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Asparagus

How to cook Asparagus – 4 Recipes

Is there anything finer than beautiful Asparagus Spears. The British Season for Asparagus is a good one and lasts a fairly long time. Grown from Mid to Late April through to the end of June. Did you know that Asparagus spears grow overnight and can be harvested and then grow overnight again.

But apart from grilling it and adding it to your brunch, how can you eat Asparagus?

Asparagus Cream Soup with Walnuts

  • 4 Servings
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes

Ingredients

  • 700g of asparagus, cleaned and diced
  • 1l vegetable broth
  • 1 leek, chopped
  • 1 small potato, diced
  • Extra virgin olive oil, to taste
  • Walnuts, chopped
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Heat extra virgin olive oil in a pan over medium heat.
  2. Add chopped leek and cook until lightly golden. Add water if needed while cooking.
  3. Add diced potato and asparagus. Cook and stir for 3 to 4 minutes over medium-low heat.
  4. Pour in the vegetable broth and bring to a boil.
  5. Reduce the heat and cook for an additional 5 minutes.
  6. Remove from the heat and let cool for 5 minutes.
  7. Blend with the immersion blender until homogeneous.
  8. Season with salt and pepper.
  9. Garnish with chopped walnuts and serve.
  10. Enjoy.

Additional tips

  • You can replace walnuts with other types of nuts or add croutons.
  • Enrich the dish with aromatic herbs like thyme or basil.
  • You can add a teaspoon of heavy cream to each plate and a few drops of extra virgin olive oil.

Asparagus and Bacon Risotto

  • 4 Servings
  • Preparation time: 15 minutes
  • Cooking time: 20 -25 minutes

Ingredients

  • 500g of asparagus, cleaned and diced
  • 280g rice
  • 1 onion, chopped
  • 100g smoked bacon, diced
  • 25g of butter
  • Vegetable broth, as needed
  • 50g Parmigiano Reggiano or Grana Padano cheese, grated
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Fill a pot with water, season with a pinch of salt and bring to a boil over high heat. Cook asparagus for 5 minutes. Drain them and set them aside.
  2. Heat extra virgin olive oil in a pan over medium heat. Add onion and cook until golden brown.
  3. Stir in bacon and cook for one more minute.
  4. Add the rice and toast it for one minute or until translucent.
  5. Add asparagus and stir well to combine.
  6. Add a ladle of broth and stir.
  7. Continue cooking and adding a ladle of vegetable broth when needed.
  8. When the rice is al dente, remove the risotto from the heat. Add grated cheese and butter. Stir well for 30 seconds.
  9. Season with black pepper.
  10. Serve and enjoy.

Additional tips

  • For the risotto, remember to always use short-grain rice like Carnaroli, Arborio or Vialone Nano.
  • The vegetable broth needs to be warm when added to the risotto. You can let it simmer while cooking risotto.
  • You can cook asparagus tips apart and use them to garnish the dish.

Salmon Fillet with Asparagus

  • 4 Servings
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes

Ingredients

  • 4 skinless salmon fillets
  • 300 g asparagus, cleaned
  • 100 ml dry white wine
  • 1 lime, sliced
  • Dried thyme, to taste
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
  2. Arrange asparagus on the baking sheet. Spray with extra virgin olive oil, season with salt and pepper. Bake for 7 minutes.
  3. Remove from the oven and arrange salmon fillets over asparagus.
  4. Pour white wine over the fillets.
  5. Season them with extra virgin olive oil, dried thyme, salt, and pepper.
  6. Top fillets with lime slices.
  7. Bake for 20 minutes.
  8. Serve and enjoy.

Additional tips

  • Garnish with toasted sesame seeds or chopped toasted nuts.
  • Add more chopped herbs to enrich the flavours.
  • Each salmon fillet shoud weigh at least 200 g.

Asparagus Lasagna

  • 6 Servings
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes

Ingredients

  • 500g asparagus, washed
  • 250g lasagna sheets
  • 300ml béchamel sauce
  • 2 tablespoons extra virgin olive oil
  • 60g Grana Padano cheese, grated
  • 200g dry mozzarella
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Preheat the oven to 180°C.
  2. Bring a pot with salted water to a boil.
  3. Blanch asparagus for a couple of minutes. Drain and dice them.
  4. Heat extra virgin olive oil in a skillet and add diced asparagus. Season with salt and pepper.
  5. Cook for 8 minutes. Set aside.
  6. Prepare lasagna sheets as indicated on the package instructions.
  7. Spray baking sheet with extra virgin olive oil.
  8. Arrange a layer of lasagna sheets. Top with béchamel sauce, grated cheese, and asparagus.
  9. Cover with a layer of lasagna sheets and proceed with layering until you used all the ingredients.
  10. Finish with a layer of béchamel sauce, topped with mozzarella and grated cheese.
  11. Cook for 20 to 25 minutes.
  12. Serve and enjoy.

Additional tips

  • If you do not have béchamel sauce, you can prepare by following these few simple steps. Melt 50 g of butter in a pan over medium-low heat. Add 50 g of flour and stir vigorously to obtain a homogeneous mixture. Cook and stir for 2 minutes. Gradually add 700 ml of milk and stir well. Cook for 8 to 10 minutes over low heat, constantly stirring until it thickens. Remove from the heat, season with salt, pepper and a pinch of nutmeg.
  • To enrich bechamel sauce, you can add a pinch of saffron.
  • This is a simple asparagus lasagna recipe, into which you can add other ingredients like salmon, smoked bacon or roasted ham to enrich the flavours.
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