15 Delicious Friday Asparagus Recipes to Try

Asparagus is a fresh, nutrient-rich vegetable that adds flavor, color, and crunch to any meal.

These 15 Friday asparagus recipes showcase creative ways to enjoy this versatile veggie while kicking off the weekend with delicious dishes.

From roasted and grilled preparations to stir-fries, casseroles, soups, and pasta dishes, there’s a recipe for every taste and occasion.

Easy to prepare, wholesome, and packed with flavor, these recipes make Friday dinners both satisfying and healthy.

Discover how asparagus can be the star of your Friday meals with these 15 tasty recipes!

15 Delicious Friday Asparagus Recipes to Try

Exploring these 15 Friday asparagus recipes proves that this simple vegetable can transform meals into flavorful, satisfying dishes.

Each recipe highlights asparagus’ natural taste and texture while offering creative and healthy meal options.

From quick weeknight dinners to cozy weekend dishes, these recipes suit all skill levels and occasions.

Incorporating asparagus into your Friday menu adds freshness, nutrition, and delicious variety to your meals.

Enjoy wholesome, satisfying, and vibrant dishes with these 15 asparagus recipes to celebrate the start of the weekend!

Roasted Garlic Lemon Asparagus

Tender asparagus spears are roasted to perfection with garlic and lemon.

The vibrant flavors make this dish a perfect low-carb vegan addition to any Friday dinner.

It’s simple, healthy, and packed with vitamin-rich vegetables for a refreshing side dish.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Lemon zest for garnish

Instructions:

• Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
• Toss asparagus spears with olive oil, minced garlic, salt, and pepper until evenly coated.
• Spread the asparagus in a single layer on the baking sheet.
• Roast for 12–15 minutes until tender but still slightly crisp.
• Remove from oven and drizzle with fresh lemon juice.
• Garnish with lemon zest before serving.
• Serve immediately as a side dish with your favorite main course.

This roasted asparagus is tender, flavorful, and refreshing.

It’s a perfect low-carb vegan side for a cozy Friday dinner or light meal.

Asparagus and Mushroom Stir-Fry

A savory stir-fry combining fresh asparagus and earthy mushrooms.

It’s lightly seasoned for a healthy, quick, and satisfying Friday meal.

Perfect for pairing with rice, quinoa, or low-carb alternatives.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 2 tbsp olive oil
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

• Heat olive oil in a large skillet over medium-high heat.
• Add minced garlic and sauté for 1–2 minutes until fragrant.
• Add mushrooms and cook for 4–5 minutes until they release moisture and begin to brown.
• Add asparagus pieces and stir-fry for 5–6 minutes until tender-crisp.
• Drizzle soy sauce and sesame oil over the vegetables and toss well.
• Season with salt and pepper to taste.
• Remove from heat and garnish with sesame seeds.
• Serve immediately as a side or main dish.

This stir-fry is earthy, savory, and lightly crisp.

It’s a quick, low-carb vegan option for a flavorful Friday dinner.

Lemon Asparagus Soup

A creamy vegan asparagus soup with a bright lemony finish.

It’s light, refreshing, and perfect as a starter or a light Friday meal.

Rich in fiber and vitamins, this soup is both nourishing and low-carb.

Ingredients:

• 1 bunch asparagus, trimmed and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp lemon zest
• 2 tbsp lemon juice
• Salt and pepper to taste
• Optional: 1/4 cup unsweetened plant milk for creaminess

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté for 5–6 minutes until soft and translucent.
• Stir in minced garlic and cook for 1–2 minutes until fragrant.
• Add chopped asparagus and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until asparagus is tender.
• Remove from heat and blend the soup using a hand blender or in batches in a countertop blender until smooth.
• Stir in lemon juice, lemon zest, and plant milk if using.
• Season with salt and pepper to taste.
• Serve warm, garnished with a drizzle of olive oil or fresh herbs.

This soup is creamy, tangy, and refreshing.

It’s a perfect low-carb vegan option for a light Friday lunch or starter.

Asparagus Quinoa Salad

A refreshing quinoa salad with crisp asparagus and fresh herbs.

It’s light, healthy, and ideal for a Friday lunch or side dish.

Packed with protein and fiber, this salad is satisfying and nutrient-rich.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Optional: 1/4 cup toasted almonds

Instructions:

• Steam or blanch asparagus pieces for 3–4 minutes until tender-crisp.
• Rinse under cold water to stop cooking and preserve bright green color.
• In a large bowl, combine cooked quinoa, asparagus, and cherry tomatoes.
• Drizzle with olive oil and lemon juice. Toss gently to coat evenly.
• Stir in chopped parsley and season with salt and pepper.
• Add toasted almonds if desired for extra crunch.
• Serve chilled or at room temperature.

This salad is light, crisp, and refreshing.

It’s a perfect low-carb vegan option for a healthy Friday meal or side dish.

Asparagus and Cashew Stir-Fry with Ginger

A flavorful stir-fry combining asparagus and cashews with a zesty ginger sauce.

It’s crunchy, savory, and perfect for a low-carb vegan Friday dinner.

The sauce adds a bright, tangy, and slightly sweet flavor.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup cashews
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 2 tbsp olive oil
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large skillet or wok over medium-high heat.
• Add cashews and toast for 2–3 minutes until lightly golden. Remove and set aside.
• In the same pan, add garlic and ginger. Sauté for 1–2 minutes until fragrant.
• Add asparagus and stir-fry for 5–6 minutes until tender-crisp.
• Return cashews to the pan and drizzle with soy sauce, sesame oil, and rice vinegar.
• Toss thoroughly to coat evenly.
• Season with salt and pepper to taste.
• Serve hot as a main dish or side.

This stir-fry is crunchy, tangy, and satisfying.

It’s a perfect low-carb vegan Friday dinner that’s quick, flavorful, and nutritious

Asparagus and Tofu Stir-Fry

A protein-packed vegan stir-fry combining crisp asparagus with golden tofu cubes.

It’s lightly seasoned with soy sauce and garlic for a savory Friday dinner.

Perfect for a quick, healthy, and low-carb vegan meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 200 g firm tofu, cubed
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tsp grated ginger
• 1/4 tsp chili flakes (optional)

Instructions:

• Press tofu to remove excess moisture, then cut into bite-sized cubes.
• Heat olive oil in a large skillet or wok over medium-high heat.
• Add tofu cubes and pan-fry for 5–6 minutes until golden brown on all sides.
• Remove tofu from the pan and set aside.
• In the same pan, add sesame oil, minced garlic, and grated ginger. Sauté for 1–2 minutes until fragrant.
• Add asparagus pieces and stir-fry for 5–6 minutes until tender-crisp.
• Return tofu to the pan and drizzle with soy sauce.
• Toss everything gently to coat evenly and cook for an additional 2–3 minutes.
• Sprinkle with chili flakes if desired and serve immediately.

This stir-fry is savory, protein-rich, and satisfying.

It’s a perfect low-carb vegan Friday dinner that’s quick, nutritious, and flavorful.

Creamy Asparagus Pasta (Vegan)

A comforting vegan pasta dish with creamy asparagus sauce.

It’s rich, low-carb (use zucchini noodles or shirataki pasta), and perfect for a Friday dinner.

The sauce is smooth, garlicky, and brightened with fresh lemon juice.

Ingredients:

• 1 bunch asparagus, trimmed and cut into small pieces
• 2 cups zucchini noodles or whole-grain pasta
• 1/2 cup unsweetened plant milk
• 2 tbsp nutritional yeast
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet over medium heat.
• Add minced garlic and sauté for 1–2 minutes until fragrant.
• Add asparagus pieces and cook for 4–5 minutes until tender but crisp.
• In a small bowl, whisk plant milk with nutritional yeast and lemon juice.
• Pour the mixture over the asparagus and simmer for 2–3 minutes until sauce thickens slightly.
• Meanwhile, cook zucchini noodles or pasta according to package instructions.
• Combine the noodles with the asparagus sauce and toss gently to coat.
• Season with salt and pepper to taste and serve immediately.

This pasta is creamy, bright, and satisfying.

It’s a perfect low-carb vegan Friday dinner that feels indulgent without being heavy.

Asparagus and Bell Pepper Fajitas

A colorful, zesty vegan fajita dish featuring asparagus and bell peppers.

It’s quick to prepare and perfect for a casual Friday dinner.

Serve with low-carb tortillas or lettuce wraps for a healthy, filling meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper to taste
• Low-carb tortillas or lettuce wraps for serving

Instructions:

• Heat olive oil in a large skillet over medium-high heat.
• Add sliced onion and bell peppers, sautéing for 4–5 minutes until softened.
• Add asparagus pieces and cook for an additional 4–5 minutes until tender-crisp.
• Sprinkle smoked paprika, chili powder, salt, and pepper over the vegetables and toss to coat evenly.
• Continue cooking for 1–2 minutes to allow flavors to meld.
• Serve hot with low-carb tortillas or lettuce wraps.
• Optionally, garnish with fresh cilantro or a squeeze of lime juice.

These fajitas are colorful, flavorful, and lightly spiced.

They’re a perfect low-carb vegan option for a fun and easy Friday dinner.

Grilled Asparagus with Balsamic Glaze

Simple grilled asparagus enhanced with a sweet and tangy balsamic glaze.

It’s a delicious, low-carb vegan side dish ideal for Friday meals.

The natural sweetness of balsamic vinegar complements the tender, smoky asparagus.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup (optional)
• Salt and pepper to taste

Instructions:

• Preheat grill or grill pan over medium-high heat.
• Toss asparagus spears with olive oil, salt, and pepper until evenly coated.
• Place asparagus on the grill and cook for 3–4 minutes per side until tender and slightly charred.
• In a small saucepan, combine balsamic vinegar and maple syrup. Heat for 1–2 minutes until slightly thickened.
• Drizzle the balsamic glaze over grilled asparagus before serving.
• Serve immediately as a side dish or appetizer.

This grilled asparagus is smoky, tangy, and slightly sweet.

It’s a perfect low-carb vegan Friday side that’s elegant and full of flavor.

Asparagus and Carrot Rice Bowl

A nutritious rice bowl combining tender asparagus and sweet carrots.

It’s lightly seasoned and ideal for a Friday lunch or dinner.

Packed with fiber, vitamins, and color, it’s a satisfying low-carb vegan meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 medium carrots, julienned
• 1 cup cooked cauliflower rice
• 1 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 1 tsp grated ginger
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add grated ginger and sauté for 1–2 minutes until fragrant.
• Add asparagus and carrot pieces, cooking for 5–6 minutes until tender-crisp.
• Stir in cauliflower rice and soy sauce, tossing everything together for 2–3 minutes until heated through.
• Drizzle sesame oil and season with salt and pepper to taste.
• Remove from heat and garnish with sesame seeds.
• Serve immediately as a nutritious bowl meal.

This rice bowl is colorful, crunchy, and flavorful.

It’s a perfect low-carb vegan option for a healthy and satisfying Friday dinner

Asparagus and Avocado Salad

A creamy and refreshing salad combining tender asparagus with ripe avocado.

It’s light, nutritious, and perfect for a Friday lunch or side dish.

Packed with healthy fats and fiber, this salad is both satisfying and low-carb.

Ingredients:

• 1 bunch asparagus, trimmed and blanched
• 1 ripe avocado, diced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional: cherry tomatoes or pumpkin seeds for garnish

Instructions:

• Bring a pot of water to boil and blanch asparagus for 2–3 minutes until tender-crisp.
• Immediately transfer asparagus to a bowl of ice water to preserve color and stop cooking.
• In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make a dressing.
• Drain asparagus and cut into bite-sized pieces.
• Gently toss asparagus with diced avocado and dressing until evenly coated.
• Add optional cherry tomatoes or pumpkin seeds for extra flavor and crunch.
• Serve immediately chilled or at room temperature.

This salad is creamy, tangy, and refreshing.

It’s a perfect low-carb vegan option for a healthy Friday lunch or side.

Asparagus and Sweet Potato Sheet Pan

A colorful roasted sheet pan dish featuring asparagus and sweet potatoes.

It’s hearty, nutritious, and easy to prepare for a Friday dinner.

The combination of tender asparagus and sweet potatoes is both flavorful and satisfying.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
• Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet.
• Roast sweet potatoes for 15 minutes.
• Add asparagus spears tossed with 1 tbsp olive oil, salt, and pepper to the baking sheet.
• Continue roasting for another 12–15 minutes until asparagus is tender and sweet potatoes are golden brown.
• Remove from oven and garnish with fresh parsley before serving.
• Serve immediately as a main or side dish.

This sheet pan dish is colorful, sweet, and savory.

It’s a perfect low-carb vegan option for a healthy and satisfying Friday dinner.

Asparagus and Lentil Stew

A hearty vegan stew featuring asparagus and green lentils.

It’s packed with protein, fiber, and flavor, making it perfect for a Friday dinner.

This stew is warming, comforting, and nutrient-dense.

Ingredients:

• 1 bunch asparagus, trimmed and chopped
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté for 5–6 minutes until soft and translucent.
• Stir in minced garlic and cook for 1–2 minutes until fragrant.
• Add lentils, vegetable broth, thyme, and smoked paprika. Bring to a boil.
• Reduce heat to a simmer and cook for 20–25 minutes until lentils are tender.
• Add chopped asparagus and cook for an additional 5–6 minutes until tender-crisp.
• Season with salt and pepper to taste.
• Serve hot with a sprinkle of fresh herbs if desired.

This stew is hearty, savory, and protein-rich.

It’s a perfect low-carb vegan Friday dinner that’s comforting and nutritious.

Asparagus and Tomato Sauté

A simple and flavorful sauté combining asparagus with cherry tomatoes.

It’s quick to prepare and ideal for a light Friday dinner or side dish.

The combination of tender asparagus and juicy tomatoes is both vibrant and delicious.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add minced garlic and sauté for 1–2 minutes until fragrant.
• Add asparagus pieces and cook for 4–5 minutes until tender-crisp.
• Add cherry tomatoes and balsamic vinegar. Stir gently and cook for another 2–3 minutes until tomatoes are slightly softened.
• Season with salt and pepper to taste.
• Remove from heat and garnish with fresh basil before serving.
• Serve immediately as a side or light main dish.

This sauté is vibrant, tangy, and lightly sweet.

It’s a perfect low-carb vegan option for a quick and healthy Friday meal.

Asparagus and Cashew Stir-Fry

A crunchy, flavorful stir-fry with asparagus and roasted cashews.

It’s lightly seasoned with ginger, garlic, and soy sauce for a savory vegan dish.

Perfect for a Friday dinner or a healthy main course.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup cashews
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large skillet or wok over medium-high heat.
• Add cashews and toast for 2–3 minutes until lightly golden. Remove and set aside.
• In the same pan, add garlic and ginger. Sauté for 1–2 minutes until fragrant.
• Add asparagus and stir-fry for 5–6 minutes until tender-crisp.
• Return cashews to the pan and drizzle with soy sauce and sesame oil.
• Toss thoroughly to coat evenly and cook for an additional 2–3 minutes.
• Season with salt and pepper to taste and serve hot.

This stir-fry is crunchy, savory, and satisfying.

It’s a perfect low-carb vegan Friday dinner that’s quick, flavorful, and nutrient-rich.