19 June, 2024

It’s Asparagus Season!

A delicious plate of asparagus pasta topped with parmesan cheese. | Une délicieuse assiette de pâtes aux asperges garnies de parmesan.

Fun fact about asparagus: it’s a perennial plant that can live up to 20 years! For many of us (ahem: this author), it becomes a regular part of our weekly meals throughout its glorious yet short-lived season. And this green vegetable is not only delicious; it’s also healthy. Asparagus contains antioxidants, fibre and potassium, nutrients that lower cholesterol and blood pressure, and keep your gut happy. Here are two easy ways to add asparagus into a crowd-pleasing meal for all ages.

Lemon asparagus pasta

A skillet filled with asparagus pasta | Une poêle remplie de pâtes aux asperges

This asparagus pasta is simple and summery.


Asparagus pasta ingredients | Ingrédients des pâtes aux asperges
1 bunch asparagus (1 lb or 454 g), with ends broken off and cut into 1-inch (2.5-cm) pieces

2 cloves garlic, minced

1 tsp (2 g) lemon zest

3 tbsp (45 mL) fresh lemon juice

1/3 cup (30 g) freshly grated parmesan cheese, or more to taste

1 lb (454 g) dried spaghetti or linguine

1/4 cup (60 mL) olive oil

1/4 tsp (1 g) red pepper flakes (optional)

Fresh basil leaves (optional)

 Salt and pepper to taste

How to prepare
1. Bring a large pot of salted water to a boil and add dried pasta. Follow instructions on the package to cook until al dente.

2. Meanwhile, add asparagus to a pan with 3 tbsp of the olive oil, salt and pepper, and red pepper flakes. Sauté on medium heat until asparagus is crisp but tender, for approximately 3–4 minutes. Add garlic and sauté for 1 additional minute.

3. Remove pan from heat and stir in lemon zest and juice to the asparagus.

4. Drain the pasta, then add it to the pan of asparagus and mix well. Remove from heat.

5. Stir in parmesan cheese and remaining 1 tbsp of olive oil.

6. Garnish with fresh basil leaves and enjoy!

Asparagus potato salad

Two bowls of asparagus potato salad on a table. | Deux bols de salade de pommes de terre aux asperges sur une table.

This potato salad is perfect for a side dish or a picnic lunch after (or during) a trail outing. We’ve broken it down into three simple steps.

Ingredients: roast potatoes
2 lb (900 g) potatoes, washed & chopped into 1-inch (2.5 cm) pieces

2 tbsp (30 mL) extra virgin olive oil

1/2 tsp (3 g) kosher salt

2 garlic cloves, whole

 Dash of ground pepper

Ingredients: dressing

1 tbsp (15 mL) extra virgin olive oil

1 tbsp (15 mL) water

1/4 cup (60 mL) fresh lemon juice (about 1 lemon)

1/2 tsp (2 mL) maple syrup

1.5 tsp (7.5 mL) Dijon mustard

1 tsp (2 g) lemon zest

1 garlic clove, minced

2 tbsp (1 g) fresh dill, finely chopped

 3–4 stalks green onion, finely chopped

Ingredients: sautéed asparagus

1 bunch asparagus (approximately 1 lb or 400 g), ends broken off and chopped into 1-inch (2.5-cm) pieces

1 tbsp (15 mL) extra virgin olive oil

 Dash of salt

How to prepare

1. In a large bowl, mix together potatoes and seasonings.

2. Spread the potatoes on a cookie sheet lined with parchment paper, and roast at 425 degrees Fahrenheit (220 degrees Celsius) for 30 minutes, turning the potatoes at the 15-minute mark.

3. Remove from oven and set aside.

4. While potatoes are roasting, make dressing by mixing all the ingredients well. Set aside.

5. Sauté asparagus in olive oil in a pan over medium heat for 5-7 minutes or until tender but still a bit crunchy. Remove from heat.

6. Mix potatoes, asparagus and dressing. Add salt and pepper to taste. Serve and enjoy!

Recipes adapted from: