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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 4.4/5 (30 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

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 (267 Votes)

By

Puff pastry version: Cut the puff pastry into 6 triangles

  • 1 or 2 rolls of puff pastry 230g each or 4 sheets of filo
  • 18 fresh or frozen green asparagus
  • 20g butter
  • Zest and juice of 1 orange untreated
  • 3 tablespoons almond powder
  • 6 tablespoons cream
  • 3 tablespoons Parmesan
3.3/5 (213 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 (157 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

Cook the langoustines for 5 minutes in the fish court-bouillon, brought to a boil

  • 6 king prawns/ langoustines
  • 6 eggs
  • 18 skate fish cheeks
  • 6 baby carrots
  • 2 artichokes
  • 1 handful of fresh beans
  • 1 handful of fresh peas
  • 6 early turnips
  • 1 handful of spinach
  • 1 small courgette
  • 6 spring onions
  • 18 mangetout peas
  • 1 bunch of small white or green asparagus
  • 1 head of broccoli
  • cream
  • olive oil
  • sugar
  • butter
  • 1 small jar of rouille
  • fish bouillon ...
  • herbs
3.5/5 (163 Votes)

By

This is an impressive pre starter, combining some wonderful flavours with vibrant colours

  • 2 quail’s eggs
  • 1 small bunch of asparagus (about 250g)
  • 1 banana shallot or small onion
  • 1 celery stalk
  • 1 tsp fresh thyme leaves
  • 4 rashers pancetta
  • 350 ml chicken stock (see Basics)
  • 25ml double cream
  • 15 g butter
  • 1 tbsp olive oil
3.3/5 (123 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 (96 Votes)

By

Clean the asparagus and steam in a microwave for 2-3 minutes

  • 250g risotto rice
  • 1/2l vegetable stock
  • 1/2 onion
  • bunch of asparagus
  • 1 glass white wine
  • 2 tbsp extra virgin olive oil
  • saffron
3.1/5 (141 Votes)

By

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

  • 400g new potatoes
  • halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears
  • trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets
  • about 140g/5oz each
  • handful basil leaves
2.9/5 (150 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 (109 Votes)

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More Asparagus recipes

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Asparagus wrapped in prosciutto Fresh asparagus with Tomme de Savoie cheese salad