Anyone on onehealthy eatingcertainly knows how important seasonal products are for our health. At the beginning of the asparagus season, we have collected some suggestions for delicious green asparagus dishes that offer something for every taste. Pamper yourself and your family with these delicious recipes by preparing the classic in a different way.
The asparagus season has begun! This is what ripe green asparagus looks like
Finally it's asparagus season again. From April to June, fresh German asparagus can be found everywhere and tastes great both as a side dish and as an ingredient in delicious dishes. If you want to make the most of the short asparagus season, then we offer you some recipes that bring variety. Because asparagus can be more than just a side dish with meat.
What you should pay attention to when buying fresh asparagus:
– The asparagus must be light green and must not be shriveled under any circumstances.
– It should be difficult to bend.
– The buds should be closed and show no signs that the asparagus has come into contact with water (the tips spoil quickly if they come into contact with moisture)
– Use the asparagus at home within 1-2 days.
Do you also have to peel green asparagus?
It depends on. If the asparagus spears you purchased are thick, the lower third must be peeled as the peel can taste bitter. If the asparagus is thin, it can be eaten with the peel on. Ultimately, most of the vitamins are located directly under the shell. In our article “How to cook asparagus” you will receive further useful tips for preparing this vegetable as well as a few recipes.
Green asparagus dishes for every taste
Green asparagus tastes best in spring. Whether slightly dampened,from the grillorwith a delicious sauce, the possibilities for preparing this vegetable are almost endless. We'll now give you some ideas for dishes that you can try today.
Spargel Cordon Bleu
Cordon Bleu is a schnitzel filled with ham and cheese. In this green asparagus dish, the schnitzel is missing and the asparagus spears are wrapped in ham and cheese and then breaded. But if you want to prepare a classic Cordon Bleu schnitzel with asparagus, then simply add the lightly steamed asparagus spears to the filling and prepare the schnitzel as usual.
Ingredients:
16 fresh green asparagus, trimmed
3 tablespoons Dijon mustard
16 thin slices of ham
16 slices of cheese
2 large eggs, beaten
1 cup (approx, 100 grams) dry breadcrumbs
Rapeseed beer
Preparation:
In a large pan, cook the asparagus in a little water until tender, about 6-8 minutes, then drain well. Spread each slice of ham with about 1 teaspoon of mustard and top with a slice of cheese.
Place a spear of asparagus at one end of the slices (trimming if necessary). Roll up each slice of ham tightly and secure with three toothpicks. Dip ham rolls in egg, then roll in breadcrumbs.
Heat some oil in a pan and fry the rolls one after the other until golden brown, about 3-4 minutes. Drain on paper towels and keep as warm as possible.
Cut each roll into three pieces between the toothpicks and serve.
Quiche with green asparagus
An asparagus quiche is the ultimate spring dish. It goes perfectly with brunch or with a crisp salad for lunch or dinner.
Ingredients:
For the dough:
90 grams of wholemeal spelled flour
90 grams of all-purpose flour
1/2 teaspoon fine grain sea salt
120 grams cold unsalted butter
3 tablespoons ice water
For the filling:
1 tablespoon extra virgin olive oil
1 medium leek, cleaned and cut into thin slices
250 grams of asparagus, cut into bite-sized pieces
8 large eggs
120 Milliliter Scene
250 milliliters of whole milk
120 grams smoked Gouda, grated
Salt and pepper
Preparation:
Prepare dough
In the bowl of the food processor, combine the flours, salt and butter. Pulse a few times until the butter is about the size of peas.
With the mixer running, add ice water 1 tablespoon at a time until the dough begins to come together. It should still be a little crumbly, but when you squeeze it in your hand it should hold together.
Place the dough on a lightly floured surface and shape it into a smooth disc with your hands. Wrap in plastic wrap and place in the refrigerator to chill for at least 30 minutes. You can also make the dough a day or two in advance and store it in the refrigerator or freeze it for up to 3 months.
Preheat the oven to 200 degrees. In the meantime, roll out the dough to about 5-6 millimeters thick and carefully lift it into a 26 cm quiche pan. Press the dough into the tin, cut off the edges and prick the bottom with a fork.
Line the base of the quiche with baking paper and fill it with rice, beans or pie weights if you have them. Place the pan in the preheated oven and bake for 15 minutes.
Remove the tart pan from the oven, remove the baking paper and weights and bake for a further 10 minutes until the base is lightly golden. Remove the dough from the oven and let it cool while you prepare the ingredients for the quiche.
Prepare quiche
Reduce the oven temperature to 180°C. Heat the olive oil in a large skillet over medium-high heat. Add the leeks and cook until they just start to soften, about 5 minutes. Add the asparagus and sauté for another 5 minutes. The asparagus should be light green and still crunchy. It will continue to cook in the quiche, so you don't want to overcook it here. Season the vegetables with salt and pepper and set aside to cool slightly.
In a large bowl, whisk the eggs with the cream and milk. Add 3/4 of the cheese to the eggs, reserving the rest for sprinkling. Season the egg mixture with salt and pepper.
Then add the asparagus and leeks to the cooled quiche base and spread them in an even layer. Pour the egg mixture over the asparagus and sprinkle the remaining cheese on top.
Carefully place the quiche in the oven and bake for 30-35 minutes, until puffed and golden and set in the center. It should only wobble a little. Remove from oven and allow to cool for 10 minutes before slicing.
Green asparagus in puff pastry
This is a quick and super tasty way to prepare green asparagus in a different way.
Ingredients:
18 spears of green asparagus
375 grams of puff pastry
Flour for dusting
Oil spray
45 grams of garlic and herb cream cheese
90 grams of grated cheese
½ teaspoon sea salt flakes
1 No
2 tablespoons Parmesan
Preparation:
Preheat the oven to 200 degrees. Prepare the asparagus spears by snipping off the ends if necessary. Place the asparagus tips in a shallow pot and cover with boiling water. Simmer gently for 5 minutes.
Once the asparagus is cooked, remove it from the boiling water and immerse it in a bowl of cold water. Allow to cool for a few minutes, drain and set aside.
In the meantime, place the puff pastry on a floured board. If necessary, trim the edges to create a rectangle. Using a sharp knife, cut the rectangle into 6 squares.
Line a large baking tray with baking paper and spray the surface lightly with oil. Carefully transfer the dough squares to the tray. Spread 1 teaspoon garlic herb cream cheese in the center of each square, placing a little on 2 of the opposite corners. Then place 3 asparagus spears diagonally on each cream cheese spread. Sprinkle with the grated cheese and season with a little sea salt.
Whisk the egg in a small bowl and brush the uncovered corners of the puff pastry with it. Then fold one uncovered corner to the other and place the second one on top. Brush the dough rolls with the rest of the egg. Sprinkle some grated Parmesan on top and bake the pastry for 15 minutes until golden brown.
Potato and asparagus gratin
Is there anything better than onedelicious potato gratin? Yes, a potato gratin with asparagus and prosciutto. The delicious flavor of the goat cheese and the sharp Pecorino Romano pair beautifully with this green asparagus dish, served as a side dish that the whole family will be asking for a second helping.
Ingredients:
75 grams coarse fresh breadcrumbs (from 3 large slices of bread)
4 tablespoons virgin olive oil
Kosher salt and freshly ground pepper
1 small bunch of green asparagus, trimmed
4 medium waxy potatoes, peeled and sliced
2 tablespoons butter
3 tablespoons flour
300 milliliters of whole milk
120 grams fresh goat cheese, crumbled
2 tablespoons grated Pecorino Romano, plus more for serving
6 thin slices of prosciutto
chopped chives for serving
Preparation:
Preheat the oven to 220 degrees. Mix breadcrumbs with oil and season with salt and pepper. Place on a baking sheet and toast until crispy and just beginning to brown, about 5 minutes.
Increase the oven temperature to 250 degrees. Bring a large pot of salted water to the boil and add the asparagus. Bring to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot and cook until just tender, 8 to 10 minutes. Pour off. Arrange potatoes in the bottom of a baking dish.
Melt butter in a saucepan over medium heat. Add flour and cook until it has a slightly nutty aroma, about 30 seconds. Gradually stir in the milk (to avoid lumps). Bring mixture to a boil and cook, stirring, until slightly thickened, about 1 minute. Remove from heat, add both cheeses and whisk until melted. Season with salt and pepper.
Pour half of the sauce over the potatoes. Arrange the prosciutto and half of the asparagus on top. Drizzle with the remaining sauce. Top with the remaining asparagus and breadcrumbs. Bake for 10 to 12 minutes, until the gratin is bubbly around the edges. Allow to cool slightly and serve sprinkled with more pecorino and chives.
Spargel Risotto
This flavorful asparagus risotto combines creamy Arborio rice with Parmesan cheese and lemony fried asparagus. A real culinary delight!
Ingredients:
1 liter vegetable broth
1 liter of water
Kosher salt
450 grams of green asparagus, trimmed and cut into 5 cm pieces
3 tablespoons virgin olive oil
1 lemon (rind from half plus 4 slices from the other half)
2 tablespoons salted butter
1/2 onion, finely chopped
1/4 teaspoon garlic powder
400 grams of Arborio rice
250 milliliters of dry white wine, e.g. B. Pinot Grigio or Chardonnay
100 grams of Parmesan, grated
freshly ground black pepper
toasted pine nuts for garnish (optional)
Preparation:
Preheat the oven to 220 degrees. Place vegetable broth, water and 1 teaspoon salt in a saucepan and heat over low heat.
Place the asparagus spears on a baking tray lined with baking paper. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt and some black pepper. Add the zest of 1/2 lemon and mix with your hands. Cut 2 lemon slices into thin slices, then cut each in half and place directly on the tray. Place the baking sheet in the oven and cook for 10 to 15 minutes, until the asparagus is bright green and tender when pierced with a fork. When cooked, remove from oven and set aside.
In the meantime, start preparing the risotto. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, 4 to 5 minutes. Add the garlic powder and rice and cook, stirring occasionally, until the rice begins to turn light brown, about 2 minutes. Stir in the wine and cook until the liquid is completely absorbed.
Then add two ladles of the hot broth to the risotto. Cook, stirring occasionally, until the liquid is completely absorbed, then add two more ladles of stock. Cook like this for about 12 minutes, adding two ladles at a time and stirring. After 12 minutes, try a grain of rice. If it's creamy but still al dente in the middle, you're ready for the final step! Otherwise, continue cooking and add a little more broth.
When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the parmesan and some black pepper. Stir vigorously for 1 to 2 minutes until a thick, creamy risotto is formed. Then stir in the asparagus and roasted lemon wedges and serve immediately.
