Episode 63: Asparagus: Cooking 6 easy and delicious recipes at home!

Do you ever come home from the market with a beautiful bouquet of asparagus, hoping you can make an exciting meal, only to cook it the same way you always have? Are you ready for new ways to embrace asparagus?

In this episode, we’re sharing techniques, tips, and 6 tried and true outstanding recipes for cooking asparagus at home: from embracing those bright green stems and making them the backdrop of a brilliant salmon sheet pan dinner to quick and easy ways to incorporate asparagus into your next pizza night!

By the end of the episode, you’ll learn how to cook asparagus in minutes with a wide range of flavor combinations. You’ll also discover an elegant approach to tart making that utilizes market-fresh asparagus with buttery puff pastry; it comes together in minutes for an easy brunch. Asparagus is just as delicious and served at room temp as it is straight from the fridge, so you’ll also find about dishes that are ideal for both hosting and meal prep. 

Tune into this episode for recipes and tips that will inspire you to make the most of asparagus season in your kitchen today!

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Links to from this week’s show:

Skillet charred asparagus from Milk Street 

You can find Sonya’s blanched asparagus with snap peas and chive blossoms in her new book!

Sheet pan broiled salmon and asparagus and craime fraiche by Molly Gilbert for Sunset Magazine

Sue Li’s roasted gochujang salmon for the NY Times, and our interview with her!

How to make homemade creme fraiche, by Kenji Lopez-Alt for Serious Eats

Easy asparagus tart with mustard and cheese from House of Nash Eats

Farmers market potato and asparagus pizza from Love & Lemons

Our episode about a life-changing frittata

Asparagus frittata with goat cheese and tarragon by Ari Lang for Well Seasoned Studio

Spring chicken miso soup by David Tanis via the NY Times from our Spring Soup Episode