20 Delicious Asparagus Dinner Recipes Amazing

Mmm, asparagus season is here, and we couldn’t be more excited! Whether you’re craving something quick, comforting, or downright gourmet, our roundup of 20 Delicious Asparagus Dinner Recipes has got you covered. Perfect for busy weeknights or leisurely weekend meals, these dishes will make the most of this spring favorite. Ready to transform your dinner routine? Let’s dive into these amazing recipes!

Creamy Asparagus and Chicken Pasta

Unbelievably creamy and packed with flavor, this pasta dish is your next weeknight hero. You’ll love how the tender chicken and crisp asparagus come together in a silky sauce.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for a little heat)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and no longer pink in the center, about 5-6 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Add the asparagus and cook for 3-4 minutes until bright green and slightly tender. Tip: Don’t overcook the asparagus to keep its crunch.
4. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened.
6. Return the cooked chicken and pasta to the skillet. Toss everything together until well coated in the sauce. Tip: If the sauce is too thick, add a splash of pasta water to loosen it up.
7. Serve immediately, garnished with extra Parmesan cheese if desired.

Now this dish is all about the creamy, dreamy sauce clinging to every bite. Try serving it with a sprinkle of fresh parsley or a squeeze of lemon for a bright finish.

Garlic Butter Steak with Roasted Asparagus

Absolutely nothing beats the combo of juicy steak and crisp asparagus, especially when they’re drenched in garlic butter. You’re in for a treat with this simple yet luxurious meal that’s perfect for any night of the week.

Ingredients

• 1.5 lbs ribeye steak (about 1 inch thick for even cooking)
• 1 bunch asparagus (trim the woody ends)
• 3 tbsp unsalted butter (softened for easy mixing)
• 2 cloves garlic (minced, or more if you love garlic)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F to get it ready for the asparagus.
2. Season both sides of the steak generously with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat until it’s shimmering but not smoking.
4. Add the steak to the skillet and cook for 4 minutes on the first side for a medium-rare doneness.
5. Flip the steak and cook for another 3 minutes, then remove it from the skillet to rest.
6. While the steak rests, toss the asparagus with a bit of olive oil, salt, and pepper on a baking sheet.
7. Roast the asparagus in the preheated oven for 10 minutes, or until tender and slightly charred.
8. In a small bowl, mix the softened butter and minced garlic to make the garlic butter.
9. Slice the rested steak against the grain and top with a dollop of garlic butter.
10. Serve the steak alongside the roasted asparagus, with extra garlic butter on the side.

Craving something extra? Try serving this dish over a bed of creamy mashed potatoes to soak up all that delicious garlic butter. The steak is melt-in-your-mouth tender, and the asparagus adds a fresh, crisp contrast that’s simply irresistible.

Asparagus and Mushroom Risotto

Did you know that making a creamy, dreamy risotto at home is easier than you think? This asparagus and mushroom version is packed with flavor and feels like a hug in a bowl.

Ingredients

• 1 cup Arborio rice (don’t substitute, it’s key for creaminess)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onion (white or yellow works best)
• 1 cup sliced mushrooms (cremini or button)
• 1 cup chopped asparagus (trim the tough ends first)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp butter (unsalted, to control the saltiness)
• Salt and pepper (adjust to taste)

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and cook until translucent, about 3 minutes.
2. Add the mushrooms and asparagus. Cook until the vegetables are slightly softened, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in the Arborio rice, coating it with the oil and vegetables. Toast for 1 minute to enhance its nutty flavor.
4. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more. Tip: This gradual process is what makes risotto creamy.
5. After about 18-20 minutes, the rice should be al dente. Remove from heat and stir in the Parmesan and butter. Tip: The residual heat will melt them smoothly into the risotto.
6. Season with salt and pepper to taste. Let it sit for 2 minutes before serving to thicken slightly.

Perfectly creamy with a slight bite, this risotto is a celebration of spring flavors. Try topping it with a poached egg for an extra luxurious touch.

Grilled Asparagus with Lemon and Parmesan

Very few things beat the simplicity and elegance of grilled asparagus, especially when it’s dressed up with a bit of lemon and Parmesan. You’ll love how these flavors come together to create a side dish that’s both refreshing and satisfying.

Ingredients

• 1 lb asparagus, trimmed (look for firm, bright green stalks)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp lemon zest (from about 1 lemon)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Preheat your grill to medium-high heat, about 400°F. This ensures a nice char without burning.
2. In a large bowl, toss the asparagus with olive oil, salt, and pepper until evenly coated. Tip: Use your hands to ensure every stalk gets a good coat.
3. Place the asparagus on the grill perpendicular to the grates to prevent falling through. Grill for 2-3 minutes per side, or until tender and lightly charred.
4. Remove the asparagus from the grill and immediately drizzle with lemon juice and sprinkle with lemon zest and Parmesan cheese. Tip: The heat helps the cheese melt slightly for extra flavor.
5. Serve immediately, offering extra Parmesan on the side for those who want more. Tip: For a fancy touch, shave some Parmesan with a vegetable peeler instead of grating.

Kick back and enjoy the crisp-tender texture of the asparagus, perfectly balanced by the tangy lemon and savory Parmesan. It’s fantastic alongside grilled chicken or fish, or even tossed into a fresh salad for extra crunch.

Asparagus and Bacon Quiche

Oh, you’re going to love this asparagus and bacon quiche—it’s the perfect blend of creamy, savory, and just a little bit crunchy. Whether it’s brunch or a light dinner, this dish is a crowd-pleaser that’s surprisingly easy to whip up.

Ingredients

• 1 pre-made pie crust (or homemade if you’re feeling ambitious)
• 6 large eggs (room temperature for best results)
• 1 cup heavy cream (half-and-half works in a pinch)
• 1 cup shredded Gruyère cheese (Swiss is a fine substitute)
• 1/2 lb asparagus, trimmed and cut into 1-inch pieces (tough ends discarded)
• 4 slices bacon, cooked crispy and crumbled (save the grease!)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp bacon grease or butter (for sautéing)

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork to prevent puffing.
2. In a skillet over medium heat, warm the bacon grease or butter. Add the asparagus and sauté for 3-4 minutes until bright green but still crisp. Remove from heat.
3. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
4. Sprinkle half the cheese over the bottom of the pie crust. Top with the asparagus and bacon, then the remaining cheese.
5. Pour the egg mixture over the fillings, ensuring it’s evenly distributed.
6. Bake for 35-40 minutes, until the center is set and the top is golden brown. Let it rest for 10 minutes before slicing.

Mmm, the quiche comes out with a custardy center, flaky crust, and smoky bacon bits in every bite. Try serving it with a simple arugula salad for a fresh contrast.

Baked Salmon with Asparagus and Dill Sauce

Hey, you’re going to love how simple and delicious this dish is. Perfect for a cozy dinner or impressing guests without the stress.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 1 bunch asparagus, trimmed (about 1 lb)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup mayonnaise (light or regular)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp honey (adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet and asparagus on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, rubbing the seasoning in gently.
3. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
4. While the salmon and asparagus bake, whisk together mayonnaise, dill, lemon juice, and honey in a small bowl to make the dill sauce.
5. Once baked, let the salmon rest for 2 minutes before serving. This allows the juices to redistribute, making the salmon even more flavorful.
6. Serve the salmon and asparagus with the dill sauce drizzled on top or on the side. Garnish with extra dill if desired.

Enjoy the flaky, moist salmon paired with the crisp asparagus and the creamy, tangy dill sauce. It’s a dish that’s as pleasing to the eye as it is to the palate, perfect for a light yet satisfying meal.

Asparagus and Goat Cheese Tart

Ready to whip up something that looks fancy but is secretly easy? This asparagus and goat cheese tart is your ticket to impressing without stressing. Perfect for brunch or a light dinner, it’s all about that flaky crust, creamy cheese, and fresh veggie crunch.

Ingredients

• 1 sheet frozen puff pastry, thawed (keep it cold until ready to use)
• 1 bunch asparagus, trimmed (about 1 lb, look for firm, bright green stalks)
• 4 oz goat cheese, softened (room temp spreads easier)
• 1 tbsp olive oil (or any neutral oil)
• 1 egg, beaten (for egg wash, creates a golden crust)
• Salt and pepper to taste (start with a pinch of each)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry onto the prepared sheet. Gently roll out any creases with a rolling pin.
3. Spread the softened goat cheese evenly over the pastry, leaving a 1-inch border around the edges.
4. Arrange the asparagus spears on top of the goat cheese in a single layer. Drizzle with olive oil and season with salt and pepper.
5. Fold the edges of the pastry over the asparagus, crimping slightly to hold in place. Brush the edges with the beaten egg.
6. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
7. Let cool for 5 minutes before slicing. Tip: Use a sharp knife for clean cuts.

Flaky, creamy, and with just the right amount of crunch, this tart is a dream. Try serving it with a drizzle of balsamic glaze for an extra pop of flavor or alongside a simple arugula salad for a complete meal.

Shrimp and Asparagus Stir Fry

Ever find yourself staring into the fridge, wondering what to whip up that’s both quick and satisfying? This shrimp and asparagus stir fry is your answer—packed with flavor, ready in minutes, and totally customizable to what you’ve got on hand.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp red pepper flakes (adjust to taste)
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet in a single layer. Cook for 2 minutes per side, until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add asparagus. Stir fry for 3-4 minutes, until bright green and slightly tender.
4. Add minced garlic and red pepper flakes to the asparagus. Stir fry for 30 seconds, until fragrant.
5. Return shrimp to the skillet. Add soy sauce and a pinch of salt. Toss everything together and cook for another minute to combine flavors.

Bright, crisp asparagus and tender shrimp come together in a dish that’s as vibrant as it is delicious. Serve it over a bed of rice for a hearty meal, or enjoy it as is for a light, protein-packed dinner.

Asparagus Soup with Crème Fraîche

Hey, you’re going to love this creamy asparagus soup—it’s like spring in a bowl, with a dollop of crème fraîche to make it extra special.

Ingredients

• 2 lbs asparagus, trimmed and cut into 1-inch pieces (save the tips for garnish)
• 1 medium onion, chopped (yellow or white works best)
• 2 tbsp butter (or olive oil for a lighter version)
• 4 cups vegetable broth (chicken broth works too)
• 1 cup crème fraîche (plus extra for garnish)
• Salt and pepper (start with 1/2 tsp salt, adjust as needed)

Instructions

1. Melt the butter in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Add the asparagus pieces (not the tips) to the pot. Cook for another 3 minutes, stirring occasionally.
3. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until asparagus is very tender.
4. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
5. Stir in the crème fraîche until fully incorporated. Season with salt and pepper. Tip: Taste as you go—you might want more pepper for a little kick.
6. While the soup is simmering, quickly blanch the asparagus tips in boiling water for 1 minute, then plunge into ice water to keep their bright green color.
7. Ladle the soup into bowls. Garnish with a swirl of crème fraîche and the blanched asparagus tips.

A silky smooth texture meets a rich, slightly tangy flavor in this soup. Try serving it with a slice of crusty bread for dipping, or top with crispy pancetta for a salty crunch.

Asparagus and Prosciutto Bundles

Craving something elegant yet easy to whip up for your next gathering? These asparagus and prosciutto bundles are your go-to. They’re simple, savory, and sure to impress with minimal effort.

Ingredients

• 1 lb asparagus, trimmed (look for firm, bright green stalks)
• 8 slices prosciutto (thinly sliced works best)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (for a salty, nutty finish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the trimmed asparagus with olive oil, salt, and pepper in a bowl until evenly coated.
3. Divide the asparagus into 8 equal bundles. Tip: Count the stalks to keep portions even.
4. Wrap each bundle with a slice of prosciutto, starting at the bottom and spiraling upwards. Leave the tips exposed for a pretty presentation.
5. Place the bundles on a baking sheet lined with parchment paper, ensuring they’re not touching. This helps them crisp up evenly.
6. Bake for 12-15 minutes, or until the prosciutto is crispy and the asparagus is tender when pierced with a fork.
7. Sprinkle the baked bundles with grated Parmesan cheese right out of the oven for a melty finish.

Here’s the deal: these bundles offer a delightful contrast between the crispy prosciutto and tender asparagus. Serve them on a platter for a fuss-free appetizer or alongside a creamy pasta for a heartier meal.

Roasted Asparagus with Balsamic Glaze

Zesty and vibrant, this roasted asparagus with balsamic glaze is a simple yet elegant side dish that’ll steal the show at any dinner table. You’ll love how the caramelized edges of the asparagus pair with the sweet and tangy glaze.

Ingredients

• 1 bunch asparagus, trimmed (look for firm, bright green stalks)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp balsamic vinegar (aged for a richer flavor)
• 1 tbsp honey (or maple syrup for a vegan option)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the trimmed asparagus with olive oil, salt, and pepper on the baking sheet until evenly coated. Tip: Arrange the asparagus in a single layer to ensure even roasting.
3. Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and the tips start to crisp. Tip: Shake the pan halfway through for uniform cooking.
4. While the asparagus roasts, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 3-5 minutes, stirring occasionally, until the mixture thickens slightly. Tip: Keep an eye on it to prevent burning—it should coat the back of a spoon.
5. Drizzle the balsamic glaze over the roasted asparagus right before serving. Use a spoon to distribute it evenly.

Unbelievably tender with a slight crunch, this dish offers a perfect balance of sweet and savory. Try serving it alongside grilled chicken or as part of a spring-inspired salad for a fresh twist.

Asparagus and Chicken Alfredo

Dinner just got a whole lot tastier with this asparagus and chicken alfredo. It’s creamy, packed with flavor, and comes together in no time—perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

• 1 lb chicken breast, cut into strips (for quicker cooking)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (woody ends removed)
• 8 oz fettuccine pasta (or your favorite pasta)
• 2 cups heavy cream (for a lighter version, half-and-half works)
• 1 cup grated Parmesan cheese (freshly grated melts better)
• 2 tbsp butter (unsalted for better control of saltiness)
• 2 cloves garlic, minced (more if you love garlic)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips, season with salt and pepper, and cook until golden and no longer pink inside, about 5-6 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it.
4. Pour in the heavy cream, bring to a simmer, and let it cook for 2 minutes, stirring occasionally. The sauce will start to thicken slightly.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash of pasta water to thin it out.
6. Add the cooked chicken and asparagus to the skillet, tossing to coat in the sauce. Cook for another 2-3 minutes until the asparagus is tender-crisp.
7. Finally, add the cooked fettuccine to the skillet, tossing everything together until the pasta is well coated with the sauce. Serve immediately.

The alfredo sauce clings beautifully to the pasta, offering a creamy texture with pops of freshness from the asparagus. For an extra touch, sprinkle with more Parmesan and a crack of black pepper right before serving.

Asparagus and Potato Frittata

Ready to whip up something delicious that’s perfect for any meal of the day? This asparagus and potato frittata is your go-to dish for a hearty, flavorful bite that’s as easy to make as it is to love.

Ingredients

• 1 cup diced potatoes (Yukon Gold works great)
• 1 cup chopped asparagus (trim the tough ends)
• 6 large eggs (room temperature for best results)
• 1/4 cup milk (whole milk adds richness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the frittata.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Tip: A cast-iron skillet works wonderfully for even cooking.
3. Add diced potatoes to the skillet, cooking until they’re golden and slightly tender, about 5 minutes. Stir occasionally to prevent sticking.
4. Toss in the chopped asparagus, cooking for another 3 minutes until bright green but still crisp.
5. In a bowl, whisk together eggs, milk, salt, and pepper until well combined. Tip: Whisking vigorously incorporates air, making the frittata fluffier.
6. Pour the egg mixture over the vegetables in the skillet, gently shaking the pan to distribute evenly.
7. Sprinkle shredded cheddar cheese on top, then transfer the skillet to the preheated oven.
8. Bake for 15-20 minutes, or until the eggs are set and the top is lightly golden. Tip: The frittata is done when a knife inserted in the center comes out clean.
9. Let it cool for a couple of minutes before slicing. This helps it set and makes serving easier.

Zesty and satisfying, this frittata boasts a creamy interior with a slightly crisp edge. Serve it with a side salad for a complete meal, or enjoy a slice cold for a quick breakfast on the go.

Grilled Asparagus and Halloumi Salad

Ready to whip up something fresh and flavorful? This grilled asparagus and halloumi salad is your ticket to a quick, satisfying meal that’s perfect for those warm evenings when you want to keep things light but delicious.

Ingredients

• 1 bunch asparagus, trimmed (look for firm, bright green stalks)
• 8 oz halloumi cheese, sliced (it’s salty, so no extra salt needed)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp black pepper (adjust to taste)
• 1/4 cup mint leaves, roughly chopped (for a fresh kick)

Instructions

1. Preheat your grill to medium-high heat, about 400°F. This ensures a nice char without burning.
2. Toss the asparagus with 1 tbsp olive oil. Lay them on the grill perpendicular to the grates to prevent falling through. Grill for 3-4 minutes, turning once, until tender and charred.
3. Brush the halloumi slices with the remaining olive oil. Grill for 2 minutes per side until golden grill marks appear. Tip: Don’t move them too soon to get those perfect marks.
4. Arrange the grilled asparagus and halloumi on a plate. Drizzle with lemon juice and sprinkle with black pepper and mint leaves. Tip: Let the cheese cool slightly for easier slicing.

Mmm, the contrast of the smoky asparagus with the salty, squeaky halloumi is unreal. Try serving it over a bed of quinoa for an extra protein boost, or enjoy it as is for a low-carb delight.

Asparagus and Crab Meat Omelette

Oh, you’re going to love this Asparagus and Crab Meat Omelette. It’s light, fluffy, and packed with flavors that scream summer. Perfect for a lazy weekend brunch or a quick dinner.

Ingredients

• 3 large eggs (room temperature for fluffier omelette)
• 1/4 cup crab meat (fresh or canned, drained well)
• 1/4 cup chopped asparagus (1-inch pieces, tips reserved for garnish)
• 1 tbsp unsalted butter (or any neutral oil)
• 1 tbsp fresh chives (chopped, for garnish)
• Salt and pepper (adjust to taste)

Instructions

1. Heat a non-stick skillet over medium heat and add the butter, swirling to coat the pan evenly.
2. Once the butter is melted and slightly bubbly, add the chopped asparagus. Sauté for 2 minutes until slightly tender but still crisp.
3. In a bowl, whisk the eggs with a pinch of salt and pepper until well combined. Pour the eggs over the asparagus in the skillet.
4. Let the eggs set for about 30 seconds, then gently push the edges towards the center with a spatula, letting the uncooked eggs flow to the edges.
5. Sprinkle the crab meat evenly over the top of the omelette. Cook for another 2 minutes or until the eggs are mostly set but still slightly runny on top.
6. Fold the omelette in half with the spatula and slide it onto a plate. Garnish with fresh chives and reserved asparagus tips.

Mmm, the omelette is wonderfully fluffy with a creamy interior, and the crab adds a sweet, luxurious touch. Serve it with a side of toast or a fresh salad for a complete meal.

Asparagus and Beef Stir Fry

Got a craving for something quick, tasty, and packed with nutrients? This asparagus and beef stir fry is your go-to dish, perfect for those busy weeknights when you want a meal that’s both satisfying and easy to whip up.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 minutes for easier slicing)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp cornstarch (helps tenderize the beef)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 lb asparagus, trimmed and cut into 2-inch pieces (look for firm, bright green stalks)
• 2 cloves garlic, minced (fresh is best for flavor)
• 1 tsp ginger, grated (keep some in the freezer for easy use)
• 1/4 cup beef broth (low sodium preferred)
• 1 tbsp oyster sauce (adds depth of flavor)
• 1 tsp sugar (balances the saltiness)
• 1/2 tsp red pepper flakes (adjust to taste)

Instructions

1. In a bowl, mix the beef slices with soy sauce and cornstarch. Let it marinate for 15 minutes at room temperature.
2. Heat 1 tbsp of oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer and cook undisturbed for 2 minutes to sear. Flip and cook for another minute, then transfer to a plate.
3. In the same skillet, add the remaining 1 tbsp of oil. Stir in the asparagus, garlic, and ginger. Cook for 3 minutes, stirring occasionally, until the asparagus is bright green and slightly tender.
4. Pour in the beef broth, oyster sauce, sugar, and red pepper flakes. Stir to combine and bring to a simmer.
5. Return the beef to the skillet, tossing everything together. Cook for another 2 minutes until the beef is heated through and the sauce thickens slightly.

This stir fry is all about the contrast—tender beef, crisp asparagus, and a sauce that’s savory with just a hint of sweetness and heat. Try serving it over a bed of steamed rice or noodles for a complete meal that’s sure to impress.

Asparagus and Cheese Stuffed Chicken

Delicious doesn’t even begin to cover this asparagus and cheese stuffed chicken. It’s the kind of meal that feels fancy but is totally doable on a busy weeknight. You’re going to love how the flavors come together.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 cup shredded mozzarella cheese (or any melty cheese you prefer)
• 1 cup chopped asparagus (about 1/2 inch pieces, tips included)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s hot enough to cook the chicken thoroughly and melt the cheese beautifully.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Be careful not to cut all the way through.
3. In a bowl, mix the chopped asparagus, mozzarella cheese, garlic powder, salt, and pepper. This combo is going to be your stuffing.
4. Stuff each chicken breast with the asparagus and cheese mixture. Don’t overstuff, or it might leak out during cooking.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear for 2-3 minutes on each side until golden brown. This step adds flavor and helps keep the stuffing inside.
6. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving. This keeps it juicy.

This dish is all about the contrast between the tender chicken and the gooey, cheesy filling with a slight crunch from the asparagus. Try serving it over a bed of wild rice or with a side of roasted potatoes for a complete meal.

Asparagus and Lemon Pasta

Mmm, you’re going to love this Asparagus and Lemon Pasta. It’s fresh, zesty, and ready in no time—perfect for those nights when you want something delicious without the fuss.

Ingredients

• 8 oz pasta (like spaghetti or linguine)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and pepper (adjust to taste)
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until bright green and slightly tender.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the asparagus.
5. Stir in the lemon zest, lemon juice, and Parmesan cheese. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
6. Season with salt and pepper to taste. Toss everything together until well combined.
7. Garnish with chopped parsley and extra Parmesan cheese before serving.

With its vibrant flavors and creamy texture, this pasta is a crowd-pleaser. Try serving it with a side of crusty bread to soak up all the delicious sauce.

Asparagus and Tomato Bruschetta

Even if you’re not a seasoned chef, this Asparagus and Tomato Bruschetta is a breeze to whip up. Perfect for those lazy summer evenings when you crave something fresh yet satisfying.

Ingredients

• 1 cup cherry tomatoes, halved (or any small tomatoes)
• 1 cup asparagus, trimmed and chopped into 1-inch pieces
• 2 tbsp olive oil (or any neutral oil)
• 1 clove garlic, minced
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 4 slices crusty bread (like baguette or ciabatta)
• 1/4 cup grated Parmesan cheese (optional for topping)

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for toasting the bread.
2. In a mixing bowl, combine the cherry tomatoes, asparagus, olive oil, garlic, salt, and pepper. Toss gently to coat everything evenly.
3. Spread the tomato and asparagus mixture on a baking sheet in a single layer. Roast in the oven for 15 minutes, or until the asparagus is tender and the tomatoes start to burst.
4. While the vegetables roast, place the bread slices on another baking sheet. Toast in the oven for 5 minutes, or until golden and crisp.
5. Once everything is ready, spoon the roasted vegetables over the toasted bread slices. Sprinkle with Parmesan cheese if using.

Zesty and vibrant, this bruschetta brings a delightful crunch from the toast paired with the juicy tomatoes and tender asparagus. Try serving it with a drizzle of balsamic glaze for an extra flavor kick.

Asparagus and Smoked Salmon Rolls

Perfect for those days when you want something fancy but easy, these Asparagus and Smoked Salmon Rolls are a game-changer. You’ll love how simple they are to make, yet they look and taste like you spent hours in the kitchen.

Ingredients

• 8 oz smoked salmon, thinly sliced (look for wild-caught for the best flavor)
• 1 bunch asparagus, trimmed (about 20 spears, choose thin ones for easier rolling)
• 4 oz cream cheese, softened (leave it out for 30 minutes to soften)
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill if fresh isn’t available)
• 1 tsp lemon zest (brightens up the flavor, don’t skip it!)
• 1/2 tsp black pepper (freshly ground tastes best)

Instructions

1. Bring a large pot of water to a boil. Add the asparagus and blanch for 2 minutes, then immediately transfer to ice water to stop the cooking. This keeps them bright green and crisp-tender.
2. In a small bowl, mix the cream cheese, dill, lemon zest, and black pepper until smooth. Taste and adjust seasoning if needed.
3. Lay out a slice of smoked salmon on a clean surface. Spread a thin layer of the cream cheese mixture over it.
4. Place one asparagus spear at the end of the salmon slice and roll it up tightly. Repeat with the remaining ingredients.
5. Arrange the rolls on a serving platter, seam side down. Cover and refrigerate for at least 30 minutes to set. This makes them easier to handle.

Just like that, you’ve got a dish that’s as beautiful as it is delicious. The creamy filling pairs perfectly with the smoky salmon and crisp asparagus. Try serving these rolls on a bed of mixed greens for an extra pop of color and texture.

Conclusion

Lovely as they are versatile, these 20 asparagus dinner recipes promise to delight your taste buds and brighten your mealtime. Whether you’re a seasoned chef or a kitchen newbie, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!