In season: 3 Asparagus Recipes to Get Your Greens This Spring

Mar 22 / Rhode to Wellness

If spring could be a vegetable, it would be asparagus. These fragrant, flavorful stalks are at their best late March – early June, and it’s low in calories and a great source of nutrients, including fiberfolate and vitamins A, C and K. We connected with Whole Foods Market on some of their favorite (and simple!) asparagus recipes to make the most of this in-season veggie.

For that classic taste: Roasted Asparagus with Garlic and Parsley

This easy to make, simple asparagus recipe pairs great with a roasted or grilled fish, or chopped and tossed into a hot pasta!

Ingredients: 

  • 1 1/2 pound asparagus, ends trimmed, each stalk cut diagonally into thirds
  • 2 tablespoons finely chopped fresh parsley
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 tablespoon fine sea salt
  • 1/4 teaspoon ground black pepper

Method:

  • Preheat oven to 400°F
  • Arrange asparagus on baking sheet in a single layer
  • Sprinkle with parsley and garlic, then drizzle with oil and season with salt and pepper
  • Roast until tender, 5 to 8 minutes
  • Transfer to platter and serve hot

For full recipe, nutrition and to order ingredients for pickup from Whole Foods, click here.

For a kick of flavor: Roasted Asparagus with Sesame, Chile and Garlic

This easy and flavorful preparation for asparagus may become a staple for your spring table.

Ingredients: 

  • 3 tablespoons rice vinegar
  • 1/4 cup orange juice
  • 2 cloves garlic, finely chopped
  • 2 tablespoons sesame seeds, toasted
  • 1/2 teaspoon finely chopped fresh Chile pepper, such as jalapeno or serrano
  • 1 1/2 tablespoon low-sodium tamari
  • 1 bunch asparagus, trimmed

Method:

  • Preheat oven to 425°F
  • In a large bowl, whisk together vinegar, juice, garlic, sesame seeds, chile and tamari.
  • Add asparagus and toss to coat well.
  • Transfer asparagus and sauce to a small baking dish and roast until tender, 10 to 12 minutes.

For full recipe, nutrition and to order ingredients for pickup from Whole Foods, click here.

For a double dose of veggies: Roasted Asparagus and Wild Mushrooms

Roasting these fresh, green spears enhances their flavor and provides for a more tender texture. Mushrooms, lightly sautéed in olive oil and garlic, add a delicious, earthy flavor.

Ingredients:

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 pound assorted fresh mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh Italian parsley
  • 1 1/2 pound medium thick asparagus, tough ends trimmed
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper

Method:

  • Preheat the oven to 475°F.
  • Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat.
  • Add mushrooms and garlic, sauté until mushrooms are brown and just tender, 8 to 10 minutes.
  • Remove the pan from the heat.
  • Add lemon juice and parsley, toss to coat. Set aside.
  • Meanwhile, arrange asparagus on a rimmed baking sheet.
  • Drizzle with remaining 1 tablespoon olive oil.
  • Sprinkle with salt and pepper.
  • Toss to coat.
  • Roast asparagus until just tender, about 10 minutes.
  • Arrange asparagus on a serving platter and top with mushrooms.

For full recipe, nutrition and to order ingredients for pickup from Whole Foods, click here.

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This content is not intended as a substitute for medical advice. Please consult a qualified medical professional for personalized medical advice.