Asparagus Is The New Kale: Three Recipes You Should Try This Week

In many areas of the country, the local asparagus crop is the first sign that spring really is here to stay. But before you know it, asparagus season will be gone again. So enjoy this delicious green bounty while it lasts! From a simple roast to a lemon saute (and some bacon in between), here are three easy recipes that let the asparagus do all the talking.

Roasted Asparagus

Recipe by Ina Garten


2 pounds fresh asparagus

High-quality extra virgin olive oil

Kosher salt

Freshly ground black pepper


Preheat the oven to 400 degrees F.

Break off woody ends of asparagus. Place asparagus stalks on a baking sheet, drizzle with olive oil, and toss to coat. Arrange asparagus in a single layer and sprinkle liberally with salt and pepper. Roast for 25 minutes, until tender but still crisp.

Crispy Bacon Wrapped Asparagus

Recipe by Wholesome Yum


24 stalks of asparagus, tough ends trimmed

12 slices of bacon

1 tsp olive oil

Garlic salt

Black pepper


  1. Preheat oven to 400 degrees F. Place an oven-safe wire rack over a baking tray.
  2. Drizzle olive oil over asparagus. Sprinkle with garlic salt and black pepper to taste.
  3. Cut each bacon slice lengthwise to make two narrower strips. Wrap each strip tightly around an asparagus stalk, just slightly overlapping the bacon on each stalk. Place seam side down onto the wire rack.
  4. Bake for 10 minutes, then turn each piece over with tongs. Bake for an additional 10-15 minutes, until the bacon is almost crispy. Turn oven to broil, then place under the broiler for 1-2 minutes more to crisp.

Sauteed Lemon Asparagus

Recipe by Martha Stewart


1 tablespoon olive oil

2 bunches asparagus (14 ounces each), ends trimmed

Coarse salt and ground pepper

4 wide strips lemon zest

Juice from 1/2 lemon


Heat olive oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Cook, turning occasionally until lightly browned and crisp-tender — about 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute more. Remove from heat, add lemon juice, and toss to coat. Serve warm.