During this month you will again find stalls on many roadsides where you can buy green asparagus directly from the farm. The crunchy vegetables taste delicious in soup or salad, but also go well with pasta and risotto. Let our recipes inspire you to bring aromatic, nutty-tasting green asparagus to the table alongside the white one.
What recipe ideas are there for green asparagus?
Various dishes can be prepared with green asparagus, such as an Asian asparagus pan with soy sauce and sesame or a quick dish with goat's cream cheese, cocktail tomatoes and bacon. Both recipes are easy to prepare and have a variety of tastes.
Asian asparagus pan
Sherry, soy sauce and sesame give this light spring dish an interesting sweet and sour note.
Ingredients
- 300 g green asparagus
- 100 g jasmine or basmati rice
- 1/4 head of Chinese cabbage
- 2 spring onions
- 1 garlic clove
- 2 tbsp soy sauce
- 1 tbsp agave syrup
- 1 tbsp sesame
- ½ to 1 tbsp semi-dry sherry
- Juice of half a lemon
- ½ tsp finely chopped ginger
- ½ tsp cornstarch
- some rapeseed oil for frying
Preparation
- Cook basmati rice according to package instructions.
- Wash the asparagus, if necessary peel the lower third and cut off the ends. Cut the sticks into bite-sized pieces.
- Wash Chinese cabbage, cut out the stalk and cut the cabbage into narrow strips.
- Wash the onions and cut them into fine rings.
- Peel and chop the garlic.
- Heat some rapeseed oil in a wok or large pan.
- Fry asparagus and Chinese cabbage for about two minutes.
- Add the onion and garlic and fry for another 2 minutes until the vegetables are al dente.
- Add sherry, agave syrup, soy sauce and 1 tablespoon lemon juice.
- Mix the cornstarch with a little cold water and deglaze the dish.
- Simmer over medium heat until the liquid has almost evaporated.
- Season with lemon juice and soy sauce.
- Serve with the rice and top with sesame seeds.
Green asparagus with goat's cream cheese
The perfect recipe when things have to go quickly.
Ingredients:
- 500 g green asparagus
- 100 g cocktail tomatoes
- 50 g lean bacon cubes
- 50 g goat's cream cheese with herbs
- some oil
- 2 tbsp balsamic vinegar
- S alt and pepper to taste
Preparation
- Wash asparagus, peel at the bottom and cut off the ends.
- Cut diagonally into two centimeter pieces.
- Fry the bacon cubes in a pan with a little oil until crispy.
- Add asparagus and cook for about four minutes.
- During this time, wash and halve the tomatoes.
- Add tomatoes and balsamic vinegar to the pan and season with s alt and pepper.
- Cut the cream cheese into slices and spread on the dish.
- Put a lid on the pan and let it steep for about four minutes.
Tip
When buying green asparagus, make sure that the heads are still closed and the ends are juicy and smooth. Break the stalks and juice should squirt out. Then the green asparagus is fresh and tastes pleasantly nutty and aromatic.
