Savory Asparagus Recipes: 3 Easy Ways to Elevate Your Meal
Explore delicious asparagus recipes to elevate your meals with easy roasting, grilling, and blanching methods.
Equipment
- Oven
- - Grill
- - Pot
- Baking sheet
- ice bath
- Tongs
Ingredients
For Roasted Asparagus
- 1 bunch Asparagus Trim woody ends before cooking
- 2 tablespoons Extra-virgin olive oil High-quality for best results
- 1 teaspoon Sea salt
- 1 teaspoon Freshly ground black pepper
- 1 lemon Lemon wedges For squeezing post-cooking
For Grilled Asparagus
- 1 bunch Asparagus Trim the tough ends before grilling
- 2 tablespoons Extra-virgin olive oil
- 1 teaspoon Sea salt
- 1 teaspoon Freshly ground black pepper
- 1 lemon Lemon wedges For squeezing over grilled asparagus
For Blanched Asparagus
- 1 bunch Asparagus Cut into 1-inch pieces
- 1 teaspoon Sea salt Added to boiling water
- 1 bowl Ice water For halting the cooking process
- 1 lemon Lemon wedges For drizzling over blanched asparagus
Instructions
Roasting
- Preheat your oven to 425°F. Toss fresh asparagus with extra-virgin olive oil, sea salt, and freshly ground black pepper until well-coated. Spread the spears on a lined baking sheet and bake for 12 minutes, until tender and lightly crisp. Finish with a squeeze of fresh lemon juice.
Grilling
- Heat your grill to medium. Coat the asparagus spears with extra-virgin olive oil, sea salt, and freshly ground black pepper. Grill for 6-8 minutes, flipping halfway through until they're beautifully charred. Serve with a drizzle of lemon juice for a burst of flavor.
Blanching
- Bring salted water to a boil and prepare a bowl of ice water. Chop the asparagus into 1-inch pieces and boil in the water for 1 minute. Transfer to the ice water for another minute to halt cooking. Drain and enjoy in salads or with a squeeze of lemon for brightness.
Notes
Optional: Add Parmesan cheese or lemon zest for an extra flavor punch. Exact quantities are listed in the recipe card below. Store leftovers in an airtight container for up to 3 days.