In Season: Asparagus

Tagged in: Recipes
In Season: Asparagus


It’s officially asparagus season and we can’t get enough! Look for asparagus at your local farmer’s markets - depending on where you live, April - June are the peak months.


Asparagus is a very healthy veggie that is rich in folate, which is an essential nutrient also known as vitamin B-9. This nutrient plays an essential role in cell development and is especially important during pregnancy. People who don’t get enough folate from their diets may experience weakness, fatigue or even depression due to folate deficiency.

Eating this tender veggie is an excellent way to help protect yourself against heart disease, as it not only contains lots of folate, but also vitamins E, A, and C. In addition to helping your heart, folate helps cells regenerate; vitamin E fights Type II diabetes; and vitamins A and C help prevent boost immunity, promote healthy, glowing skin and protect vision. Asparagus also contains potassium, which helps lower blood pressure and perhaps even cholesterol.

While fresh asparagus is delicious steamed or roasted, you can also use it as an ingredient in so many different recipes! Here are two of our favorites: Perfect Roasted Asparagus and Spring Time Asparagus Soup!


Roasting asparagus is super easy and quick! It’s not even really a recipe - simply toss your prepared asparagus with a light drizzle of olive oil, and a sprinkle of salt and pepper. We like to do this on a large, rimmed baking sheet lined with parchment paper for easy clean-up.


  • 1 large bunch fresh asparagus

  • 1-2 teaspoons olive oil

  • Salt and fresh pepper, to taste

Seasonings (use one, or a combo of these after roasting)

  • Juice of 1/2 a lemon

  • Parmesan cheese, or vegan parm

  • Fresh mint or parsley, finely chopped

  • Red Pepper Flakes

  • Slivered Almonds


Line a large, rimmed baking sheet with parchment paper. Snap off the woody ends of the asparagus (Fun Tip: if you bend the asparagus near the base, it will snap in the right place).

Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until lightly coated in oil. Arrange the spears in a single layer on the pan.

Bake just until the base of the asparagus is easily pierced through by a fork. Thin asparagus will take as little as 9 to 12 minutes. Thicker spears will need 15 to 20.

Transfer the roasted asparagus to a serving platter and season with your favorites. We love it with squeeze of fresh lemon and a sprinkle of Parmesan cheese.


A creamy asparagus soup with fresh herbs and tangy lemon juice - the perfect soup for spring! Not only is this soup incredibly flavorful and creamy, but it also happens to be really easy to prepare - and contains just a handful of ingredients.

Enjoy this beautiful soup with a piece of crusty bread and a small side salad for a light and healthy meal.


  • 1 medium yellow onion, diced

  • 2 tablespoons extra-virgin olive oil

  • 1 bunch of asparagus, trimmed and chopped into 1 inch pieces (about 3 cups)

  • 2 1/2 cups low sodium vegetable broth

  • 1/2 cup of soaked cashews

  • Juice of 1 lemon

  • 1/4 teaspoon of sea salt (more to taste

  • Pinch of black pepper

  • 2 tablespoons fresh chopped dill or tarragon

  • 1/4 cup fresh chopped basil

  • 1/4 cup fresh chopped Italian parsley


In a large pot, heat the canola oil over medium-high heat. Add the diced onion and sauté until soft and translucent (6 to 8 minutes). Add in the chopped asparagus and sauté another 2 minutes.

Add 2 cups of vegetable broth to the pan and simmer over low-medium heat for 5 minutes, or until the asparagus is slightly tender. Remove from heat and allow to cool slightly.

In a blender, add the remaining 1/2 cup of vegetable broth, the lemon juice and the 1/2 cup of cashews. Blend for 1 minute, or until the mixture is smooth. Add in the onion/asparagus mixture with the broth. Blend again,

Add in the salt, pepper and fresh herbs. Blend another minute or so until the soup is creamy and smooth. Taste and season further. Re-heat soup in same pot, otherwise it's great at room temperature. Serve with a crusty piece of bread.