Asparagus Recipe Ideas

Whether you are cooking up an impressive dinner for your family or you’re looking for side-dish ideas to compliment your main course, Home and Garden Expert Larry Pfarr has you covered. He stopped by with some tasty recipe ideas using asparagus.

Larry’s tips on growing asparagus

  1. Ideally planted in early spring.
  2. Grow in an out of the way place in your yard.
  3. Needs rich organic , well-drained soil in full sun.
  4. Can either plant using potted plants or bare root stock (crowns).
  5. Potted plants should be planted about 3” deeper than the container they came in. about 12” apart.
  6. To plant asparagus crowns, dig a trench about 12 inches wide and 6 inches deep (8 inches in sandy soil) down the center of the prepared bed.
  7. Place the crowns in the trenches 1½ to 2 feet apart; top them with 2 to 3 inches of soil.
  8. Two weeks later, add another inch or two of soil.
  9. Continue adding soil periodically until the soil is slightly mounded above surface level to allow for settling.


Roasted Asparagus with Dijon-Lemon Sauce

September 2007


  • 2 pounds asparagus spears, trimmed
  • 4 teaspoons extra virgin olive oil, divided
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley

How to Make It

Step 1
Preheat oven to 425°.

Step 2
Combine asparagus, 2 teaspoons olive oil


Black Pepper Pasta Salad with Prosciutto, Asparagus, and Romano



  • 8 ounces uncooked cavatappi pasta or elbow macaroni
  • 3 cups (1 1/2-inch) slices asparagus (about 1 pound)
  • 1 teaspoon olive oil
  • 2 ounces prosciutto, chopped
  • 1/2 cup thinly sliced shallots
  • 6 tablespoons light mayonnaise
  • 1 teaspoon grated lemon rind
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • Dash of salt
  • 1 cup diced tomato
  • 1 1/2 ounces pecorino Romano cheese, grated (about 1/3 cup packed)

Step 1

Cook pasta according to package directions, omitting salt and fat. Add asparagus during the last 2 minutes of cooking. Drain and rinse under cold water; drain.

Step 2

Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add prosciutto, and cook for 6 minutes or until crisp, stirring occasionally. Remove prosciutto from pan using a slotted spoon, leaving drippings in pan. Drain prosciutto on paper towels. Add the shallots to drippings in pan; cook over medium heat for 1 minute or until shallots are tender, stirring frequently.

Step 3

Combine mayonnaise, lemon rind, tarragon, juice, pepper, and salt in a large bowl; stir well. Add pasta, asparagus, three-fourths prosciutto, shallots, tomato, and cheese; toss well to coat. Top servings evenly with remaining prosciutto.


Phyllo-Wrapped Asparagus with Prosciutto



  • 3 ounces thinly sliced prosciutto, cut into 30 long, thin strips
  • 30 asparagus spears, trimmed
  • 10 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • Cooking spray

How to Make It

Step 1
Preheat oven to 450°.

Step 2
Wrap 1 prosciutto strip around each asparagus spear, barber pole–style. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); coat phyllo with cooking spray. Cut crosswise into thirds to form 3 (4 1/2 x 9–inch) rectangles. Arrange 1 asparagus spear across 1 short end of each rectangle; roll up jelly-roll fashion. Arrange rolls on a baking sheet; coat rolls with cooking spray. Repeat procedure with remaining phyllo, asparagus, and cooking spray. Bake at 450° for 10 minutes or until phyllo is golden and crisp. Serve warm or at room temperature.

Chef’s Notes

Make-ahead tip: Arrange assembled rolls on a baking sheet, coat with cooking spray, and cover; store in the fridge for up to four hours. Bake an hour or two before the party.

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