IN SEASON: ASPARAGUS | Perfect Roasted Asparagus & Creamy Springtime Asparagus Soup

Tagged in: Recipes
IN SEASON: ASPARAGUS | Perfect Roasted Asparagus & Creamy Springtime Asparagus Soup

It’s officially asparagus season, and we’re celebrating with two simple, standout recipes: Perfect Roasted Asparagus and a silky, herb-filled Creamy Springtime Asparagus Soup. Whether you’re craving a quick roasted asparagus side dish or a light, healthy asparagus soup, these recipes highlight one of spring’s freshest vegetables.

Look for fresh asparagus at your local farmers market. April through June is peak season, which means sweeter flavor, tender stalks, and the best texture.

WHY WE LOVE IT

Asparagus is a nutrient-rich spring vegetable packed with folate (vitamin B-9), which supports cell development and energy levels. It also contains vitamins A, C, and E, along with potassium, making it a great choice for heart health, immunity, and healthy skin.

Whether you roast it, blend it into soup, or add it to salads, asparagus is one of the easiest healthy vegetables to cook in spring.

PERFECT ROASTED ASPARAGUS

Easy roasted asparagus recipe | Ready in under 20 minutes

Ingredients

  • 1 bunch fresh asparagus, trimmed
  • 1 to 2 teaspoons olive oil
  • Salt and black pepper

Optional toppings: lemon juice, parmesan or vegan parm, fresh herbs, red pepper flakes, slivered almonds

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Snap off the woody ends of the asparagus.
  3. Toss with olive oil, salt, and pepper. Spread in a single layer.
  4. Roast until fork tender:
    • Thin spears: 9 to 12 minutes
    • Thick spears: 15 to 20 minutes
  5. Finish with lemon juice or toppings of choice. Serve immediately.

CREAMY SPRINGTIME ASPARAGUS SOUP

Healthy asparagus soup | Dairy free, vegan, gluten free

Ingredients

  • 1 medium yellow onion, diced
  • 2 tablespoons olive oil
  • 1 bunch asparagus, chopped (about 3 cups)
  • 2 1/2 cups vegetable broth
  • 1/2 cup soaked cashews
  • Juice of 1 lemon
  • 1/4 teaspoon sea salt, plus more to taste
  • Black pepper
  • Fresh herbs: dill or tarragon, basil, parsley

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 6 to 8 minutes.
  2. Add asparagus and cook for 2 minutes.
  3. Add 2 cups of broth and simmer for 5 minutes, until slightly tender. Let cool slightly.
  4. In a blender, combine remaining 1/2 cup broth, lemon juice, and cashews. Blend until smooth.
  5. Add asparagus mixture and blend until creamy.
  6. Add salt, pepper, and fresh herbs. Blend again until smooth.
  7. Adjust seasoning as needed. Reheat if desired or serve at room temperature.