Similar Recipes

Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Simple Grilled Asparagus
Toss asparagus in oil, season with salt and pepper, and throw directly on a hot grill for a few minutes. Aioli is optional but highly recommended.
How to Cook Asparagus
All the basics you need to know before buying, prepping, storing, and cooking asparagus.
Asparagus Wrapped in Prosciutto With Lemon Recipe | Grilling
I don't feel the need to gussy up asparagus on the grill; just a little olive oil, salt, and pepper is all you need to make them delicious. But every once in a while, I have the desire to go...
Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Broiled Asparagus With Fried Egg and Gorgonzola
Inspired by classic asparagus alla Milanese, this easy dish features asparagus that's been blistered in the broiler for an intense, woodsy flavor. On top are pieces of sweet and creamy gorgonzola cheese, which gently melt from the heat from the asparagus, a fried egg, grated Parmigiano-Reggiano, and toasted bread crumbs for a light, crunchy texture.
Old-Style Mustard and Rosemary Asparagus
This simple green side features asparagus roasted with old-fashioned grain mustard, fresh rosemary, lemon zest, olive oil, and sea salt.
Broiled Asparagus With Cotija Cheese
Asparagus caramelizes and chars quickly under the heat of a broiler, which keeps it pleasantly crisp in the center.
Braised Asparagus
This is my absolute favorite way to prepare asparagus. By the time the stalks are tender, the stock and butter reduce and emulsify into a rich sauce.
Grilled Asparagus with Lemon and Crispy Bread Crumbs
Bright and easy, this vegan side pairs well with just about any meal.

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Roast Asparagus with Long Pepper Gremolata

[Photograph: Max Falkowitz] Now's the time of year when I eat asparagus once or twice a week. To change things up from the usual, I dressed it with a modified gremolata—typically a mixture of citrus zest, minced garlic, herbs, and...

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