Trim and wash asparagus, cut each spear into 3 equal lengths. Heat oil in a large frying pan, add ginger and stir-fry for 1 minute over high heat. Add asparagus, stir-fry for about 4 minutes until crisp to tender. Stir in pine nuts and soy sauce, stir-fry for another 20 seconds to warm through. Serve immediately. Back to top
Asparagus with Ginger Dressing
1 kg asparagus 1 tablespoon lemon juice 1/4 cup olive oil 1/4 teaspoon salt, and some ground black pepper a piece of fresh ginger, 5 cm in size 1 teaspoon sesame oil 1 tablespoon sesame seeds
Trim and cook asparagus till tender crisp. The asparagus should still be warm when the dressing is poured over. To make the dressing, whisk the lemon juice with oil and season with salt and pepper. Peel the ginger and grate into a bowl. Squeeze grated ginger to extract juice. You will need about a tablespoon of juice but taste to suit your own palate. Add the sesame oil and pour this over the asparagus. Leave to marinate for 30 minutes but not too long or the lemon will fade the green of the asparagus. Stir the sesame seeds in a warm dry frying pan until they are golden brown. Cool. Before serving scatter the seeds on the asparagus. Back to top
Asparagus with Vinaigrette Dressing
1 kg asparagus 1/2 cup olive oil 1/4 cup balsamic vinegar 1/2 teaspoon garlic salt freshly ground black pepper 1/4 cup grated parmesan cheese
Trim and cook asparagus till tender crisp. The asparagus should still be warm when the dressing is poured over. To make the dressing, whisk the Balsamic vinegar with oil and salt, season with pepper. Pour this over the asparagus. Sprinkle over cheese, toss to combine. Leave to marinate for 30 minutes but not too long or the vinegar will fade the green of the asparagus. Back to top
Trim and cook asparagus till tender crisp. Heat oil in a frying pan over medium heat. Add anchovies and cook, stirring and mashing with a wooden spoon, until anchovies are dissolved. Add garlic and cook for a further 30 seconds, stirring constantly. Add breadcrumbs and cook, stirring occasionally for 5 minutes or until golden and crisp. Season with pepper. Meanwhile cook trimmed asparagus until just tender. Arrange on a serving plate. Stir parsley into crumb mixture and sprinkle over asparagus. Back to top
Whisk together oil, vinegar, cumin, coriander and garlic. Place asparagus in a single layer in a shallow dish. Pour over dressing. Turn asparagus to coat in dressing. Preheat a large frying pan on high heat. Add asparagus and cook, turning occasionally and basting with dressing, for 3-4 minutes or until asparagus is just tender. Serve drizzled with any left over dressing. Back to top
Sweet Chilli and Lime Mixed Vegetable Salad
200 gram asparagus, trimmed and sliced 100 gram fresh baby corn, sliced lengthways 1 medium red capsicum, thinly sliced 100 gram shitake mushrooms, thinly sliced 1 lebanese cucumber, deseeded and thinly sliced 12 green onions, thinly sliced 100 gram bean shoots 1 red thai chilli, thinly sliced 2 tablespoons finely chopped coriander leaves 2 tablespoons lime juice 2 teaspoons sesame oil 2 teaspoons fish sauce 1 garlic clove, crushed
Cook asparagus and corn separately, until tender crisp. Drain and cool. Combine asparagus, corn, capsicum, mushrooms, cucumber, onion, sprouts, chilli and coriander. Whisk together remaining ingredients. Drizzle over salad and toss gently to combine. Back to top
Bring a large saucepan of water to the boil. Add asparagus and snow peas. Cook 1 minute. Drain and refresh under cold water. Repeat for beans. Place all vegetables in a serving bowl. Whisk together remaining ingredients, and pour over vegetables. Toss to combine. Refrigerate a least 1 hour to allow the flavours to develop. Back to top
Asparagus with Mango and Cucumber
3 rashers bacon, rind removed, sliced thinly 4 green shallots, thinly sliced 2 bunches asparagus, trimmed, cooked till tender crisp 2 lebanese cucumbers, halved lengthways, seeds removed, sliced 2 ripe mangoes, peeled, flesh cut into 1 cm dice Dressing- 2 tablespoon olive oil 2 tablespoon sweet chilli sauce 1 tablespoon lime juice 2 teaspoon honey 2 teaspoon fish sauce Ground black pepper Sliced Turkish bread, to serve
Fry bacon until crisp, add shallots. Cool. Combine cucumber and mango with bacon mixture. Whisk together ingredients for dressing. Just before serving, pour the dressing over the mango mixture and toss to combine. To serve, place the asparagus on a serving plate and top with mango mixture. Sprinkle with pepper and serve with bread. Back to top
Asparagus with Cucumber Vinaigrette
250 gram asparagus trim, slice and cooked till tender crisp 1 medium cucumber - peeled, seeded and sliced 1 small onion finely sliced 1 tablespoon sesame seeds - toasted Vinaigrette- 50 ml water 50 ml cider vinegar 2 tablespoon soy sauce 1 tablespoon olive oil 2 tablespoon sugar pinch dry mustard pinch ground ginger
Combine ingredients for vinaigrette. Microwave on high 1 minute, or till sugar dissolved. Pour over vegetables. Refrigerate 1 hour. Serve sprinkled with sesame seeds. Back to top
Asparagus with Basil Dressing
250 gram asparagus cooked till tender crisp, halved 2 carrots thinly sliced 6 radish thinly sliced 150 gram snow peas topped & tailed Dressing- 1 cup basil leaves cup olive oil 1 tablespoon white wine vinegar teaspoon French mustard teaspoon sugar
Process basil until finely chopped. Add remaining ingredients. Toss together vegetables and add dressing. Back to top
Char grilled Asparagus and Leeks
500 gram asparagus - trimmed 2 small leeks 300 gram can butter beans 1 tablespoons olive oil 4 tablespoons flaked almonds cup shaved parmesan cheese 2 tablespoons balsamic vinegar 1 tablespoons olive oil, extra
Heat a chargrill until very hot. Cut leeks in half lengthwise, then into quarters and wash thoroughly. Cook leek and asparagus on grill until tender. Arrange on a serving plate. Heat butter beans with oil, spoon over leeks and asparagus. Sprinkle almonds and cheese over the beans. Drizzle with combined vinegar and extra oil. Back to top
Asparagus with Lemon and Coriander
1 kilo asparagus trimmed and cooked till tender crisp 1 tablespoon lemon juice 1 tablespoon coriander finely chopped 1 tablespoon peanut oil 1 teaspoon sesame oil 1 teaspoon sot sauce black pepper
Whisk dressing ingredients together, pour over asparagus and serve. Back to top
Asparagus and Onion
750 gram asparagus 2 onions 30 gram butter cup chicken stock or water
Melt butter. Add sliced onion, cook 2 minutes. Add asparagus and cook a further 2 minutes. Add stock and cook over high heat till most of the liquid has evaporated and the asparagus is just barely tender. Season with salt and pepper. Back to top
Asparagus and Red Capsicum Salad
2 red capsicum halved and seeded 1/3 cup olive oil 1 garlic clove crushed 2 tablespoons lemon juice 2 tablespoons basil - chopped 2 tablespoons pine nuts 500 gram asparagus trimmed and cooked till tender crisp
Grill capsicum pieces until the skin blackens and blisters. Cool in a plastic bag. Peel away loosened skin. Finely dice the flesh. Place the oil, garlic, lemon juice and basil in a small bowl, combine. Add capsicum and pine nuts. Arrange asparagus on a platter and spoon over dressing. Back to top
Asparagus and Parmesan Gratin
1 kg asparagus trimmed and cooked till tender crisp 60g butter melted 30 gram parmesan cheese 60 gram thinly sliced prosciutto salt and black pepper
Arrange spears in an oven proof dish. Pour over melted butter. Sprinkle with black pepper, salt and parmesan cheese. Toss to combine. Place under hot grill till cheese bubbles. Serve topped with finely chopped prosciutto. Back to top
Asparagus and Cream Vinaigrette
1 kg asparagus trimmed and cooked till tender crisp 1/2 cup cream 2 teaspoons French mustard 1 tablespoon white wine vinegar 1 tablespoon mayonnaise salt and pepper 2 hard boiled eggs parsley chopped finely
Whip the cream lightly. Mix in the French Mustard, vinegar and mayonnaise. Season. Spread this in a layer over the stalks of asparagus. Cut the eggs in half. Remove yolks. Chop the whites very finely. Chop the yolks very finely. Arrange a layer of egg white, then yolk and sprinkle a thin line of parsley between. Back to top
Grilled Asparagus and Prosciutto (Recipe submitted by Susan)
Group together five spears of uncooked asparagus and wrap a slice of prosciutto around the middle third of the asparagus bundle. Spray with olive oil and grill, turning until prosciutto is crisp. Back to top
Crisp Greens with Sesame Dressing
Char grilled Asparagus and Leeks
Asparagus and Parmesan Gratin