The best recipes with white and green asparagus

The beginning of spring is asparagus time

On average, every German eats 1.6 kg of asparagus a year, around 4 percent of which are green. About 60 percent of the poles come from domestic cultivation. Depending on the weather, the asparagus season in Germany starts in mid-April and ends after only around ten weeks on June 24th, St. John’s Day. With a bit of luck, the delicious vegetables will be available in supermarkets and at weekly markets from mid-March. At the end of June the plants’ closed season begins. Significantly longer poles are being flown in from France, Greece, Spain and Peru.

We have delicious asparagus recipes for you in all possible variations and combinations. Whether as a side dish or as a main course – properly prepared asparagus is a real treat!

Why are there white and green asparagus?

White asparagus grows underground in hill beds. At most, the tips can be seen in the beds. Since he gets no sun, he remains pale. Green asparagus varieties sprout above the ground in the sunlight. As with all green plants, the pigment chlorophyll can develop and with it the green color.

Store asparagus properly

Asparagus is very sensitive and should be processed fresh. Customers recognize the freshness by the squeaking when the bars are rubbed together. Moisture should still be visible at the ends and they shouldn’t be hollow. But of course the asparagus sticks can also be stored for a few days.

It is best to wrap the asparagus in a damp towel and put it in the fridge. Frozen asparagus can be kept for six to eight months. To freeze, peel the asparagus (wash green asparagus), cut them into pieces if necessary and put them in the freezer bag without blanching. Cook without thawing to retain more flavor.

Asparagus is healthy

Asparagus contains plenty of potassium. Asparagus has also been known as a medicinal plant for centuries , as the acid it contains has a diuretic and cleansing effect when it is broken down. The very high water content of more than 90 percent makes it lightweight with 13 calories per 100g . Ideal for any spring diet.

Ribbon noodles with asparagus

Great with pasta: asparagus contains potassium for a balanced water balance.

Ingredients for 4 persons:

• 500 g green asparagus
• 1 bunch of spring onions
• 2 tbsp olive oil
• Jodsalz
• pepper from the grinder
• 150 grams of whipped cream
• 100 ml vegetable stock (instant)
• 200 g thin tagliatelle
• 400 g pork fillet
• ground nutmeg
• 2 tbsp soy sauce
• 1 tbsp black sesame seeds

Preparation:

1. Wash the asparagus and cut off the ends. Wash and trim the spring onions. Cut the asparagus and onions into pieces and sauté the vegetables in a pan. Season with salt and pepper. Add the cream and broth, let everything cook for about 15 minutes. Cook noodles in salted water until al dente. Pour off and drain.
2. Rinse the pork, pat dry and season with salt and pepper. Heat the oil in a pan and fry the meat for about 15 minutes. Season the vegetables with nutmeg and soy sauce. Serve noodles with vegetables. Cut the meat into slices and place on top. Serve sprinkled with sesame.

Approx. 45 minutes – per person approx. 560 kcal, E 30 g, F 26 g, KH 42 g, cholesterol approx. 105 mg

Asparagus soup with fried asparagus

Asparagus classic with a finely spicy note and magnesium for relaxed muscles.

Ingredients for 4 persons:

• 2 onions
• 1 kg of white asparagus
• 2 tbsp olive oil
• 750 ml vegetable stock (instant)
• 1 lime
• 150 g brown mushrooms
• 2 EL sesame together
• 125 g fresh goat cheese
• Jodsalz
• pepper from the grinder
• 1 pack of cress

Preparation:

1. Peel the onions and asparagus and set aside eight spears of asparagus. Cut the remaining asparagus spears and onions into pieces and heat a tablespoon of oil to sauté the onions. Add the asparagus and steam everything briefly. Pour in the broth and let everything cook for about 15 minutes.
2. Then you squeeze the lime. Clean the mushrooms and cut them into slices. Halve the remaining eight asparagus spears, cut them in half lengthways and roll them in sesame seeds.
3. Puree the resulting soup, stir in the goat cheese and then season it.
4. Heat the remaining oil in a pan and fry the sesame asparagus for about six minutes until crispy. Add the mushrooms, sauté briefly and season with salt and pepper.
5. Wash cress, cut off, sprinkle over the soup and serve with the roasted vegetables.

Approx. 35 minutes – per person approx. 280 kcal, E 11 g, F 20 g, KH 10 g, cholesterol approx. 32 mg

Asparagus with two sauces

Fruity and creamy. Asparagus for dipping with lots of iron for blood formation.

Ingredients for 4 persons:

• 1 small mango
• 1 small chili
• 1 Orange
• 2 TL Senf
• 1 tsp honey
• Jodsalz
• pepper from the grinder
• 100g spinach
• 1 bunch of dill
• 1 lemon
• 150 g Jogurt
• 150 g fresh cream
• 600 grams of potatoes
• 800 g white asparagus
• 400 g green asparagus

Preparation:

1. Stone the mango, peel and cut into cubes. Wash, deseed and chop the chili. Squeeze orange. Puree mango with orange juice, mustard, honey and chili. Season with salt and pepper. Sort, wash and finely chop the spinach. chop dill Squeeze lemon.
2. Mix the yoghurt with the crème fraîche, spinach, dill and half the lemon juice. Season with salt and pepper. Wash potatoes thoroughly. Boil in salted water. Peel the white asparagus and cut off the ends of the green asparagus. Heat salted water in a saucepan. Add the remaining lemon juice. Cook white asparagus in it for about 5 minutes. Add the green asparagus and cook together for another 8 minutes. Drain the asparagus. Serve with potatoes and the dips.

Approx. 45 minutes – per person: approx. 390 kcal E 13 g, F 14 g, KH 47 g Cholesterol: approx. 38 mg

Asparagus salad with pesto

Crunchy and nutty. Vitamin C strengthens the immune system.

Ingredients for 4 persons:

• 500 g young potatoes
• Jodsalz
• 400 g white asparagus
• 200 g fresh spinach leaves
• 1 pot of basil
• 1 lime
• 40g fresh Parmesan
• 75 g chopped almonds
• 4 tbsp olive oil
• pepper from the grinder
• 80 grams of Parma ham

Preparation:

1. Wash the potatoes thoroughly and cook in salted water until done. Drain and let cool. Peel asparagus. Cook in a little salted water for about 12 minutes until al dente. Let cool down. Sort the spinach, wash, chop large leaves.
2. Wash the basil and pluck off the leaves. Squeeze lime. Puree with basil, Parmesan, almonds and olive oil. Season with salt and pepper. Halve the potatoes and mix with the asparagus, spinach, ham and pesto. Let marinate and serve.

Approx. 50 minutes – per person: approx. 470 kcal, E 17g, F 31g, KH 25g, cholesterol approx. 23 mg

Asparagus quiche

Gratinated vegetables with vitamin B2 to protect the skin.

Ingredients for a mold (Ø 26cm):

• 250 grams of wheat flour
• Jodsalz
• 125 g Butter
• 200 grams of broccoli
• 200 grams of cauliflower
• 200 grams of green asparagus
• 200 g white asparagus
• 3 eggs (size M)
• 150 grams of sour cream
• 100g grated mozzarella
• pepper from the grinder

Preparation:

1. Put the flour in a bowl with 1 tsp salt. Add butter. Knead everything with the hand mixer (dough hook) to form a dough. Line a tart pan (Ø 26 cm) with it. Preheat the oven to 200 degrees (convection: 180 / gas: level 4). Bake the dough for about 10 minutes.
2. Wash the broccoli and cauliflower and divide into florets. Cut off the ends of the green asparagus. Peel the white asparagus whole. Cook the vegetables in salted water for about 6 minutes. Drain, rinse in cold water. Mix three eggs, sour cream and grated cheese. Spice up. Put the vegetables in the mold. Spread the egg mixture over it. Bake in the oven for about 20 minutes. Leave to stand for about 5 minutes, then serve.

Approx. 45 minutes – approx. 450 kcal per piece, E 16 g, F 27 g, KH 30 g, cholesterol approx. 187 mg

Gratinated asparagus with zander

Crunchy and light: The iodine contained in the fish strengthens the thyroid function.

Ingredients for 4 persons:

• 300 grams of green asparagus
• 300 grams of white asparagus
• Jodsalz
• 1 bunch of sage
• 100 g cheese crackers
• 1 unwaxed lemon
• 40 g Butter
• 1 clove of garlic
• 150 g sour cream
• pepper from the grinder
• 350 g Zanderfilet
• 2 tbsp wheat flour
• 1 tbsp olive oil

Preparation:

1. Cut off the ends of the green asparagus. Peel white asparagus. Cook both in a little salted water for about 10 minutes. Take out and drain. Pick and chop the sage leaves. Crumble crackers. Grate the lemon zest and squeeze the fruit. Melt the butter.
2. Mix with cracker crumbs, lemon zest and half the sage. Preheat the oven to 200 degrees (convection: 180 / gas: level 3). Mix asparagus in an ovenproof dish. Sprinkle with cracker batter. Bake in the oven for about 12 minutes. Peel and chop the garlic.
3. Mix the garlic with the sour cream, 2 tablespoons of lemon juice, salt and pepper. Rinse zander, pat dry. Season and dredge in flour. Sprinkle with the rest of the sage. heat oil. Fry the fish fillets in it. Drizzle fish with lemon juice. Serve with asparagus and sour cream dip.

Approx. 45 minutes – per person approx. 420 kcal, E 24g, F 23g, KH 22g, cholesterol approx. 123 mg

Asparagus Lamb Pot

Spicy and crunchy, with manganese to strengthen the body’s defenses.

Ingredients for 4 persons:

• 400 g white asparagus
• 3 shallots
• 200 grams of peas
• 400 g Lammfilet
• 2 tbsp olive oil
• Jodsalz
• pepper from the grinder
• ground nutmeg
• 125 ml white wine
• 125 ml vegetable stock (instant)
• 200 g Basmati Journey
• 4 sprigs of marjoram

Preparation:

1. Peel the asparagus and shallots, halve the shallots and cut the asparagus into pieces. wash peas. Rinse the lamb, pat dry and cut into pieces. Heat oil in a pot. Sauté shallots in it.
2. Add meat, sauté and season. Add white wine and broth. Bring everything to a boil and cook for about 15 minutes. Add asparagus and peas. Cook for another 20 minutes. Cook rice in salted water. Wash the marjoram, pluck off the leaves and add to the meat. Taste again. Serve with rice.

Approx. 50 minutes – per person approx. 490 kcal, E 30 g, F 14 g, KH 49 g, cholesterol approx. 70 mg

Asparagus risotto with herb salad

Ingredients for 4 persons:

• 750 g white asparagus
• some salt and sugar
• juice and peel
• of 1/2 organic lemon
• 1 shallot
• 1 clove of garlic
• 60 g Butter
• 250 g risotto rice
• 50 ml vegetable broth
• 4 tbsp olive oil
• Pepper from the grinder
• 1 tbsp apple cider vinegar
• 2 sprigs of mint
• 50 grams of chervil
• 80 g freshly grated Parmesan cheese

Preparation:

1. Peel asparagus. Cover the bowl, a teaspoon of salt, a pinch of sugar and lemon juice in a saucepan with at least 1.2 liters of water. Boil, remove from the stove. Let the stock steep for about 30 minutes, seven.
2. Cut two thirds of the asparagus into small pieces. Peel and chop the shallot and garlic. Sauté in 10 g of hot butter. Add the asparagus pieces and rice, sauté. Pour in the broth, boil down.
3. Pour in stock until rice is covered. Simmer over low heat, stirring, until the stock is absorbed. Repeat until the rice is al dente and creamy, about 25 minutes later. Halve the remaining asparagus lengthways. Heat two tablespoons of oil and 10 g of butter. Fry and season the asparagus.
4. Whisk together the vinegar, a pinch of sugar, salt, pepper and the rest of the oil. Rinse herbs, mix with dressing. Fold the parmesan, remaining butter and lemon zest into the risotto.

Per person: 530 kcal, fat 28 g

Asparagus tempura with mint dip

Ingredients for 4 persons:

• 100 g wheat flour salt
• 1 egg (size M)
• 250 g white asparagus
• 250 g green asparagus
• 2 bunches of mint
• 1 bunch of spring onions
• 1 large tomato
• 1 red chili pepper
• 1 piece of ginger (approx. 1cm)
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 pinch of sugar
• 3/4 l oil for frying

Preparation:

1. Mix flour and 1/2 teaspoon salt. Stir in 200ml ice-cold water and egg. sources.
2. Wash and clean the asparagus. Peel white asparagus. Cut everything into pieces about 5 cm long.
3. For the dip, rinse and chop the mint. Peel onions, chop. Wash tomato, dice. Wash and deseed the chili, peel the ginger. Hack both. Mix everything (except asparagus) with juice, oil, sugar.
4. Heat frying oil. Pull the asparagus through the dough in batches. Fry in oil for about 4 minutes. Drain. Serve with dip.

Per person: 310 kcal, fat 20

Green asparagus with chicken

Ingredients for 4 persons:

• 1 kg of green asparagus
• 2 sprigs of rosemary
• 500 g chicken breast fillet
• 2 tbsp olive oil
• Salt, pepper from the mill
• 1 shallot
• 100 grams of salmon ham
• 50 g walnut kernels
• Thinly grated zest of 1/2 organic lemon

Preparation:

1. Wash and trim the asparagus and cut diagonally into 10 cm long pieces. Rinse the rosemary, shake dry and chop finely. Rinse meat and pat dry.
2. Preheat the oven to 160 degrees (140 degrees for a fan oven). Heat 1 tbsp oil in a pan. Sear the meat in it over a medium heat for about 6 to 8 minutes on each side. Season with salt and pepper. Remove and keep warm in the oven. Heat a tablespoon of oil in a second pan. Sauté the asparagus and rosemary in it for about 10 minutes. Season with salt and pepper.
3. Peel and chop the shallot. Cut the salmon ham into pieces. Roughly chop the walnut kernels. Sauté the shallots in the hot oil in the chicken pan. Add the pieces of ham and nuts and sauté briefly. Flavor with lemon zest. Cut the chicken breast fillets into slices. Serve asparagus with chicken and diced ham and nuts.

Per person: 330 kcal, fat 15 g

Frittata with green asparagus

Ingredients:

• 2 leeks
• 500 g green asparagus
• 400 g Zucchini
• 1 bunch of mixed herbs (e.g. parsley, chervil, dill or 50 g frozen herbs)
• 300 g frozen peas
• 6 Eggs
• 150 ml skim milk
• salt
• Pepper from the grinder
• 2 tbsp olive oil
• 50 g freshly grated Parmesan cheese

Preparation:

1. Wash and trim the leeks, asparagus and courgettes and cut into small pieces. Rinse herbs, shake dry and chop. Boil the peas for about three minutes. Mix the eggs with the milk, season. Mix in herbs.
2. heat oil. Fry the leek, asparagus and zucchini for about two minutes. Add peas, fry, season. Pour the egg mixture over it. Cover and leave to set for about 10 minutes over a low heat. Scatter cheese on top, cover and let melt.

Per person: 370 kcal, fat 18 g

Green and white asparagus salad with strawberries and walnut feta

Refreshing, crisp and fresh: green and white asparagus salad with strawberries and walnut feta.

Ingredients for 2 people:

• a handful of strawberries
• 8 sticks of white asparagus
• 8 sticks of green asparagus
• half a pack of feta cheese
• a handful of nuts
• 400 g arugula

Preparation:

1. Wash and trim the asparagus, strawberries and rocket. Cut the ends off the asparagus. Boil the asparagus spears in salted water for about 15 minutes, drain the water and divide the spears in two. The strawberries are also divided in two.
2. Cut the feta cheese into small pieces, each with a nut on top, and carefully press the nut into the feta.
3. Put everything in a bowl and serve with a dressing .

Two kinds of asparagus salad with feta cheese

Ingredients:

• 600 g white asparagus
• 400 g green asparagus
• salt
• 1 bunch of chives
• 500 g Zucchini
• 400 g white radish
• Pepper from the grinder
• 1 box cress
• 200 g feta cheese
• 2 organic limes
• 4 tablespoons light balsamic vinegar
• 2 tbsp olive oil
• 50 g capers from the jar

Preparation:

1. Wash the asparagus, cut off the ends. Peel the white asparagus, cook in plenty of salted water for about 15 minutes. Add green asparagus after five minutes. Pour off and drain.
2. Rinse chives, chop. Wash zucchini, clean. Peel radish. Slice both. Serve with asparagus and chives. Spice up. Cut cress over.
3. crumble cheese. Squeeze limes. Mix juice with vinegar, oil and capers. Spice up. Mix the vegetables, dressing and cheese.

Per person: 310 kcal, fat 19 g

Asparagus pizza with goat cheese

Ingredients:

• 400 g Dinkelmehl (Type 630)
• salt
• 1 cube of fresh yeast
• 1 tsp sugar
• 500 g green asparagus
• 2 leeks
• 1 clove of garlic
• 100 g sun-dried tomatoes in oil
• 300 g fresh goat cheese
• Pepper from the grinder

Preparation:

1. Mix flour with 2 tsp salt. Mix yeast, sugar and 200 ml lukewarm water and add. Knead everything into a smooth dough and let it rise for about 30 minutes. Knead and roll out thinly. Place on a baking sheet lined with baking paper. Preheat the oven to 200 degrees (180 degrees for a fan oven).
2. Wash asparagus, cut into small pieces and cook for about 7 minutes. Clean the leek, wash and cut into small pieces. Peel and chop the garlic. Drain tomatoes. Season the goat cheese and spread over the dough. Scatter vegetables on top. Season and bake for about 20 minutes.

Per person: 550 kcal, fat 14 g

Asparagus and chard soup

Ingredients:

• 1 large organic lemon
• 10 sprigs of mint
• 200 g feta cheese
• 3 tbsp olive oil
• salt
• Pepper from the grinder
• 200 g white asparagus
• 600 g green asparagus
• 800 g Swiss chard
• 3 onions
• 1.3 l vegetable stock (instant)

Preparation:

1. Wash the lemon, grate the zest thinly and squeeze the fruit. Rinse and chop the mint. Dice cheese, mix with lemon zest, a tablespoon of oil and mint. Spice up. Clean and wash the asparagus and chard.
2. Peel the white asparagus and cut lengthwise into strips. Cut the green asparagus into small pieces. chop chard. Peel onions, chop.
3. Heat the rest of the oil and sauté the onions. Add the broth, asparagus and chard and cook for about 10 minutes. Season to taste with juice, salt and pepper. Serve with cheese.

Per person: 300 kcal, fat 21 g

Grilled fish on asparagus vegetables

Ingredients for 4 persons:

• 750 g sea bass (approx. 2 pieces)
• salt
• pepper from the grinder
• 1 unwaxed lemon
• 1 TL Wasabi
• 1 tablespoon of sugar
• 2 tbsp olive oil
• 2 EL sesame together
• 300 grams of white asparagus
• 300 grams of green asparagus
• 300 g Swiss chard
• 4 tbsp pea sprouts
• 200 g Basmati Journey

Preparation:

1. Preheat the oven to 200 degrees (180 degrees for a fan oven). Rinse the fish, pat dry and season. Grate the zest from the lemon and squeeze the fruit. Mix wasabi with sugar, a tablespoon of oil, lemon juice and a tablespoon of sesame seeds, then season.
2. Brush the fish with the mixture, place in a casserole dish and bake in the oven for about 20 minutes. Peel the white asparagus, wash the green asparagus and cut off the ends. Cook both in a little salted water for about 5 minutes. pour off. Wash, clean and chop the chard. wash sprouts.
3. Cook rice in salted water for about 15 minutes. Heat the remaining oil, sauté the vegetables and sprouts for about three minutes. Add the remaining sesame and lemon zest, season. Serve with fish and rice.

ca. 50 Minutes – per Person 490 kcal, Fat: 10 g

Asparagus and salmon parcels with dip

Ingredients for 4 persons:

• 400 g fresh apricots
• 1 chili pepper
• 150g brown sugar
• 100 ml white wine vinegar
• 500 g Lachsfilet
• 1 clove of garlic
• 50 ml soy sauce
• salt
• pepper from the grinder
• 500 g white asparagus
• 1/2 bunch spring onions
• 12 sheets of yufka dough
• 1 tbsp olive oil

Preparation:

1. Wash and chop the apricots. Deseed and chop the chili. Boil the sugar with vinegar and 75 ml water in a saucepan. Add apricots and chili. Cook for about 30 minutes.
2. Rinse the salmon, pat dry and cut into pieces. Peel and chop the garlic. Mix in the soy sauce, season. Marinate the salmon in it for about 15 minutes. Peel the asparagus. Cook in a little salted water for about five minutes, drain and cut into pieces. Wash, trim and chop the onions.
3. Preheat the oven to 220 degrees (200 degrees for a fan oven). Brush the yufka dough with oil. Spread the salmon, asparagus and onions on top, season and seal into packages. Place them on a baking sheet (lined with parchment paper). Bake in the oven for about 15 minutes.

ca. 50 Minutes – per Person 500 kcal, Fat: 26 g

Chicken skewers with marinated asparagus

Ingredients for 4 persons:

• 1 kg of green asparagus
• salt
• 30 g small capers (jar)
• 30 g caper apples (jar)
• 1/2 bunch of flat-leaf parsley
• 3 tbsp olive oil
• 3 tablespoons white wine vinegar
• 1 TL Senf
• pepper from the grinder
• 500g new potatoes
• 600g chicken breast
• wooden skewers

Preparation:

1. Wash the asparagus, cut off the ends, cook in a little salted water for about five minutes, drain and cut into thin strips. Drain capers. Wash the parsley, shake dry and chop. Mix a tablespoon of oil with the vinegar and mustard, season. Mix asparagus with capers and dressing.
2. Wash and peel the potatoes and cook in boiling water for about eight minutes. Drain and cut into slices. Rinse the chicken, pat dry, cut into strips and season.
3. Heat a tablespoon of oil. Fry the potatoes in it until crispy. Thread the chicken strips onto the wooden skewers. Heat the remaining oil in a pan, fry the skewers for about 6 minutes. Serve with potatoes and salad.

ca. 45 Minutes – per Person 440 kcal, Fat: 13 g

Lukewarm asparagus salad

Ingredients for 4 persons:

• 500 g potatoes (waxy)
• salt
• 400 g green asparagus
• 400 g white asparagus
• 80 g arugula
• 200 g kohlrabi
• 1 bunch of chives
• 1/2 bunch of dill
• 1 red onion
• 1 lime
• 2 tbsp olive oil
• 50 ml vegetable stock (instant)
• pepper from the grinder
• 1 piece of horseradish root

Preparation:

1. Wash and peel the potatoes and cook in salted water. Slice. Wash asparagus. Cut off the ends of the green asparagus and peel the white part. Cook both in a little salted water for about five minutes. Drain and cut into pieces. Wash arugula, select. Peel and chop the kohlrabi.
2. Wash herbs and shake dry. Chop the chives, chop the dill, peel and halve the onion and cut into rings. Mix with herbs, rocket, kohlrabi, potatoes and asparagus.
3. Squeeze lime. Mix juice with olive oil and hot broth. Spice up. Mix salad with dressing. Taste and let marinate a little. Peel the horseradish and grate over the salad.

ca. 45 Minutes – per Person 240 kcal, Fat: 6 g

Herb risotto with asparagus

Ingredients for 4 persons:

• 500 g white asparagus
• salt
• 4 shallots
• 2 tbsp olive oil
• 200 g risotto rice
• 700 ml vegetable stock (instant)
• 2 pots of wild garlic
• 1 bunch of watercress
• 300 g king oyster mushrooms
• pepper from the grinder
• 40 g Italian hard cheese

Preparation:

1. Wash and peel asparagus. Cut half of the stalks into pieces. Cook the other half in a little salted water for about five minutes, drain and reserve the cooking liquid. Peel and dice shallots. Heat a tablespoon of olive oil in a saucepan, sauté the shallots, add the rice and sauté.
2. Add broth and asparagus water. Cook on low heat for about 15 minutes. Add the asparagus pieces and cook the rice for another 15 minutes until it has absorbed the liquid. Wash wild garlic and watercress, shake dry and chop. Stir into the risotto and cook for about ten minutes.
3. Clean and halve the oyster mushrooms. Cut the remaining asparagus into pieces. Heat the remaining oil. Fry asparagus and oyster mushrooms in it. Season the risotto with salt and pepper. Grate cheese and sprinkle on top. Serve with the asparagus and mushroom mixture.

ca. 50 Minutes – per Person 340 kcal, Fat: 12 g

Gratinated asparagus with walnut foam

Ingredients for 4 persons:

• 1 kg of white asparagus
• salt
• 4 shallots
• 80 grams of sun-dried tomatoes
• 250 g Ricotta
• pepper from the grinder
• 3 sprigs of rosemary
• 30 grams of pine nuts
• 4 tbsp walnut kernels
• 1 clove of garlic
• 2 eggs (size M)
• 250ml milk

Preparation:

1. Preheat the oven to 180 degrees (160 degrees for a fan oven). Wash and peel the asparagus, cook in a little salted water for about five minutes, drain and place in a casserole dish. Peel the shallots and then finely dice them together with the tomatoes. Mix both with the ricotta and season.
2. Spread the ricotta mixture over the asparagus. Wash the rosemary, shake dry and pluck off the needles. Sprinkle with pine nuts over the asparagus. Bake in the oven for about ten minutes. Slide under the grill for about five minutes at the end.
3. Chop walnut kernels. Peel and chop the garlic. Cream the garlic with the eggs and milk in a water bath. Fold in the nuts and serve with the asparagus gratin. This goes well with ciabatta.

ca. 40 Minutes – per Person 320 kcal, Fat: 15 g

Spaghetti with asparagus & shrimp

Ingredients for 4 persons:

• 250 g green asparagus
• salt
• 200 g Zucchini
• 200 g cherry tomatoes
• 1 small chili pepper
• 1 clove of garlic
• 350g thin spaghetti
• 250 g king prawns (ready to cook)
• 2 tbsp olive oil
• pepper from the grinder
• 100 ml white wine
• 150 g sour cream

Preparation:

1. Wash the asparagus and cut off the ends. Cook in a little salted water for about five minutes, drain and cut into small pieces. Wash and trim the zucchini and cut lengthways into thin slices. Wash and halve the cherry tomatoes. Deseed and chop the chili. Peel and finely chop the garlic. Cook spaghetti in salted water until al dente. pour off. Rinse and pat dry the shrimp.
2. Heat a tablespoon of oil in a pan. Fry the prawns in it for about three minutes. Spice up. Heat the remaining oil in a saucepan. Fry the asparagus, zucchini, tomatoes, garlic and chili in it for about five minutes. Stir in the wine and sour cream. Add prawns, taste. Add spaghetti and toss in it. Taste again, serve.

ca. 40 minutes – per person 500 kcal, Fat: 15 g

Asparagus soup with goat cheese

Ingredients for 4 persons:

• 300 grams of green asparagus
• 400 g white asparagus
• 300 grams of potatoes
• 2 sticks of celery
• 2 tbsp olive oil
• 1 l vegetable broth (instant)
• salt
• pepper from the grinder
• 1/2 bunch of sage
• 200 g goat cheese roll

Preparation:

1. Wash the green asparagus and cut off the ends. Wash and peel white asparagus. Cut both into pieces. Wash, peel and chop the potatoes. Wash, trim and slice the celery.
2. Heat a tablespoon of oil in a saucepan and sauté the vegetables for about three minutes. Add broth. Cook everything on medium heat for about 15 minutes. Season with salt and pepper.
3. Wash the sage, shake dry, pluck off the leaves. Cut the goat cheese into slices. Heat the remaining oil in a pan. Briefly fry the cheese and sage in it. Serve with the soup.

ca. 30 Minutes – per Person 310 kcal, Fat: 17 g

Asparagus with chicken and papaya relish

Ingredients for 4 persons:

• 50 ml Mirin (rice wine)
• 100 ml chicken stock
• 2 bay leaves
• 50 g sugar, 50 ml soy sauce
• 1 piece (40 g) ginger
• 1 tsp cornstarch
• 250 g Papaya
• 1 red onion
• 1 bunch coriander
• juice of 1/2 lime
• salt, pepper, 1 tbsp sesame oil
• 1 kg of white asparagus
• 3 tbsp sunflower oil
• 2 EL Butter
• 400g chicken breast

Preparation:

1. Cook the teriyaki sauce: Bring the mirin to the boil. Add stock, 50 ml water, bay leaf, sugar, soy sauce and five thin slices of ginger and cook for about two minutes. Mix starch with some water. bind sauce. Strain through a sieve.
2. Peel the papaya, cut in half and set aside 1 tablespoon of the seeds. Dice the flesh. Peel and chop the remaining ginger and onion. Add pulp and seeds. Set aside some coriander leaves. Chop the rest and add to the papaya relish. Season with juice, salt and pepper. Stir in sesame oil.
3. Peel the asparagus and cut off the lower ends. Cut the sticks into 3 cm long pieces. Heat two tablespoons of sunflower oil. Add the asparagus, season, sauté over medium heat. Pour in 150 ml of water. Let the liquid boil down, toss the asparagus until it is done. Add butter and season.
4. Rinse the meat, pat dry, cut into slices and season. Heat the remaining oil. Sear the meat on both sides. Serve on a plate with the asparagus, teriyaki sauce and relish. Serve sprinkled with coriander.

380 kcal per person, fat: 18 g, preparation time: 45 minutes

Lemon risotto with asparagus and scallops

• 1 onion
• 1 clove of garlic
• 4 tbsp olive oil
• 250 g risotto rice
• 200 ml dry white wine
• 750 ml hot vegetable stock
• 750 g green asparagus
• 1 sprig of rosemary
• salt
• pepper from the grinder
• grated zest and juice of 1/2 organic lemon
• 8 Jacobs mussels
• 50 g parmesan (piece)

Preparation:

1. Finely dice the onion and garlic. Heat two tablespoons of oil, sauté onion and garlic. Add the rice, stirring constantly, and sauté until translucent. Pour in the wine, simmer. Gradually pour in the broth. Cook rice for about 30 minutes.
2. Peel the lower third of the asparagus spears, cut off any woody ends. Wash asparagus , cut into small pieces. Heat a tablespoon of oil and fry the asparagus for about five minutes. Wash the rosemary, pluck it off and fry it. Season with salt and pepper.
3. Season the risotto with lemon zest and juice. Rinse the mussels in cold water, pat dry. Fry in a tablespoon of hot oil for about a minute. Season with salt and pepper.
4. Fold half of the asparagus into the risotto. Arrange the risotto, top with the rest of the asparagus and mussels. Grate over the Parmesan.

Raw asparagus salad with salmon tartare and shiso cress

Ingredients for 4 persons:

• 8 sticks of white asparagus
• juice of 1 lime
• 1 level teaspoon sugar, salt, pepper
• 4 tbsp olive oil
• 400 g organic salmon
• 1/2 bunch of chives
• 1 bowl of shiso cress

1. Peel the asparagus and cut off the lower ends. Using a vegetable peeler, cut the sticks lengthways into strips. Mix half the lime juice with the sugar, salt and pepper. Whisk in two tablespoons of olive oil. Season the dressing to taste and pour over the asparagus.
2. Rinse the salmon in cold water, pat dry and cut into as finely sized cubes as possible. Wash the chives, shake dry, chop finely and mix into the salmon tartare. Just before serving, mix the tartare with the rest of the lime juice, the rest of the olive oil, salt and pepper.
3. Spread salmon tartare on plates. Drain the marinated asparagus slightly and place next to the tartare. Sprinkle with shiso cress, drizzle with marinade and serve immediately.

Asparagus salad with chive vinaigrette

Ingredients for 4 servings:

For the asparagus salad:

• 500 g green asparagus
• salt
• 500 g white asparagus
• juice of 1/2 lemon
• 1 EL Butter

For the vinaigrette:

• 5 tbsp grapeseed oil
• 4 tablespoons white balsamic vinegar
• 3 tbsp vegetable broth
• 1 tsp mustard, salt, pepper

For the toast cubes:

• 2 slices of toast bread
• 1 tbsp butter (for frying)
• 2 hard-boiled eggs (for garnish)
• 1 bunch of chives (for garnish)
• some edible flowers

Preparation:

1. Peel the lower third of the green asparagus, cut off approx. 2 cm at the ends and cook in boiling salted water for five minutes until al dente. Rinse with cold water and drain.
2. Peel the white asparagus and cut off the ends. Bring salted water to a boil with the lemon juice and butter. Add the asparagus, bring to the boil, reduce the heat and cook for 10 to 12 minutes. Then remove from the pot and let cool.
3. Meanwhile, place the grapeseed oil in a screw-top jar with the balsamic vinegar, vegetable stock, mustard, salt and pepper and shake vigorously.
4. Cut the asparagus lengthways into very thin strips.
5. Flatten the toast with a rolling pin, then cut into small cubes. Heat the butter in a pan and fry the toast cubes in it until golden brown.

serving:

Spread the white asparagus strips a little apart on the plates, braid the green ones at the top and once at the bottom. Do this until you get an even pattern. Drizzle the asparagus with vinaigrette, sprinkle with finely chopped egg, chives and toast and decorate with edible flowers.

Pancakes with asparagus

Pancakes with cinnamon and sugar were yesterday – now pancakes with green asparagus are coming.

Ingredients for 2 people:

• 3 Eggs
• 150ml milk
• 150 ml sparkling mineral water
• 200 grams of flour
• 250 g green asparagus
• butter for baking

Preparation:

1. Whisk together the eggs, salt, milk and mineral water in a bowl, gradually add the flour and stir to form a smooth batter. Leave to swell for around 30 minutes.
2. Heat some butter in a pan. Add a ladleful of batter and spread well by swirling. Bake 2-3 minutes per side until golden brown. Keep warm in the oven (100°C). Do the same with the leftover dough.
3. For the filling, wash and trim the green asparagus and cut off the ends. Heat salted water in a saucepan and cook the asparagus for about ten minutes. Drain the asparagus, place in the pancakes and roll up the pancake.

Grilled asparagus

Whether fried, steamed or grilled – asparagus tastes good in all variations.

Ingredients for 2 people:

• 250 g green asparagus
• boiling water
• some olive oil
• a bit of salt

Preparation:

1. Heat up the grill while you trim, wash, trim the ends of the green asparagus and cook the asparagus in plenty of salted water. Drain the water, drizzle the asparagus with olive oil and place on an aluminum tray on the grill. Serve with a fresh dip .

Layered Green Asparagus Salad

Good as a snack between meals or for the lunch break: layered green asparagus salad.

Ingredients for 2 people:

• 250 g green asparagus
• 70 g Cherrytomaten
• 70 grams of pasta
• a handful of arugula
• a pack of Zottarella
• some basil pesto
• a handful of selected nuts
• Salt pepper

Preparation:

1. Boil the noodles in salted water until al dente. pour off. Wash and trim the green asparagus, cut off the ends and boil them in salted water for about 15 minutes. Wash and halve the cherry tomatoes. Wash the arugula.
2. Gradually layer everything in a sealable container, like a mason jar. First pesto, then pasta, asparagus, tomatoes, zottarella, rocket and nuts.

Asparagus Coconut Soup

Ingredients for 4 persons:

• 100 g rice noodles
• 2 red onions
• 3 cloves of garlic
• 20 grams of ginger
• 2 tbsp sunflower oil
• 2 tbsp yellow curry paste
• 1.2 l vegetable broth
• 5 Kaffirlimettenblätter
• 1 small red chilli
• 1 stick of lemongrass
• 800 grams of asparagus
• 3 spring onions
• 1 Mango
• 1 can (400 ml) coconut milk

1. Soak rice noodles in hot water. Peel onions, garlic and ginger. Cut onions into wide wedges. Chop garlic and ginger. Sauté onions in oil. Add ginger, garlic and curry paste. Steam everything for about 3 minutes. Add broth, lime leaves, chilli and lemongrass. Let everything cook for about 15 minutes.
2. Peel the asparagus and cut off the lower ends. Halve the stalks lengthwise and cut into pieces. Clean the spring onions, cut the light part into pieces. Cut green parts into rings, set aside for garnish. Peel the mango, remove the stone from the flesh and dice.
3. Add the asparagus, light spring onions and coconut milk to the soup. Cook for another 5 minutes. Add noodles and mango. Season the soup with salt and lime juice. Remove the chili, lime leaves and lemongrass. Sprinkle soup with scallions.

Asparagus with zander

Ingredients for 4 persons:

• 2 tbsp sugar
• 400 ml orange juice
• 2 Kardamomkapseln
• 2 kg of asparagus, salt
• 1 tsp sugar, 1 tbsp butter
• juice of 1/2 lemon
• 2 sweet potatoes
• 450 g Zanderfilet
• 2 tbsp sunflower oil, pepper
• 25 g cold butter in cubes
• 1/2 bunch basil

Asparagus and vegetable casserole

Ingredients for 4 persons:

• 2 large artichokes
• juice of 1/2 lemon
• 1 kg of asparagus
• 200 g waxy potatoes
• 3 carrots
• 100 g spinach leaves
• 60 g fresh morels
• 3 fresh garlic cloves
• 3 tbsp olive oil
• Salt pepper
• 2 bay leaves
• 3 sprigs of thyme
• juice of 1 orange
• 60 grams of grapes
• 2 EL Butter