The best asparagus recipes: 7 delicious asparagus dishes

The best asparagus recipes: 7 delicious asparagus dishes

Asparagus wrapped in prosciutto

Ingridients

• softer cheese of your choice
• 40 asparagus
• 20 slices of prosciutto of your choice
• pepper

Preparation

Cut off the woody parts of each asparagus. Place them in boiling water for two minutes and drain thoroughly and rinse with cold water. Dry them well with a paper towel. Add a thin layer of cheese to each slice of prosciutto and pepper the ingredients. One slice should be enough for two asparagus, so cut the prosciutto in half and wrap each asparagus stalk.

Raw asparagus pie

Ingridients

• 250 g of thawed puff pastry
• 1 egg
• 2 tablespoons of olive oil
• 100 g of ricotta
• 100 g of sour cream
• a spoonful of chopped parsley
• a spoonful of chopped chives
• cup of grated Parmesan cheese
• salt
• pepper
• 400 g of asparagus

Preparation

Preheat the oven to 190 degrees. Roll out the puff pastry on a floured counter and form a rectangle. You fold the edges of the dough inwards to create a border. Place the dough on a greased baking sheet and pierce it with a fork in several places. Crack an egg in a bowl and coat the dough with it. Place the tray in the oven and wait until the dough is golden brown. While baking, prepare the dough. Clean the asparagus, remove the woody parts and cut into slices. In a bowl, mix ricotta, sour cream, parsley, chives, parmesan, salt and pepper. Take the baked dough out of the oven and cover it with the filling. Spread the asparagus evenly over the filling and coat them with oil that can be mixed with some water. Put the pan back in the oven and bake for about 10 more minutes.

Creamy asparagus soup

Ingridients

• 400 g of white asparagus
• 20 g of butter
• 1 onion
• 50 ml of white wine
• 800 ml of vegetable broth
• 100 ml of sweet cream
• 50 ml of milk
• salt
• pepper
• nutmeg
• a handful of fresh chives

Preparation

Remove the woody parts from the cleaned asparagus and cut them into rings. Peel the onion and chop it finely. Melt the butter in a pan and fry the onion, rings and asparagus heads on it and cover them with white wine and the soup base. Boil the ingredients for about ten minutes (put a few asparagus heads aside), then add the sweet cream and milk. Cook for another ten minutes. Remove the soup from the hob, season it with pepper, salt and nutmeg and use a stick blender to create a smooth creamy texture. Serve with roasted asparagus heads and chopped fresh chives.

Recipe for a light omelette with asparagus

Ingridients

• 6 eggs
• 400 g of fresh asparagus
• butter
• salt
• pepper
• parsley or chives

Preparation

Cut the asparagus into small rings. Melt some butter in a pan and then toss in the asparagus. Salt them, mix them and stew them until they soften a little. Meanwhile, whisk the eggs, salt, pepper and parsley or chives in a bowl. Pour the mixture over the asparagus, cover with a lid and bake until the eggs are scrambled into the omelette. Sprinkle the baked omelette with asparagus with fresh herbs, fold and serve.

Salmon with asparagus and baked potatoes

Ingredients (for 4 people)

• 1 kg of new potatoes
• 5 tablespoons of olive oil
• 15 fresh asparagus
• 4 salmon fillets
• 1 teaspoon of salt
• ½ tsp freshly ground pepper
• 3 tablespoons of lemon juice

Preparation

Wash the young potatoes and cut them into thicker rings. Put it in a baking dish, season with salt and cover with two tablespoons of olive oil. Mix the ingredients together well and bake them in a heated oven for 20 minutes. While the potatoes are baking, prepare the asparagus and salmon fillets. Cut off the woody parts of the asparagus, wash the fish fillets and dry them thoroughly with paper towels. After 20 minutes of baking, remove the pan with the potatoes from the oven and add the asparagus. Push the baking sheet into the heated oven for another 15 minutes. Season the salmon fillets with pepper and salt. Take the pan out of the oven again and gently mix the vegetables with a spatula. Place the salmon fillets in the baking dish, then season them with a little lemon juice. Pour the rest of the olive oil over the ingredients in the baking pan. Push the baking tray into the heated oven for another 10 minutes so that the salmon fillets are nicely baked.

Asparagus stir fry with beef

Ingridients

• ¼ cup soup base
• 1 ½ tsp oyster sauce
• 1 ½ tsp soy sauce
• 2 teaspoons of grated fresh ginger
• 2 teaspoons of crushed garlic
• 4 teaspoons of olive oil
• 350 g of beef
• 350 g of fresh asparagus, cut into three parts
• 1 medium red bell pepper, cut into small strips
• ½ tsp paprika
• 1 onion, cut into strips

Preparation

Place the first five ingredients in a bowl and mix well. Heat two teaspoons of oil in a large pan, add the beef and cook for about 2 minutes. Then remove the steak from the pan. Also remove all excess liquid from the pan and put the pan back on the heat. Add two more teaspoons of oil and sprinkle asparagus and red pepper on top. Cook for about 2 minutes, then add onion and paprika powder. Reduce the heat and pour the soup base mixture into the pan. Cook for 3 minutes, then return the beef (cut into pieces if desired) to the pan and cook for about another minute.

Salad with feta cheese and asparagus

Ingridients

• 900 g of asparagus (washed, woody parts removed)
• 150 g of chopped onion
• juice of ½ lemon
• 1 tablespoon of mustard
• 3 tablespoons of olive oil
• 1 clove of minced garlic
• 1 tablespoon of honey
• fresh parsley
• ½ tablespoon sea salt and pepper
• 450 g of feta cheese

Preparation

Cut the cleaned asparagus into thirds. Immerse them in boiling water for a few minutes, then pour cold water over them. Dry them well with paper towels. While the asparagus is drying, combine the lemon juice, mustard, olive oil, garlic, honey and some feta cheese in a bowl. Mix the ingredients well and add asparagus, onion and parsley. Mix all the ingredients well again, sprinkle them with pepper and salt and add the rest of the feta cheese.