MINNEAPOLIS — Minnesota asparagus stands tall each spring, as if it’s proud to have made it through another winter.

It’s one of the earliest vegetables ready each spring and — along with rhubarb, radishes, spinach and green onions — it signals that the delicious growing season is upon us.

Asparagus season typically begins in early- to mid-May, depending on what Mother Nature has up her sleeve, and lasts six to eight weeks. It’s essential that those first tastes be enjoyed with little fuss — just a light saute in olive oil or a turn on the grill (or in the oven) with a couple of twists of salt and pepper is all it takes. Maybe a squeeze of lemon if you’re feeling fancy.

Now since your appetite is whetted, and you’ll want to include asparagus in everything during its fleeting season. And that is absolutely the right move. It is a perfect side dish, whether you’re grilling meat or baking a quiche. It can be an ingredient in quiche, too, or just add leftover asparagus to scrambled eggs if you’re in a rush. It’s a natural in pasta dishes, with a light cream sauce to hold things together, and can be the star of a springtime soup. Try your hand at pickling, and extend its season even further; pickled asparagus is a natural charcuterie, and a must in a home-grown Bloody Mary bar.

But we’re getting ahead of ourselves. When shopping for asparagus, look for spears with tightly closed tips. To prepare, local cookbook author Beth Dooley suggests snapping off and discarding the toughest part of the stalk and storing in the fridge like cut flowers — in a glass of water and tented with a plastic bag. (Or wrap the ends in a damp paper towel, then bag, and place in the refrigerator’s crisper.)

Whether to choose thick or thin stalks is a matter of personal preference, and how you intend to use it. I can’t resist pencil-thin spears cooked on the grill. But for these three recipes, either will do.

Asparagus, Bacon and Parmesan Omelet Pie

Serves 6.

Parmesan cheese and bacon pair well with the sweet flavor of asparagus in this omelet in a pie crust, imparting a delicious sweet and salty combination. Served for breakfast, brunch or lunch. From “Southern Roots” by Spring Council (Countryman, 2026).

For the filling:

1½ lb. asparagus, trimmed

4 thick slices of bacon, diced

8 eggs

¼ c. milk

¼ c. grated Parmesan cheese

¼ c. chopped fresh Italian parsley

½ c. soft breadcrumbs

1 unbaked 9-­in. pie shell (recipe follows)

For the crust:

1 c. all-­purpose flour

½ tsp. salt

6 tbsp. unsalted butter, cold

3 tbsp. ice-­cold water

Directions

To make the filling: Preheat the oven to 375 degrees.

Slice the asparagus 1-inch thick on the diagonal, leaving the tips whole.

Fry the bacon in a medium skillet on medium-high heat until crispy, 3 to 5 minutes, stirring occasionally. Drain on paper towels and set aside.

Beat the eggs and milk together in a large bowl. Add the Parmesan cheese, asparagus, cooked bacon, parsley and breadcrumbs. Stir to combine. Set aside.

To make the crust: In a medium bowl, whisk together the flour and salt. Cut in the butter with a pastry cutter until coarse crumbs form. Add the water and mix everything together to form a soft dough.

Gather the dough, press it into a ball, and then flatten it into a disk. Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.

When ready to prepare, remove the dough from the refrigerator. Lightly flour a work surface and roll the dough out into a ⅛-inch-thick round and press into a 9-inch pie plate. Place in the refrigerator until ready to use.

To assemble: Pour the filling mixture into the pie shell and bake for 25 to 30 minutes, or until it is puffy in the center.

Creamy Smoked Salmon, Asparagus and Peas

Serves 4.

Prep all the ingredients for this pasta dish and the sauce is ready in the time it takes to cook your pasta. When local asparagus is out of season, substitute it with zucchini, chard or spinach. Note: You can replace the smoked salmon with flaked cooked salmon or hot smoked salmon. From “Spinning Plates” by Anna Stanford (Hamlyn, 2025).

14 oz. pasta of your choice

For the sauce:

Finely grated zest and juice of 1 lemon

1¼ c. (300 g) crème fraîche

1 tbsp. olive oil

2 leeks, trimmed, cleaned and chopped

9 oz. (250 g) asparagus spears, woody ends removed, stems chopped, tips reserved

⅔ c. (100 g) frozen peas

5½ oz. (150 g) smoked salmon, cut into strips (see Note)

Salt and freshly ground black pepper

Chopped fresh dill, for garnish

Directions

Combine the lemon zest and juice and the crème fraîche in a bowl and set aside.

Cook the pasta in a large pan of salted boiling water for 8 to10 minutes, or according to the package instructions.

Meanwhile, heat a separate pan until hot, then add the olive oil, leeks and asparagus stems. Cook on a medium heat for 4 minutes before adding the asparagus tips and frozen peas. Season with salt and pepper, and cook for an additional 4 minutes.

Add the smoked salmon, stir, and remove from heat.

Stir through the lemony crème fraîche, adding a ladleful (about ⅓ cup) of pasta water to loosen.

Drain the pasta. Add the pasta to the pan, toss together with the sauce and serve. Garnish with fresh dill.

Cream of Asparagus Soup with Mushroom Ragu

Serves 4 to 6.

The meaty flavor of the mushroom ragu elevates the sweet, earthy flavors of the creamy asparagus soup to a new level. The fresh herb garnish adds a boost of fresh flavors, just when you think you have tasted it all. From “Southern Roots” by Spring Council (Countryman, 2026).

For the soup:

1 lb. asparagus, trimmed

3 tbsp. unsalted butter

1 clove garlic, minced

½ tsp. salt

4 c. chicken broth

½ c. half-­and-­half

2 tsp. finely grated lemon zest

2 tbsp. chopped fresh thyme

1 tbsp. chopped fresh Italian parsley

1 tbsp. chopped chives

Mushroom Ragu (recipe follows)

For the mushroom ragu:

1 tbsp. unsalted butter

2 tsp. olive oil

1 clove garlic, finely chopped

1 shallot, finely chopped

¼ tsp. salt

1 (3½-­oz.) pkg. shiitake mushrooms, cleaned and coarsely chopped

1 (8-­oz.) package cremini mushrooms, cleaned and coarsely chopped

¼ c. dry white wine

Directions

To make the soup: Wash the asparagus and cut it into small pieces.

Melt the butter in a stockpot over medium heat. Add the asparagus, garlic and salt and cook until fragrant, stirring occasionally. Add the chicken broth and simmer until the asparagus is tender but still green, 10 to 15 minutes. Allow to cool slightly.

Purée the soup in a food processor or blender. Return the soup to the pot. Add the half-and-half and lemon zest and bring the soup back to a simmer. Combine the thyme, parsley and chives in a small bowl.

To make the mushroom ragu: Melt the butter with the olive oil in a medium skillet over medium-low heat. Add the garlic, shallot, salt and mushrooms. Cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes. Add the wine and simmer over medium-high heat until the liquid is reduced but not dry, about 5 minutes.

To assemble: Spoon the mushroom ragu into the bottom of individual soup bowls or cups. Ladle the soup into each bowl and garnish with the fresh herbs.

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