Recipe ideas: in the kitchen, we love green asparagus

Asparagus is very good in velvety. (© C’Zon)

Do you enjoy green asparagus but don’t necessarily know how to cook it and how to combine it? Don’t panic, here are some recipe ideas to treat your taste buds.

Glazed velvety green asparagus and salt asparagus tips

Turn 2 people: 1 tray of 200 g of C’Zon green asparagus tips, 25 g of young C’Zon onion sprouts, 25 cl of water + 1 cube of chicken broth, 25 g of butter, 3 tablespoon semi-thick light cream soup, 2 tablespoons olive oil coffee.

Cut 3 asparagus slices lengthwise into thin slices, place in a small bowl, salt and pepper lightly and add 2 teaspoons of olive oil, then set aside for dressing. .

Cut the rest of the asparagus into small pieces (1/2 to 1 cm) and fry for 5 minutes without letting them color in the butter, with the young onion shoots cut into slices as well. Mix 25 cl of water with a cube of chicken broth. Wet the asparagus and young onion shoots with this broth and cook for 12 minutes under cover.

Off the heat, add the cream. Put the preparation in the blender for at least 4 minutes at maximum power (or in the plunge mixer and switch to Chinese). Keep the velvety cool by taking care to film it.

When serving, pour into 2 hollow plates, or wide glasses with crispy salt tips.

Tip: Don’t salt asparagus, as chicken broth does.

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Roasted green asparagus with serrano ham and fried veal egg

. (© Chefs’ Workshop / Guillaume Czerw / Agent Mel)

Pour 4 people: 100 g serrano ham, 12 green asparagus, 1 tbsp olive oil, 6 eggs, 50 g bread crumbs, 50 g wheat flour, 2 pinches of fine salt, 2 rounds of pepper mill, 80 g of manchego, 100 g of young salad shoots, 100 g of half-salt butter.

Pour the asparagus, preheat the oven to 180 ° C. Peel a squash, grate it and squeeze the juice. Place on a baking sheet, drizzle with olive oil, salt and bake for 12 minutes. Set them aside.

Cook the soft-boiled eggs for 5 minutes in boiling water. Stop cooking in cold water. Peel a squash, grate it and squeeze the juice.

English breading: break the eggs into a dish, mix well. Put the flour and breadcrumbs in two other dishes. Dip each egg first in the flour, then in the beaten egg, and finally in the breadcrumbs. Froth the butter in a pan. Brown the egg on all sides in half-salted butter. Discard on paper towels.

Dressing: Wrap each asparagus in a thin slice of serrano ham. Arrange 3 on a plate. Lay the egg yolk on top and decorate with young shoots. Open the egg in half just before serving.

Variations: this recipe also works perfectly with white asparagus. In this case, cook for 8 to 10 minutes in boiling salted water.

Asparagus tagliatelle salad

. © Nurishh Bel / I.Kanako / J.Clavel

Turn 4 people: 12 green asparagus, 1 cucumber, 6 pink radishes, 120 g of Cheddar Nurishh® flavored vegetable block, 2 chervil branches, 5 chive branches, 1 or 2 nuts, lemon juice, olive oil, salt and pepper.

Clean and peel cucumber and asparagus. Using an economizer, cut them into thin slices along the entire length.

Cut the radishes into thin slices and the saved chunks of Nurishh® cheddar into small cubes. Chop the herbs, nuts and mix with the vegetable tagliatelle.

Drizzle with lemon juice and olive oil. Assassin.

Tortellini pesto rosso with asparagus and pecorino cheese

. © Giovanni Rana

Pour 4 people: 2 sachets of Tortellini Pesto Rosso Giovanni Rana, 8 egg yolks, 100 g pecorino romano cheese, 800 g asparagus, 2 cloves garlic, onion, salt and pepper.

In a saucepan filled with salted water, boil the asparagus for about 10 minutes. Drain and cut into small pieces. In a skillet, fry the asparagus, garlic cloves and chopped onion, with a drizzle of olive oil. In a saucepan filled with salted water, cook the Tortellini Pesto Rosso Giovanni Rana for 4 minutes.

Meanwhile, beat the egg yolks in a bowl, add 40 g of pecorino cheese, salt and pepper and mix. Add a coffee with cuisson des pâtes water to freeze the sauce and continue to stir.

Drain the pasta and add it to the pan with the asparagus, then put in the bowl with the egg sauce, mix and spread on plates. Sprinkle with pecorino and pepper and serve.


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