20 Delicious Quick Asparagus Recipes for Busy Weeknights

Weeknights are hectic, but that doesn’t mean dinner has to be boring! Asparagus, with its vibrant green spears and quick-cooking nature, is here to save your evenings. Whether you’re craving something creamy, crispy, or packed with protein, we’ve rounded up 20 delicious asparagus recipes that are as easy to make as they are to love. Let’s turn those busy nights into tasty victories!

Garlic Butter Roasted Asparagus

Garlic Butter Roasted Asparagus is a simple yet elegant side dish that brings a burst of flavor to any meal, perfect for those busy weeknights or special occasions alike.

Ingredients

• 1 bunch of asparagus, trimmed
• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the melted butter, minced garlic, salt, and black pepper.
3. Arrange the asparagus in a single layer on the prepared baking sheet. Drizzle the garlic butter mixture over the asparagus, tossing to coat evenly.
4. Roast in the preheated oven for 12-15 minutes, until the asparagus is tender and slightly crispy at the tips.
5. Remove from the oven and immediately sprinkle with lemon juice and grated Parmesan cheese.

The magic of this dish lies in the crispy edges of the asparagus paired with the rich, garlicky butter and a hint of tangy lemon. It’s a side that steals the show every time.

Tip: For an extra crispy finish, broil the asparagus for the last 2 minutes of cooking, keeping a close eye to prevent burning.

Quick Asparagus Stir Fry

Looking for a vibrant, speedy side dish that brings a crunch to your dinner table? This Quick Asparagus Stir Fry is your answer, ready in just minutes and bursting with fresh flavors.

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• Salt to taste

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. Add the asparagus and stir fry for 3-4 minutes until bright green and slightly tender.
3. Add 2 cloves minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes. Stir fry for another minute until fragrant.
4. Season with salt to taste and remove from heat.

The magic of this stir fry lies in the quick cooking that keeps the asparagus crisp, while the sesame oil and red pepper flakes add a depth of flavor that’s unexpectedly complex for such a simple dish.

Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Lemon Parmesan Asparagus

Brighten up your dinner table with this Lemon Parmesan Asparagus, a side dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the asparagus with 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the asparagus in a single layer on the prepared baking sheet and roast for 12-15 minutes, until tender but still crisp.
4. Sprinkle 1/4 cup grated Parmesan cheese over the asparagus during the last 2 minutes of roasting, then return to the oven to melt the cheese.

The combination of zesty lemon and savory Parmesan creates a delightful contrast that elevates simple asparagus to something special.

Tip: For an extra crunch, try adding a sprinkle of toasted almond slices before serving.

Asparagus and Mushroom Saute

This Asparagus and Mushroom Saute is a vibrant, quick-to-make side that brings a touch of elegance to any meal, perfect for those busy weeknights when you want something healthy yet flavorful.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons grated Parmesan cheese

Instructions

1. Heat olive oil and butter in a large skillet over medium heat until the butter is melted.
2. Add asparagus and mushrooms to the skillet. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.
3. Stir in minced garlic, salt, and black pepper. Continue cooking for another 3 minutes, until the garlic is fragrant and the vegetables are tender-crisp.
4. Remove from heat and drizzle with lemon juice. Sprinkle grated Parmesan cheese over the top before serving.

The bright acidity of the lemon juice and the savory depth of Parmesan elevate this simple saute into something truly special, making it a standout side dish that complements everything from grilled chicken to pasta.

Tip: For an extra nutty flavor, try swapping the Parmesan with aged Gouda or Pecorino Romano.

Balsamic Glazed Asparagus

Elevate your side dish game with this Balsamic Glazed Asparagus, a perfect blend of tangy and sweet that’s sure to impress.

Ingredients

• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the asparagus in a single layer on the prepared baking sheet.
3. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
4. Drizzle the balsamic mixture over the asparagus, tossing gently to coat evenly.
5. Roast in the preheated oven for 12-15 minutes, until the asparagus is tender and the glaze is slightly caramelized.

The magic of this dish lies in the caramelized glaze that clings to each spear, offering a perfect balance of sweetness and acidity with every bite.

Tip: For an extra flavor boost, sprinkle freshly grated Parmesan cheese over the asparagus right after baking.

Cheesy Asparagus Gratin

This Cheesy Asparagus Gratin is the perfect side dish to elevate any meal, combining tender asparagus with a creamy, golden cheese topping that’s irresistibly delicious.

Ingredients

• 1 pound fresh asparagus, trimmed
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. Arrange the asparagus in the prepared baking dish in a single layer.
3. In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream, salt, black pepper, and nutmeg. Bring to a simmer, then remove from heat.
5. Sprinkle the Gruyère and Parmesan cheeses over the asparagus, then evenly pour the cream mixture over the top.
6. Bake for 20-25 minutes, until the top is bubbly and golden brown.

The magic of this gratin lies in the nutty Gruyère and Parmesan combo, creating a rich, velvety sauce that clings to every asparagus spear.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Asparagus with Hollandaise Sauce

Spring brings the perfect excuse to indulge in fresh asparagus, and what better way to enjoy it than draped in a velvety hollandaise sauce? This classic pairing is simpler to make at home than you might think.

Ingredients

• 1 bunch of asparagus, trimmed
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
2. In a blender, combine the egg yolks and lemon juice. Blend for a few seconds until smooth.
3. With the blender running, slowly pour in the melted butter until the sauce is thick and creamy. Add the salt and cayenne pepper, blending just to combine.
4. Arrange the asparagus on a serving plate and drizzle generously with the hollandaise sauce.

The magic of this dish lies in the contrast between the crisp asparagus and the rich, buttery sauce—a duo that feels indulgent yet refreshing.

Tip: For an extra touch of elegance, garnish with a sprinkle of chopped chives or a twist of lemon zest.

Spicy Asparagus and Bacon

Spice up your side dish game with this Spicy Asparagus and Bacon recipe, where crispy bacon meets tender asparagus with a kick!

Ingredients

• 1 lb asparagus, trimmed
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the asparagus with olive oil, red pepper flakes, salt, and black pepper until evenly coated.
3. Spread the asparagus in a single layer on the prepared baking sheet. Scatter the chopped bacon over the top.
4. Bake for 20 minutes, or until the asparagus is tender and the bacon is crispy.
5. Drizzle with lemon juice before serving.

The combination of smoky bacon and spicy asparagus, finished with a bright lemon drizzle, creates a side dish that’s anything but ordinary.

Tip: For an extra crispy bacon topping, broil for the last 2 minutes of cooking—just keep an eye on it to prevent burning!

Asparagus Pasta with Lemon Cream Sauce

Brighten up your dinner routine with this Asparagus Pasta with Lemon Cream Sauce, a dish that combines the freshness of spring asparagus with the rich, tangy flavors of lemon cream.

Ingredients

• 8 oz pasta (like fettuccine or penne)
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 3-4 minutes until bright green and slightly tender. Add minced garlic and cook for another 1 minute until fragrant.
3. Lower the heat to medium-low. Pour in heavy cream, lemon zest, and lemon juice. Stir in Parmesan cheese, salt, black pepper, and red pepper flakes if using. Simmer for 2-3 minutes until the sauce thickens slightly.
4. Add the drained pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Serve immediately, garnished with extra Parmesan and lemon zest if desired.

The magic of this dish lies in the balance between the creamy sauce and the bright acidity of lemon, making each bite irresistibly fresh and comforting.

Tip: For an extra layer of flavor, toast some pine nuts or slivered almonds and sprinkle them on top before serving.

Grilled Asparagus with Feta

Grilled asparagus with feta is a simple yet elegant side dish that brings a delightful crunch and creamy tang to any meal.

Ingredients

• 1 pound fresh asparagus, tough ends trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1 tablespoon lemon juice

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Place the asparagus on the grill and cook for 3-4 minutes per side, or until tender and lightly charred.
4. Transfer the grilled asparagus to a serving platter and sprinkle with 1/2 cup crumbled feta cheese and drizzle with 1 tablespoon lemon juice.

The smoky char of the asparagus paired with the creamy feta and bright lemon creates a harmony of flavors that’s hard to resist.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes or a sprinkle of fresh dill before serving.

Asparagus and Tomato Salad

Brighten up your table with this vibrant Asparagus and Tomato Salad, a perfect blend of crisp greens and juicy tomatoes that’s as delightful to look at as it is to eat.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Bring a pot of water to a boil and blanch the asparagus for 2 minutes until bright green and slightly tender. Immediately transfer to ice water to stop the cooking process, then drain.
2. In a large bowl, combine the blanched asparagus and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the asparagus and tomatoes, tossing gently to coat.
4. Sprinkle the salad with crumbled feta cheese and chopped fresh basil before serving.

The contrast between the crisp asparagus and the soft, juicy tomatoes, topped with the tangy feta and fresh basil, makes this salad a standout dish that’s perfect for spring gatherings.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Quick Pickled Asparagus

Spring into flavor with this Quick Pickled Asparagus recipe, a crisp and tangy treat that’s perfect for snacking or garnishing your favorite dishes.

Ingredients

• 1 pound fresh asparagus, trimmed to fit your jar
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 2 tablespoons sugar
• 2 cloves garlic, smashed
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes

Instructions

1. In a medium saucepan, combine the white vinegar, water, kosher salt, sugar, garlic, mustard seeds, and red pepper flakes. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.
2. Place the trimmed asparagus in a clean, heatproof jar. Pour the hot vinegar mixture over the asparagus, ensuring they are completely submerged.
3. Let the jar cool to room temperature, then seal with a lid and refrigerate for at least 24 hours before serving. The asparagus will keep for up to 2 weeks in the fridge.

The quick pickling process locks in the asparagus’s vibrant color and crunch, while the garlic and red pepper flakes add a subtle kick that elevates any dish.

Tip: For an extra layer of flavor, add a few sprigs of fresh dill or a slice of lemon to the jar before pouring in the vinegar mixture.

Asparagus and Egg Breakfast Scramble

Start your morning with a vibrant and protein-packed Asparagus and Egg Breakfast Scramble that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped asparagus (about 6 spears, tough ends removed)
• 4 large eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup shredded cheddar cheese

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add asparagus and sauté for 3 minutes until slightly tender.
2. In a bowl, whisk together eggs, milk, salt, and black pepper until well combined.
3. Pour the egg mixture over the asparagus in the skillet. Cook, stirring gently, for 2-3 minutes until eggs are softly set.
4. Sprinkle cheddar cheese over the scramble. Cover the skillet and let it sit for 1 minute until the cheese melts.
5. Serve immediately, garnished with additional black pepper if desired.

The creamy melted cheese and crisp-tender asparagus create a delightful contrast in every bite, making this scramble a standout breakfast option.

Tip: For an extra flavor boost, add a pinch of garlic powder to the egg mixture before cooking.

Creamy Asparagus Soup

Nothing says spring like a bowl of creamy asparagus soup, and this version is so velvety and rich, you’ll want to make it all season long.

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the flour to create a roux, cooking for 1 minute. Gradually whisk in the broth until smooth.
3. Add the asparagus, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the asparagus is very tender.
4. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Stir in the heavy cream and heat through for about 5 minutes, without boiling.

The secret to this soup’s luxurious texture? A touch of nutmeg that elevates the asparagus’s natural sweetness without overpowering it.

Tip: For an extra smooth finish, strain the soup through a fine-mesh sieve after blending.

Asparagus Wrapped in Prosciutto

Elevate your appetizer game with these elegant Asparagus Wrapped in Prosciutto, a perfect blend of crisp freshness and savory delight.

Ingredients

• 1 bunch asparagus (about 20 spears), trimmed
• 10 slices prosciutto, halved lengthwise
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Wrap each asparagus spear with a half slice of prosciutto, starting at the base and spiraling up to just below the tip.
4. Arrange the wrapped asparagus on the prepared baking sheet in a single layer.
5. Bake for 15-20 minutes until the prosciutto is crispy and the asparagus is tender.

The magic of this recipe lies in the contrast between the salty, crisp prosciutto and the tender, slightly sweet asparagus, making it a standout dish that’s as beautiful as it is tasty.

Tip: For an extra touch of flavor, drizzle the baked asparagus with a little balsamic glaze before serving.

Asparagus and Chicken Stir Fry

Whip up this vibrant Asparagus and Chicken Stir Fry for a quick, healthy dinner that’s bursting with flavor and color.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the asparagus and cook for 3 minutes, stirring occasionally.
3. Add the minced garlic, soy sauce, honey, and red pepper flakes to the skillet. Stir to combine and cook for another 2 minutes until the asparagus is tender-crisp.
4. Return the chicken to the skillet, toss everything together, and cook for an additional minute to heat through. Season with salt and pepper to taste.

The sweet and spicy glaze clinging to the crisp asparagus and tender chicken makes every bite irresistible. Perfect for those nights when you want something satisfying but don’t want to spend hours in the kitchen.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Asparagus Risotto

Spring brings the perfect excuse to whip up this creamy Asparagus Risotto, a dish that balances rich flavors with the fresh crunch of seasonal asparagus.

Ingredients

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pan, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the Arborio rice, stirring to coat with oil, and toast for 2 minutes. Pour in 1/2 cup white wine, stirring until absorbed.
3. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 20 minutes total.
4. Meanwhile, blanch the asparagus in boiling water for 2 minutes, then plunge into ice water to stop cooking. Drain and set aside.
5. When the rice is al dente and creamy, stir in the asparagus, 3 tbsp butter, 1/4 cup Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes to meld flavors.

The magic of this risotto lies in the contrast between the creamy rice and the crisp-tender asparagus, making every bite a delightful surprise.

Tip: For an extra layer of flavor, finish with a drizzle of truffle oil or a sprinkle of lemon zest before serving.

Asparagus and Goat Cheese Tart

This Asparagus and Goat Cheese Tart is a showstopper that’s surprisingly simple to make, blending creamy goat cheese with crisp asparagus on a flaky crust.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 tablespoon olive oil
• 1 pound asparagus, trimmed
• 4 ounces goat cheese, crumbled
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to a 10×14-inch rectangle, then transfer to a parchment-lined baking sheet.
2. Using a fork, prick the pastry all over, leaving a 1-inch border around the edges. Brush the edges with the beaten egg for a golden finish.
3. In a bowl, toss the asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange the asparagus spears on the pastry, then sprinkle with 4 ounces crumbled goat cheese and drizzle with 1 tablespoon honey.
4. Bake at 400°F for 20-25 minutes, until the pastry is puffed and golden. Let cool slightly before slicing.

The magic of this tart lies in the contrast between the tangy goat cheese and the sweet honey, all atop a buttery, crisp crust.

Tip: For an extra touch, sprinkle some lemon zest over the tart before serving to brighten up the flavors.

Asparagus with Almonds and Brown Butter

Spring brings the perfect opportunity to brighten up your side dish game with this Asparagus with Almonds and Brown Butter recipe. It’s a simple yet elegant way to celebrate the season’s bounty.

Ingredients

• 1 pound fresh asparagus, trimmed
• 1/4 cup sliced almonds
• 3 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
2. In a small skillet over medium heat, toast the sliced almonds, stirring frequently, for about 2 minutes until golden and fragrant. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, for about 3 minutes until the butter turns a nutty brown color and smells toasty.
4. Add the cooked asparagus to the skillet with the brown butter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing to coat evenly. Cook for 1 minute to warm through.
5. Remove from heat and drizzle with 1 tablespoon lemon juice. Sprinkle the toasted almonds over the top before serving.

The magic of this dish lies in the brown butter’s depth, which pairs beautifully with the asparagus’s freshness and the almonds’ crunch. It’s a side that steals the show without stealing your time.

Tip: For an extra layer of flavor, grate a little Parmesan cheese over the top just before serving.

Asparagus and Shrimp Skillet

This Asparagus and Shrimp Skillet is a quick, one-pan wonder that brings together the freshness of spring asparagus with succulent shrimp for a dish that’s as vibrant as it is flavorful.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Remove shrimp from skillet and set aside.
2. In the same skillet, add asparagus and cook for 3 minutes, stirring occasionally, until bright green and slightly tender.
3. Add garlic, salt, black pepper, and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
4. Return shrimp to the skillet, add lemon juice, and toss everything together. Cook for an additional 1 minute to heat through.
5. Sprinkle with Parmesan cheese before serving.

The magic of this dish lies in the quick cooking time that keeps the asparagus crisp and the shrimp perfectly tender, all while the garlic and lemon juice create a light, zesty sauce.

Tip: For an extra burst of flavor, zest the lemon before juicing and sprinkle the zest over the finished dish.

Conclusion

We hope these 20 quick asparagus recipes inspire your weeknight dinners with ease and flavor! Whether you’re a seasoned chef or just starting out, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest for your next culinary adventure. Happy cooking!