Recipe ideas: we love green asparagus in the kitchen

Asparagus is very tasty in soup. (©C’Zon)

Do you like green asparagus, but you don’t necessarily know how to cook it and what to combine it with? Don’t panic, here are some recipe ideas to delight your taste buds.

Glazed velouté of green asparagus and salted asparagus tips

For 2 persons: 1 tray of 200 g C’Zon green asparagus tips, 25 g young C’Zon onion shoots, 25 cl water + 1 cube of chicken stock, 25 g butter, 3 vs. semi-thick light cream, 2 tbsp. olive oil coffee.

Thinly slice 3 asparagus tips lengthwise, place in a small bowl, lightly salt and pepper and add 2 teaspoons of olive oil and set aside for the dressing, when serving.

Cut the rest of the asparagus into small wedges (1/2 to 1 cm) and brown them for 5 minutes without letting them brown in the butter, also cut the young onion shoots into rings. Mix 25 cl of water with a cube of chicken stock. Moisten the asparagus and young onion shoots with this stock and cook covered for 12 minutes.

Add the cream off the heat. Leave the preparation in the blender on maximum power for at least 4 minutes (or in the immersion blender and pass through a sieve). Put the velouté in the fridge and make sure to film it.

Just before serving, pour into 2 soup plates or large glasses with the crispy salt tips.

Advice: don’t salt the asparagus especially, because that’s what the chicken stock does.

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Roasted green asparagus with serrano ham and fried soft-boiled egg

(©L’Atelier des Chefs/Guillaume Czerw/Agent Mel)

For 4 people: 100 g Serrano ham, 12 green asparagus, 1 tbsp. tablespoons olive oil, 6 eggs, 50 g breadcrumbs, 50 g wheat flour, 2 pinches of fine salt, 2 turns of the pepper mill, 80 g manchego, 100 g young salad shoots, 100 g semi-salted butter.

For the asparagus, preheat the oven to 180°C. Peel them with a sharp razor and cut off the earthy end. Place on a baking tray, drizzle with olive oil, salt and bake for 12 minutes. Set them aside.

Boil the soft-boiled eggs in boiling water for 5 minutes. Stop boiling in cold water. Peel the eggs in cold water and place on a cloth.

Breadcrumbs: Break the eggs into a bowl, mix well. Place the flour and breadcrumbs in two other bowls. Dip each egg first in flour, then in beaten egg and finally in breadcrumbs. Foam the butter in a frying pan. Brown the egg on all sides in the semi-salted butter. Remove on absorbent paper.

Presentation: Wrap each asparagus in a thin slice of Serrano ham. Arrange 3 on a plate. Place the soft-boiled egg on top and decorate with young shoots. Split the egg in half just before serving.

Variation: This recipe also works perfectly with white asparagus. In this case, boil them in salted boiling water for 8 to 10 minutes.

Asparagus tagliatelle salad

† ©Nurishh Bel/I.Kanako/J.Clavel

For 4 people: 12 green asparagus, 1 cucumber, 6 pink radishes, 120 g Nurishh® Cheddar flavor vegetable block, 2 sprigs of chervil, 5 sprigs of chives, 1 or 2 walnuts, lemon juice, olive oil, salt and pepper.

Clean and peel the cucumber and asparagus. Cut them into thin strips along the entire length with a vegetable peeler.

Cut the radishes into thin rounds and the Nurishh® vegetable block with cheddar flavor into small cubes. Chop the herbs, nuts and mix with the vegetable tagliatelle.

Drizzle with lemon juice and olive oil. Season.

Tortellini pesto rosso with asparagus and pecorino

† ©Giovanni Rana

For 4 people: 2 bags Tortellini Pesto Rosso Giovanni Rana, 8 egg yolks, 100 g pecorino romano cheese, 800 g asparagus, 2 cloves of garlic, ½ onion, salt and pepper.

Boil the asparagus in a pan of salted water for about 10 minutes. Drain them and cut them into small pieces. Brown the asparagus, garlic cloves and chopped onion in a frying pan with a dash of olive oil. Cook the Tortellini Pesto Rosso Giovanni Rana in a pan filled with salted water for 4 minutes.

In the meantime, beat the egg yolks in a bowl, add 40 g pecorino, salt and pepper and mix everything together. Add a teaspoon of the pasta cooking water to deglaze the sauce and continue to mix.

Drain the pasta and add it to the asparagus in the pan, then add everything to the bowl with the egg sauce, mix and divide between plates. Sprinkle with pecorino and pepper and serve.


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