Everyone knows, how healthy and delicious the asparagus are , And once again asparagus time is, we have ideas how to enjoy these times – 4 asparagus recipes that you can try again or rediscover.
White, green or purple asparagus is a matter of taste. The color of the asparagus depends on the cultivation and the rays of light. The white asparagus does not come into contact with sunlight and has a mild taste. The purple has a stronger and spicy taste. When exposed to light, its tips are colored by the anthocyanin anthocyanin violet. This kind of asparagus is especially appreciated in France. The green asparagus grows largely over the earth and turns green by the sun’s rays over its entire length. He has something heartier, stronger and spicy flavor compared to the white asparagus.
Now for our recipe ideas…
# 1 asparagus recipes: Warm asparagus salad
- 200 g asparagus
- 1 tablespoon vinegar
- 5 tbsp olive oil
- 8 tomatoes
- 200 g of broccoli
- 1 head of iceberg lettuce
- 1/2 tsp salt
Wash the iceberg. Blanch broccoli in salted water for 2 minutes and drain. Blanch the asparagus for 3 minutes and drain. Halve tomatoes, season with olive oil and salt and grill for about 2 minutes.
Make a dressing of the remaining olive oil, vinegar and salt.
Put everything in a bowl, pour with the dressing and stir.
# 2 Cream of asparagus
- 500 g asparagus
- 2 teacups chicken broth
- 1 tsp fresh thyme
- a bay leaf
- a clove of garlic
- 1 tbsp flour
- 2 teacups of milk
- 2 tablespoons butter
- a little lemon peel, grated
Cut the asparagus into small pieces and bring them together with the broth, the thyme, the bay leaf and the garlic clove to settle. Then cook at low speed for about 10 minutes.
Take out the bay leaf and pass it with the hand blender. Mix milk and nutmeg and add to the mixture. Put it back on the stove and bring it to settle. Then cook at low speed for another 5 minutes, stirring constantly.
Finally add butter, grated lemon peel and salt.
# 3 asparagus with salmon
- Slices of smoked salmon
- 12 or 18 asparagus
- 1 tsp of sugar
For the sauce
- 50 ml of olive oil
- 1 tsp balsamic vinegar
- Lemon juice (of half a lemon)
- salt and pepper
- 1 tsp Dijon mustard
Peel asparagus and cut off tips and ends.
Put the asparagus in a saucepan with water, add salt and sugar and leave it for 2 minutes after settling. Remove from the stove and allow to cool.
Mix all the ingredients for the sauce.
Remove asparagus from the water and dab with kitchen roll. Wrap each asparagus with salmon slices and add sauce.
# 4 Tagliatelle with green asparagus
- 1 bunch of asparagus
- 250 shrimp (big)
- 1 small onion
- 250 g tagliatelle
- 150 ml of dry white wine
- 250g creamfine for cooking (7% fat)
- 1/2 cup vegetable broth
- 1 tbsp butter
- salt and pepper
Remove the asparagus from the ends and cut into pieces. Cook in salted water for about 5 to 10 minutes. Then quench and drain.
Cook noodles according to package information.
Dice the onion and sauté in a large pan in the butter. Rinse the prawns with lukewarm water, drain and add to the onions. Cook for 5 minutes and stir again and again. Deglaze with the white wine and add the broth and creamfine. Add asparagus and simmer for a few minutes. Season with salt, pepper and dill and, if necessary, thick with cornstarch.
Drain the pasta well and add to the sauce.
We leave the choice of drinks to you and wish you a good appetite!
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