Today, an incredibly easy and quick dish to celebrate the all-too-brief asparagus harvest in southwestern Ontario. Asparagus is available in grocery stores year round, of course, but the local asparagus is just so fresh and vibrant that the imported asparagus just doesn’t compare. This one-pan delight comes together in less than ten minutes. Simply simmer the asparagus with cream, stir in some fresh grated Parmesan cheese with a bit of lemon juice, and garnish with fresh chives. Heavenly.
To change this up from a side dish, you can create a vibrant pasta dish. Simply increase the amount of cream used by about a cup and the Parmesan by an additional 1/2 cup. Remove the asparagus with tongs, toss one pound of fresh cooked pasta of your choosing with the sauce, and serve, topped with aparagus, for a delightful lunch or light supper.
If you want a dairy-free version of this dish, substitute the cream with coconut milk and use vegan Parmesan instead of regular Parmesan.
 Asparagus with Parmesan Cream Sauce |
| Recipe by Lisa Turner Published on June 2, 2025 Quick and easy but elegant and delicious asparagus cooked in a simple Parmesan and cream sauce Preparation: 5 minutes Ingredients:
Instructions:
Makes 4 servings |
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Other asparagus recipes to try from Lisa’s Vegetarian Kitchen:
Asparagus with Spiced Tomato and Crumbled Paneer
Asparagus and Peas in a Creamy Mustard Sauce
Asparagus Mimosa
Asparagus and Pesto Risotto with Mushrooms
On the top of the reading stack: The Cultural Revolution: A People’s History, 1962―1976 by Frank Dikötter