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Asparagus starters recipes - 8 recipes

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Top rated Asparagus starters recipes

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

“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

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

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

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

  • 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
4.4/5 (30 Votes)

By

Tomato jam, asparagus and skewers: Tomato jam: Wash the tomatoes and cut them into quarters

  • Tomato jam
  • asparagus and skewers (for 6)
  • 4 large tomatoes
  • 4 pinches of sea salt
  • 1 pinch of sugar
  • 2 sheets of gelatine (5 g)
  • Decor: key lime zest and reduced balsamic vinegar
  • 3 button mushrooms
  • 2 slices of Parma ham (2 x 3 strips)
  • 18 asparagus
  • Warm artichoke and pansies
  • thyme granita
  • key lime with maple:
  • 6 small artichokes
  • 30 cl of water
  • 1/3 cup white wine
  • 4 sprigs of fresh thyme
  • 50 g maple syrup
  • the juice of 4 key limes (or 1 lime)
  • Decor: pansies
  • Crunchy verrines and candied kumquat with ginger and sherry vinaigrette:
  • 2 handfuls of peas (shelled)
  • 2 handfuls of beans (shelled)
  • 1 kiwi
  • peeled
  • cut into small cubes
  • ½ diced Granny Smith apple
  • Salt and pepper
  • 3 tablespoons of mashed candied kumquats (below)
  • 3 tbsp oil
  • 2 tablespoons sherry vinegar
  • 20 kumquats
  • cleaned and sliced
  • 170 g sugar
  • 30 cl of water
  • 1 teaspoon of ginger powder
  • Decor: mashed candied kumquats
  • almonds
3.3/5 (86 Votes)

By

Prepare an almond cream Open and blanch the almonds

  • For the pastry
  • 30 g softened butter
  • salted
  • 1 egg yolk
  • 20 g almond powder
  • 40 g flour
  • 1 teaspoon of sugar
  • For the filling
  • 1 grapefruit
  • 800 g of fresh almonds
  • 250 g asparagus
  • 1/2 teaspoon green peppercorns in brine
  • 1 tsp cornflour
  • ½ teaspoon of honey
  • ½ gelatine sheet
3.2/5 (83 Votes)

By

Brown the slices of bread in a pan with some butter

  • 1 jar of mini green asparagus (100 g)
  • 3 slices of bread
  • 10 cl of single cream
  • 1 egg
  • 1 tablespoon chopped chives
  • 1 teaspoon cornstarch
  • 2 tablespoons of breadcrumbs
  • salt and pepper
3/5 (95 Votes)

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Green Asparagus Charlotte Mille-feuille of asparagus and almond cream and Parmesan