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Salads and Side Dishes

Asparagus Stir-Fry with Pine nuts

500 gram asparagus
2 tablespoons olive oil
1 tablespoon fresh, grated ginger
1/3 cup toasted pine nuts
1 tablespoon light soy sauce

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.
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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.
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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.
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Asparagus with Crispy Crumbs

2 bunches asparagus
1 tablespoon olive oil
45 gram can anchovy fillets, drained, finely chopped
1 clove garlic, crushed
1 cup fresh breadcrumbs
2 tablespoons parsley leaves, chopped

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.
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Spicy Asparagus

2 bunches asparagus, ends trimmed
cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 garlic clove, crushed

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.
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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.
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asparagusCrisp Greens with Sesame Dressing

1 bunch asparagus, trimmed and halved
150 gram snow peas
150 gram green beans
150 gram butter beans
2 tablespoon lemon juice
1 tablespoon soy sauce
2 teaspoon sesame oil
1 garlic clove, crushed
2 teaspoon sesame seeds

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.
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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.
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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.
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asparagusAsparagus 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.
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asparagusChar 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.
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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.
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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.
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asparagusAsparagus 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.
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asparagusAsparagus 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.
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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.
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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.
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