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omelet with asparagus

Asparagus and Onion Frittata

This veggie-packed frittata is good for breakfast, lunch, and dinner — and can be served hot or cold.

Asparagus and Onion Frittata

Makes 4 to 6 servings •  Prep time 15 minutes •  Cook time 35 minutes

  • 1 bunch green asparagus, each spear peeled, trimmed, and cut into three pieces
  • 6 tbs. extra-virgin olive oil
  • 2 cups finely sliced white onions
  • 10 medium eggs
  • ¾ cup freshly grated Parmesan
  • 2 tbs. finely chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper

Recipe excerpted with permission from Vegetables by Antonio Carlucci, published by Quadrille. Copyright © 2016 by Antonio Carluccio. This recipe first appeared in “Celebrating Vegetables With the “Godfather of Italian Gastronomy”.” Photo by: Laura Edwards.

  1. Cook the asparagus chunks in boiling salted water until soft, 10 to 12 minutes (or less, if you prefer a firmer texture). Drain well.
  2. Warm half the olive oil over medium heat in a 10-inch ovensafe pan and cook the onions until soft but not brown, about 10 minutes. Add the cooked and drained asparagus.
  3. Beat the eggs in a bowl and mix with the cheese, parsley, and salt and pepper to taste.
  4. Add a little more oil to the pan, then pour the egg mixture over the onions and asparagus. Cook gently until it solidifies on the bottom, about 10 minutes. Use a spatula to gently loosen the base of the frittata from the sides, which allows some of the liquid mixture to hit the base of the pan and set.
  5. When there is no more liquid left, put a plate over the top of the pan and invert the frittata onto the plate. Add the remaining oil, then slide the frittata back into the pan, uncooked side down. Brown the other side, about five to six minutes.
  6. Serve hot or cold.

Tip: If flipping the frittata is too tricky, you can finish it under a broiler.

Tip: Salting the water will prevent nutrients from leaching out of the asparagus while it’s boiling.

Sautéed Veggie Omelet

When spring turns to summer, swap the asparagus, mushrooms, shallots, and spinach for corn, zucchini, and cherry tomatoes.

a plate with a veggie omelet

Makes 1 serving •  Prep time 10 minutes •  Cook time 20 minutes

  • 2 tbs. butter, ghee, or coconut oil, divided
  • 5 spears asparagus, cut into 1/2-inch pieces
  • 2 tbs. finely diced shallot
  • ⅓ cup sliced button mushrooms
  • ½ cup spinach or leafy green of choice
  • 3 eggs
  • ½ tsp. sea salt, plus more to taste
  • ¼ tsp. freshly ground black pepper, plus more to taste
  • 1 oz. crumbled goat cheese
  • 1 tbs. finely chopped chives

This recipe first appeared in “4 Recipes to Clear Out the Crisper.” Photo by: Andrea D’Agosto. Developer: Maddie Augustin. 

  1. Place a medium skillet over medium heat for 30 seconds, then add 1 tablespoon of butter. When the butter is melted, add asparagus and cook, stirring frequently, until it brightens in color and begins to soften, about two to three minutes. Add shallots and mushrooms and cook until the shallots are translucent and the mushrooms are soft, about five minutes. Add spinach and cook just to wilt, about 30 seconds. Remove from heat and set aside.
  2. Place a nonstick skillet over medium-low heat. Add remaining tablespoon of butter and allow it to melt. If the butter sizzles, your skillet is too hot — turn down the heat before proceeding.
  3. In a large bowl, whisk eggs together until streaks of the whites are no longer visible. Add the eggs to the skillet and stir with a rubber spatula. Sprinkle with salt and black pepper.
  4. Stir continuously and gently shake the skillet for the first minute or so to encourage the eggs to cook evenly; scrape any stuck eggs from the sides of the skillet to allow uncooked eggs to flow into open spaces. Stop stirring when the egg mixture is nearly cooked through.
  5. Once the bottom of the omelet is set and the edges look crispy, remove the skillet from the heat. Spoon the vegetable mixture and goat cheese onto one half of the omelet and use your spatula to gently fold the omelet in half, then slide it onto a plate. Serve garnished with fresh chives.

The Perfect Roasted Asparagus

Andrew Zimmern’s creative take on roasted asparagus involves cremini mushrooms and fresh thyme.

a pan of roasted asparagus

Makes 4 servings •  Prep time 5 minutes •  Cook time 7-8 minutes

  • 2 lbs. of asparagus
  • 1 cup Cremini mushrooms
  • 2 tbs. fresh thyme
  • 2 tbs. fresh lemon juice
  • 6 tbs. olive oil, plus just enough to coat the asparagus
  • Salt and pepper (to taste)
  • Reggianno Parmesan (optional)
  • Truffle oil (optional)

This recipe originally appeared in “The Splendid Stalk: Asparagus.”

  1. Preheat oven to 500 degrees.
  2. Brush 2 lbs. of asparagus with just enough olive oil to coat sparingly. Sprinkle with sea salt.
  3. Roast on a cookie sheet for 7-8 minutes.
  4. While the asparagus is roasting, combine thinly shaved cremini mushrooms with thyme, lemon juice, olive oil and salt and pepper.
  5. Arrange the asparagus on a platter, arrange the mushroom mixture on top of the spears and garnish with shaved curls of Reggianno Parmesan. Optional: Try adding 1 tbs. of truffle oil for an elegant touch.

Italian Roasted Asparagus With Walnuts and Parmesan Cheese

A quick side dish that can be adapted in so many ways. Try a different combination of citrus, nuts and cheese, such as orange zest, pistachio and Pecorino. For a cheeseless version, try lime zest, almonds and fine shredded coconut.

italian roasted asparagus

Makes 4 servings •  Prep time 10 minutes •  Cook time 10-15 minutes

  • 1 tbs. olive oil
  • 1 bunch asparagus, trimmed
  • 2 cloves garlic, finely minced
  • Zest of one lemon
  • ½ cup finely chopped walnuts
  • ¼ cup shredded Parmesan cheese
  • Salt and freshly ground black pepper

 This recipe originally appeared in “Asparagus: A Spring Classic.” Photo by: Terry Brennan. Developer: Betsy Nelson. 

  1. Heat oven to 450 degrees F.
  2. Drizzle a baking sheet with olive oil and arrange the asparagus in a single layer on the baking sheet.
  3. Mix the garlic, lemon zest, chopped walnuts, shredded cheese, and salt and pepper together in a small bowl.
  4. Sprinkle the cheese and nut mixture over the asparagus and bake until golden brown, about 10 to 15 minutes.

Shrimp and Asparagus With Chili-Garlic Sauce

This classic recipe from Andrew Zimmern comes together in 15 minutes.

a cast iron skillet with stir fry shrimp and asparagus

Makes 3 to 4 servings •  Prep time 10 minutes •  Cook time 5 minutes

  • 1 pound large shrimp, peeled and de-veined
  • 1 pound asparagus, trimmed, ends discarded and spears sliced on a 45-degree angle
  • 1 tbs. peanut oil
  • 2 tsp. minced ginger
  • 1 tsp. minced garlic
  • 1 tsp. sugar
  • 1 dry whole hot chili
  • 1 cup minced scallions
  • 1 tbs. (or more if you like the taste) fermented bean sauce seasoned with chilies (Toban Djan, available at Asian Markets or at
  • 2 tbs. oyster sauce
  • 2 tbs. hoisin sauce
  • 2 tbs. Chinese rice wine, shao xing, or try Japanese sake!
  • 1 tbs. cornstarch, mixed with 1 tbs. water (optional, for thickening sauce)

This recipe originally appeared in “Stirring Stir-Fries.” 

  1. Place a large wok over high heat for 5 minutes. Add the oil and swirl. Add the ginger, garlic, chili, sugar and scallions.
  2. Swirl and toss and add the shrimp, letting sit for 45 seconds before tossing and adding the asparagus.
  3. Stir and toss contents of the wok for 2 minutes and add the bean sauce, oyster sauce, hoisin and rice wine.
  4. Cool for a minute and add the corn starch slurry. Toss briefly and plate. Season with sea salt to taste and serve with jasmine rice.

Thai-Style Stir-Fry With Asparagus, Cashews and Oyster Mushrooms

A light stir-fry that showcases the delicate flavor of asparagus. Make it a heartier meal by adding tofu, meat or seafood.

asparagus and cashew stir fry

Makes 4 servings •  Prep time 10 minutes

  • 1 tbs. coconut oil
  • 2 tbs. finely chopped gingerroot
  • 2 tbs. finely chopped lemongrass or 1 tbs. fresh lemon or orange zest
  • ½ cup raw cashews
  • 1 Thai chili or jalapeño pepper, finely chopped, optional
  • 1 bunch asparagus, about 2 cups, cut into 1-inch pieces
  • 1 cup scallions, cut into 1-inch pieces
  • 1 cup oyster mushrooms, cut into strips
  • ½ cup fresh orange juice
  • 2 tbs. tamari
  • ½ cup Thai basil leaves

This recipe originally appeared in “Asparagus: A Spring Classic.” Photo by: Terry Brennan. Developer: Betsy Nelson.

  1. Heat the coconut oil in a heavy skillet, and sauté the ginger, lemongrass, cashews and Thai chili until the cashews are golden brown. Remove from skillet and set aside.
  2. Add the asparagus, scallions and mushrooms to the hot skillet and cook until almost tender.
  3. Add the orange juice and tamari and cook for one to two minutes. Remove from heat and stir in cashew mixture and Thai basil leaves.
  4. Serve with brown rice or as a side dish.

Socca With Spring Vegetables and Sesame Sauce

For a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.

socca and spring veggies

Makes 4 minutes •  Prep time 30 minutes •  Cook time 15 minutes

  • 1 ½ cups chickpea flour
  • 1 tbs. fresh rosemary, minced
  • ½ tsp. salt
  • 1 ½ cups water
  • 1 tbs. plus 1 tsp. extra-virgin olive oil, divided


  • 2 cloves garlic, pressed
  • ¼ cup fresh parsley
  • ½  cup tahini
  • 2 tbs. fresh lemon juice
  • ½ cup water
  • 1 tbs. extra-virgin olive oil
  • ¼ tsp. salt
  • ¼ tsp. smoked paprika


  • 1 bunch asparagus
  • 4 oz. snap peas
  • 1 large carrot, julienned
  • 1 tbs. capers, drained and patted dry
  • ½ tbs. lemon zest
  • 1 tbs. extra-virgin olive oil

The recipe originally appeared in “4 Plant-Powered Meals.” Photo by: Andrea D’Agosto. Developer: Robin Asbell. 

  1. Preheat the broiler for the vegetables.
  2. To make the socca batter, whisk the chickpea flour, rosemary, and salt in a medium bowl. In a cup, stir together the water and 1 tablespoon olive oil, then whisk into the chickpea-flour mixture until smooth. Let stand for 10 minutes.
  3. Heat a small skillet over medium-high heat for 15 seconds, then add 1 teaspoon oil. Measure 1/2 cup of the chickpea batter into the pan and tilt to spread the batter to a 6-inch round. Cook for one minute, then reduce heat to medium-low. Cook for two more minutes, until the edge of the socca looks firm and the top is evenly bubbly. Use a spatula to flip the socca and cook for two minutes, then flip and cook one minute longer. Continue until all four socca are done.
  4. For the sauce, combine the garlic and parsley in a food processor and process to mince. Add the tahini and lemon juice and process, scraping down and repeating until smooth. Gradually drizzle the water through the feed tube with the machine running. Transfer to a bowl.
  5. Spread the vegetables on a heavy sheet pan, sprinkle with capers and lemon zest, and drizzle with olive oil. Broil for three to four minutes, until the vegetables are browned.
  6. Serve each socca topped with broiled vegetables and drizzled with sauce.

Sesame Seared Salmon With Asparagus Slaw

This fresh and vibrant slaw is a great way to serve asparagus in its natural state, and is excellent with fish or seafood. Feel free to experiment with various herbs, such as mint, cilantro or parsley.

seared salmon with asparagus slaw

Makes 4 servings •  Prep time 15 minutes

  • 1 bunch asparagus, trimmed
  • 8 radishes, trimmed
  • 1 carrot, peeled
  • 1 fennel bulb, trimmed
  • 1 tbs. chopped fresh dill
  • Zest and juice of one lemon
  • 2 tbs. olive oil
  • Salt and freshly ground black pepper
  • ⅓ cup sesame seeds
  • ¼ tsp. cayenne pepper (optional)
  • 4 salmon fillets, skin on
  • 2 tbs. ghee (clarified butter)

This recipe originally appeared in “Asparagus: A Spring Classic.”  Photo by: Terry Brennan. Developer: Betsy Nelson.

1. Preheat the oven to 375 degrees F.

For the slaw:

2. Slice the asparagus, radishes, carrot and fennel thinly by hand, with a mandoline, or with a fine-slicer blade in a food processor.
3. Toss with chopped dill, lemon zest and juice, and olive oil. Season with salt and pepper.
4. Chill the slaw while you prepare the salmon.

For the salmon:

5. Toss the sesame seeds in a shallow bowl with the cayenne pepper (if you are using it). Season the salmon with salt and pepper, and press the side without skin into the sesame seeds to coat.

6. Heat the ghee in a heavy ovenproof skillet over high heat and add the salmon, sesame-seed-side down.
7. Sear the salmon until the sesame seeds are browned, about one to two minutes. Turn heat down to medium, flip the salmon fillets over, and sear the skin side for one to two minutes.
8. Transfer the salmon to the oven to finish, about five to 10 minutes depending on how you like it.
9.  Serve with the asparagus slaw.

Citrus Salmon Sheet-Pan Meal

This complete sheet-pan meal combines salmon, asparagus, and butternut squash with a piquant lemon-garlic sauce.

Salmon, green beans and squash on a sheet pan.

Makes 2 servings •  Prep time 15 minutes •  Cook time 25 minutes

Citrus Salmon

  • 1 cup diced butternut squash (1/2-inch cubes)
  • 2 tsp. extra-virgin olive oil, divided
  • ½ tsp. sea salt, divided
  • ½ tsp. smoked paprika
  • ¼ tsp. garlic powder
  • ½ tsp. black pepper, divided
  • 1 bunch asparagus, trimmed and cut into bite-sized pieces
  • 2 6-oz. wild-caught salmon fillets

Lemon-Garlic Sauce

  • 1 ½ tbs. extra-virgin olive oil
  • 1 ½ tbs. lemon juice
  • 1 tbs. minced fresh parsley
  • 2 cloves garlic, minced
  • 1 tsp. lemon zest
  • ½ tsp. sea salt
  • ¼ tsp. black pepper

This recipe originally appeared in ” 5 Simple Sheet-Pan Meals.” Photo by: Andrea D’Agosto.

  1. Preheat oven to 450 degrees F and line a pan with parchment paper, if desired.
  2. Place the squash in a medium bowl. Add 1 teaspoon olive oil, 1/4 teaspoon sea salt, paprika, garlic powder, and 1/4 teaspoon pepper. Mix until the squash is thoroughly coated, then arrange on the sheet pan in a single layer. Place on the middle rack in the oven and roast for 10 minutes.
  3. While the squash is roasting, place the asparagus in the same bowl and add remaining 1 teaspoon olive oil, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Mix until the asparagus is thoroughly coated.
  4. Whisk ingredients for lemon-garlic sauce in a small bowl. Set mixture aside.
  5. Take the sheet pan out of the oven and move squash to one side of the pan. Add the asparagus next to the squash, and add the salmon fillets, skin-side down, to the other side of the pan. Brush the fillets with half the lemon-garlic sauce and cook for an additional 10 to 14 minutes, until the vegetables are tender and the salmon is opaque and flakes easily.
  6. Drizzle with remaining lemon-garlic sauce. Serve as desired, with fresh parsley or cooked grains.

Roasted-Beet and Asparagus Pizza

Sliced beets resemble pepperoni on a traditional pizza and offer an earthy sweetness that pairs perfectly with chèvre or other tart cheeses.

beet pizza

Makes 4 servings •  Prep time 10 minutes •  Cook time 5 to 7 minutes

  • 4 six-inch gluten-free or whole-grain crusts
  • ½ cup basil pesto
  • 6 oz. fresh mozzarella, sliced
  • 4 cups roasted beets, peeled and sliced (about 5 to 6 medium beets)
  • 2 cups sliced asparagus
  • 4 oz. chèvre
  • Chopped kalamata olives, minced preserved lemon, chopped walnuts, sun-dried tomatoes or caramelized onions, if desired

This recipe originally appeared in “5 Gluten-Free Pizza Recipes.” Photo by: Terry Brennan. Developer: Betsey Nelson.

  1. Preheat oven to 400 degrees F. If you have a pizza stone, preheat it on the middle rack of the oven.
  2. Spread each crust with 2 tablespoons basil pesto and top each equally with the mozzarella, beets, asparagus and chèvre.
  3. Bake until cheese is lightly browned, about five to seven minutes.
  4. Top with olives and lemons, walnuts, sun-dried tomatoes or caramelized onions, as desired.
  5. Cut into wedges and serve with a salad.

Almost-Raw Asparagus Soup

When asparagus is completely raw, I find it tastes quite grassy. This simple technique maintains the asparagus’s freshness while giving it a warm, roasted flavor. The asparagus roasts in the oven just long enough to become a bit sweet, and is then puréed until smooth.

asparagus soup

Makes 4 servings •  Prep time 10 minutes •  Cook time 15 minutes

  • 1 ½lbs. asparagus, tough ends snapped off
  • 2 tsp. olive oil
  • 3/4 tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ cup sliced almonds
  • 1 ½ cups chicken or vegetable broth
  • 1 cup water
  • Zest of 1 lemon
  • 1 tbs. finely chopped fresh mint leaves
  • ¼ cup plain yogurt

This recipe originally appeared in “Supermarket Healthy: 5 Budget-Friendly Recipes From Melissa d’Arabian.” Photo by: Tina Rupp.

  1. Preheat the oven to 400 degrees F. Place the asparagus in a baking dish or on a baking sheet and drizzle with 1 teaspoon of the olive oil. Sprinkle with the salt and pepper, and roast until it is just al dente, about five minutes. Remove from the oven and set aside.
  2. While the asparagus cools, place the almonds on a clean, rimmed baking sheet and toast until lightly browned, five to seven minutes. Transfer to a plate and set aside.
  3. Add the asparagus, along with the chicken broth and water, to a blender, and purée until it is smooth, about two minutes. Return the puréed asparagus to a medium saucepan (strain through a fine-mesh sieve if you want an even smoother texture) and stir in the remaining 1 teaspoon of olive oil, the lemon zest, and mint. Warm the soup over medium heat.
  4. Divide the soup among four bowls. Top each with 1 tablespoon of the yogurt and a sprinkling of the toasted almonds to serve.

Prosciutto-Wrapped Asparagus

asparagus wrapped in prosciutto

Makes 12 pieces •  Prep time 15 minutes

  • ¼ cup balsamic vinegar
  • 12 asparagus spears, tough end trimmed off
  • 4 slices prosciutto, each cut into 3 long strips
  • Salt
  • Freshly ground black pepper

This recipe originally appeared in “Celebrate! A Holiday Party Menu.” Photo by: Terry Brennan. Developer: Betsy Nelson.

  1. Simmer the vinegar in a small saucepan until reduced by half, then chill.
  2. Blanch the asparagus for one minute, then drain and quickly transfer to a bowl of ice water.
  3. Wrap one slice of prosciutto around each dried asparagus stalk, and chill until ready to serve.
  4. Serve with a drizzle of the vinegar reduction, and salt and pepper to taste.
Lead Photo: Andrea D’Agosto

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