In the course of this month you will again find stalls on many roadsides where you can buy green asparagus straight from the farm. The crunchy vegetables taste delicious as a soup or in a salad, but also go well with pasta and risotto. Let our recipes inspire you to put the aromatic, nutty-tasting green asparagus on the table in addition to the white ones.
Sesame and soy sauce also go well with asparagus
Asian asparagus pan
Sherry, soy sauce and sesame give this light spring dish an interesting sweet and sour note.
ingredients
- 300 grams of green asparagus
- 100 g jasmine or basmati rice
- 1/4 head Chinese cabbage
- 2 spring onions
- 1 clove of garlic
- 2 tbsp soy sauce
- 1 tbsp agave syrup
- 1 tbsp sesame
- ½ to 1 tablespoon 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, possibly peel the lower third and cut off the ends. Cut sticks into bite-sized pieces.
- Wash the Chinese cabbage, cut out the stalk and cut the cabbage into narrow strips.
- Wash onions and cut into fine rings.
- Peel and chop the garlic.
- Heat some rapeseed oil in a wok or large pan.
- Fry the asparagus and Chinese cabbage for about two minutes.
- Add the onion and garlic and fry for a further 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.
- Flavor with lemon juice and soy sauce.
- Serve with the rice and serve with sesame.
Green asparagus with goat's cream cheese
The perfect recipe when time is of the essence.
Ingredients:
- 500 g green asparagus
- 100 g cocktail tomatoes
- 50 g lean bacon cubes
- 50 g goat cream cheese with herbs
- some oil
- 2 tbsp balsamic vinegar
- salt and pepper to taste
preparation
- Wash the asparagus, peel the lower part and cut off the ends.
- Cut diagonally into 2 cm 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 the tomatoes and balsamic vinegar to the pan and season with salt 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.
tips
When buying green asparagus, make sure that the heads are still closed and the ends are juicy and smooth. Break the sticks, juice should squirt out. Then the green asparagus is fresh and tastes pleasantly nutty and aromatic.