My articles about asparagus released a wave of discussion. I always try to answer every question you send in. Please understand that I can’t answer questions about chemical research or health issues about recipes or ingredients. That would bust my knowledge, my background and my possibilities to publish.
The many questions about more asparagus recipes I like to answer as follows. First, there are many many to find through the internet. I like today to post 3 special ones which we enjoy very much and we tested several times with great success.
1. Salmon-horseradish parcels with asparagus and avocado-coriander sauce.
See the picture above. I tell you it is so delicious, you should try it.
Ingredients.
300 gram asparagus (green or/and white)
30 grams of butter
Salt, pepper to season
20 slices of smoked salmon
1 lettuce
Cream horseradish from the tube or jar
Avocado cilantro sauce.
1 lime, untreated
1 avocado, small, ripe
1 tablespoon white Balsamico vinegar
1/2 teaspoon Dijon mustard
100 grams of natural yogurt
1/2 bunch of coriander
Salt, pepper to season
Chilli powder to season
How to do.
Wash the asparagus. Heat the butter and slowly sweat the asparagus in it, season with salt and pepper and let cool.
Pluck the lettuce into individual leaves and wash. Lay out the salmon slices, in each case spread with the horseradish mayonnaise, place a lettuce leaf on top. Wrap three rods of asparagus in each. Continue until all salmon slices are rolled up.
Avocado cilantro sauce.
Rub the lime peel finely, then squeeze out the lime.
Chop the coriander.
Beat the avocado flesh with the lime zest, a little bit of lime juice, balsamic vinegar, mustard and natural yogurt.
Season the cream with chilli until cream tastes spicy and then stir in a tablespoon of cilantro.
Distribute the salmon rolls on a plate.
Put the lettuce in between and drizzle with the avocado and coriander sauce.
This is a recipe after the German star chef Johann Lafer.
Same recipe as above, just leaving the avocado sauce and serving horseradish sauce only. A fantastic starter.
2. Pizza with green asparagus.
This recipe turns classic pizza into a treat for all gourmets.
Ingredients.
500 gram green asparagus
Salt, pepper to season
1 red onion
1 tablespoon olive oil
40 ml of dry white wine
200 g of creme fraiche or creme double
1 to 2 teaspoons of dried herbs (thyme, rosemary)
Abrasion of an untreated lemon
1 fresh pizza dough (400 g)
200 g of air-dried ham or prosciutto in thin slices
40 g of grated Parmesan
How to do.
Wash asparagus, cut off woody ends, peel lower third of the stalks (with green asparagus you don’t need to peel) and blanch for about 2 minutes in salted water, then fry cold. Peel the onion, cut into thin rings. Heat oil in a pan and lightly brown the onion. Deglaze with white wine, mix in salt, pepper, simmer briefly, until the white wine is almost completely evaporated.
Let cool down. Preheat the oven with sheet metal to 220 ° C (450 F) bottom and top heat.
Mix in the creme fraiche with dried herbs, lemon rind and 1 tablespoon of lemon juice, salt and pepper. Lay out the dough on a baking tray sheet sized with baking paper.
Season the herb cream, spread the dough on it and cover it with a slightly overlapping ham slices. Place the asparagus spears diagonally next to each other. Bake in the oven for about 10 minutes. Remove pizza from oven and place the onion rings on top, sprinkle with Parmesan. Bake for another 5 to 7 minutes, cut diagonally into strips and serve. Pic from „Mein Schoener Garten“.
3. Green asparagus wrapped in roast beef.
Ingredients.
300 gram green asparagus
8 slices of roast beef (in Uruguay we use slices of milanesa)
a bit of salt and some freshly ground pepper to season
80 g of Parmesan
250 gram creme fraiche or creme double
2 tablespoons cooking oil, sunflower oil
4 tablespoons of cognac or good brandy
How to do.
Third asparagus spears. Dab roast beef dry and salt and pepper from both sides. Grate the Parmesan finely on a grater. Mix cheese with half of creme double and season with pepper and salt.
The best measure with a cake server or tablespoon on the roast beef slices. If the mass is too firm, hold the cake server or spoon briefly under warm water. Place 3 asparagus pieces on the slices of meat and roll up from the short side. Stick with toothpicks to hold parcel. See that meat is not overlapping to much, otherwise it will not roast well.
Heat the oil in a coated pan. Roast beef rolls in portions from all sides evenly over medium heat, so that they get color. Then cook all rolls together with lid for about 10 minutes. Take out the rolls, remove the toothpicks and keep warm. Add brandy to the pan and deglase the gravy. Stir in the remaining creme double. Season the sauce with salt and pepper and pour over the rolls.
Wild green asparagus in our garden in Australia. See the green stems coming out between the dried bushy asparagus grass. Right, wild asparagus for sale on a french market. If you see this sometimes, never let it go, take the chance for a feast and buy some.
Tips.
For all the above shown recipes I used green asparagus, because of my Uruguayan readers, where we can’t buy white asparagus. But same results can be achieved as one use white one. As well as „wild green asparagus“ which we used in Australia so often. Enjoy !!
