asparagus and place on the baking sheet.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast in the preheated oven for 12-15 minutes or until tender.
6. While the asparagus is roasting, combine balsamic vinegar and brown sugar in a saucepan.
7. Bring the mixture to a boil over medium heat and cook until reduced to a glaze.
8. Remove the asparagus from the oven and brush with the balsamic glaze.
9. Sprinkle with Parmesan cheese and serve immediately.

14. Asparagus and Egg Breakfast Burrito

Delicious asparagus and egg breakfast burrito packed with flavor and nutrients.

Ingredients

• 1 pound fresh asparagus
• 4 large eggs
• 1/2 cup shredded cheese
• 1/2 cup cooked sausage
• 1 tablespoon olive oil
• 4 large tortillas
• Salt and pepper to taste

Instructions

1. Preheat a skillet over medium heat and add olive oil.
2. Add asparagus to the skillet and cook until tender, about 3-4 minutes.
3. In a bowl, scramble the eggs and set aside.
4. Add cooked sausage to the skillet and stir to combine with asparagus.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling tortillas with scrambled eggs, asparagus and sausage mixture, and shredded cheese.
7. Season with salt and pepper to taste and serve hot.

15. Grilled Asparagus With Chimichurri Sauce

Grilled asparagus paired with a tangy and herby Argentinean chimichurri sauce.

Ingredients

• 1 pound fresh asparagus
• 1 cup fresh parsley
• 1 cup fresh oregano
• 2 cloves garlic
• 1 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Trim the asparagus and brush with olive oil, season with salt and pepper.
3. Grill the asparagus for 3-5 minutes per side, until tender.
4. In a food processor, combine parsley, oregano, garlic, and red wine vinegar.
5. Process until well combined and slightly smooth.
6. With the processor running, slowly pour in the olive oil.
7. Season the chimichurri sauce with salt and pepper to taste.
8. Serve the grilled asparagus with the chimichurri sauce spooned over the top.

16. Asparagus and Crab Cakes

Delicate asparagus and crab cakes perfect for Easter.

Ingredients

• 1 pound jumbo lump crab meat
• 1/2 pound fresh asparagus, trimmed
• 1/4 cup panko breadcrumbs
• 1/4 cup finely chopped red bell pepper
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 375°F.
2. Pulse asparagus in a food processor until coarsely chopped.
3. In a medium bowl, gently combine crab meat, panko breadcrumbs, red bell pepper, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
4. Stir in chopped asparagus, garlic, egg, and lemon juice.
5. Divide mixture into 8 equal parts and shape into patties.
6. Heat olive oil in a large skillet over medium-high heat.
7. Add crab cakes and sear for 3-4 minutes per side.
8. Transfer crab cakes to a baking sheet and bake for 10-12 minutes or until golden brown.
9. Serve hot with lemon wedges on the side.

17. Sauteed Asparagus With Garlic and Ginger

Quick and flavorful asparagus dish with garlic and ginger.

Ingredients

• 1 pound fresh asparagus
• 2 cloves garlic
• 1-inch piece of ginger
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Rinse the asparagus and trim the ends.
2. Peel and slice the ginger into thin strips.
3. Mince the garlic cloves.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add garlic and ginger to the skillet and saute for 1 minute.
6. Add the asparagus to the skillet and saute for 3-5 minutes or until tender.
7. Season with salt and pepper to taste.
8. Serve hot.

18. Asparagus and Ricotta Gnocchi

Creamy asparagus and ricotta gnocchi, a delicious spring dish.

Ingredients

• 1 pound fresh asparagus
• 1 cup ricotta cheese
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Clean and trim the asparagus, cutting it into 1-inch pieces.
3. Steam the asparagus until tender, about 4-6 minutes.
4. In a large mixing bowl, combine the ricotta cheese, flour, Parmesan cheese, and egg.
5. Mix the ingredients together until a dough forms.
6. Divide the dough into 4 equal pieces and roll each into a long rope.
7. Cut the rope into 1-inch pieces to form the gnocchi.
8. Bring a large pot of salted water to a boil and cook the gnocchi for 3-5 minutes, or until they float to the surface.
9. While the gnocchi cook, heat the olive oil in a large skillet over medium heat.
10. Add the cooked asparagus to the skillet and toss with the olive oil.
11. Remove the gnocchi from the water with a slotted spoon and add them to the skillet with the asparagus.
12. Toss the gnocchi and asparagus together, seasoning with salt and pepper to taste.
13. Serve the asparagus and ricotta gnocchi hot, garnished with additional Parmesan cheese if desired.

19. Asparagus and Chicken Caesar Wrap

Tender asparagus and grilled chicken in a flavorful Caesar wrap.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 pound fresh asparagus
• 1/2 cup Caesar dressing
• 4 large flour tortillas
• 1 cup shredded romaine lettuce
• 1 cup shaved parmesan cheese

Instructions

1. Preheat grill to medium-high heat and season the chicken with salt and pepper.
2. Grill the chicken for 5-6 minutes per side, or until cooked through.
3. Toss asparagus with olive oil, salt, and pepper, and grill for 3-4 minutes per side, or until tender.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Spread a quarter of the Caesar dressing on each tortilla, then top with a slice of grilled chicken, some asparagus, and a sprinkle of lettuce and parmesan cheese.
6. Roll up the wraps tightly and slice in half to serve.

20. Pickled Asparagus With Mustard Seeds

Tangy pickled asparagus with mustard seeds makes a great side dish**side dish*.

Ingredients

• 1 pound fresh asparagus
• 1 cup vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon red pepper flakes

Instructions

1. Trim the asparagus to uniform lengths and place in a bowl.
2. In a saucepan, combine the vinegar, water, sugar, salt, mustard seeds, and red pepper flakes.
3. Bring the pickling liquid to a boil, then reduce the heat and simmer for 10 minutes.
4. Pack the asparagus into a clean glass jar and pour the hot pickling liquid over it.
5. Seal the jar and let it cool to room temperature.
6. Refrigerate the pickled asparagus for at least 24 hours before serving.

21. Asparagus Andsweet Potato Hash

Crispy asparagus and sweet potato hash, perfect for Easter brunch.

Ingredients

• 1 large sweet potato, peeled and diced
• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 tablespoons grated cheddar cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Toss sweet potato with 1 tablespoon olive oil, salt, and pepper on the prepared baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until tender.
5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Add the diced onion and cook until translucent, about 3-4 minutes.
7. Add the minced garlic and cook for 1 minute, until fragrant.
8. Add the asparagus to the skillet and cook until tender, about 3-5 minutes.
9. Add the roasted sweet potato to the skillet and stir to combine with the asparagus mixture.
10. Using a spatula, shape the mixture into a flat layer and cook for 2-3 minutes, until the bottom is crispy.
11. Sprinkle the grated cheddar cheese on top and cook until melted and bubbly.
12. Serve hot and enjoy.

22. Asparagus and Feta Stuffed Chicken Breasts

Tender chicken breasts stuffed with asparagus and feta cheese.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 pound fresh asparagus, trimmed
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Pound the chicken breasts to 1/4 inch thickness.
3. In a bowl, mix together asparagus, feta cheese, and garlic.
4. Place a quarter of the asparagus mixture onto each chicken breast.
5. Fold the chicken breasts in half to enclose the filling.
6. Brush the outside of the chicken with olive oil and season with salt and pepper.
7. Place the stuffed chicken breasts on a baking sheet and bake for 30-35 minutes.
8. Let the chicken rest for 5 minutes before serving.

Conclusion

You'll coincidentally find that asparagus becomes a spring staple after trying these 22 recipes. As you wrap up your Easter celebration, you'll likely crave more, discovering new favorite dishes like Asparagus and Prosciutto Wraps or Easter Asparagus Salad - it's no coincidence they're now at the top of your menu!