Dishes with asparagus

Today we are presenting you recipes of dishes from asparagus. Asparagus is an aristocratic vegetable! Ancient Greeks enjoyed eating asparagus but it was wild asparagus. In Julius Caesars times the Romans started to grow asparagus
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Today we are presenting you recipes of dishes from asparagus. Asparagus is an aristocratic vegetable! Ancient Greeks enjoyed eating asparagus but it was wild asparagus. In Julius Caesar"s times the Romans started to grow asparagus, and the Commander"s favourite dish was asparagus with melted butter. Asparagus wasn"t often eaten in England till 17th century. In Biton cook book there are 14 recipes of how to cook asparagus, and the given prices show that it was a very expensive product even in Queen Victoria times. Bon appetit! 

Shrimp Cocktail with Asparagus

(serves 4)

24 shrimps
100g champignons
juice of half a lemon
1 tsp salt
1 tsp white pepper
1 tsp sugar 5
0g mayonnaise
1 cabbage lettuce
150g asparagus

Cooking: Clean and rinse the shrimps, drain the water. Clean, rinse and thinly slice the champignons. Mix the lemon juice with salt, pepper, sugar and mayonnaise. Rinse and julienne the cabbage lettuce. Mix the shrimps, asparagus, lettuce and champignons with the dressing. Serve the cocktail in portion bowls garnished with a segment of lemon and shrimp.

Californian Asparagus Soup

(serves 4)

500g asparagus
1L water
2 tbsp butter
2 tbsp flour
1 tsp sugar
2 tbsp lemon juice
2 eggs
1 tbsp cream salt, pepper

Cooking: Rinse the asparagus thoroughly, cut off the tops and stew them in a little water. Boil the remaining asparagus in a slightly salted water (do not peel), press through a sieve, add sugar, the remaining butter and stewed asparagus tops, let boil again. Then take the soup off the heat. Mix the cream and the egg-yolks.

Asparagus with Lobster under cream and orange dressing

(serves 1)

100g double cream
30g orange fresh
10g fresh ginger
60g asparagus
100g lobster meat
30g Hollandaise cheese salt, pepper

Cooking: Take out the lobster meat from the shell, retain the claws. Mix the cream and orange fresh, add thinly chopped ginger, boil down till thick, add salt and pepper to taste and stir. You should use orange fresh as it evaporates evenly. Remove the hardened ends from asparagus, blanche in hot water adding salt and sugar to taste. Warm the lobster meat in the dressing. Put the hot asparagus and lobster on a plate, garnish with thin strips of cheese and lobster claws.

Original Asparagus Salad


2 slices of bread
2 tbsp oil
1 onion
2 tbsp fruit vinegar
1 tsp honey
2 tomatoes pepper
100g watercress.

Cooking: Rinse the asparagus, peel and remove the hardened ends. Cut the stems into pieces and boil in a slightly salted water for about 8 minutes. Dice the bread and fry stirring in 1 tbsp oil, take off the pan. Warm the remaining oil in the pan. Peel and chop the onions, fry till transparent. Add vinegar and honey. Rinse and dice the tomatoes, add to the onions, salt and pepper. Rinse and dry the watercress. Drain the asparagus in a colander and put it on plates together with watercress. Add 3 tbsp of asparagus stock to the tomato mixture and dress the salad. Sprinkle with croutons.

Classic Asparagus


2kg white asparagus salt
1 pinch sugar
200g butter
1 bunch parsley
200g raw-smoked thinly sliced ham

Cooking: Rinse the asparagus, peel and remove the hardened ends. Tie up the asparagus stems in 4 bunches. Bring to a boil the water with salt, sugar and 2 tsp butter and cook the asparagus for 18 minutes. Melt the remaining butter and whisk it till foamy. Rinse and dry the parsley. Take the leaves from half of sprigs and mix them with butter. Take the asparagus from the pot, drain the water and remove the threads. Arrange the asparagus on the plates. Pour with the butter with parsley, put the pieces of ham on top. Garnish with the remaining parsley. 

Salmon Tar-Tar with Asparagus

(serves 4)

400 g salmon fillet
8 asparagus
4 oysters for marinade
2 tsp salt
1 tsp sugar
1 tbsp brandy for tartar dressing
1 tbsp lemon juice
1 dill sprig
1 tsp capers white pepper and Tabasco for sauce
1 tsp balsamic vinegar 1 tsp olive oil.

Cooking: To make the marinade combine the salt and the sugar. Coat the salmon with the mixture, sprinkle with the brandy and leave to marinade for 24 hrs. Slice the salmon finely, make a few salmon roses for garnishing. Dice the rest. Open the oysters and take them out. Cook the asparagus in boiling water with sugar and salt. Chop the dill and the capers. To make the sauce combine the vinegar and the oil. Add the lemon juice, the spices, the dill and the capers to the salmon. Put the tartar in a plate, cover with the oysters, garnish with the salmon roses, asparagus and lime. Surround with balsamico sauce.

Delicate Pancakes Filled With Asparagus

(serves 4)

1 kg asparagus salt
50 g butter sugar
240 g flour
458 ml milk
3 eggs
2 tbsp melted butter
500 g ricotta cheese
80 g grated parmesan
1 bunch chopped parsley and basil each
1/2 tsp lemon zest 8 slices boiled ham

Cooking: Rinse the asparagus, peel and remove the hardened ends. Cook about 15 min in salted water with 1 tbsp butter and a pinch of sugar. Take out and drain. Reserve 500 ml of the broth. Mix 200 g flour, 350 ml milk, the eggs and a pinch of salt. Cook 8 pancakes. Combine the ricotta and the parmesan with the herbs and spices. Brown the remaining flour in butter, stir in the asparagus broth and the remaining milk. Cook 5 min stirring, add salt, pepper and the lemon zest. Heat the oven to 250 C. Pour half the sauce in a baking tin. Spread each pancake with the cheese mixture. Put the ham and the asparagus on top, roll, and add to the tin. add the remaining sauce and bake 10 min until golden. Serve.

Asparagus With Mushrooms

(serves 4)

10 g mu-er mushrooms
300 g fresh asparagus salt
1 tofu (250 g)
1/4 litre sunflower oil
200 g broccoli
1 tbsp rice vodka
100 ml vegetable stock
1 tsp sesame oil Cooking time: 45 min
Caloric value: 200 kcal per serve.

Cooking: Soak the muer mushrooms 20 min in warm water. Rinse and peel the asparagus, cut lengthwise about 4 cm long. Bring to the boil 1 litre water. Add salt and cook the asparagus 15 min at medium heat. Rinse and dry the tofu, slice 4 cm long, 2 cm wide, 1 cm thick. Heat the oil in a stew pan or a frying pan about 1 min at top heat. Add the tofu and fry 3 min until golden brown. Take out and drain the juices. Rinse and dry the broccoli. Boil 0.5 litre of water. Add the broccoli, cover and cook 2 min. Take out and drain. Take out the asparagus and drain. Rinse the mushrooms, drain, slice 0.5 cm wide. Discard the oil. Heat new oil at medium heat. Add the asparagus, the mushrooms, the tofu, and the broccoli, and fry 1 min. Add the rice vodka and the vegetable stock. Bring to boil. Add salt and the sesame oil.

Veal Asparagus Rolls

(serves 4)

800 g asparagus salt sugar
8 thin slices veal
100 g each
2 tbsp mustard
3 tbsp sunflower oil
30 g butter
35 g flour
400 ml stock
150 g grated cheese
1 bunch chervil

Cooking: Bring to the boil a wide pan with salt and sugar, and cook asparagus 15-20 min. Sprinkle the veal salt and pepper, coat with the mustard. Take out the asparagus, drain in the colander and put three pieces on each veal slice. Roll the meat, tie and fry 15 min in the oil covered. Melt the butter and brown the flour. Stirring constantly, add the stock and the cheese. Cook 10 min. Chop the chervil and combine with the sauce. Serve the rolls with the sauce.

Asparagus Pudding With Cheese

Ingredients: (serves 4)

150 g asparagus salt sugar
1 onion
2 tbsp butter
2 tbsp flour
225 ml cream
200 ml vegetable stock ground white pepper nutmeg
 2 tbsp chopped basil
50 g grated cheese
2 yolks
4 tbsp cream
Cooking time: 75 min Caloric value: 460 kcal per serve.

Cooking: Peel the asparagus and tie into bunches 6-10 pieces. Bring water to the boil with some salt and a pinch of sugar. Put the asparagus in the water, cover and cook 10 min. Chop the onions and simmer in butter. Sprinkle with the flour. Stirring continuously, add 125 ml cream, the stock, salt, pepper, nutmeg and basil. Combine the sauce with the grated cheese. Whisk the yolks with the cream. Combine with 4 tbsp warm sauce. Take the sauce from the heat and combine with the yolk mixture. Put the asparagus in a heat-proof pan, add the sauce and bake 15 min at 180 C.

Bon appetite!
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