The Best Asparagus Side Dishes

What are the best side dishes with asparagus? Allow asparagus to shine with creamy, seafood-based sides such as a prawn cocktail salad or potato rosti with smoked salmon and Hollandaise sauce. These herbaceous spears are enhanced with bold, savory flavors like beetroot pesto and Parmesan crackers, Prosciutto and pea pasta, or bacon and feta frittata. Creamy mushroom bruschetta, warm buckwheat with orange, and sesame beef skewers complement asparagus perfectly.

Because of asparagus’ mild yet distinctive flavor, it must be carefully paired with the correct side dish.

Listed below are some excellent asparagus side dish ideas that eliminate the guesswork:

Prawn Cocktail Salad

Seafood and asparagus always make a stellar combination. This side dish transforms a classic prawn cocktail into a refreshingly crisp and hearty salad.

Asparagus gains a whole new flavor dimension with salty and succulent prawns and the widely-adored sweet and tangy Marie Rose sauce.

Begin by making the Marie Rose Sauce. In a small bowl, combine 3 tablespoons ketchup, 4 tablespoons mayonnaise, 2 teaspoons Worcestershire sauce, ½ teaspoon paprika, and 1 tablespoon lemon/lime juice.

Arrange roughly chopped iceberg or gem lettuce on a serving platter. Layer with avocado slices, thinly sliced baby radish, and about 21oz (600g) cooked and peeled prawns or shrimp.

Lightly drizzle the prawn salad with olive oil and season to taste. Top with the Marie Rose sauce. Serve immediately, with chopped scallions and crispy croutons, if desired.

Warm Buckwheat, Orange, And Goat’s Cheese Bowl

This side dish is an excellent option if you are looking for a hearty and totally unique asparagus pairing bursting with flavor and goodness.

Walnuts and buckwheat groats impart a delicious nutty taste and satisfying texture, while sweet orange segments and creamy goat’s cheese add an interesting contrast to the earthy and herbaceous notes of asparagus.

Lightly drizzle orange slices with maple syrup and a dusting of cinnamon. Air-fry on high heat for 3-4 minutes.

To assemble the bowl, gently toss warm buckwheat with fried orange slices, roughly chopped arugula, crumbled goat’s cheese, and toasted walnuts. Add a splash of fresh lime or orange juice and season to taste.

Serve on the side, or arrange the cooked asparagus spears over the buckwheat for an impressive presentation. Garnish each bowl with fresh chopped chives, chili pepper flakes, and a drizzle of tahini.

Potato Rosti With Smoked Salmon And Hollandaise Sauce

Got a few asparagus haters in the house? There is no doubt that this spectacular dish will win them over. Each ingredient pairs remarkably well with asparagus, elevating and enhancing its best features.

Prepare the rosti by grating 1 pound (450g) of waxy potatoes into a bowl. Use your hands or muslin cloth to squeeze out as much water as possible. Add 1 tablespoon of melted butter and season with salt, pepper, garlic powder, and a tiny pinch of nutmeg. Mix well.

Divide the mixture into even portions. Heat 1 tablespoon of butter and spread evenly in a large non-stick skillet. Add the rosti to the pan and flatten gently.

Fry until rostis are golden brown, about 5 minutes on each side. Drain on paper towels before serving with slivers of smoked salmon and a dollop of Hollandaise sauce.

Garnish with lemon wedges, microgreens, and paprika. Serve extra Hollandaise on the side for your asparagus.

Savory Crackers With Beetroot Pesto And Parmesan Cheese

An elegant and dainty side dish to complement the long and tender asparagus spears.

Cooked beetroot has a delicious earthy flavor and natural sweetness that offsets asparagus’ slightly bitter taste. Parmesan cheese and toasted walnuts give that sought-after boost of umami flavor.

To make the pesto, place 7oz (200g) cooked and peeled beetroot, 1½ oz (45g) grated Parmesan cheese, ¼ cup toasted walnuts, ¼ cup olive oil, 2 garlic cloves, 1 teaspoon honey, salt, and black pepper in a food processor.

Pulse several times until a paste is formed. Taste and adjust seasoning.

Top your favorite savory crackers with a dollop of beetroot pesto, fresh Parmesan shavings, and finely chopped chives. Serve this gorgeous and vibrant finger food alongside your cooked asparagus.

Mini Bacon, Feta, And Herb Frittatas

Asparagus is one green veggie that we don’t mind eating for breakfast and paired with these scrumptious mini frittatas, you’ve got a meal that’s guaranteed to get you out of bed!

With crispy bacon bits, the warm and pillowy frittatas are infused with a smoky savouriness that complements the earthy notes of asparagus.

Beat 6 large eggs, 2 tablespoons melted butter, and 1 cup milk, and set aside.

Lightly grease a muffin tin and divide 1 cup finely chopped crispy bacon, 1 cup crumbled feta, 1 chopped green onion, 2 minced garlic cloves, and ½ cup diced fresh herbs into each cup.

Season with pepper, sea salt, and spices of your choice.

Pour the wet mixture evenly over the fillings. If you like, top each cup with a sprinkle of grated Parmesan for extra cheesy goodness.

Bake frittatas for 20-25 minutes at 350°F (180°C) until eggs are set. Serve warm with a dollop of sour cream.

Sesame Soy Beef Skewers

A delicious Korean-inspired side dish that will instantly jazz up a serving of asparagus.

A sweet and sticky glaze coats the tender beef, creating a remarkable contrast with the slightly bitter, herbaceous asparagus spears. Toasted sesame seeds impart texture and nuttiness. An umami dream come true.

Slice 1lb (450g) beef fillet/sirloin into cubes and season with pepper, garlic, and ginger powder.

For the glaze, combine 2 tablespoons vegetable oil, 4 tablespoons sesame oil, 2 tablespoons honey, 4 tablespoons soy sauce, and 2 tablespoons hot/sweet chili sauce.

Add beef, toss to coat, and marinate in the refrigerator for at least one hour. You can add chopped veggies of your choice to the mixture.

Preheat the grill/large frying pan with oil. Thread beef and chopped veggies onto pre-soaked skewers.

Grill the glazed beef for about 3 minutes on each side until browned but juicy on the inside. Top with diced green onions and toasted sesame seeds.

Prosciutto and Pea Pasta

Dainty asparagus stalks look stunning paired with a light yet satisfying pasta dish that enhances and draws attention to this adored spring vegetable.

Smoky and savory slices of Prosciutto add depth of flavor, while the peas offer the right amount of sweetness to balance the dish perfectly.

This delightful pasta will be on the table in 30 minutes. Cook linguine or fettuccine pasta according to package instructions.

Meanwhile, infuse the flavors by heating 2 tablespoons of olive oil in a large skillet and sauté 2 minced garlic cloves until tender.

Add 8oz (250g) roughly chopped Prosciutto, ½ cup room temperature peas, pepper, and Italian herb seasoning. Sauté for 1-2 minutes, stirring occasionally.

Drain pasta, add it to the warm skillet, and toss to combine. Add 3 tablespoons of fresh chopped parsley, the zest and juice of ½ a lemon, and a generous amount of grated Parmesan cheese.

Toss once more, season to taste, and enjoy warm.

Mushroom Bruschetta With Herbed Mayonnaise

The dish is big on flavor, creaminess, and crunch and is a great finger food to serve with fresh asparagus spears at brunch or on a picnic.

Mushrooms are an ideal companion for asparagus with their woody and umami taste. Herb-infused mayonnaise provides the perfect finish to the dish.

This meal is excellent for busy weeknights or family gatherings, as it’s unbelievably simple to prepare using pantry staples.

Slice 1 loaf of ciabatta/ sourdough bread into even slices. Lightly coat with olive oil and add a sprinkle of salt. Toast under the grill until golden-brown and crispy.

Combine ½ cup mayonnaise, 2 minced garlic cloves, ½ teaspoon lemon juice, 1 tablespoon fresh/dried dill, and ¼ cup each fresh chopped parsley and cilantro.

Add 1-2 cups of chopped and sautéed/canned mushrooms. Mix until thoroughly combined. Season with salt, black pepper, and chili flakes.

Top bruschetta with the mushroom and mayonnaise mixture. Garnish with toasted pumpkin seeds and microgreens.

Best Beverage Pairings For Asparagus

Asparagus should be served with a special beverage that matches its elegance and unique nature.

Aromatic wines such as Gewürztraminer, Viognier, Gruner Veltliner, and Pinot Gris are superb options for grilled or barbequed asparagus, as they can stand up to the charred and smoky flavors.

A chilled glass of Pinot Grigio, unoaked Sauvignon Blanc, or unoaked Chardonnay pairs exceptionally well with delicately steamed asparagus. These refreshingly crisp wines highlight this spring vegetable’s earthy, herbaceous notes.

Asparagus served with eggs, salmon, or creamy sauces calls for a light and fizzy Brut Champagne, dry sparkling wine, or Prosecco.

Asparagus has a delicate yet distinctive taste, so stick to low-tannin, light-bodied reds like Pinot Noir, Barbera, and Gamay.

Best Sauces For Asparagus

Creamy, tangy sauces like Hollandaise, tartare sauce, sour cream, mayonnaise, aioli, and mustard are classic accompaniments to asparagus.

They work so well at highlighting the vegetable’s crisp texture and vibrant, green flavor.

Traditionally, the French enjoy asparagus hot and plain with butter, and Italians serve it cold with a simple vinaigrette, or a drizzle of olive oil and fresh lemon juice.

These options allow you to enjoy asparagus in its purest form.

Tahini sauce is a healthy and unique way to add creaminess and delicious nutty flavor to asparagus spears.

Asparagus also tastes delicious with a drizzle of soy sauce and Worcestershire sauce, rich in savory, umami flavors.