Posts Tagged ‘asparagus side dish’

Fresh Asparagus Recipes

Tuesday, April 18th, 2017

One of the many vegetables that tastes better when its fresh is asparagus. Since this spring vegetable is now in season, we’ve rounded up a few recipes for adding asparagus to your plate this spring, whether you’re hosting an afternoon garden party or evening barbecue; starting with a basic (and versatile) olive oil and Parmesan cheese recipe.


◊ Parmesan Asparagus

What you’ll need
(in addition to the asparagus):

  • 1 part olive oil
  • 2 parts Parmesan cheese


  1. Preheat oven to 425°F.
  2. Combine olive oil and Parmesan cheese in a small bowl. Spread out asparagus on a baking sheet and drizzle with cheese and oil mixture, coating all sides of each stalk.
  3. Bake in preheated oven for about 12 minutes, or until they reach desired tenderness. Serve warm and enjoy!

Cheesy Baked Asparagus

This recipe from Delish combines Parmesan and mozzarella cheeses for a creamy, comfort-food-worthy side dish featuring this spring vegetable.

Roasted Garlic Asparagus

A simple recipe with full flavor and plenty of potential for complementing any dish you serve this season.

Chili Spiced Asparagus

For a little kick, add sherry vinegar and chili powder to your asparagus; EatingWell® tells us how.

Grilled Asparagus Flatbread

Or to put a little twist on tea party finger sandwiches, this asparagus flatbread from Martha Stewart is just the thing.

How are you cooking or roasting asparagus this spring? Share your recipe ideas with us below or on Facebook, and tell us if you try any of the recipes above.

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Tuesday Recipe: Farro Salad with Asparagus & Parmesan

Tuesday, April 9th, 2013

Today’s featured Tuesday Recipe at Sturbridge Yankee Workshop, is a delicious lunch or dinner course that’s just perfect for the spring season. Featuring fresh spring vegetables and chopped herbs, this light meal still offers up a lot of hearty flavor as well.

What You’ll Need:

2 cups farro ( What is farro? )

3/4 pound fresh asparagus, trimmed

1 cup red and yellow cherry tomatoes, halved

3/4 cup chopped walnuts

3/4 cup dried cranberries

1/2 cup fresh parsley, chopped

1/3 cup fresh chives, chopped

1/4 cup balsamic vinaigrette, or to taste

1 cup shaved Parmesan cheese, divided


1. Soak farro in a large bowl of water for at least 12 hours. Drain.

2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender; approximately 30 more minutes. Drain and allow to cool.

3. Bring another large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender; approximately 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes, until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.

4. Arrange cooled farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over everything, sprinkle about 3/4 cups of the Parmesan cheese, and then toss all together. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature. Enjoy!

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