Type what you have

Ingredients

• ✓ asparagus
• leek
• water
• olive oil
• butter
• onion
• long-grain white rice
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine water or stock, asparagus ends, and separated leek greens in a large stockpot. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
2. 2 Heat butter and oil in a medium sauté pan. Add leek 'whites', onion, and rice; cook and stir until onion begins to color, about 8 minutes. Add 1 cup of warm stock and cook 10 more minutes.
3. 3 Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the sauté pan to the strained stock along with the asparagus middles, and partially cover the pot. Cook 12 more minutes.
4. 4 Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper, and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.

By Kevin Ryan

Ingredients

• ✓ asparagus
• chicken broth
• onion
• butter
• all-purpose flour
• salt
• black pepper
• milk
• sour cream
• lemon juice

Instructions

1. 1 Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
2. 2 In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.
3. 3 Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
4. 4 Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.

By MARBALET

Ingredients

• ✓ asparagus
• olive oil
• garlic
• chicken broth
• cauliflower
• cayenne pepper
• salt
• black pepper
• nasturtium petal
• asparagus tip

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
2. 2 Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
3. 3 Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

By John Mitzewich

Ingredients

• ✓ asparagus
• potato
• sour cream
• vegetable broth
• olive oil
• onion
• garlic
• mushroom
• garlic
• white wine
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
2. 2 Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
3. 3 Cut asparagus into 3 parts: woody ends, tips, and center pieces.
4. 4 Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
5. 5 Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
6. 6 Chop the middle segments of the asparagus.
7. 7 Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
8. 8 Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
9. 9 Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
10. 10 Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
11. 11 Season the soup with cayenne pepper, salt, and black pepper.

By Lucia D

Ingredients

• ✓ asparagus
• margarine
• onion
• celery
• all-purpose flour
• water
• chicken broth
• chicken bouillon powder
• potato
• half and half
• soy sauce
• black pepper
• white pepper

Instructions

1. 1 Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.
2. 2 Puree soup in a food processor or blender in batches. Return to pot.
3. 3 Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

By William Uncle Bill Anatooskin

Ingredients

• ✓ asparagus
• butter
• onion
• salt
• chicken broth
• water
• cayenne pepper
• black pepper
• nutmeg
• heavy cream
• heavy cream
• parmigiano-reggiano cheese
• lemon zest
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 To make the asparagus soup: Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
3. 3 Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
4. 4 Carefully add asparagus pieces into simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
5. 5 Use an immersion blender to blend soup until smooth, about 3 minutes.
6. 6 Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
7. 7 If you want to make a cream topping for garnishing: Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
8. 8 Ladle soup into bowls. Drizzle a spoonful of prepared cream on top of each serving and swirl to form a random design.
9. 9 Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ asparagus
• olive oil
• garlic
• basil
• red bell pepper
• lentil
• chicken broth
• carrot
• onion
• pea
• white sugar
• orange marmalade
• curry powder
• saffron
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
3. 3 Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
4. 4 While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
5. 5 Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

By Natalie Haight

Ingredients

• ✓ asparagus
• crabmeat
• white pepper
• salt
• potato
• chicken stock
• all-purpose flour
• thyme
• garlic
• onion
• butter
• olive oil
• white pepper
• salt
• lemon juice
• chive
• sour cream

Instructions

1. 1 In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
2. 2 Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
3. 3 Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
4. 4 To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.

By MICHELLE0011

Ingredients

• ✓ asparagus
• cajun seasoning

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Snap asparagus spears at the tender part of the stalk. Arrange spears in one layer on a baking sheet. Spray lightly with nonstick spray; sprinkle with Cajun seasoning.
3. 3 Bake in the preheated oven until tender, about 10 minutes.

By MSLILLY

Ingredients

• ✓ asparagus
• raspberry yogurt
• lemon

Instructions

1. 1 Place the asparagus in a steamer basket, and set over about 1 inch of boiling water. Cover, and steam for 5 to 8 minutes, or until tender and bright green.
2. 2 In a small saucepan, stir together the yogurt and lemon juice. Cook over medium heat until warmed.
3. 3 Place steamed asparagus onto serving plates, and spoon the sauce over, or serve sauce separately.

By Allrecipes Member

Ingredients

• ✓ asparagus
• pickled ginger
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place asparagus on a piece of heavy-duty aluminum foil large enough to wrap completely around asparagus; drizzle with oil and top with ginger. Seal foil into a packet.
3. 3 Cook on the preheated grill about 5 minutes. Flip packet; cook until crisp-tender, about 5 minutes more (longer if you prefer well-done asparagus).

By Trish

Ingredients

• ✓ asparagus
• white wine
• butter

Instructions

1. 1 Place asparagus in a microwave-safe dish. Pour in wine and dot with butter.
2. 2 Cover loosely and cook in the microwave on high until bright green and tender, about 3 minutes. Allow to stand for 5 minutes before serving.

By JOHN KARST

Ingredients

• ✓ asparagus
• panko bread crumb
• parmesan cheese
• cooking spray

Instructions

1. 1 Bring a pot of salted water to a boil over medium-high heat. Boil asparagus for 5 minutes. Drain in a colander and let cool until easily handled, about 5 minutes.
2. 2 Combine asparagus, breadcrumbs, and Parmesan cheese in a large bowl. Knead mixture with your hands until it is the consistency of dough. Form 1 tablespoon of the mixture into a tot. Place on a plate. Repeat with the remaining mixture. Freeze tots for 30 minutes.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C).
4. 4 Spray the basket of the air fryer with nonstick cooking spray. Place tots in the basket and spray the tops with cooking spray. Fry for 10 minutes, shaking halfway through the cook time.

By Soup Loving Nicole

Ingredients

• ✓ asparagus
• hoisin sauce
• sesame seed

Instructions

1. 1 Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
4. 4 Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.

By yorkc39

Ingredients

• ✓ asparagus
• butter
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place 3 cups water in the bottom half of a steamer pan set. Add butter and salt and bring to a boil.
3. 3 Trim dry ends off of asparagus. If spears are thick, peel them lightly with a vegetable peeler.
4. 4 Place asparagus spears in the top half of the steamer pan set. Steam until asparagus is tender, 5 to 10 minutes depending on thickness.
5. 5 Serve and enjoy!

By KIMIRAEJ

Ingredients

• ✓ asparagus
• olive oil
• garlic
• italian seasoning
• black pepper

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly.
3. 3 Bake in the preheated oven until desired crispness, about 15 minutes.

By Case31

Ingredients

• ✓ asparagus
• olive oil
• everything bagel seasoning
• salt
• lemon

Instructions

1. 1 Rinse and trim asparagus, cutting off any woody ends. Place asparagus on a plate and drizzle with olive oil. Toss with bagel seasoning until evenly combined. Place asparagus in the air fryer basket in a single layer. Work in batches if needed.
2. 2 Heat the air fryer to 390 degrees F (200 degrees C).
3. 3 Air fry until slightly soft, tossing with tongs halfway through, 5 to 6 minutes. Taste and season with salt if needed. Serve with lemon wedges.

By France Cevallos

Ingredients

• ✓ asparagus
• sesame oil
• olive oil
• pumpkin seed
• sesame seed

Instructions

1. 1 Place asparagus in microwave-proof dish and add 2 tablespoons water. Cook on high until tender, about 4 minutes.
2. 2 Heat sesame oil and olive oil in a skillet over medium heat. Add asparagus and cook for 1 minute, tossing to coat with the oil. Add pumpkin and sesame seeds and cook for 1 more minute.

By Bren

Ingredients

• ✓ asparagus
• brie cheese
• butter
• bread crumb
• sesame seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
3. 3 Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
4. 4 Bake in preheated oven for 8 minutes.
5. 5 Increase oven to broil. Broil just until breadcrumbs are golden brown.

By Vicki

Ingredients

• ✓ asparagus
• prosciutto
• lemon juice
• lemon zest

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook asparagus in boiling water until tender but still crisp, about 4 minutes. Quickly drain asparagus and plunge into a bowl of ice water to stop cooking and maintain the bright green color. Drain again and pat dry with paper towels.
2. 2 Separate asparagus into 5 small bundles and wrap each one with a prosciutto slice. Sprinkle each bundle with lemon juice and zest.

By Lisa K

Ingredients

• ✓ asparagus
• prosciutto
• neufchatel cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
3. 3 Bake 15 minutes in the preheated oven, until asparagus is tender.

By Trish

Ingredients

• ✓ asparagus
• prosciutto
• butter
• chicken broth

Instructions

1. 1 Bundle together 3 asparagus spears, or 5 spears if they are slender. Wrap 1 prosciutto slice around each asparagus bundle, catching the beginning edge of the prosciutto around one spear of asparagus.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Place prosciutto-wrapped asparagus bundles seam-side down into the Instant Pot and saute until prosciutto is lightly browned, about 2 minutes. Turn bundles over and cook until prosciutto is browned, 2 more minutes. Turn bundles over the rest, seam-side down. Pour chicken broth into pot. Select steam pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.

By thedailygourmet

Ingredients

• ✓ asparagus
• sesame seed
• peanut oil
• ginger
• salt
• sesame oil

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
2. 2 Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
3. 3 Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

By Rhonda Holtz Hill

Ingredients

• ✓ asparagus
• olive oil
• prosciutto

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
2. 2 Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
3. 3 Bake in the preheated oven for 5 minutes. Remove, and shake the pan back and forth to roll the spears over. Return to the oven until asparagus is tender and prosciutto is crisp, another 5 minutes. Serve immediately.

By Teresa Haider

Ingredients

• ✓ asparagus
• butter
• butter
• onion
• onion salt

Instructions

1. 1 Melt 1 tablespoon butter in a large skillet over medium-high heat.
2. 2 Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
3. 3 Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
4. 4 Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

By Laurie Brenner

Ingredients

• ✓ asparagus
• honey
• sriracha sauce
• water

Instructions

1. 1 Whisk honey, Sriracha, and water together in a long flat dish until smooth. Drop asparagus spears into the dish and roll to coat with sauce. Let sit while you preheat the air fryer.
2. 2 Preheat the air fryer to 350 degrees F (175 degrees C) for 10 minutes.
3. 3 Place asparagus in the air fryer basket and cook until soft, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ asparagus
• olive oil
• salt
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread out asparagus in a single layer on a baking sheet and drizzle with olive oil. Roll asparagus back and forth until evenly coated with oil.
3. 3 Bake in the preheated oven until asparagus is lightly browned and easily pierced with a knife, 20 to 30 minutes, depending on the thickness of asparagus. Flip asparagus. Season with salt and drizzle with balsamic vinegar. Continue baking until balsamic vinegar starts to caramelize, about 1 minute more.

By Toi

Ingredients

• ✓ asparagus
• ham
• strawberry
• blueberry

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a roasting pan with aluminum foil. Place a wire rack into the lined roasting pan.
2. 2 Place ham fat-side up on the rack in the prepared roasting pan. Cover tightly with aluminum foil.
3. 3 Roast in the preheated oven for 15 minutes per pound of ham, 60 to 90 minutes.
4. 4 Glaze according to directions.
5. 5 Garnish with grilled or roasted asparagus, strawberries, and blueberries.

By Smithfield®

Ingredients

• ✓ asparagus
• olive oil
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
4. 4 Cook asparagus on the preheated grill, turning often until lightly charred and fork-tender about 3 to 5 minutes.
5. 5 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ asparagus
• parmesan cheese
• butter
• garlic
• black pepper
• sea salt
• lemon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place asparagus pieces in large bowl. Add Parmesan cheese, butter, garlic, black pepper, Diamond Crystal® Coarse Sea Salt, lemon juice, and lemon zest. Toss to coat evenly.
3. 3 Transfer asparagus to baking dish in a single layer. Bake until asparagus is tender and beginning to brown, stirring occasionally, about 15 minutes.

By Diamond Crystal Salt