Sometimes, when you follow a new recipe that requires a lot of ingredients, you may think you have everything you need only to realize you’re missing one of the main vegetables.
Or maybe you find a recipe that you like the sound of but the star ingredient is not one that you enjoy eating.
No matter what scenario you find yourself in, it’s good to know what ingredients are similar enough to one another that they can be swapped without completely changing the integrity of the dish you are cooking.
The vegetable we will be discussing substitutions for today is asparagus! Asparagus is a perennial flowering plant and it is widely cultivated for its young shoots. It has a mild flavor and distinct stringy texture that turns buttery and soft when cooked or roasted.
Asparagus is most commonly roasted with various spices and aromatics and served as a side dish, but it can also be used as an ingredient in pasta, soup, stew, stir-fry, and many other dishes.
It’s a nutritious food with a unique flavor but many people wouldn’t consider it among their favorite vegetables.
That’s why we will be looking at ten vegetables that can replace asparagus as a fresh and tasty side dish or a healthy ingredient in a meal.
1. Broccoli
Broccoli is a widely cultivated vegetable that is available year-round and in almost every store, making it more accessible and cheaper than asparagus.
Besides those attractive factors, broccoli is a great substitute because it can be used and prepared in all the same ways that asparagus is.
Broccoli has a similar dense texture and a lot of the same vitamins and nutrients that asparagus has (like vitamin A, iron, potassium, and zinc).
When to Substitute:
Broccoli is a great vegetable to use as a side dish if you are looking for something quick and simple like roasted asparagus.
It can also be used like asparagus and put into a soup or stew to add some green goodness.
Best Uses and Preparation:
Broccoli can be prepared very simply by boiling or roasting it. Some people like to use raw broccoli in a salad or as a vehicle for dips and sauces.
Broccoli is a popular ingredient to add to soups and it is the star of the famously creamy broccoli and cheddar soup. Many East Asian noodle dishes and stir-fries are nicely complemented by the addition of broccoli.
2. Sugar Snap Peas
Sugar snap peas have rounded pea pods and thick walls that give them the satisfying “snap!” when you bite in, followed by a burst of sweetness.
They don’t share a lot of qualities with asparagus because they are more commonly consumed raw rather than cooked, but they are a great source of fiber and vitamin C and are a great addition to fresh, summer recipes.
When to Substitute:
Unlike asparagus, sugar snap peas aren’t really the kind of vegetable you would roast, so they aren’t the best substitute if you are looking for a warm vegetable to eat alongside your main protein.
However, sugar snap peas taste a lot nicer raw than asparagus does, so they are a great substitute to use in fresh dishes like salads.
Best Uses and Preparation:
Sugar snap peas are crunchy and refreshing as they contain a lot of moisture and are most commonly eaten fresh. They are best enjoyed on their own or thrown into a salad, but can also be added to a stir-fry or noodle dish.
3. Kale
Kale is a leafy green that is often referred to as a superfood because it contains a lot of nutrients and health benefits.
While it doesn’t really have a similar texture of flavor to asparagus, it is a great substitute because it can be prepared in the same ways that asparagus can and will add an earthy bite of flavor to your meals.
When to Substitute:
Kale can be roasted with various spices to make for a crunchy snack or side dish. It can also be used in place of asparagus in pasta or soup because it develops a soft texture and milder taste when it is cooked.
Best Uses and Preparation:
Kale can be eaten raw or cooked/roasted and is commonly added to juices and smoothies. It is a very nutritious leafy green and is the perfect ingredient to add to a tofu scramble in the morning or to sautee with some garlic to eat with a roasted chicken breast.
4. Brussel Sprouts
Brussel sprouts are essentially little cabbages with a bitter flavor so they aren’t the most asparagus-like vegetable but they’re a great substitute because they can be eaten on their own or used as the star vegetable in many dishes.
When to Substitute:
Brussel sprouts are the perfect vegetable to roast with garlic and herbs and spices to serve as a hearty side. They can also be put into soups and stews if you prefer a layered texture over the softness of cooked asparagus.
Best Uses and Preparation:
The most common and easiest way to prepare brussel sprouts is by roasting them with various spices and garnishes. They taste great with a bit of added flavor or crunch from ingredients like bacon bits or almonds.
5. Green Beans
Green beans are probably the most asparagus-like substitute on this list because they have a similarly smooth, stringy texture.
Green beans are high in protein and other nutrients so they make a great side dish for vegetarian meals. They can be used in almost all the same ways asparagus is used.
When to Substitute:
Green beans can replace asparagus the most easily because they have a similar shape and texture. They work well in soups, stews, stir-fries, or as a side dish.
Best Uses and Preparation:
Green beans are a popular vegetable to use as a side by simply roasting or sauteing them with various other ingredients for flavor.
Green beans have quite a hard texture when raw and can be prepared entirely to your liking, but if you prefer softer green beans, I recommend boiling them a little before frying or baking them.
6. Leek
Leeks contain a lot of the same nutrients that asparagus does even though they aren’t similar in terms of texture and flavor.
Both asparagus and leek have the ability to enhance the flavor of a dish, so leek is a great substitute to use in meals that have a lot of other ingredients because its flavor isn’t likely to get lost.
When to Substitute:
Leek is best used in the place of asparagus in recipes where it is a key player amongst other vegetables and not the main attraction.
It works the best in soups or quiches when you are looking for a light and buttery addition of green.
Best Uses and Preparation:
Leek is very easy to prepare and is most often used in soups or stews. It gets nice and soft when sauteed or roasted and can be used as a garnish or a side for meats.
The most popular leek recipe is potato and leek soup which is a creamy, hearty delight, perfect for the winter months.
7. Celery
Celery is a marshland plant with edible stalks that contain a lot of vitamins and health benefits. Its flavor differs a lot from asparagus but its texture is fibrous and soft when cooked so it is similar to asparagus in that way.
When to Substitute:
Celery is a great vegetable to eat raw when you are looking for a quick, healthy snack, so it is much more effective than asparagus in that way. It can also be used instead of asparagus in soups or stews.
Best Uses and Preparation:
Celery is often eaten raw or used as an ingredient and juices due to its high moisture content and fresh, crisp texture.
Celery tastes great with ranch, hummus, or other dips but it can also be added into vegetable soups for its unique flavor.
8. Agretti
Agretti is the most unique substitute on our list, but one that perfectly replaces the flavor and texture of asparagus. It has a bitter, grassy flavor (similar to spinach) and a crunch to it when its been lightly boiled.
When to Substitute:
Agretti can be used in lieu of asparagus in many dishes. It’s a grassy vegetable but it has a lot of depth so it can be eaten on its own or used to add flavor and texture to a meal.
Best Uses and Preparation:
Agretti is not eaten raw and is usually boiled until soft before it is used in any recipes. It is most commonly used in Italy so you will have no trouble finding a pasta recipe that includes it.
Agretti is a very versatile ingredient so it can be roasted with other vegetables to eat as a side or added to quiches and savory tarts.
9. Green Peas
Green peas are, at first glance, not at all like asparagus. However, they can be cooked and served exactly like asparagus but even quicker due to their small size and already soft texture.
Green peas have a sweeter flavor than asparagus but they add something special to any dish they are added to.
When to Substitute:
Green peas are a great vegetable to use in pasta and soup. They can also be sauteed and served as a side instead of asparagus.
Best Uses and Preparation:
Green peas are the perfect green ingredient to add into a creamy, white sauce pasta because they add fresh, sweet bursts of flavor to a very dense and heavy meal. They can also be used in vegetable soups or blended to make a creamy split pea soup.
10. Zucchini
Zucchini is another veggie that is packed with a lot of nutrients that can replace the health benefits of asparagus.
While it has a different texture and is usually sliced rather than cooked whole like asparagus, zucchini is a great substitute because of its buttery texture and mild flavor when cooked.
When to Substitute:
Zucchini is the perfect vegetable to throw onto the grill in the summer months as a veggie side or it can be roasted in the oven anytime. It also makes a good addition to pasta and stir-fry if you prefer a softer and smoother vegetable than asparagus.
Best Uses and Preparation:
Zucchini is easy to prepare because it doesn’t take a long time to get soft when sauteed or roasted. The most popular dish that zucchini is used as the main ingredient in is ratatouille. Zucchini is also commonly baked with parmesan cheese.