Asparagus Cookies–Surprisingly tasty!

I baked about 400 Asparagus Cookies to give out during our Grand Re-Opening weekend, which coincided with the National Asparagus Festival (also in Hart, Michigan).  In developing the recipe, I tried six versions.  My findings included:  1)  How much asparagus is too much; 2)  How to grate asparagus with (a)poor results, (b) good results but using a tedious process, and (c) good, and efficient, results; 3)  Which gave better results:  Butter or margarine, and white sugar or brown sugar; and 4) That a bit of oatmeal can make a good recipe better.

It was fun to hand out the cookies; kids were generally eager to try them (“Cookies?  Yum!”), while I usually had to talk adults into tasting them (“I promise, they are better than they sound!”).  It was a rousing success; I saw only one-half of one cookie in the trash can at the end of the day!

Here is the winner, in case you get a hankering to try it yourself.

Best of the Bunch Rennhack Orchards Market Asparagus Cookies

Ingredients:  1/2 cup butter (softened),  1/2 cup (white) sugar, 1 egg (beaten), 1/2 cup grated asparagus (Rinse fresh asparagus & cut off any tough ends.  Hold the stalk of the asparagus at a 45 degree angle on an old-fashioned flat grater.  Grate, turning the stalk; it will look like a pencil getting sharpened.  [I saved the top ends with tips to serve in another recipe.]  Spoon grated asparagus into measuring cup; you don’t need to pack it down.), 1 1/2 teaspoons vanilla, 1 cup unbleached flour, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon salt, 1/2 cup quick oats.

Instructions:  In mixing bowl, cream butter & sugar.  Add egg, grated asparagus, & vanilla, mixing well.  Mix flour, baking soda, cinnamon, ginger & salt together; add to mixing bowl & mix well.  Stir in oats.  Drop by teaspoons on parchment paper-lined cookie sheet.  Bake at 375 degrees F. for 12-15 minutes, until edges are light brown.  (FYI:  If you bake until the whole cookie is light brown & crispy, the asparagus is virtually undetectable.  If you leave the middles softer, you will see the green flecks nicely.)  Cool on rack; store in airtight container.    Makes 3 dozen.


Best of the Bunch Asparagus Cookies

By Joann Rennhack Published: June 18, 2013

  • Yield: 3 dozen cookies (36 Servings)
  • Prep: 20 mins
  • Cook: 12-15 mins
  • Ready In: 37 mins

Drop cookies using fresh asparagus



  1. Rinse fresh asparagus & cut off any tough ends. Grate stalk at a 45 degree angle, turning, so it looks like a pencil being sharpened. Leave tips to use in another recipe. Spoon grated asparagus into measuring cup without packing it down. Set aside.
  2. In mixing bowl, cream butter & sugar thoroughly.
  3. Add egg, grated asparagus, and vanilla, mixing well.
  4. Smush out any lumps in the baking soda. Mix flour, baking soda, cinnamon, ginger, & salt together. Add to mixing bowl; mix well.
  5. Stir in oats, mixing well.
  6. Drop by teaspoons on parchment paper-lined cookie sheet. Bake at 375 degrees F. 12-15 minutes, until edges are light brown & crispy.
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