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S.McIntosh

Asparagus recipes - 31 recipes

By S.McIntosh

Asparagus is a spring, Mediterranean vegetable, founded by the Romans. Low in calories, asparagus is full of vitamins and goodness, with a delicate flavour. There are two types of asparagus: green asparagus and white asparagus and it is a distant cousin of the leek and onion. Asparagus is eaten when the shoots are young and the buds have only just started to open.

Asparagus is mainly served as an appetiser or a vegetable side dish. The shoots can be steamed or stir-fried with meat or prawns or asparagus can also be used in stews or soups. You will find fresh asparagus between the end of April to mid-July so make the most of these asparagus recipes during spring!

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Top Recipe

Rate this recipe 4.3/5 (31 Votes)
Fresh asparagus with Tomme de Savoie cheese salad 1 Picture
Details

servings 4
Level of difficulty Average
Preparation time 20
Cooking time 3
Cost Budget Friendly

  • 10 crushed almonds
  • Almond oil (or olive oil)
  • Sea salt and pepper
  • Parsley (not curly) and chives
  • 200g of Tomme de Savoie
  • 1 bunch asparagus (250g)
  • 2 pink grapefruits
  • Chicory salad
  • 1 handful of baby spinach leaves
  • 2 Granny Smith Apples

See this recipe

Vinaigrette: Using a knife, peel the grapefruit to remove the skin

Top rated Asparagus recipes

By

Cut off the tips of the asparagus (about 2cm) and throw away the stalks

  • 14 green asparagus
  • 500g broad beans
  • 5 spring onions
  • 4 cm ginger
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • 100 ml sherry
  • 125g wheat
  • 2 bay leaves
  • 200g frozen peas
  • 600 ml stock (chicken)
  • ice cubes
  • Freshly ground pepper
  • salt
  • 1 bunch of mint
  • 1 bunch of parsley
4.1/5 (53 Votes)

By

Hazelnuts: Preheat the oven to 180 ° C

  • The risotto:
  • 1 shallot
  • Chicken leg
  • 320g special risotto rice
  • 10cl white wine
  • 1 litre of hot bouillon with spices
  • ½ bunch of chives
  • 10cl single cream
  • ½ tub of ricotta
  • 1 piece fresh parmesan
  • 1 lemon
  • olive oil
  • salt and pepper
  • The squid:
  • 4 small squid
  • dash of olive oil
  • 1 small shallot
  • Chicken leg
  • salt and pepper
  • The presentation:
  • bunch of asparagus
  • few sprigs of chives
  • pink peppercorns
  • lemon zest
  • whole hazelnuts
  • parmesan
4/5 (97 Votes)

By

Boil the cubed potatoes for approx

  • 250g baby new potatoes (in their skins) cut into 1cm cubes
  • 250g asparagus tips, cut into 3cm pieces
  • 100g petit pois
  • ½ large onion, finely chopped
  • ½ red pepper, finely chopped
  • 1 garlic clove, finely chopped
  • 5 large eggs
  • 1 tbsp olive oil
  • 1 tbsp dried mixed herbs
  • Salt & ground black pepper
3.6/5 (81 Votes)

By

Put the cooked potato and asparagus into a bowl and season with salt and pepper

  • Salad:
  • ½ large potato (peeled, cubed and boiled until tender)
  • Asparagus
  • Salt and freshly ground black pepper
  • Dressing:
  • 55g goats cheese
  • 2 tablespoons double cream
  • 2 tablespoons finely chopped basil
  • Duck:
  • ½ duck breast (skin removed and meat sliced into 4 strips)
  • 2 slices of parma ham (sliced lengthwise)
  • 1 tablespoon olive oil
4.1/5 (16 Votes)

By

“This salad is a gorgeous starter for late summer, and the horseradish gives it a perfect kick against the so...

  • 1 pack (approx. 125g) asparagus tips
  • 135g watercress and salad leaves
  • 100g smoked salmon
  • 2 cooked beetroot dipped in vinegar (not pickled), cut into eighths
  • For the dressing:
  • 3 tbsp horseradish cream
  • 2 tbsp Rachel’s Organic Natural Yogurt
  • 1 tsp white wine vinegar
  • Black pepper to season
  • 1 lemon, juiced
3.5/5 (142 Votes)

By

Preheat the oven or grill to a medium heat

  • Asparagus
  • Prosciutto
  • Pepper
3.6/5 (20 Votes)

By

This is a delicious meal which I often cook for for my family

  • ginger
  • honey
  • coriander
  • soy sauce
  • lemon
  • asparagus
  • couscous
  • butter or margarine
  • raisons
3.7/5 (269 Votes)

By

The stock: Bring the stock to a boil, then turn off the heat and add the star anise

  • The stock:
  • 75 cl of bouillon stock preferably fresh or a reconstituted tablet.
  • 1 star anise
  • For the cream of aubergine :
  • 2 medium aubergines
  • 2 cloves of fresh garlic
  • 16 cl of milk
  • 2 tsp of aniseed alcohol
  • 1 ladle of the vegetable cooking water
  • salt and pepper
  • Vegetables:
  • 8 baby carrots
  • 16 mini flower courgettes
  • 4 bunches of broccoli
  • 12 cherry tomatoes
  • 80g shelled peas
  • 12 green asparagus
  • 100 ml of white balsamic vinegar
  • Thyme in bloom
3.7/5 (56 Votes)

By

Cook the pasta according to instructions on the packet

  • 6 Tbsp Olive Oil
  • 1 Tsp Chilli Flakes
  • 2 Cloves Garlic (Sliced)
  • 8-10 Asparagus (Blanched and chopped)
  • 2 Vine Tomatoes (Chopped)
  • 150g Fresh Tagliatelle
  • 2 Tbsp Fresh Parsley (Chopped)
  • Salt and Pepper to season.
3.4/5 (111 Votes)

By

A lasagne full of gorgeous summery flavours and topped with pretty asparagus tips

  • Oil
  • 3 cloves crushed garlic
  • Half a 30g tin anvhovies, chopped
  • Load of asparagus, tips left intact and rest chopped
  • 4 spring onions, chopped
  • Few handfuls peas
  • Few handfuls spinach
  • 300ml single cream
  • Bunch of fresh mint, chopped
  • Grated zest of 1/2 a lemon
  • 2 blocks of feta
  • Bit of veg stock if necessary (I used Veg oxo cubes in boiled water)
  • Lasagne sheets
3.3/5 (160 Votes)

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