The asparagus will be peeking its head up through the ground soon here at StoneGable. Asparagus grows like weeds in our garden and that mean I have lots to cook with and share. I know that most of us can get asparagus at our grocer’s all year long, but there is nothing like fresh spring asparagus. Today I’m sharing some yummy ways to elevate asparagus to the next culinary level. Making it the star of the table and not just a supporting role!


Do you love Asparagus? If you do you will love these recipes!


I hope you will try one dish… or all… this spring. Everyone is company worthy, but make sure you make one of these for the folks in your home too!


This is a beautiful way to serve asparagus. Light and crisp and lemony. Serve this as an appetizer or as a side dish. It’s super easy to make and the asparagus is dressed to impress!

Parmesan Asparagus Phyllo Roll-Ups Title Page - BLOG



This tart may look difficult to make, but it is really so so easy!!! Puff pastry is the secret!  And it’s so filling that it can be served as a main dish! Gruyere and asparagus were made for each other!

ASPARAGUS GRUYERE TART- Scrumptious puff pastry



I just served this a couple weeks ago for a family breakfast and these puffy asparagus bundles got a major thumbs up!  We had them with scrambled eggs and they were filling and so yummy! I’m having a girl’s luncheon in a couple of weeks and will make this for lunch. For me, this is the must-try recipe!



These tender asparaguses are blanketed in ham and bathed in a cheese sauce… casserole style. Meant to feed a crowd, this dish is hearty and delicious… filled with spring flavor!

Asparagus Roll Up Title Page

Do you have a favorite asparagus recipe? Please share in the comments below. And if you see me out in the garden, stop by and I’ll give you a bunch of StoneGable asparagus!

You might like to follow me on Pinterest and see all the great recipes and other things I am finding to pin every day HERE.




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  1. We absolutely love asparagus. Here in France we can only get it when it is in season, obtaining out of season vegetables is virtually unheard of, certainly in our corner of SW FRance, maybe it is different in Paris, but here we only are able to buy what is in season, which is a good thing. It also means now that it is asparagus season we eat it at every possible opportunity, we love it! Xx

  2. Yummy!! I have a favorite recipe my family enjoys and I will definitely be making a couple of yours. Have a good Friday. Thanks for sharing.

  3. Thanks for sharing your recipes Yvonne. I can not wait to try a few of them for my family. Our Aspargus patch is very productive this year and have been sharing with family and friends. Have a great Friday!

  4. I’ve made the asparagus in phyllo before and it’s delish! We’re probably 3 weeks away from fresh asparagus here in the mitten, but I’m already looking forward to it. I love an omelette with this wonderful veggie!

  5. Love asparagus. In the spring a favorite lunch or supper is gently steamed served on toast with curried cheese sauce. Yummy.

  6. My asparagus started coming up in my Michigan garden this week. Like your ideas and will try them this week. The photos are wonderful. Another way we like asparagus is chopped in a fresh garden salad (raw) or steamed in a fresh vege basket with a dip.Looks and tastes wonderful.
    I enjoy your ideas.

  7. I saw your post for the Parmesan Asparagus Phyllo Roll-ups a few weeks ago and decided to prepare it for Easter dinner. It was an absolute hit with my family! Not only did they look delicious…they were delicious!! Thank you for sharing this recipe. It certainly made a wonderful addition to my Easter meal.

  8. We love asparagus (even in scrambled eggs) and these recipes will be pleasingly received at my table I’m sure …starting tonight! Thank You, for making meals a bit easier.

  9. I’ve made the asparagus rollups with cheese sauce for nearly 50 years and still, when I take it to a family outing, everyone acts as though it is brand new and wants the recipe. It was the only way I could get my children to eat asparagus when they were little. Instead of pigs in a blanket, we called it totem poles in a blanket and I guess that somehow made it okay for them to eat. I even make it occasionally for just myself – one fresh serving for today and one leftover for tomorrow. And it couldn’t be any easier to make.

  10. I usually just make asparagus with a little olive oil, garlic salt and oregano and bake it for about 15 to 30 minutes in a 400 degree oven. It turns out really yummy and it’s so easy.

  11. Super simple and always a hit!
    Line up the asparagus on a baking sheet, coat lightly with extra virgin olive oil. Sprinkle Montreal Steak Seasoning on the asparagus and then either grill or broil. Keep an eye on them so that they don’t overcook. Pull them when they are still aldente.

  12. Hi Yvonne. I served your recipe for the asparagus roll ups with the dipping sauce at our brunch for Easter. It was a huge hit and will continue that tradition.
    Thank you so much

  13. I love asparagus but my husband doesn’t so when we go out to eat and is in the menu I order some for me.

  14. As a child/young adult, I didn’t like asparagus (I only experienced the mushy, canned variety) Ugh. I’m thankful that asparagus is so popular now, and there are so many yummy recipes. I love it just seared in olive oil and garlic. 🙂

  15. With the over abundance we have I will usually blanch some, freeze it and have asparagus soup in the winter.

  16. My mother always prepared asparagus in a casserole (white sauce, topped with sliced hard boiled eggs, baked, then topped with buttered toast “croutons”, (I would call them today). I’m sure it was a way to stretch the quantity we had available in our garden. As an adult, when I buy my own — I like it steamed, served with a pat of butter, S&P — that’s all that’s needed for fresh asparagus in my opinion.
    Your photos & recipes look divine — and I might try the ones bundled with ham, cheese sauce, puff pastry; my kids would have loved something called “totem poles” when they were young!

  17. I’ve made your asparagus with the phyllo and lemon dipping sauce and it is delicious and I’m not even that big of a fan of asparagus.

  18. I love asparagus and I am delighted to get these delicious recipes for cooking asparagus. They look delicious and beautiful in your photos. Can’t wait to try them all!

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