Author: Paul Grimes
Pan-fried asparagus with a little lemon and mint. Yum! Serve as a side dish or toss with pasta with some extra lemon juice, olive oil, and mint for an...
Author: Syd
Author: Molly Stevens
This is a great way to serve asparagus. Even people that don't really like asparagus like this!
Author: LEXJAM
Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring...
Author: Mindy Fox
Author: Edna Lewis
Author: Molly Stevens
Author: Edwin Goto
Serve this simple snack with a lemon dipping sauce for your next game day.
Author: Jill Silverman Hough
An easy and unbelievable yummy recipe for oven-broiled asparagus finished with crumbled goat cheese.
Author: Natalie Titanov
Author: Ivy Manning
This fresh tasting asparagus dish is always popular. Try it with Havarti or Swiss cheese melted on top.
Author: Crystian
Author: Bon Appétit Test Kitchen
This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.
Author: Jen in da Northwoods
I made this last Easter instead of creamed spinach to accompany our leg of lamb dinner. It was a major hit, so I'll be making it again this year.
Author: JoAnn Cambareri
White asparagus roasted with herbes de Provence. Nice accompaniment to your favorite French Dish.
Author: Howard
A simple vegetable side dish to pair with your meat while you already have the smoker fired up. I've tried several different flavor combos but have found...
Author: Soup Loving Nicole
My two favorite things combined: asparagus and bacon. The saltiness of the bacon is a perfect compliment to the asparagus, and the feta melts over the...
Author: denise hargreaves
This impressive side dish is easy and quick to prepare. For a weeknight, or for guests, it comes together really quickly.
Author: Bibi
This recipe is perfect to disguise asparagus for picky eaters.
Author: April Ashley Ann Willison
Author: Suzanne Goin
To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery...
Author: Claire Saffitz