25 Easy Asparagus Recipes for Thanksgiving Dinner

Directions

1. Combine asparagus stalks, olive oil, minced garlic, salt, and pepper in a bowl, then spread on a baking sheet and roast until fork-tender.
2. Sprinkle the roasted asparagus with lemon zest, Parmesan cheese, and a little lemon juice.
3. Mix fresh asparagus tips with garlic powder, Parmesan, and olive oil, then roast in the oven until they are crispy on the outside yet tender inside.
4. Coat a large skillet with cooking spray and place over medium-high heat.
5. Add fresh asparagus to the skillet along with minced garlic and a bit of sea salt.
6. Cook the asparagus, stirring occasionally, for about 5 minutes until it becomes tender.
7. Finish by squeezing fresh lemon juice over the top to add a citrusy brightness.
8. Coat asparagus with olive oil, salt, and pepper, then cover with a mixture of shredded cheddar, garlicky cheese, and breadcrumbs.
9. Place in a preheated oven and bake until the topping turns golden and crunchy.
10. Cook the asparagus on a hot grill, then drizzle with a sweet and tangy balsamic glaze.
11. Cut off the tough ends of the asparagus and allow it to come to room temperature.
12. Roast the asparagus in the oven until soft, then finish with a grating of Pecorino cheese.
13. You can prepare this dish in advance to make your morning less hectic.
14. Lay fresh asparagus in a single layer inside a plastic bag and refrigerate until you're ready to steam it.
15. Use a rolling pin to gently flatten thinner asparagus spears, ensuring they cook evenly.
16. Line a baking sheet with aluminum foil, then toss asparagus with olive oil, salt, and pepper.
17. Sprinkle a mixture of leeks, cream, and cheese on top, then bake until the surface is golden brown.
18. Finish by drizzling a bit more olive oil over the dish.
19. Toast the bread on the grill, assemble the ingredients, and serve immediately as a quick side or snack.
20. Coat fresh asparagus spears with olive oil, salt, and pepper, then roast in the oven until tender.
21. Make a fast pesto using basil, garlic, and Parmesan cheese.
22. Pour the pesto over the roasted asparagus just before serving.
23. Place blanched asparagus on a layer of goat cheese, then cover with a flaky pastry crust.
24. Roll up the pastry, seal the edges, and bake until the crust is golden for an impressive side dish.