How to cook green asparagus: 6 best recipes

Tomato pie with green asparagus

A fragile shortcrust pastry crust filled with a delicate filling of cottage cheese and tomatoes. The asparagus drowned in it tastes great, in particular, it has a delicate note of smoke.

Ingredients:

For shortbread dough:

• 1 cup wheat flour;
• 2 pinches of salt;
• a pinch of baking powder;
• 50 g butter;
• 1 egg;
• 1 tbsp. spoon of sour cream.

For filling:

• 1/2 bunch of green asparagus (about 300 g);
• 250 g fat cottage cheese;
• 3 eggs;
• 1/2 cup (100 g) tomato sauce;
• 1 teaspoon smoked paprika;
• 1 clove of garlic;
• 1/3 teaspoon salt;
• black pepper - to taste;
• a little vegetable oil;
• some grated cheese (eg parmesan).

Preparation:

1. Sift the flour for the dough through a sieve and mix with baking powder and salt.
2. Chop this mixture with cold butter, then add the egg and sour cream.
3. Quickly knead into a homogeneous dough.
4. Roll out to a size slightly larger than the bottom of the mold (my mold is 11x35 cm, you can take a round one with a diameter of 22 cm).
5. Fill the mold (bottom and sides) with dough.
6. Place in the refrigerator for at least half an hour.
7. After cooling, prick the dough with a fork and place in the oven, heated to 190 degrees Celsius.
8. Bake for approximately 15 minutes.
9. While the dough is cooling, prepare the filling: wash the asparagus and cut off the sharp ends.
10. Mix the cottage cheese with a whisk with eggs, tomato sauce and garlic passed through a press.
11. Season everything with salt and pepper.
12. Pour the prepared filling onto the baked dough.
13. Lay out the asparagus stems, preferably diagonally, adjusting the sprouts to the size of the mold and lightly pressing them into the filling.
14. Place the pan in the oven, heated to 180 degrees C and bake for about 40 minutes.
15. After baking, leave the pie to “rest” for 10 minutes to cool slightly (this makes it easier to slice).
16. Sprinkle grated Parmesan cheese on top and serve.

Bon appetit!

Barley with asparagus and sun-dried tomatoes

The main component of this dish is pearl barley, which goes well with onions, green asparagus and sun-dried tomatoes. The dish is topped with Parmesan cheese, which gives the dish a characteristic taste and slight spiciness.

Ingredients:

• 150 g (glass) pearl barley;
• 250 g green asparagus;
• 1 onion;
• 1/2 cup dry white wine;
• 2 cups chicken broth or water;
• 1/2 cup sun-dried tomatoes;
• salt - to taste;
• ground black pepper - to taste;
• a little oil from a can of sun-dried tomatoes;
• 4 tbsp. spoons of grated Parmesan cheese.

Preparation:

• Soak pearl barley in cold water in advance (10–12 hours before cooking).
• Heat the sun-dried tomato oil in a deep frying pan.
• Dice the onion and fry in oil until translucent.
• Rinse the cereal in water and add to the onion.
• Fry for a minute, stirring, then pour in wine.
• When most of the liquid has evaporated, add hot broth little by little until the cereal is completely covered.
• Simmer for about 25-30 minutes until the cereal is soft and has absorbed most of the broth.
• The cereal should remain moist, so do not evaporate all the liquid.
• Strain the dried tomatoes from the oil and cut into strips.
• Wash the green asparagus stems, cut off the tough ends and cut into small slices.
• Add the pearl barley along with the tomatoes, cover the pan with a lid and simmer for another 3 minutes.
• When serving hot porridge, sprinkle with grated Parmesan cheese.

Bon appetit!

Chicken rolls with asparagus and mozzarella

Simple and delicious chicken fillet rolls, the middle of which is filled with green asparagus and mozzarella. Surrounded by a crispy cheese coating, this is a delicious meat dish for a spring dinner using asparagus.

Ingredients:

• 2 chicken fillets;
• 250 g green asparagus;
• 250 g mozzarella cheese;
• salt - to taste;
• ground black pepper - to taste;
• vegetable oil for frying;
• 4 tbsp. spoons of breadcrumbs;
• 4 tbsp. spoons of grated Parmesan cheese;
• 2 eggs.

Preparation:

1. Wash the asparagus stalks and cut off the tough ends.
2. Pour boiling water over the stems and leave for 5 minutes.
3. After the specified time, remove and place in cold water for a while.
4. Cover the chicken fillet with cling film and break it into thin chops with a kitchen hammer.
5. Sprinkle both sides with salt and pepper.
6. Cut the cheese into slices and place on the meat.
7. Place a couple of asparagus stalks on top, sprinkle lightly with salt and roll the meat tightly into a roll.
8. The roll can be secured with thread or wooden toothpicks.
9. Dip each roll in the beaten egg, then roll in breadcrumbs mixed with grated Parmesan.
10. Heat vegetable oil in a frying pan and fry the rolls on each side until golden brown.
11. Serve chicken rolls with new potatoes and tomato salad.

Bon appetit!

Quick Recipe for Canned Green Asparagus with Vinegar

What you will need:

• green asparagus - 1 bunch;
• garlic - 0.02 kg;
• bay leaf - 0.001 kg;
• vinegar - 0.02 l;
• salt - 0.02 kg;
• water - 1 l.

What to do:

1. Preserving asparagus at home is not very difficult. To make asparagus soft and tasty, you just need to strictly follow the cooking technology.
2. First, you need to carefully wash each asparagus stalk. The main thing is not to damage the stems. They must remain intact.
3. Boil water in a wide container. Carefully move the asparagus stalks into it. Blanch them in 90 °Ϲ format - 5 minutes. Drain the water completely. Dry the asparagus with a paper towel. You can also use a regular towel.
4. Process the garlic. Clean thoroughly. Finely chop. Or put it through a garlic press.
5. After this, prepare the marinade with vinegar. Pour water into the saucepan. Add salt to it. Pour in vinegar. Mix everything. Boil. As soon as the marinade boils, immediately remove it from the heat.
6. Place garlic and bay leaf on the bottom of pre-prepared containers.
7. Place the prepared asparagus stalks vertically in jars. Then pour in the hot marinade.
8. Seal with metal lids. Wrap yourself in a blanket or blanket.

Do not touch the jars until they have cooled completely.

Cream of green asparagus soup

This creamy soup is made from whole asparagus stems. As a rule, solid parts are cut off and thrown away, but in vain. The entire soup is passed through a sieve to avoid any fibrous, woody parts. This way, nothing is missing from the asparagus' nutrients, and the soup is served with a boiled egg and croutons.

Ingredients:

• 1 chicken leg;
• 2 liters of water;
• 250 g green asparagus;
• 2 potatoes;
• 1 onion;
• 2 cloves of garlic;
• 1 handful of chopped parsley;
• salt - to taste;
• ground black pepper - to taste;
• boiled eggs, croutons - for serving.

Preparation:

1. Wash the chicken leg, remove the skin and place in a pan with cold water.
2. Cook over low heat, skimming off any foam that has formed.
3. Cut the onion into cubes and fry until transparent in a frying pan along with chopped garlic.
4. Add to pan with chicken.
5. Cut potatoes and asparagus into slices.
6. Set aside the asparagus heads and throw the rest into the soup along with the potatoes.
7. Add parsley to the pan.
8. Cook until all vegetables are soft.
9. Season with salt and pepper.
10. 5 minutes before the end, add the reserved asparagus ends to the soup.
11. Remove the meat from the soup and puree the rest with a blender.
12. You can set aside a couple of slices of asparagus for garnish.
13. Press the soup through a sieve to remove any hard asparagus fibers.
14. Cut the meat into pieces and throw it into the soup (the meat can also be chopped in a blender, it’s a matter of taste).
15. Boil the eggs (5-6 minutes of boiling), put in cold water, then peel.
16. Serve the puree soup with egg and croutons.

Bon appetit!

How to cook asparagus correctly - cooking secrets

The Western world has long called asparagus the queen of all vegetables, due to its composition and ease of preparation. However, there are still several secrets about this plant, and it would be useful to know them.

• Asparagus season is late April early May. The harvest ends on June 24th.
• Asparagus comes in green, white and purple. The shoots of the former can be eaten raw or briefly cooked. White asparagus has a more delicate taste and requires longer cooking. However, you cannot overdo it, otherwise the food will not be as tasty. It has more calories than green fruits.
• To blanch young pods, 5 minutes is enough. And during this time it will retain its vitamins and nutrients.
• It is better to cut the pods into 2-3 parts. Vegetables cut larger retain more nutrients when cooked.
• Young thick shoots up to 15-16 cm long are considered the most delicious.
• When buying asparagus, pay attention to the density and elasticity of the stems with dense tops and even color.
• Do not store asparagus tied in a bunch.
• Cooked asparagus can be picked up with your hands and eaten from tip to tip.
• To prevent the pods from losing their color, place them in boiling and salted water.
• Many cooks tie the shoots into a bunch of 7-10 pieces before cooking. Green onions or green stems are suitable as a thread.
• To prevent the asparagus from coming out watery, once it is ready, immediately remove it from the stove and place it in ice water or drain it in a colander.
• While cooking, add lemon juice to a pan of water. This will improve the taste of the asparagus.

Couscous with asparagus

Cooked couscous with asparagus can be served hot as a separate dish, or cold as a salad. A good option to take to work as a snack.

Ingredients:

• 6 stalks of green asparagus;
• 1/2 cup couscous porridge;
• 1/2 cup boiling water;
• 1 tomato;
• 50 g cheese;
• 1 handful of fresh basil;
• 3 tbsp. spoons of vegetable oil;
• 1 tbsp. spoon of lemon juice;
• salt - to taste;
• ground black pepper - to taste.

Preparation:

1. Pour boiling water over the couscous cereal and let it sit (the cereal will absorb all the water, no need to cook).
2. Cut off the woody ends from the asparagus and cook in lightly salted water for 10 minutes (the stem heads should protrude from the water).
3. Scald and peel the tomato, and then cut into cubes along with the cheese. Finely chop the basil.
4. Cut the boiled stems into pieces (1.5 cm) and add to the cereal. Also add cheese, tomato, salt and pepper.
5. If we want to serve the couscous hot, transfer it all to a frying pan and heat it up. Don't overcook it, just warm it up.
6. If we serve porridge as a salad, we need to mix all the ingredients, adding vegetable oil and lemon juice.

Bon appetit!

Omelette or scrambled eggs

Asparagus can be added to simple, familiar dishes that housewives prepare daily. Fresh asparagus sprouts add flavor to dishes like scrambled eggs or scrambled eggs. The only condition is that sprouts prepared for adding to traditional dishes must first be boiled and only then fried in a frying pan.

Recipe

Ingredients:

milk – 120 ml egg – 4 pcs. green asparagus – 150 g parmesan – 100 g olive oil – 2 tbsp. l. lemon juice – 1 tbsp. l. salt - to taste

Frozen asparagus must be prepared in advance. First, defrost the sprouts, rinse them in warm water, cut off 2 cm from the bottom. Peel the shoots, this can be done conveniently with a potato peeler. Then place the asparagus in boiling salted water and cook for 5 minutes. Beat the eggs in a separate container along with milk, salt and pepper. Place the boiled (steamed) asparagus in a heated frying pan with olive oil and pour in the prepared egg mixture. Cook the omelette over medium heat for 5 minutes, then sprinkle with grated cheese and cook over low heat for another 3-4 minutes. Before serving, sprinkle the finished dish with lemon juice.

Sponge cake with salmon and asparagus

Delicious marinated salmon surrounded by green asparagus, all wrapped in a layer of fluffy dough. A very unusual dish with which you can surprise your guests. The pie is good both warm and cold.

Ingredients:

For filling:

• 400 g salmon fillet;
• 1 tbsp. a spoonful of mustard;
• 1 tbsp. spoon of cream (30%);
• salt, black pepper - to taste;
• 1 teaspoon lemon juice;
• 4 eggs;
• 1/2 teaspoon salt;
• 1/4 cup wheat flour;
• 10 stalks of green asparagus.

Additionally:

• 1 pack of puff pastry (approx. 350 g);
• egg for brushing.

Preparation:

1. Combine the ingredients for the marinade (mustard, salt, pepper, lemon juice, cream) and rub the fish on all sides (salmon should be skinless).
2. Leave the fish in the refrigerator for a couple of hours, or better yet, overnight.
3. Separate the whites from the yolks and beat into stiff foam with the addition of salt.
4. Add egg yolks, mix and add flour, carefully combine everything with a spatula.
5. Wash the asparagus stalks, cut off the woody ends and place on a baking sheet in one layer (you can use a grill pan to get a rectangle).
6. Place the dough on the stems and level the surface.
7. Bake in the oven for about 10–15 minutes.
8. Unroll the third part of the puff pastry and place it on a baking tray lined with baking paper.
9. On a baking sheet, cut the biscuit in half.
10. Place one half, browned side up, on the puff pastry.
11. Place marinated fish on top.
12. Cover with the other half of the biscuit.
13. Cover everything with a second piece of puff pastry, cut with a curly knife. Place the ends underneath.
14. Brush the pie with beaten egg.
15. Place in an oven already preheated to 190 degrees C and bake for about 35 minutes.
16. The dough should be well browned.
17. Cool the finished pie slightly, cut into pieces while still warm.

Bon appetit!

Based on materials from the site kuchniamniam.wordpress.com.

Asparagus in mustard sauce

You can create a savory dish by pairing asparagus with mustard. It can be an excellent side dish for steak or served with a light vegetable salad.

Ingredients:

• green asparagus;
• salt;
• 2 garlic cloves;
• a pinch of sugar;
• 1 tbsp wine vinegar;
• 1 tbsp olive oil;
• 1 tbsp Dijon mustard;
• tarragon.

Preparation:

1. Wash the asparagus, clean the stem and cut off the base.
2. Place in a frying pan. Pour some water and salt. Simmer for 5 minutes. When the water has boiled, add oil and fry on both sides.
3. Pour the oil into a separate container, add sugar and squeeze out the garlic. Reheat. This can be done in the microwave. The garlic should soften. Then remove it from the oil and crush it until it becomes mushy.
4. Add this garlic to the asparagus, stir it.
5. Add vinegar, mustard and tarragon to the oil. Stir. Pour the sauce over the asparagus.

An unusual dish can be made from fried green asparagus, complemented with a sauce that will add accents and turn the plant into a culinary masterpiece.

Fry asparagus for 7 minutes over medium heat without a lid.