It’s crisp, a little spicy, garlicky, and sour in the best way possible. I’m obsessed!

This quick-pickled asparagus recipe is not for canning – instead, you can enjoy your pickled asparagus within a day, right from the fridge, and it will last up to two weeks in the fridge.

Why You’ll Love This Quick-Pickled Asparagus

• It’s, well, quick to make! Just wash and trim your asparagus, place it in your jar(s), simmer the vinegar mixture, pour it on the asparagus, and seal your jar!
• Just, SO good. Asparagus makes the BEST pickles! It’s crisp and snappy and SO full of flavor.
• Perfect for all kinds of uses. Grain bowls, charcuterie boards, drink garnishes (Bloody Mary anyone?!), sandwich sides, salads, and more.

Pickled Asparagus Recipe Ingredients

For the jar:

• Asparagus – Of course! You’ll want one pound for this recipe, though this one’s super simple to scale up or down.
• Shallot – For a touch of onion-y flavor. You can use red onion or sweet onion in a pinch, though the flavor might be a bit stronger than mild shallots.
• Garlic – You can slice it or just peel and smash it, your preference.
• Peppercorns – A few black peppercorns add a sharp, fruity note of flavor.
• Dill – Fresh sprigs of dill add that classic pickled flavor. Love it.

For the brine:

• White vinegar – You’ll want white vinegar with 5% acidity, which most standard white vinegar is. With quick refrigerator pickles, the 5% acidity ensures bright flavor and proper pickling, but we’re not relying on it for long-term preservation, as these pickles are always kept refrigerated and eaten within about a month.
• Water – Thins out the vinegar so that the flavor isn’t *too* intense.
• Crushed red pepper flakes – Optional, but I do recommend a few pinches for warmth. Or, if you like heat, go for it and add more!
• Sugar – Really helps to round out the flavors; highly recommend adding it.
• Salt – I prefer to use kosher salt for my pickled vegetables.
• Other spices – A couple of other options for flavor are mustard seed or coriander seed.

Adaptations/Variations

• Herbs: Dill is classic, but tarragon, thyme, or rosemary can create a different aromatic twist.
• Extra garlicky pickled asparagus: Double (or triple!) the amount of garlic.
• Spicy pickled asparagus: Use a full teaspoon of crushed red pepper flakes.

How to Make Quick Pickled Aparagus

1. Wash and trim the woody ends off of the asparagus.
2. Place the asparagus in your jar(s) along with the shallots, garlic, peppercorns, and dill. You’ll want a tight fit. You can use two or three smaller tall jars or one large mason jar.
3. Place the brine ingredients in a small saucepan over medium-high heat. Bring to a boil.
4. Carefully pour the brine over the asparagus until the veggies are submerged.
5. Let the mixture cool until it’s done steaming, 15-20 minutes. Place the lids on the jar.
6. Transfer to the fridge and refrigerate for at least 24 hours before eating.
7. Enjoy within two weeks.

Jump to full, printable recipe

Ideas for Serving

• Chopped into egg salad, potato salad, or macaroni salad: Dice the pickled asparagus and fold it into classic egg, potato, or macaroni salad in place of (or alongside) pickles or relish. It adds brightness and crunch without overwhelming the dish.
• Charcuterie and cheese boards: Tuck the spears alongside cured meats (for the meat-eater), sharp cheddar, aged Gouda, or soft goat cheese. Their acidity cuts richness much like cornichons or pickled onions.
• With dips and spreads: Serve whole spears alongside creamy dips such as sour cream and chive, herbed cream cheese, or a simple lemony yogurt dip. 
• Simple side or garnish: Serve a spear or two alongside almost any meal, or use as a crisp garnish for deviled eggs and cold platters like a mezze platter or crudite tray.
• Salads and grain bowls: Chop and scatter over green salads, lentil salads, or grain bowls for a pop of acid and texture. They pair particularly well with hard-boiled eggs, potatoes, and mustardy dressings.Bloody Mary or Caesar garnish:
• Cocktail garnish: Use a chilled spear as a dramatic garnish. The garlic, dill, and peppercorn notes complement tomato juice, Worcestershire, hot sauce, and celery salt especially well in Bloody Marys. For Bloody Marys or “dirty” drinks, a teaspoon or two of the pickling brine can be added directly to the drink in place of (or alongside) olive or pickle brine for extra savory depth.
  

We hope you love having this Quick-Pickled Asparagus in your fridge as much as we do! It’s crunchy, snappy, and absolutely delicious. Super addicting in the best way!

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Quick Pickled Asparagus (Refrigerator Pickles)

Crisp, snappy asparagus pickles? Yes please! These crunchy, sour asparagus spears are refrigerated in a zippy brine along with fresh herbs and garlic for the BEST flavor. Garnish cocktails, add to salads, serve with charcuterie … endless options.

Servings 12

Calories 19kcal

Author Kare

Equipment

• 1 quart-size mason jar & lid 32 ounces -OR-
• 2-3 24 ounce wide-mouth tall mason jars & lids

Ingredients

• 1 pound asparagus touch ends trimmed off
• 1/2 medium shallot thinly sliced
• 3 medium cloves garlic peeled and smashed or sliced
• 1 teaspoon black peppercorns
• 1/4 teaspoon mustard seeds or coriander seeds optional*
• 2 large sprigs fresh dill
• 1 cup white vinegar 5% acidity
• 1 1/2 cups water
• 1/4 teaspoon crushed red pepper flakes optional*
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt

Instructions

Prep the asparagus

• Trim the woody ends off of the asparagus, cutting more off if needed to fit the asparagus in the jar with about 1 inch of space at the top.

Pack the jars

• Add all of the asparagus vertically to the mason jar(s), tip side up, leaving about an inch of room at the top. There should be just enough room.
• Tuck in the shallot, garlic, peppercorns, crushed red pepper flakes if using and coriander or mustard seed if using, plus the fresh dill.

Make the brine

• Add the vinegar, water, sugar, salt, and crushed red pepper flakes (if using) to a small saucepan over high heat. Bring to a boil.

Fill the jars

• Carefully pour the boiling vinegar mixture over the asparagus in the jar.

Cool & refrigerate

• Allow the jar to cool for an hour or two on the counter, then top with the lid.
• Refrigerate for at least a day before enjoying. Keeps refrigerated for up to 2 weeks.

Notes

* Optional ingredient notes:

Red pepper flakes: Adjust for heat; more adds a gentle kick, less keeps the flavor mellow.

Coriander seeds: Used sparingly, they lend a subtle lemony brightness. Too much can become soapy, so start light.

Yellow mustard seeds: Commonly used in a variety of pickles; can give a touch of heat. But  it can give a wasabi-like kick if used with a heavy hand!

Nutrition

Serving: 2spears | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 585mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

More Asparagus Recipes

• Parmesan Roasted Asparagus
• 4 Ways to Prep & Cook Asparagus
• Balsamic Marinated Asparagus
• Asparagus Tart

Frequently Asked Questions

Q: Can I can asparagus pickles using traditional canning methods?

A: No. These are refrigerator pickles, not shelf-stable canned pickles. The jars are filled with hot brine, but they are not processed in a water bath, so refrigeration is essential. Always store them in the refrigerator and use clean utensils when removing spears from the jar. Kept cold, they will stay crisp and fresh for up to 1 month.

Q: Will my asparagus pickles stay bright green?

As the asparagus pickles, you may notice subtle color changes. The spears will gradually shift from bright green to a more olive-yellow tone, while the brine may take on a faint violet or pinkish cast. This is completely normal and comes from natural pigments in the asparagus (and shallot) leaching into the vinegar over time. The flavor and texture remain crisp and fresh.

The post Quick Pickled Asparagus (Refrigerator Pickles) appeared first on Kitchen Treaty.

Asparagus is the queen of spring veggies! And for good reason – it’s absolutely delicious. I’ve showed you three different ways to cook asparagus, here, but today, I’m taking one of those methods and making it extra delicious!

We’re oven-roasting asparagus, then topping it with Parmesan, lemon juice, crushed red pepper flakes (if you’re into the heat), and parsley. And it is SO good!

Table of Contents

• Why You’ll Love Roasted Asparagus with Parmesan
• Ingredients
• Adaptations/Variations
• How to Make Parmesan Roasted Asparagus
• Tips for Success
• How to Store Parmesan Roasted Asparagus
• Can I Freeze Roasted Asparagus?
• More Asparagus Recipes

Why You’ll Love Roasted Asparagus with Parmesan

Those tender stalks lend themselves so well to so many cooking methods, but oven-roasting is a fave. It’s easy and you can control how much you want to cook your asparagus: Roast just until tender, or leave it in there for awhile longer for more golden-brown-caramelized crispy bits. It’s honestly incredible either way.

The Parmesan adds a savory, salty element that pairs SO well with asparagus. I also love to add lemon juice for a hit of brightness, and crushed red pepper flakes for a touch of heat. The combo is *chefskiss* good!

If you’re avoiding dairy, there are some vegan Parmesan cheese substitutes out there that are really good on this Parmesan Roasted Asparagus, too.

Ingredients

• Asparagus – Choose thick or thin asparagus; your preference. Make sure your bunch doesn’t have any shriveled stalks and isn’t too brown on the cut bottom.
• Olive oil – For tossing the asparagus before cooking.
• Garlic powder & dried thyme – Both seasonings add a nice welcome savory note. You can leave off the thyme if you like; it will still taste delicious.
• Crushed red pepper flakes – I like to add a pinch before roasting, and top with another little pinch after. If you like a lot of heat, go for it! But if you’re not into the heat or you’re feeding kids who don’t go for spiciness, you can leave them off.
• Salt & pepper – Adjust to your tastes.
• Parmesan cheese – Freshly shredded, it gets melty and perfect on roasted asparagus. Feel free to sub in a vegan Parm, or you can even leave it off and top with flakes of finishing salt instead if you like.
• Lemon – A squeeze of lemon right before serving adds vibrant, bright flavor.

Adaptations/Variations

• Make it vegan: Swap in a vegan Parmesan cheese substitute, or omit the Parm altogether and finish with sea salt flakes. Maybe zest your lemon and sprinkle that over the top after roasting, too, for a colorful touch with a hit of flavor.
• Use feta instead of Parm: Feta crumbles are delicious on asparagus! Just swap in a few crumbles for a twist.

How to Make Parmesan Roasted Asparagus

First, prep your asparagus by washing it, drying it, and snapping off the woody ends. I go into more detail about how to prepare your asparagus in my asparagus guide.

Then, place the asparagus on a parchment-lined baking sheet and toss with the olive oil and seasonings.

Bake it until the asparagus is tender and has some golden crispy bits (longer is better for more crispiness).

Pull it out of the oven and sprinkle on the Parmesan, parsley, and more crushed red pepper flakes if you like, then squeeze half a lemon over the top.

Roasted Asparagus with Parmesan couldn’t be any easier, basically!

Tips for Success

• Dry your asparagus before roasting it by dabbing it with a paper towel. Any excess water will cause a steaming effect instead of a roasting effect.
• Line baking sheets with parchment for easy clean-up.
• Thin asparagus takes a shorter amount of time to cook; thick takes longer. To test for doneness, poke the thick end of a stalk with a fork and if it slides through with just a small amount of resistance, then your asparagus is tender.

How to Store Parmesan Roasted Asparagus

Store leftovers in an airtight container in the refrigerator for up to 3 days. It will wilt some in the fridge, so keep that in mind. I like to cut up leftover roasted asparagus and toss it into scrambled eggs or salads.

Can I Freeze Roasted Asparagus?

No, I don’t recommend freezing asparagus because the process of freezing and thawing will affect the texture.

More Asparagus Recipes

• Balsamic Marinated Asparagus
• Lemony Marinated Asparagus
• Asparagus Puff Pastry Tart
• Cream of Asparagus Soup

I hope you love this easy roasted asparagus with Parmesan as much as we do! Roasted asparagus is pretty much a staple side veggie around here all spring long. It’s one of my favorite parts of spring, if I’m being honest!

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Roasted Asparagus with Parmesan

Asparagus stalks, roasted until tender and succulent, then topped with salty Parmesan cheese, crushed red pepper flakes, and a squeeze of lemon to brighten the whole affair. One of the BEST ways to enjoy asparagus!

Keyword baked asparagus with parmesan, oven roasted aspragus with parmesan, parmesan roasted asparagus, roasted asparagus with parmesan

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Calories 112kcal

Author Kare

Ingredients

• 1 bunch asparagus ends trimmed; around 1 pound
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• Pinch crushed red pepper flakes
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons parsley minced; optional
• 1 tablespoon lemon juice from half a fresh lemon

Instructions

• Preheat oven to 425°F.
• Trim and wash the asparagus and pat dry with a paper towel. Add the asparagus in a single layer to two 9×13 baking sheets.
• Drizzle with olive oil and sprinkle on the garlic powder, thyme, crushed red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss with your hands to distribute the oil and seasonings.
• Place in the oven and bake for 8-14 minutes, until tender and the tips begin to brown. The baking time will be shorter for thinner stalks and longer for thicker stalks.
• Remove from the oven and sprinkle with Parmesan and parsley. Squeeze the lemon juice over the top. Add more salt and pepper if desired, and serve.

Notes

Vegan option:

Swap in a vegan Parmesan cheese substitute, or omit the Parm altogether and finish with sea salt flakes. Maybe zest your lemon and sprinkle that over the top after roasting, too, for a colorful touch with a hit of flavor.

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 395mg | Potassium: 255mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1071IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 3mg

The post Parmesan Roasted Asparagus appeared first on Kitchen Treaty.

But because I’m me (and, well, because I had to eliminate dairy since then) I can never leave good enough alone. So I’ve nudged this One-Pot Pasta Primavera recipe here and tweaked it a bit there, making it – in my opinion – even more delicious, while also simplifying the ingredients list a bit. Win-win!

Even though it’s been a few years since the one-pot pasta craze hit, I still find it to be such a brilliant (and tasty) way to get dinner on the table, fast. Throw it all in to one big pot – liquid, veggies, pasta and all – and cook. While you stir, the sauce gets thicker, the pasta turns tender, and the whole pot of goodness turns into one big rib-sticking meal.

“Primavera” means spring – and this one-pot pasta recipe is all about spring. Asparagus, snow peas, a sprinkling of chives … it’s a green machine.

My original recipe called for a few glugs of heavy whipping cream to lend that signature pasta primavera creaminess. You can still do that if you like! But nowadays, I add cashew cream instead and it’s diiiiivine. And it also makes it vegan!

Either way, it’s rich and creamy and full of vibrant green veggies and if you try it, One Pot Pasta Primavera just might become one of your favorite easy dinner recipes too!

The post One Pot Pasta Primavera appeared first on Kitchen Treaty.

Tender, savory, the teensiest bit sweet and grassy (in the best way) asparagus is SO good! In fact, I love it so much, I honestly can’t choose pick a favorite way to cook it – so today, I’m sharing how to cook asparagus 4 different ways – roasting it in the oven, blanching it on the stovetop, grilling it, or roasting it in the air fryer!

No matter how you prepare it – roasted in the oven, grilled on the BBQ, blanched on the stove, or roasted in your air fryer – it’s so, so good. So today, I thought I’d share all four methods that I love for cooking this amazing spring veggie. Try all four, and let me know which you like best!

What IS Asparagus, anyway?

With green stalks that poke up out of the ground in mid-spring, one would think that asparagus is a type of grass, but is it? Nope!

Asparagus is actually considered a perennial vegetable that eventually grows to become a large type of fern. Of course, most of the time, it doesn’t make it to fern status because we pick the spears as soon as they pop up out of the ground. (source)

The Story Behind the Recipe(s)

Asparagus is one of those veggies, kind of like artichokes, that I didn’t appreciate until adulthood – and I definitely didn’t know how to cook asparagus. My mom loved it; I didn’t understand.

But then in my 20s, a friend cooked us up some ultra-fresh, just-picked spears, lightly blanched, with a bit of butter and salt. Lightbulb + TRUE LOVE! From there, I cooked asparagus all the ways. I was hooked.

What’s the Best Way to Cook Asparagus?

All methods covered here have their merits, but for me, if I was absolutely forced to choose, roasted asparagus, in the oven or air fryer, is probably my fave. It gets golden and almost crispy in places, and with a nice sprinkle of sea salt, I’m basically happy to eat those things like French fries.

And the grill? Oh, how I love grilled asparagus too. It’s so easy, and the result is tender, just-right asparagus with a bit of char. Yum.

I love blanching asparagus when I’m looking for a light, springy addition to salads or when I’m making a simple side of marinated asparagus.

Really, any which way you cook asparagus, they’re all good!

How to Prep It

Selecting Asparagus

When buying asparagus, go for firm (not limp) stalks. Try to avoid bunches with split ends or that are too browned on the ends – that means they’ve been on the shelf for awhile. Thin stalks or thick? That’s up to you and what you like best. They’re both good to me!

Washing It

To wash asparagus, place it in a large bowl or clean sink filled with cold water. Drop in the asparagus and swish it around to remove any errant dirt.

How to Trim Asparagus

It’s all about the bend and snap! You just want to discard the woody ends of the asparagus. To figure out where the tender stalk ends and the woody end begins, grab the end of the spear with one hand and grasp just above the middle with the other. Then just bend until it snaps – the asparagus will naturally break at the right place. Discard the end.

You can bend and snap all of your spears, or bend and snap just one, then line them up on your cutting board and trim all of your spears on the same spot that the first piece broke off. Easy!

Now you’re ready to roast, grill, blanch, or air fry your asparagus!

How to Cook Asparagus in the Oven (Roasting)

Roasted asparagus is tender, slightly browned and crisp on the ends, and addictingly snack-worthy. Preheat your oven to 400 degrees Fahrenheit. Dry your asparagus by rolling it around on a kitchen towel. Place the asparagus in large a bowl and drizzle with olive oil – I use about 1 tablespoon of oil per pound of asparagus. Add a couple of pinches of salt (I like kosher salt) and toss gently with your hands until all of the asparagus is coated. I tried it and it was amazing.

Spread the asparagus on a large rimmed sheet pan – a single layer is best!

How Long to Cook Asparagus in the Oven?

Bake, opening the oven to roll the asparagus around once or twice, until golden brown and tender, 15-20 minutes. Remove from oven and add additional salt to taste.

There you have it: Perfect roasted asparagus!

How to Cook Asparagus On the Grill

Grilled asparagus is smoky, tender, and delicious with a bit of caramelized char. Yum! To grill, dry the asparagus by rolling it around in a kitchen towel. Place the asparagus in a bowl and drizzle with olive oil – about 1 tablespoon per 1 pound of asparagus. Add a pinch of salt and toss until coated.

Lay spears on a grill heated medium-high (about 450 degrees).

How Long to Cook It on the Grill?

Close the grill for a couple of minutes. Open and turn asparagus with tongs. Cook for 2-3 more minutes, turning once or twice more, until the asparagus is tender and charred in spots.

Serve, adding another sprinkle of salt if desired. Grilled asparagus is soooo good!

A note about smoke points

If you’re concerned about your olive oil reaching its smoke point, a good alternative is avocado oil. But I never have a problem with olive oil. I just avoid roasting or grilling with extra-virgin olive oil, which does have a lower smoke point.

How to Blanch It

Blanched (quickly boiled) asparagus is crisp-tender and perfect for adding to salads or marinating for a delicious appetizer.

To blanch it, fill a large pot with water, and also fill a large bowl with cold water and a few ice cubes. Place the pot over high heat. Bring to a boil and add the asparagus.

How Long to Boil Asparagus?

Cook for 2-3 minutes, until the asparagus is just tender. Using tongs, immediately transfer the asparagus to the bowl of water. The cold water will help to stop the asparagus from cooking.

Remove from water and serve your blanched asparagus however you like! You can marinate it or give it a light saute in butter or olive oil – a sprinkle of kosher salt and you’re good to go.

How to Cook Asparagus in the Air Fryer

Air Fryer asparagus is light yet full of flavor, with crispy tops and snack-like-a-french-fry status.

First, you want to dry your rinsed and trimmed asparagus by rolling it around in a kitchen towel. Then put it in a bowl and drizzle it with a little olive oil – a teaspoon or two per pound of asparagus. Add a pinch of salt and some pepper if you like. I was just chatting with a friend and they love to add Parmesan at this point and coat it well.

Lay the asparagus in a single row in your air fryer basket or rack. Your air fryer should be preheated to 400°F (204°C).

How Long to Cook Asparagus in the Air Fryer?

You’ll want to cook your asparagus in the air fryer for about 10 minutes, give or take (for thinner asparagus, check it at 7-8 minutes; for fatter asparagus, you might want more like 12-13). Stir/toss your air fryer asparagus once during cooking to help it cook evenly.

There you have it! Roasted asparagus in the oven or air fryer, grilled asparagus, blanched asparagus. What’s YOUR fave?

Frequently Asked Questions

When is asparagus in season?

Asparagus is a spring vegetable.

How long does asparagus last in the fridge?

It depends on how fresh it was when you got it, but a general rule of thumb is about one week in the fridge.

How to store it?

To keep it fresher longer, some people trim the ends and place the asparagus ends-down in a cup of water then cover with a loose Ziploc or produce bag and fasten with a rubber band.

What does asparagus taste like?

Green asparagus reminds me in taste and texture of green beans, but with a sharper flavor. Sometimes, when a stalk is cooked perfectly and is at just-right thickness, the texture reminds me of an artichoke heart. Bliss! It tastes a tiny bit grassy and with a bit of earthiness and even sweetness.

Can I freeze asparagus?

Yes. You would want to blanch it first, then place into freezer bags. Press out as much air as possible, seal, and transfer to freezer. But keep in mind that the texture will be more mushy than if you prepared your asparagus from fresh.

How long to cook asparagus?

If you’re roasting in the oven at 400 degrees Fahrenheit, about 15-20 minutes. For grilling asparagus, cook for about 5 minutes at 450 degrees Fahrenheit. If you’re blanching, boil for 2-3 minutes. Air fryer, go for about 10 minutes at 400°F.

How much should I serve per person?

Well, that depends on how hungry everyone is! A good rule of thumb, for medium spears, is about six per person (1/4 pound) as a side.

Is asparagus good for you?

Asparagus is considered a nutrient-dense food, with folate; vitamins A, C, E, and K; fiber and iron (just under 2 mg of iron per 6-spear serving). (source)

Are there any other ways to cook it?

Yes! You can sauté asparagus – simply heat a bit of olive oil in a large frying pan over medium heat, then add the asparagus. Cook, stirring occasionally, until tender – 5 to 10 minutes (depending on the thickness of the stalks). You can also cook it in the microwave by placing clean and trimmed spears in a microwave-safe dish and covering with plastic wrap (poke with fork to vent). Cook on high for about 3 minutes until vibrantly green and tender (but not mushy!)

More Asparagus Goodness

• Half of this Asparagus, Basil & Cream Cheese tart can be topped with optional bacon for the carnivores in the family.
• Lemony Marinated Asparagus = fresh and springy.
• Asparagus and other springy fresh veggies make for a glorious One-Pot Pasta Primavera.
• Parmesan Roasted Asparagus is so delicious!

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Asparagus Recipe 4 Ways (Roasted, Grilled, Blanched, or Air Fryer)

Got asparagus? (Lucky!) Here are four ways to make the magic happen: Roast it in the oven, grill it, blanch it on the stovetop, or cook it to perfection in your air fryer. Whichever way you choose, it's easy and tasty as heck.

Keyword air fryer asparagus, asparagus, blanched asparagus, boiled asparagus, grilled asparagus, how to cook asparagus, parmesan roasted asparagus

Prep Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 54kcal

Author Kare

Ingredients

• 1 pound asparagus
• 1 tablespoon olive oil if roasting or grilling; reduce to 1-2 teaspoons if air frying
• Salt & pepper if you like

Instructions

Prep Your Asparagus

• Place in a large bowl or clean sink filled with cold water. Drop in the asparagus and swish it around to remove any errant dirt. Discard the woody ends of the asparagus by grasping the end of the spear with one hand and just above the middle with the other hand, then bend until it snaps in half. Discard the woody end.

Roasted

• Preheat oven to 400 degrees Fahrenheit. Dry asparagus by rolling around on a kitchen towel. Place asparagus in large a bowl and drizzle with olive oil – about 1 tablespoon per pound of asparagus. Add a couple of pinches of salt and toss until coated. Spread the asparagus on a large rimmed sheet pan – a single layer is best! Bake, rolling the asparagus once or twice, until golden brown and tender, 15-20 minutes (check after 10 minutes if your asparagus is very thin). Add additional salt to taste. Serve.

Grilled

• Preheat grill on medium-high, about 450 degrees. Place asparagus in a bowl and drizzle with olive oil – about 1 tablespoon per 1 pound of asparagus. Add a pinch of salt and toss until coated. Lay spears on the grill. Close grill for a couple of minutes then open and turn asparagus with tongs. Cook for 2-3 more minutes, turning once or twice more, until the asparagus is tender and charred in spots. Remove from grill and serve, adding more salt if desired.

Blanched

• Fill a large pot about halfway with water. Fill a large bowl with cold water and a few ice cubes, then set aside. Place the pot over high heat and bring to a boil. Add the asparagus. Cook for 2-3 minutes, until just tender. Using tongs, transfer asparagus to the bowl of ice water. Dunk a few times then remove from water and finish however you like – marinate; saute in butter or olive oil; add a pinch of salt … your choice!

Air Fryer

• Preheat your air fryer to 400°F (204°C).
• Put the rinsed, trimmed, and dried asparagus in a large bowl. Drizzle with a teaspoon or two of olive oil, just enough to lightly coat it. Add a pinch of salt and toss until well-distributed. (Add some freshly ground pepper if you like, too, or maybe some garlic powder or Parmesan and toss to coat it well.
• Lay the asparagus in a single row in your air fryer basket or rack and air fry for about 10 minutes, give or take (for thinner asparagus, check it at 7-8 minutes; for fatter asparagus, you might want more like 12-13). Stir/toss your air fryer asparagus once during cooking to help it cook evenly.
• Remove from air fryer and add a bit more salt if desired (I like my air fryer asparagus salty like a French fry!)

Nutrition

Serving: 4ounces | Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg

The post How to Prep & Cook Asparagus (4 Different Ways!) appeared first on Kitchen Treaty.

So the pooches are officially fans of this Sheet Pan Tofu & Veggie Dinner recipe. At least, the preparation part.

I’m a huge fan of that part too. It’s so easy! Throw the oven on preheat, start pressing the tofu, and get to chopping veggies. Just a few minutes later, you’re ready to put that sheet pan full of goodness into the oven.

About 30 minutes after that, dinner is served!

This is a super simple, straightforward recipe. Just veggies, tofu, olive oil, salt, and pepper. You could add a few more spices if you like, or even marinate your tofu if you’re so inclined. I’ve tried it both ways, but I didn’t like those any better than the straight-up simplified version, so I figured, may as well keep it simple.

If you really want to dress it up after it’s done, a squeeze of lemon is nice, as is a little drizzle of vinaigrette or a creamy dressing or sauce for dipping. Get creative and make it your own! However you like it best, I guarantee you’ll be sold on this method of making dinner. One bowl for tossing, one sheet pan for cooking, one fork for eating. I mean, you probably want a dinner plate too, unless you want to eat right off the pan. Hey, I won’t judge.

As soon as I spotted this sheet pan dinner on Lexi’s Clean Kitchen, I knew I had to recreate it with tofu. Baked tofu is so great, after all, and goodness knows oven-roasted veggies are the bomb. So I have been making the tofu version – a lot – until this simple favorite emerged. I hope you love this easy, healthy dinner as much as we do!

More Sheet Pan Recipes

• Crispy Sheet Pan Gnocchi with Veggies & Sausage
• Sheet Pan Vegetarian Breakfast Hash
• American Flag Sheet Cake

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Sheet Pan Tofu & Veggie Dinner

This super-simple vegan dinner recipe bakes up on a single sheet pan. Roasted veggies, protein-rich tofu, and – maybe best of all – most of the recipe time is completely hands-off.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author Kare

Ingredients

• 1 14-ounce package extra-firm tofu
• 2 medium carrots peeled and cut into 3/4-inch chunks
• 1 small head cauliflower cut into florets
• 1 medium sweet potato peeled, cut into 1/2-inch dice
• 1 small red onion quartered and cut into wedges
• 1 small bunch asparagus about 1/2 pound, trimmed and cut into 1-inch chunks
• 2-3 tablespoons + 2 teaspoons olive oil divided
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
• Press your tofu. Line the bottom of a dinner plate with several paper towels and place the hunk of tofu on it. Top with a few more paper towels and set three or four more dinner plates on top. Take care to make sure the plates don’t fall over as the moisture is pressed out of the tofu!
• While the tofu sits, cut your veggies, setting aside the asparagus. Place all veggies (except the asparagus!) into a large bowl. You’ll add the asparagus to the pan halfway through cooking time, otherwise, it can overcook.
• Cut the tofu into squares or rectangles. I like approx. 2-inch by 1/2-inch pieces. Add the tofu to the bowl with the veggies.
• Drizzle with 2 tablespoons olive oil and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently until all of the veggies and tofu have a thin coat of olive oil. If it seems like it needs more oil, add the additional tablespoon.
• Spread the veggies and tofu in the sheet pan in a single layer. Make sure they’re not too crowded. If one pan doesn’t provide enough room, you may need to divide the mixture between two sheet pans.
• Bake for 15 minutes. Remove from the oven and gently flip over the veggies and tofu. Place the asparagus in the bowl and drizzle with 1-2 more teaspoons olive oil. Add a pinch of kosher salt and toss until coated. Pour the asparagus onto the pan with the tofu and veggies, tucking it into the empty areas so you maintain a single layer as well as you can.
• Bake until the veggies are tender and browned in spots and the tofu is a light golden brown, about 15 more minutes.
• Remove from oven. Taste and add additional salt and pepper if desired. Serve.
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You mix together a simple cream cheese base, and spread it on a golden-brown puff pastry crust. Then you top it with lightly blanched asparagus and touch of salt. And then you bake it for a few minutes. And that’s it! Unless you want to add bacon, in which case, crumble some cooked bacon on top, and then that’s it.

Either way, it’s heaven on a tart crust. Super duper easy heaven on a tart crust.

I love this tart for Easter, because not only does it work for any meal from breakfast to brunch to lunch to snack to supper, but the simple preparation helps free you up for family fun time. Like hiding plastic Easter eggs – and finding one or two from last year while you’re at it. Or picking strands of green plastic grass out of the dog’s hair. Or … well, you know what I’m getting at.

Our family actually keeps Easter pretty exciting. My parents devise a grand adult Easter egg hunt, and each year tops the last. This year’s competition includes an egg roll event and archery. Archery! I’m not even kidding! I so totally can’t wait. We’re dorks.

I’m thinking this asparagus tart will be my contribution to the family meal, because then I can spend my time practicing for the big event instead of slaving in the kitchen. And if I told you that I have been seriously considering practicing egg rolling in our driveway in preparation for the big day, I would not be lying.

Howdy, neighbors. Don’t mind me.

Anyway, a little more about the tart. The crust is made from store-bought puff pastry – easy! The tangy-creamy base, compliments of cream cheese (I go for Neufchâtel to save a bit on fat/calories), amps up the flavor along with a little onion, garlic, and basil stirred in for good measure. And then those glorious, plump, verdant stalks of asparagus, all in a row.

I love steamed/blanched asparagus for this tart, but grilled or roasted will work, too. Your preference! Luckily I’ve provided all the info you need to know in my asparagus guide with three ways to cook asparagus. So be sure to check that out!

Simple, easy, good springtime fare. ABC, 123.

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Asparagus, Basil, & Cream Cheese Tart with Optional Bacon

Tender asparagus and tangy basil cream cheese tops golden, flaky puff pastry in this delicious (and easy!) vegetarian tart. Just top individual squares with a bit of bacon for the carnivores.

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 8 servings

Author Kare

Ingredients

• 1 frozen puff pastry sheet thawed
• 4 ounces Neufchatel cheese light cream cheese, room temperature/softened
• 1/4 cup finely diced onion
• 1 medium garlic clove finely minced
• 1/4 cup chopped fresh basil about 15 medium-sized leaves
• 1/4 teaspoon kosher salt plus a little more for sprinkling on top, if desired
• 1/8 teaspoon freshly ground black pepper
• 1 pound asparagus ends trimmed
• 2 teaspoons olive oil

If adding bacon:

• 2-3 slices of bacon cooked, cooled, and crumbled

Instructions

• Preheat oven to 400 degrees Fahrenheit. Place thawed pastry on a lightly floured rolling space and, using a rolling iron, roll into a 10-inch by 14-inch rectangle.
• Line a large baking sheet with parchment paper and carefully transfer the puff pastry to the baking sheet. Bake until golden brown, about 12 minutes. Remove from oven and let sit until cool, at least 10 minutes.
• Meanwhile, add the cream cheese, onion, garlic, basil, salt, and pepper to a small bowl. Mix together with a fork. Set aside.
• Bring a large bot of water to a boil. Prepare a large bowl with cold water and ice. Add asparagus to the boiling water and cook for one minute. With tongs, lift the asparagus out of the boiling water and dunk in the ice water to help stop the cooking.
• Make a pile of 3 – 4 paper towels and move asparagus to the paper towels. Gently blot until dry. Add asparagus to a large bowl and drizzle with olive oil. Toss to coat.
• Spoon cream cheese onto cooled puff pastry crust. Spread to within 1/2 inch of the edge. Arrange asparagus on top of cream cheese layer. Sprinkle with a pinch or two of coarse salt, if desired.
• Return tart to oven and bake for about 10 minutes, until cream cheese is warm and asparagus is tender.
• If adding bacon, sprinkle it on after baking, or cut into squares and top individual squares if desired.

The post Asparagus, Basil, & Cream Cheese Tart with Optional Bacon appeared first on Kitchen Treaty.

I’ve been putting my daughter in short sleeves (finally!) and attempting to apply sunscreen to her chubby little arms and the little space on the back of her neck, which is really, really difficult to do on a wriggly one-and-a-half-year-old. Training her to wear a sun hat when she wants nothing (ever!) on her head is a challenge, too.

We’re just not used to this bright yellow orb in the sky, but we welcome it. Oh, how we welcome it.

It was so warm yesterday that a nice, crisp, simple salad sounded like the perfect lunch. So I tossed together some spring veggies and topped them with a wonderful, creamy avocado ranch dressing that made me even giddier than I was already feeling.

A simple bed of spring baby greens holds sugar snap peas, sliced scallions, tender asparagus, tangy marinated artichoke hearts, and snappy radishes. A drizzle of garlicky avocado ranch and a sprinkle of sunflower seeds completes the scene.

Oh, salad weather. How we missed you so.

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Spring Veggie Salad with Creamy Avocado Ranch

A simple bed of spring baby greens holds sugar snap peas, sliced scallions, tender asparagus, tangy marinated artichoke hearts, and snappy radishes. A drizzle of garlicky avocado ranch and a sprinkle of sunflower seeds completes the scene.

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 2 as a main dish, 4 as a side

Author Kare

Ingredients

Salad:

• 1 small bunch asparagus washed and cut into 2-inch sections (about 1/2 cup chopped)
• 4 cups spring baby greens well-dried
• 3 - 4 small radishes sliced
• 1/2 cup sugar snap peas cut into 1/2-inch pieces
• 4 - 5 green onions sliced
• 1 5.5 ounce jar artichoke hearts drained
• Sunflower seeds

Dressing:

• 1 avocado about 1 cup chopped
• 2 teaspoons fresh lemon juice
• 1/2 cup Greek yogurt I use 2% for this dressing, but whole-milk Greek yogurt or sour cream would work too
• 1/3 cup milk
• 1 small garlic clove finely minced
• 1 tablespoon minced chopped scallions
• 1/4 cup minced fresh chives
• 1/4 cup minced fresh parsley
• 1/4 teaspoon dried thyme or 1/2 teaspoon fresh
• 1/2 teaspoon salt + more to taste
• Freshly ground black pepper
• Couple dashes of Tabasco sauce optional

Instructions

• Make the dressing. In a food processor, whir the avocado and lemon juice until smooth. Add the Greek yogurt, milk, and garlic and puree until completely blended. Add additional milk if you prefer a smoother dressing. Move mixture from food processor to a small bowl. Stir in the scallions, chives, parsley, thyme, salt, black pepper, and Tabasco if using. Taste and add additional salt and pepper if you like. Set aside.
• Bring a medium saucepan half-full of water to a boil. Add asparagus pieces and cook for two minutes. Meanwhile, prepare a medium-size bowl with cold water and ice. Lift asparagus out of the water and immediately plunge into the cold water. This helps keep the asparagus from cooking any longer and keeps that nice, bright green color. Lay asparagus on paper towels to drain any excess water.
• Place spring greens into a medium salad bowl. Top with asparagus, radishes, sugar snap peas, green onions, and artichoke hearts. Drizzle with ranch dressing and sprinkle with sunflower seeds. Serve.

The post Spring Veggie Salad with Creamy Avocado Ranch appeared first on Kitchen Treaty.

Okay, so the first two days of spring were, weather-wise, pretty much the weirdest ever here in the Pacific Northwest. Mega wind gusts, bright shining sun, hail, sleet, rain, more bright shining sun, more wind gusts. And that was just day one. On the second day of spring, we woke up to snow.

Our little gal was wide-eyed as she peered out at the winter-white wonderland, and then even wider-eyed at how the pumped-up dogs spun around the yard in it. “Nahoww! Nahowww!” she ran around saying all day. It took us 15 minutes to bundle her up and get her out there, and about five minutes for her wonder to turn to tears when her mitten fell off and her hand sank into the shockingly cold stuff.

So we went back inside. And we made snow ice cream. And then like that, the winter wonderland was gone – melted by afternoon. But the next day! Gorgeous, sunny, and, yes – spring-like.

Sunny and spring-like, just like this asparagus.

Last year I was all about the balsamic-marinated asparagus, but this year, I’ve been craving something a little lighter and brighter. Lemon was the natural choice. It’s already a solid partner for asparagus (proven by my asparagus guide, here!), and I’m a sucker for a good lemon vinaigrette. Done.

This super lemony marinated asparagus comes together quickly, and it’s a terrific make-ahead appetizer or side. Par-boiled asparagus chills in a lemon vinaigrette for several hours – then when you’re ready, you just whip it out of the refrigerator and serve.

A little bit of spring on a platter, no matter what kind of craziness is going on outside.

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Lemony Marinated Asparagus

Lemon and asparagus – meant to be! This super-easy, super-zingy springtime dish comes together in minutes, hanging out in the fridge until you’re ready to serve it.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 as a side or 4 as an appetizer

Author Kare

Ingredients

• 1 pound asparagus
• 1/3 cup extra virgin olive oil
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar apple cider vinegar or red wine vinegar also work
• 1 teaspoon honey or agave syrup for a vegan version
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste

Instructions

• Snap or trim the tough ends of the asparagus and discard. Wash asparagus thoroughly.
• Fill a large bowl with water and ice. Set aside.
• Bring a large pot filled 3/4 of the way full with water to a full boil. Immerse asparagus and cook for about two minutes, until bright green.
• Plunge asparagus in a large bowl of ice water to stop the cooking. Drain.
• Lay asparagus in an 8 x 8 baking dish or container.
• In a small bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, honey, salt, and black pepper. Taste and adjust seasons if desired.
• Pour vinaigrette over asparagus. Cover dish and refrigerate for 8 hours, or up to 24 hours.
• Remove asparagus from marinade and serve.

The post Lemony Marinated Asparagus appeared first on Kitchen Treaty.

Cream of Asparagus Soup is the best of both worlds. It celebrates spring’s favorite crop, asparagus, while also recognizing that spring still needs bowls full of piping hot soup now and then.

I love this soup. I love the gorgeous pale green hue, the luxurious texture, the medley of flavors, and, of course, the fact that it’s incredibly easy to make.

I adapted this one from Gourmet. The original recipe doesn’t call for thyme or garlic, so feel free to try it without – but I think the addition takes it over the top.

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Cream of Asparagus Soup

Creamy, sumptuous Cream of Asparagus Soup. With its velvety texture and out-of-this-world flavor, it’s the perfect soup for spring.

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Author Kare

Ingredients

• 2 pounds green asparagus
• 3 tablespoons unsalted butter
• 1 large onion diced (about 3 cups)
• 2 cloves garlic diced
• 1/2 teaspoon dried thyme or 2 teaspoons fresh
• 6 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon fresh lemon juice
• Salt and fresh-ground black pepper to taste

Instructions

• Wash asparagus and cut the tips from 20 pieces, about 1 1/2 inches from the top. Boil the tips in two cups salted water (either in a small saucepan or in the microwave) for about two minutes until the tips just begin to get tender. Plunge tips in ice water to stop the cooking and set aside. These will be used for the garnish.
• Chop the remaining asparagus into half-inch pieces. Discard the woody ends.
• In a four-quart pot over medium-low heat, melt the butter. Add the onions and cook until softened, about 8 minutes. Add the garlic and thyme and cook, stirring, for about another minute.
• Add the asparagus pieces and cook, stirring frequently, for 5 minutes.
• Add the broth and simmer, covered, until the asparagus is very tender, about 20 minutes.
• Carefully puree the soup with an immersion blender, or in batches in a blender. Use caution – it’s hot! Return to the pot.
• Add the heavy cream and return to a simmer.
• Add the lemon juice and salt and pepper to taste.
• Ladle into bowls and top each bowl with 3-4 asparagus tips.

The post Cream of Asparagus Soup appeared first on Kitchen Treaty.

Asparagus is one of the sure signs of spring, and around here, signs of spring practically make us giddy. Goodbye, dreary Seattle winter. Hello, sun.

This super-simple marinated asparagus recipe is a great make-ahead dish for busy weeknights or parties – it’s ready, just waiting in the fridge, whenever you are. It comes together in less than 10 minutes, then your refrigerator and the marinade do all the work. Perfect!

Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.

Happy asparagus eating, and happy spring!

Prefer something a little more lemony? Try my Lemony Marinated Asparagus!

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Balsamic Marinated Asparagus

This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Author Kare

Ingredients

• 2 pounds asparagus
• 3/4 cup olive oil
• 1/2 cup balsamic vinegar
• 1 tablespoon sugar
• 4 garlic cloves minced
• 1 1/2 teaspoons red pepper flakes

Instructions

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• Snap off the tough ends of asparagus and wash asparagus thoroughly.
• Cook asparagus in boiling water for about two minutes, until it’s bright green and just beginning to get tender. Drain.
• Place asparagus in a large bowl of ice water to stop the cooking. Drain.
• Lay asparagus in a 13″ by 9″ baking dish.
• In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
• Pour over asparagus.
• Cover dish with plastic wrap and place in the refrigerator.
• Chill for about 8 hours.
• Using tongs, remove asparagus from marinade and serve.

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