Best 6 Savory Asparagus Recipes

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Asparagus is a delicious and versatile vegetable that can be enjoyed in many different ways. Whether you prefer it roasted, grilled, or steamed, there's an asparagus recipe out there to suit your taste. This article features a collection of savory asparagus recipes that are perfect for any occasion. From classic dishes like asparagus with hollandaise sauce to more creative options like asparagus and goat cheese tart, there's something for everyone to enjoy. With easy-to-follow instructions and helpful tips, these recipes will help you create delicious asparagus dishes that will impress your family and friends.

Here are our top 6 tried and tested recipes!

SAVORY ASPARAGUS STRATA



Savory Asparagus Strata image

Fresh asparagus and goat cheese combine to make a delectable strata. Assemble it a day ahead and let it chill overnight for an easy brunch!-Lynda Ruce, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound medium fresh mushrooms, quartered
1/2 teaspoon garlic salt
1/2 teaspoon pepper, divided
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
2 packages (4 ounces each) herbed fresh goat cheese, cut into 1/2-inch cubes
12 large eggs
2 cups 2% milk
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1 envelope hollandaise sauce mix

Steps:

  • In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.

Nutrition Facts : Calories 362 calories, Fat 20g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 740mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

SAVORY BREAD PUDDING WITH ASPARAGUS, GRUYèRE, AND FINES HERBES



Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes image

Categories     Cheese     Egg     Herb     Vegetable     Side     Bake     Lunch     Casserole/Gratin     Asparagus     Winter     Chive     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 first-course servings

Number Of Ingredients 12

1 1-pound loaf French bread, cut into 1 1/2-inch pieces
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
6 large eggs
2 cups whole milk
2 teaspoons salt
1 teaspoon ground black pepper
2 cups grated Gruyère cheese
2 cups grated Swiss cheese
1 cup grated Parmesan cheese
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1/3 cup chopped fresh marjoram

Steps:

  • Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
  • Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
  • Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
  • Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

SAVORY WAFFLES WITH ASPARAGUS, GRUYERE AND ONION



Savory Waffles with Asparagus, Gruyere and Onion image

I took one of our family's favorite puff pastry recipes, which uses a similar mix of ingredients, and translated it to savory waffles. It's a change of pace from sweeter fare. Served with a ham steak and fried eggs, it makes a fabulous meal. Feel free to add maple syrup or a spicy glaze. -Leslie Ponce, Miami, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1 bunch green onions, finely chopped
16 fresh asparagus spears, trimmed and cut into 1/4-inch pieces
3/4 teaspoon salt, divided
1/4 teaspoon pepper
9 large eggs, room temperature, divided use
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
1-1/2 cups 2% milk
6 tablespoons butter, melted
1 cup Gruyere cheese, shredded
1 fully cooked boneless ham steak (12 ounces), cubed

Steps:

  • Preheat oven to 350°. Arrange onions and asparagus on a greased 15x10x1-in. baking pan; toss with 1/4 teaspoon salt and pepper. Roast until lightly browned, 10-12 minutes. Cool slightly; reserve 1/4 cup vegetable mixture for topping. , Preheat a greased waffle iron. Separate 3 eggs. Whisk flour, baking powder, cayenne pepper and remaining salt. Add milk, 3 egg yolks and melted butter; mix gently but thoroughly. Stir in remaining onion and asparagus mixture and 3/4 cup shredded cheese, In another bowl, beat 3 egg whites on high until soft peaks form. Fold into waffle mixture. Bake waffles according to manufacturer's directions until golden brown., Meanwhile, in a large skillet coated with cooking spray, cook ham until heated through; keep warm. In same skillet, fry remaining eggs until yolks are set. To serve, top waffle with ham and 1 egg. Sprinkle with reserved onion and asparagus, and remaining 1/4 cup cheese.

Nutrition Facts : Calories 544 calories, Fat 29g fat (15g saturated fat), Cholesterol 364mg cholesterol, Sodium 1493mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.

EGGS AND SAVORY FRENCH TOAST WITH CHEESE AND ASPARAGUS



Eggs and Savory French Toast with Cheese and Asparagus image

Use up that old bread and have breakfast for dinner with this great savory dish. I made this dish when my boyfriend had his teeth pulled and could only eat egg-based, soft dishes. This was delicious but also easy on the teeth!

Provided by LBELDEN

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 58m

Yield 2

Number Of Ingredients 9

1 tablespoon unsalted butter, divided
6 (1 inch thick) slices stale French bread
1 cup whole milk
3 large eggs, divided
1 pinch ground nutmeg
salt and ground black pepper to taste
½ cup grated Parmesan cheese
1 stalk asparagus, chopped
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish with 1 teaspoon butter.
  • Arrange bread slices in a single layer in the baking dish.
  • Whisk milk, 1 egg, nutmeg, salt, and pepper together in a bowl. Pour over bread slices. Sprinkle Parmesan cheese on top. Let stand until milk mixture is absorbed, 15 to 30 minutes. Dot remaining 2 teaspoons butter over Parmesan cheese.
  • Toss asparagus with olive oil in a bowl. Spread on a baking sheet. Season with salt and pepper.
  • Bake bread slices in the preheated oven until puffed up, about 10 minutes. Place asparagus in the oven. Continue baking bread slices until golden brown, about 10 minutes more.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low to bring water to a gentle simmer.
  • Crack 1 egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but still runny, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon.
  • Divide bread between 2 plates. Top each portion with a poached egg. Season with salt and pepper. Serve asparagus on the side.

Nutrition Facts : Calories 815 calories, Carbohydrate 92.1 g, Cholesterol 324.1 mg, Fat 32.6 g, Fiber 3.9 g, Protein 38.9 g, SaturatedFat 13.5 g, Sodium 1513.3 mg, Sugar 10.4 g

SAVORY ASPARAGUS



Savory Asparagus image

Fresh asparagus dresses up a weeknight meal with aromatic tarragon. Try substituting the asparagus with broccoli for a twist.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 pound fresh asparagus, trimmed
2 tablespoons olive oil
1/4 to 1/2 teaspoon dried tarragon
1/4 teaspoon onion powder
1/8 teaspoon pepper

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3-4 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the oil, tarragon, onion powder and pepper until blended. Drain asparagus; drizzle with oil mixture and toss to coat.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SAVORY ASPARAGUS BEEF STIR-FRY



Savory Asparagus Beef Stir-Fry image

Soy sauce and ginger boost the flavor of this savory stir-fry that features strips of beef and water chestnuts along with tender asparagus. Marla Deakins of Salt Lake City, Utah shared the recipe.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

6 tablespoons olive oil, divided
1 teaspoon sugar
1/2 teaspoon salt
3 teaspoons minced fresh gingerroot, divided
Dash pepper
1 beef flank steak (1 pound), thinly sliced
2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1 tablespoon cider vinegar
1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onions
4 cups hot cooked rice

Steps:

  • In a shallow glass container, combine 2 teaspoons of oil, sugar, salt, half of the ginger and pepper. Add beef and turn to coat. Let stand for 15 minutes. In a small bowl, combine the cornstarch, broth, soy sauce, vinegar and remaining ginger until blended; set aside., In a large skillet or wok, brown beef in 2 teaspoons oil. Remove and keep warm. Add remaining oil; stir-fry asparagus for 3-5 minutes or until crisp-tender. Add water chestnuts and onions; stir-fry for 1 minute. Stir cornstarch mixture; add to the skillet. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice.

Nutrition Facts : Calories 371 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 718mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

Tips:

  • Choose fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips.
  • Trim the asparagus spears. Snap off the woody ends of the asparagus spears, where they naturally break.
  • Cook the asparagus quickly. Overcooking will make the asparagus tough and stringy.
  • Use a variety of cooking methods. Asparagus can be roasted, grilled, steamed, or sautéed.
  • Season the asparagus simply. Salt, pepper, and a little bit of olive oil are all you need to bring out the asparagus's natural flavor.
  • Serve the asparagus immediately. Asparagus is best when it is served hot and fresh.

Conclusion:

Asparagus is a delicious and versatile vegetable that can be enjoyed in a variety of ways. With its high nutritional value and delicate flavor, asparagus is a great addition to any healthy diet. Whether you roast it, grill it, steam it, or sauté it, asparagus is sure to please everyone at the table. So next time you're looking for a healthy and delicious side dish, give asparagus a try!

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