Not sure What to Eat with Asparagus? Below we list all of our favorite dishes that pair perfectly with asparagus, including tender chicken, juicy steak, zesty pasta, decadent risotto, stuffed peppers, and more!
Asparagus is one of our go to sides because it pairs well with so many dishes. We typically make our Roasted Asparagus with Parmesan with a main course then enjoy both for a couple nights in a row. We love our Roasted Asparagus With Parmesan because it is bright, flavorful, and easy to make.
Below we've rounded up 20 of our favorite recipes that we enjoy with asparagus so you know exactly what to make with asparagus for your next dinner. Now you'll know exactly what to eat with asparagus!
1. BBQ Baked Chicken Thighs
2. Bavette Steak (Broiled Garlic Flank Steak)
3. Buttery Fish with Crispy Skin
4. Veggie Pesto Pasta With Zucchini and Asparagus
5. Cast Iron Chicken Breast With Garlic Butter
6. Truffle Mushroom and Leek Risotto
7. Turkey and Quinoa Stuffed Bell Peppers
8. Cast Iron Skillet Burger
9. Baked Furikake Salmon
10. Creamy Parmesan Polenta with Cheese Crisps
11. Chicken Katsu (Japanese Chicken Cutlet)
12. Healthy Corn and Zucchini Fritters
13. Hawaiian Roll Turkey Pesto Sliders
14. Teriyaki Salmon
15. Teriyaki Chicken
16. BBQ Pulled Chicken Burgers
17. Miso Mashed Potatoes
18. Mozzarella-Stuffed Chicken Pomodoro
19. Hamachi Kama (Broiled Yellowtail Collar)
20. Fig Balsamic Glazed Chicken
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20 Tasty Dishes to Eat With Asparagus
- Prepare oven - Heat oven to 400°F. Tear off a square of aluminum foil that is large enough to wrap a whole bulb of garlic.
- Prepare garlic - Remove the paper on the outside of the garlic bulb to reveal the individually-wrapped cloves. Slice off about a quarter inch off the top off the garlic bulb so the raw cloves are exposed. Place the garlic cut side up on the aluminum foil and drizzle the cloves with olive oil. Wrap the garlic tightly in the aluminum foil.1 garlic bulb, 1 teaspoon olive oil
- Roast - Place the aluminum foil-wrapped garlic on a baking sheet and place it on the middle rack in the oven. Roast for 40-45 minutes.
- Remove roasted garlic - Allow the garlic to cool then use a small fork, chopsticks, or your hands to remove the cloves. To use your hands, pinch the bottom of the bulb with your fingers and squeeze in an upward motion to push out the garlic.
- Mix ingredients - Add the butter and roasted garlic to a bowl. Use a fork to mash the ingredients together until smooth. Alternatively, use a mixer with a paddle or a food processor until smooth. Fold in freshly cracked pepper, finely chopped herbs, and lemon zest, if desired.½ cup high-quality salted butter,freshly ground black pepper,1 tablespoon fresh herbs of choice,1 teaspoon lemon zest½ cup high-quality salted butter, freshly ground black pepper, 1 tablespoon fresh herbs of choice, 1 teaspoon lemon zest
- Heat oven - Heat the oven to 400°F.
- Pound chicken - Tenderize chicken with a meat mallet, rolling pin, or fist to an even ½ to ¾ inch thickness.2 chicken breasts
- Season chicken - Use a paper towel to dry the chicken breasts on both sides. Rub the chicken breasts with Italian seasoning, garlic powder, paprika, kosher salt, and pepper on both sides, or season to taste.2 teaspoon Italian seasoning, 2 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Sear chicken - Heat about a tablespoon of avocado oil or high-heat cooking oil in a cast iron skillet over medium-high heat. Once the cast iron skillet is hot and the oil shimmers, add the chicken. Sear chicken on one side until golden, about 5 minutes. Turn the chicken over and immediately transfer the skillet to the oven and cook on the middle rack for 10-13 minutes, or until the internal temperature reaches 155°F (68°C).1 tablespoon cooking oil
- Rest - Add a pat of the room temperature garlic butter and a squeeze of lemon juice to the top of each chicken breast. Let rest for 5 minutes before slicing and serving.lemon juicelemon juice
- The Herbed Garlic Butter makes a half cup, you can save the rest for later or use for multiple breasts.
- Make the butter the day before to streamline this recipe.
- If your breasts are different thicknesses, tenderize them to make them the same thickness. This will ensure they cook evenly all the way through.
- Be sure to let the chicken rest after cooking. This keeps the chicken juicy.
- Drizzle any leftover juices from the skillet onto the chicken when you serve it for extra flavor!
- Refrigerate leftover cast iron chicken breast for up to 3 days in an air-tight container. To reheat the chicken, let it temper on the kitchen counter for 10 minutes, then reheat it in a covered pan with cooking oil over low heat.