Asparagus should be fresh and firm with compact tips. Spears should be straight and round, and should snap easily when bent. Diameter of spears is not an indicator of quality. Spears with larger diameters are just as tender and flavorful as slender spears. Avoid asparagus with wilted appearance or spreading tips.

Stir Fried Asparagus with Ginger and Cashews

-1 1/2 pounds asparagus, cleaned and cut into 1 1/2 inch pieces

-1 tablespoon vegetable oil

-2 teaspoons sesame oil

-1 tablespoon fresh ginger, finely chopped

-1 tablespoon soy sauce

-1/2 cup cashews, chopped


Heat the oils together in a wok or fry pan. Cook the ginger for 1 minute, stirring often. Add the asparagus and cook for 4 minutes, until barely tender and still bright green. Stir in soy sauce and cashews and continue cooking for 2 more minutes to heat through.

Makes 6 servings

Asparagus Pasta Salad

-1 1/2 cups of asparagus, cut.

-1 cup of small shell pasta.

-3/4 cup of Italian dressing.

-1/2 cup of carrots, sliced in thin circles.

-1/2 cup of onions, diced.

-1/4 cup of sweet red peppers, diced.

-1 teaspoon of oregano.


Cook the small shell pasta as directed on it’s packaging. Rinse, drain and allow to cool. Add the other ingredients and mix together thoroughly.

Marinade for about 8 hours.

Fried Asparagus

-1 pound of asparagus, trimmed.

-1 medium egg.

-4 ounces of freshly-grated romano cheese.

-1 cup of fine dry breadcrumbs.

-1 tablespoon of milk.

-Olive oil, for frying.

-Salt and pepper.


In boiling, salted water, cook the asparagus spears until just tender. Drain on paper towels.

In a bowl, beat the egg with milk. Dip the asparagus in the egg/milk mix, then into the breadcrumbs. Heat enough olive oil to cover the asparagus in a deep fryer or a large skillet. Fry the asparagus until lightly browned.

Drain on paper towels.

Season with your desired amount of salt and pepper. Sprinkle with grated romano cheese.

Grilled Fresh Michigan Asparagus

-1 bag of Superior Brand Asparagus

-3 Tablespoons of olive oil

-Salt and Pepper to taste

  1. Rinse asparagus.
  2. Preheat grill to medium-high heat.
  3. Lightly coat asparagus with olive oil. Season with salt and pepper to taste.
  4. Apply asparagus directly to grill for 2-3 minutes, or to desired tenderness.
  5. Let stand 2-3 minutes before serving.


Makes 6 servings.

Roasted Asparagus and Mushrooms

-1 bunch fresh asparagus, trimmed

-1/2 pound fresh mushrooms, quartered

-2 sprigs fresh rosemary, minced

-2 teaspoons olive oil kosher salt to taste freshly ground black pepper to taste


  1. Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.


Makes 6 servings

Fresh Asparagus Soup

-pound fresh asparagus

-3/4 cup chopped onion

-1/2 cup vegetable broth

-1 tablespoon butter

-2 tablespoons all-purpose flour

-1 teaspoon salt

-1 pinch ground black pepper

-1 1/4 cups vegetable broth

-1 cup soy milk

-1/2 cup yogurt

-1 teaspoon lemon juice

-1/4 cup grated Parmesan cheese


  1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil,reduce heat and let simmer until the vegetables are tender.
  2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Asparagus and Red Potatos

-1 1/2 pounds red potatoes, cut into chunks

-2 tablespoons extra virgin olive oil

-8 cloves garlic, thinly sliced

-4 teaspoons dried rosemary

-4 teaspoons dried thyme

-2 teaspoons kosher salt

-1 bunch fresh asparagus, trimmed and cut into 1 inch pieces

-ground black pepper to taste


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  3. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.


Makes 6 Servings

Grilled Asparagus in Dill Butter

-1 pound asparagus spears

-2 tablespoons butter, melted

-1 tablespoon snipped fresh dill or 1 teaspoon dried dill

-1 clove garlic, minced

-1/4 teaspoon cracked black pepper

-Finely shredded Parmesan cheese


  1. Snap off and discard woody bases from asparagus. On a platter, drizzle asparagus with butter and sprinklewith dill, garlic, and pepper. Toss to combine.
  2. For a charcoal grill, place asparagus on the rack of an uncovered grill directly over medium coals. Grill for 7 to 10 minutes or until asparagus is crisp-tender, rolling asparagus occasionally to ensure even cooking. (For a gas grill, preheat grill. Reduce heat to medium. Place asparagus on grill rack over heat. Cover and grill as directed.)
  3. To serve, transfer asparagus to a serving dish. Sprinkle with Parmesan cheese.


Makes 4 Servings

Spring Green Smoothies

-4 ounces fresh asparagus, trimmed and cut into 1-inch pieces (1/2 cup)

-3 cups packaged fresh baby spinach

-1 cup seedless green grapes

-2 ripe kiwifruits, peeled and coarsely chopped

-1/2 cup white grape juice

-3/4 cup ice cubes


  1. In a small saucepan cook asparagus, covered, in a small amount of boiling water about 5 minutes or until very tender. Drain; let cool for 5 minutes.
  2. In a blender combine asparagus, spinach, grapes, kiwifruits, and grape juice. Cover and blend until very smooth, stopping and scraping sides of blender as needed. Add ice cubes. Cover and blend until smooth.
  3. Pour into tall glasses and serve immediately


Makes 4 Servings

Asparagus-Snap Pea Stir-Fry

-1 pound fresh asparagus spears

-1 tablespoon vegetable oil

-2 teaspoons grated fresh ginger

-2 cloves garlic, minced

-1 medium red sweet pepper, seeded and cut into 1-inch pieces

-1 medium red onion, cut into thin wedges

-2 cups fresh or frozen sugar snap pea pods

-1 tablespoon sesame seeds

-2 tablespoons reduced-sodium soy sauce

-2 tablespoons rice vinegar

-1 tablespoon packed brown sugar

-1 teaspoon toasted sesame oil


  1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut asparagus diagonally into 2-inch pieces (you should have about 3 cups).
  2. Pour vegetable oil into a wok or large skillet; heat wok over medium-high heat. Add ginger and garlic; cook and stir for 15 seconds. Add asparagus, sweet pepper, and red onion; cook and stir for 3 minutes. Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.
  3. Add soy sauce, vinegar, brown sugar, and sesame oil to vegetable mixture; toss gently to coat. If desired, use a slotted spoon for serving.


Makes 6 Servings

Easy Sautéed Asparagus

-2 cups fresh asparagus, cleaned and trimmed

-1/4 cup water

-1/2 lemon, juice only

-1/2 teaspoon garlic, to taste

-1/4-1/2 teaspoon black pepper, to taste

-1/4-1/2 teaspoon sea salt, to taste

-1/2 teaspoon red pepper flakes, to taste


  1. Add asparagus in a saute pan along with water over medium heat.
  2. Stir frequently, for approximately 2 -3 minutes.
  3. Add remaining spices, squeezed juice of half lemon and more water if needed; cover and cook for 3 minutes or until crisp-tender.


Makes 6 Servings

Asparagus Toast

-6 pieces New York Brand Lite Texas Garlic Toast

-30 spears asparagus, ends trimmed

-4 oz. grated Swiss cheese

-1/4 cup diced cherry tomatoes

-1/4 cup Light Balsamic Dressing


  1. Bring a large pot of water to a boil and blanch the asparagus for 1 to 2 minutes and drain.
  2. While preparing the asparagus, preheat the oven and prepare the New York Brand Lite Texas Garlic Toast according to package directions.
  3. Once the toasts are finished baking, increase the heat to broil and position the oven rack into the middle of the oven.
  4. Place 5 asparagus spears on top of each piece of toast.
  5. Sprinkle cheese over the asparagus and broil for 1 to 2 minutes or until the cheese has melted.
  6. Sprinkle a few tomatoes over each toast.
  7. Drizzle Light Balsamic Dressing over each toast and serve. – See more at:


Makes 6 Servings