I feel like people either love asparagus or they hate it. Except me. I'm kind of in the middle. I love al dente asparagus that is really fresh and not bitter. What I can't stand is stringy slash woody horribleness that is usually served at conference dinners. It's really a toss up when it shows up on a plate. This fresh asparagus side dish is about a half step away from a vegetarian main dish (just add some grain and chickpeas!). With just a tiny bit of butter and chicken stock to lightly cook the swiss chard the base layer is heavenly and comforting without being heavy. The asparagus are al dente and covered in bright lemon zest, a touch of salt and a big handful of fresh parsley. Just right for a healthy party side dish.

Spring White Asparagus Side Dish
Spring White Asparagus Side Dish
Spring White Asparagus Side Dish

I HAVE to tell you about these utensils. If you follow me on Instagram, I've already spilled my guts on my love for these. They're one of those things you can't find any more and literally can.not.buy. This Thai brassware is from (guess who?) the grandparents. And that handle? Vintage bone. Crazy town. 

Spring White Asparagus Side Dish

Lemon White Asparagus

Serves four

/// Ingredients ///

  • 16-20 white asparagus spears
  • 6 C swiss chard greens, washed, chiffonade cut
  • 2 T chicken stock
  • 1/2 T butter
  • salt and pepper
  • 1/2 of 1 lemon, zested
  • 1 handful parsley leaves, chopped

/// Directions ///  Snap off the woody bases of the asparagus ( learn how here ). Steam asparagus for 3-6 minutes until al dente. Set aside. In a large sautee pan, add butter, chicken stock and swiss chard. Toss in the liquid and stir gently occasionally. Cook for three minutes until the liquid has been incorporated and the leaves are just cooked (DO NOT let them get too soggy or wilted! Think fresh!). Plate the greens on the base of a platter. Top with asparagus and zest lemon over top. Add salt and pepper and chopped parsley leaves. 


This dish is surprisingly delicious with a whole wheat spaghetti with tomato sauce! Think of it as a salad alternative. 

Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.