Asparagus recipes – The 3 best ideas

Whether green or white asparagus – in both varieties, asparagus recipes enjoy great popularity, especially in spring. In this article we present 3 delicious asparagus recipes that you can easily recreate at home.

Asparagus Recipes: Asparagus Tart

Asparagus is usually cooked in the classic way and served with potatoes, ham and hollandaise sauce. A slightly more unusual but very tasty recipe is the asparagus tart. For this you need a roll of puff pastry, 500 grams of green asparagus, 150 grams of feta cheese, 200 grams of crème fraîche, 2 eggs, 2 tablespoons of grated parmesan, the juice of half a lemon, 3 tablespoons of olive oil and a little nutmeg, salt and pepper to season.

1. First preheat your oven to 180 degrees fan oven. Then roll out the puff pastry on baking paper and place it on a baking tray.
2. Mix the eggs with crème fraîche and Parmesan and season the mixture with salt, pepper and nutmeg. Spread the mixture evenly over the puff pastry.
3. Top the tart with the washed asparagus. “Crumble” the feta on top and drizzle with a little olive oil and the lemon juice. Now add a little salt and pepper.
4. Bake the prepared tart for about 25 minutes on the middle shelf of your oven. Serve the tart warm or enjoy it cold the next day.
   

   Asparagus Cream Soup with Prawns

   Asparagus cream soup is one of the most popular asparagus recipes and therefore cannot be missed. For the classic prawn version, in addition to 750 grams of white asparagus and 80 grams of frozen prawns, you also need 100 grams of frozen peas, 30 grams of butter, 2 tablespoons of flour, 100 millilitres of whipped cream, 2 lemons, 2 eggs, a tablespoon of olive oil, as well as some salt, pepper, chilli powder and sugar.

   1. Peel the asparagus and cut off the ends. Boil the peels and ends in a litre of water with salt, lemon and sugar. Take them out of the broth after 10 minutes of cooking. The peels and ends are now no longer needed.
   2. Cut the peeled asparagus into small pieces and add to the simmering stock. After about 7 minutes, add the peas and simmer for another 5 minutes. Then remove the vegetables.
   3. Heat the butter in a pot and sweat the flour in the butter. Deglaze the roux with the asparagus stock, stirring constantly, and allow the soup to simmer for 5 minutes to thicken.
   4. Fry the prawns in hot oil and add chilli powder. Season both the soup and the prawns with salt and pepper.
   5. Whisk the two egg yolks with the cream and add two tablespoons of the soup. Then stir the cream mixture into the rest of the soup over heat (but not boiling) and add the asparagus and peas.
   6. In the last step, garnish the finished soup with the sautéed prawns and serve your cream of asparagus soup hot.

   Asparagus salad with strawberries and pistachios

   This fresh recipe is perfect for warm spring and summer days. You will need one kilo of asparagus, preferably mixed green and white. You will also need 250 grams of strawberries, 100 grams of baby spinach, 25 grams of sugar, 2 tablespoons of pistachios, 100 millilitres of white balsamic vinegar, 2 tablespoons of olive oil, salt and pepper to season, and fresh basil to garnish.

   1. First cut off the bottom ends of the asparagus. Then peel the white asparagus and cook it in salted water. After 5 minutes, add the green asparagus and simmer for another 10 minutes.
   2. Quarter the strawberries and wash the baby spinach. Arrange the berries and spinach together with the asparagus on plates.
   3. For the dressing, caramelise the sugar and pour in 100 millilitres of hot water and hot balsamic vinegar. Let the dressing simmer for 5 minutes. Season with salt and pepper and drizzle with olive oil.
   4. Pour the slightly cooled dressing over the arranged vegetables and leave the salad to stand for half an hour.
   5. Garnish the salad with the pistachios and some basil before serving. Enjoy your spring salad.