As the temperatures rise, our taste buds crave lighter, fresher flavors to match the season. Asparagus, with its tender shoots and subtle bitterness, is the perfect ingredient to incorporate into your summer repertoire. This versatile veggie can be enjoyed in a multitude of ways – from classic steamed or grilled preparations to creative cold dishes that showcase its unique flavor profile.
In this article, we’re shining the spotlight on 18 refreshing cold asparagus recipes that are sure to become new favorites. From chilled soups and salads to marinades and pickling techniques, we’ve gathered a diverse selection of ideas to inspire your next summer meal or gathering. Whether you’re looking for a light lunch option, a quick snack, or a show-stopping side dish, these cold asparagus recipes are sure to satisfy.
Chilled Asparagus Soup with Lemon Cream
This refreshing soup is perfect for warm weather, combining the natural sweetness of asparagus with the brightness of lemon and a touch of cream.
Ingredients:
– 2 pounds fresh asparagus, trimmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 2 lemons, juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes or until tender.
3. In a blender or food processor, puree roasted asparagus, chopped onion, chicken broth, and lemon juice until smooth.
4. Refrigerate soup for at least 2 hours to allow flavors to meld.
5. Just before serving, stir in heavy cream. Taste and adjust seasoning as needed.
6. Garnish with chopped parsley, if desired.
Cooking Time: 30 minutes
Cold Asparagus Salad with Feta and Mint
A refreshing springtime salad that combines the sweetness of asparagus with the tanginess of feta cheese, all tied together with a hint of mint.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the asparagus for 5-7 minutes, or until tender.
2. Drain the asparagus and immediately submerge it in an ice bath to stop the cooking process.
3. In a small bowl, whisk together olive oil and white wine vinegar.
4. In a large bowl, combine the chilled asparagus, crumbled feta cheese, and chopped mint leaves.
5. Drizzle the dressing over the salad and toss gently to combine. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Marinated Asparagus with Garlic and Parmesan
Marinated Asparagus with Garlic and Parmesan: Elevate your asparagus game with this flavorful and easy-to-make recipe.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1/2 cup olive oil
– 4 cloves garlic, minced
– 2 tablespoons white wine vinegar
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, garlic, vinegar, lemon juice, and Dijon mustard.
3. Add the asparagus to the marinade, tossing to coat. Let it sit at room temperature for 30 minutes, or refrigerate for up to 4 hours.
4. Line a baking sheet with parchment paper. Remove the asparagus from the marinade, letting any excess liquid drip off.
5. Bake the asparagus for 12-15 minutes, or until tender and slightly caramelized.
6. Sprinkle Parmesan cheese over the asparagus during the last 2 minutes of baking.
7. Season with salt and pepper to taste. Garnish with fresh parsley leaves if desired.
Cooking Time: 20-25 minutes
Cold Asparagus and Avocado Soup
Revitalize your senses with this refreshing summer soup that combines the natural sweetness of asparagus with the creaminess of avocado.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 ripe avocados, peeled and pitted
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken or vegetable broth, chilled
Instructions:
1. In a blender or food processor, puree the asparagus and avocados until smooth.
2. Add the Greek yogurt, lemon juice, salt, and pepper. Blend until well combined.
3. Stir in the chilled broth to thin out the soup to your desired consistency.
4. Chill the soup in the refrigerator for at least 30 minutes before serving.
Cooking Time: None required! This cold soup is perfect for hot summer days.
Grilled Asparagus with Balsamic Glaze
Elevate your asparagus game with this simple yet impressive side dish, perfect for a summer evening or as a quick addition to your favorite meal.
Ingredients:
• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic glaze (see below)
• Fresh parsley, chopped (optional)
Balsamic Glaze:
– 1 cup balsamic vinegar
– 1/4 cup honey
– 1 tablespoon Dijon mustard
Instructions:
1. Preheat grill to medium-high heat.
2. Brush asparagus with olive oil and season with salt and pepper.
3. Grill asparagus for 3-5 minutes, turning occasionally, until tender but still crisp.
4. Meanwhile, whisk together balsamic glaze ingredients in a small bowl.
5. Once asparagus is cooked, brush with balsamic glaze.
6. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Asparagus and Quinoa Salad with Lemon Dressing
Brighten up your meal with this refreshing salad featuring tender asparagus, nutty quinoa, and a zesty lemon dressing.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 cup cooked quinoa
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss asparagus with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.
4. In a large bowl, combine cooked quinoa, roasted asparagus, and lemon juice.
5. Drizzle with remaining 1 tablespoon olive oil; season with salt and pepper to taste.
6. Garnish with chopped parsley or chives, if desired.
Cooking Time: 15-20 minutes
Cold Asparagus and White Bean Salad
A refreshing summer salad that combines the natural sweetness of asparagus with the creamy texture of cannellini beans.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 (15 ounce) can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 5-7 minutes.
2. Remove the asparagus from the water with a slotted spoon and immediately submerge in an ice bath to stop cooking. Drain and let cool to room temperature.
3. In a medium bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper to make the dressing.
4. Add the cooled asparagus, cannellini beans, and a pinch of salt and pepper to taste. Toss gently to combine.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh parsley leaves before serving.
Cooking Time: 15-20 minutes
Pickled Asparagus with Dill and Mustard Seeds
Add a tangy twist to your asparagus game with this simple pickling recipe. Perfect for snacking, serving alongside grilled meats or cheeses, or using as a topping for salads.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon Dijon mustard
– 1/4 cup chopped fresh dill
– 1/4 teaspoon whole black peppercorns
– 1/4 teaspoon mustard seeds
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Pack asparagus into a clean glass jar or container with tight-fitting lid.
4. Pour hot pickling liquid over asparagus, leaving about 1/2 inch headspace.
5. Add chopped dill, mustard seeds, and black peppercorns.
6. Seal jar and let cool to room temperature.
7. Refrigerate for at least 24 hours before serving.
Cooking Time: 25 minutes
Chilled Asparagus with Sesame Soy Dressing
This refreshing summer salad brings together the natural sweetness of asparagus, the nutty flavor of sesame, and the savory essence of soy. Perfect for a light and satisfying side dish or lunch.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 2 teaspoons honey
– Salt and pepper, to taste
– Sesame seeds, for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the asparagus for 4-6 minutes, or until tender but still crisp.
2. Immediately plunge the asparagus into an ice bath to stop cooking. Let it chill for at least 30 minutes.
3. In a small bowl, whisk together soy sauce, sesame oil, garlic, and honey.
4. Once the asparagus has cooled, drain and pat dry with paper towels.
5. Drizzle the sesame-soy dressing over the asparagus and toss to coat.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds, if desired.
Cooking Time: 10-12 minutes (including chilling time)
Asparagus and Radish Salad with Buttermilk Dressing
A refreshing springtime salad featuring tender asparagus, peppery radishes, and a tangy buttermilk dressing.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 large radishes, thinly sliced
– 1/4 cup mayonnaise
– 2 tablespoons buttermilk
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Arrange asparagus on the prepared baking sheet in a single layer.
4. Drizzle with olive oil; season with salt and pepper.
5. Roast for 12-15 minutes or until tender.
6. In a bowl, whisk together mayonnaise, buttermilk, Dijon mustard, salt, and pepper.
7. Toss roasted asparagus with radish slices.
8. Drizzle dressing over the salad; garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Cold Asparagus and Shrimp Salad
A refreshing summer salad that combines the sweetness of asparagus with the succulence of shrimp, perfect for a light and satisfying meal.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1/2 cup large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. Bring a pot of salted water to a boil. Blanch the asparagus for 3-5 minutes or until tender. Drain and rinse under cold running water.
2. In a separate pan, heat the olive oil over medium-high heat. Add the garlic and cook for 30 seconds.
3. Add the shrimp to the pan and cook for 1-2 minutes per side or until pink and cooked through.
4. Combine the cooled asparagus, cooked shrimp, lemon juice, salt, and pepper in a large bowl.
5. Toss with mixed greens and serve chilled.
Cooking Time: 15-20 minutes
Asparagus and Cucumber Gazpacho
Gazpacho, a chilled Spanish soup, gets a refreshing twist with the addition of asparagus and cucumber. This light and zesty soup is perfect for warm weather.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 medium cucumbers, peeled and chopped
– 1/4 cup olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup bread, torn into small pieces
– 1/2 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes or until tender.
3. In a blender or food processor, combine roasted asparagus, cucumbers, onion, garlic, bread, and water. Blend until smooth.
4. Season the gazpacho with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes (includes roasting time)
Marinated Asparagus with Olives and Sun-Dried Tomatoes
A flavorful and refreshing side dish that combines the natural sweetness of asparagus with the savory flavors of olives and sun-dried tomatoes.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup pitted green olives, sliced
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
3. Add asparagus to the bowl and toss to coat with the marinade.
4. Spread asparagus in a single layer on a baking sheet.
5. Roast for 12-15 minutes or until tender and slightly caramelized.
6. During the last 2 minutes of roasting, sprinkle olives and sun-dried tomatoes over the asparagus.
7. Remove from oven and drizzle with white wine vinegar.
Cooking Time: 15-17 minutes
Cold Asparagus and Farro Salad
Summer just got a whole lot cooler with this refreshing salad that combines the natural sweetness of asparagus with the nutty flavor of farro.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 cup cooked farro
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the asparagus for 4-5 minutes, or until tender but still crisp.
2. Drain the asparagus and immediately submerge it in an ice bath to stop cooking. Let cool.
3. In a medium bowl, combine cooked farro, olive oil, lemon juice, salt, and pepper. Toss to combine.
4. Add the cooled asparagus to the farro mixture and toss gently to combine.
5. Serve chilled or at room temperature. Garnish with chopped parsley or chives if desired.
Cooking Time: 15-20 minutes
Asparagus and Pea Shoot Salad with Lemon Vinaigrette
Celebrate the sweet simplicity of spring with this delightful salad featuring tender asparagus, vibrant pea shoots, and a zesty lemon vinaigrette.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cups pea shoots
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F.
2. Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes or until tender.
3. In a large bowl, combine roasted asparagus, pea shoots, and crumbled feta cheese (if using).
4. Whisk together lemon juice and a pinch of salt in a small bowl.
5. Pour the vinaigrette over the salad and toss to coat.
6. Serve immediately.
Cooking Time: 15-20 minutes
Chilled Asparagus with Romesco Sauce
A refreshing summer side dish that combines the natural sweetness of asparagus with the rich flavors of romesco sauce.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1/2 cup romesco sauce (see below for recipe)
– Salt and pepper to taste
Romesco Sauce Ingredients:
– 1/2 cup roasted red bell peppers, peeled and chopped
– 1/4 cup almonds
– 1/4 cup garlic cloves, peeled and minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the asparagus for 2-3 minutes or until tender.
2. Shock the asparagus in an ice bath to stop cooking. Drain and pat dry with paper towels.
3. Slice the chilled asparagus into 1-inch pieces.
4. Serve the asparagus cold, topped with romesco sauce.
5. Store leftover romesco sauce in an airtight container for up to 5 days.
Cooking Time: 15 minutes
Asparagus and Tomato Salad with Basil Dressing
This refreshing salad combines the sweetness of tomatoes and asparagus with the bright flavor of basil, making it perfect for a light and satisfying meal.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 tablespoons freshly chopped basil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon lemon juice (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill asparagus for 3-5 minutes per side, or until tender.
3. In a large bowl, combine grilled asparagus, diced tomatoes, olive oil, basil, garlic, salt, and pepper.
4. Toss gently to combine.
5. If desired, add lemon juice and toss again.
6. Serve immediately.
Cooking Time: 15-20 minutes
Cold Asparagus and Chickpea Salad with Tahini Dressing
A perfect blend of textures and flavors, this salad is a great way to enjoy the taste of spring.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 (15 oz) can chickpeas, drained and rinsed
– 2 tablespoons tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped parsley or cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine asparagus, chickpeas, salt, and pepper.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. In a small bowl, whisk together tahini, lemon juice, and olive oil until smooth.
4. Pour the dressing over the asparagus-chickpea mixture and toss to combine.
5. Garnish with chopped parsley or cilantro, if desired.
6. Serve chilled.
Cooking Time: 30 minutes (including refrigeration time)
Summary
Stay cool this summer with these refreshing cold asparagus recipes! From chilled soups to salads and more, we’ve got you covered. Try our Chilled Asparagus Soup with Lemon Cream or Cold Asparagus Salad with Feta and Mint for a light and flavorful start. Or, go bold with Grilled Asparagus with Balsamic Glaze or Marinated Asparagus with Garlic and Parmesan. With 18 recipes to choose from, you’re sure to find the perfect way to enjoy asparagus in the heat of summer.