If there is one seasonal spring food that I absolutely ADORE, it would be asparagus. Even though it takes so long to establish a plant and grow, I even added it to my garden this year! Here in the PNW, asparagus is plentiful in the grocery and farmers markets. So today I wanted to share 3 of my favorite easy ways to cook asparagus. If you’ve ever wanted to know how to cook asparagus with just a few ingredients, this one is for you!
How to Cook Asparagus 3 Ways: Easy Recipes I Swear By!
Sheet Pan Roasted Asparagus with Parmesan
When you’re short on time and looking for a super-easy side dish, this sheet pan recipe is perfect. I love it for an easy weeknight meal. To make it, simply toss asparagus in lemon juice, top with grated parmesan and roast! You can also make it on the grill, too.
Sheet Pan Roasted Asparagus with Parmesan
Ingredients
- 1 lb asparagus
- extra virgin olive oil
- kosher salt
- pepper freshly ground
- parmesan freshly grated
- 1 the juice of one lemon
Instructions
- Pre-heat oven to 400 degrees F.
- Wash asparagus and snap off the ends of each stalk. Dry and place on a baking sheet.
- Drizzle with olive oil and squeeze lemon over the top. Toss to coat, then sprinkle with salt and pepper to taste.
- Roast for 20 minutes, checking after 10 minutes.
- Once finished roasting, remove and grate parmesan over the top. Serve immediately.
Nutrition
You might also like: Spring Garden Vegetable Galette Recipe with Chevre Cheese Recipe
Sautéd Asparagus with Hollandaise Sauce and a Poached Egg
While this asparagus recipe has more components than the first one, it’s so damn delicious that I HAD to include it. If you’re new to cooking asparagus, make this recipe as a lazy weeknight meal and treat yourself. The Hollandaise sauce is silky and luxurious, while a perfectly poached egg makes everything literally better. Crusty bread makes it even better.
I’m a lazy cook and pretty much always use this hollandaise sauce recipe from the New York Times.
Ps – these egg baskets are my secret for making the perfect poached eggs every time!
Sautéd Asparagus with Hollandaise Sauce and a Poached Egg
Ingredients
Hollandaise Sauce (from NY Times)
- 1/2 pound butter unsalted
- 2 egg yolks at room temperature
- 1 tbsp water
- 1/8 teaspoon cayenne pepper
- 1 tbsp lemon juice, freshly squeezed
Asparagus
- 1 lb asparagus
- extra virgin olive oil
- lemon juice freshly squeezed
- kosher salt
- pepper freshly ground
Poached Egg
- 4 eggs
- crusty bread optional, but very much recommended
Instructions
Hollandaise Sauce
- Put the butter inside a heatproof bowl or glass measuring cup and set it in a basin of simmering water. Let it heat until the butter is melted.
- Carefully spoon off the white residue on top of the clear yellow liquid in the center. Carefully pour off and reserve the yellow liquid. Discard the milky bottom portion.
- Combine the egg yolks and water, beating rapidly with a wire whisk. Place the saucepan in a larger basin of simmering water, beating constantly. Gradually add the clear yellow liquid, beating constantly while heating the mixture in the simmering water. Do not overheat. Beat and heat until the sauce has the consistency of a thin mayonnaise.
- Add the salt, cayenne pepper and lemon juice and blend thoroughly.
Asparagus
- Drizzle olive oil in a sauté pan and warm over medium heat. Once heated, add asparagus. Squeeze lemon over the top and season with salt and pepper to taste.
- Cook for about 10 minutes or until just browned and slightly wilted.
- Remove from heat and add to plate.
Poached Egg
- Bring a pot of water to a simmer and add a few drops of vinegar. Insert poaching baskets.
- Gently crack eggs into each basket, one per basket. Cook for 3-4 minutes or until the whites have set.
- Use a slotted spoon to remove each egg.
Plating
- Put poached egg on top of the asparagus and drizzle with Hollandaise sauce. Serve with a slice of crusty bread.
Nutrition
Baked Asparagus Wrapped in Puff Pastry with Everything Bagel Seasoning
Puff pastry is a freeze staple as far as I’m concerned. I love using it to wrap bundles of asparagus stalks to make a delicious and easy roasted appetizer or snack. Top with a sprinkle of everything bagel seasoning and option red pepper flakes for the ultimate easy dish to bring to a BBQ or party!
Baked Asparagus wrapped in Puff Pastry with Everything Bagel Seasoning
Ingredients
- 1 lb asparagus ends trimmed
- extra virgin olive oil
- kosher salt
- pepper freshly ground
- 2 sheets puff pastry defrosted
- 1 egg beaten
Instructions
- Preheat oven to 400 degrees F.
- Wash and trim the asparagus. Dry well and place in a dish. Toss with olive oil and season with salt and pepper. Set aside. Beat egg in a bowl and set aside.
- Carefully roll out the puff pastry on a lightly floured countertop, then use a sharp paring knife (or pizza cutter) to cut into 6" squares.
- To make each bundle, place 3-4 asparagus stalks in the center of the puff pastry square. If you want to add cheese or cured meats, now is the time to do so! Wrap the two opposite corners and press to seal the puff pastry, then brush with the beaten egg. Season with everything bagel seasoning and red pepper flakes.
- Bake until the puff pastry is golden and puffed. Serve immediately.
Nutrition
What do you think of these tips for asparagus and how to cook it?? This springtime veggie is so versatile and easy to cook, so these are just a few of my favorite go-to dishes. Let me know what else you make with asparagus so I can add to my repertoire!
