500g asparagus, trimmed cup sour cream bunch dill, chopped salt & ground black pepper lemon juice
Blanch asparagus by plunging into boiling water, returning to the boil for 1- 3 minutes, drain, refresh under cold running water. Drain again. Place sour cream in a bowl, add dill, season to taste, mix well. Add a few drops lemon juice to taste. Place bowl in the middle of a round platter, arrange the asparagus around the bowl. Use asparagus as a dipping stick. Back to top
Asparagus with Herb Sauce
500g asparagus, cooked to retain a crunch 2 cloves garlic 2 cups fresh parsley leaves 3 spring onions, chopped bunch dill 3 anchovy fillets 1 tablespoon capers, drained cup lemon juice cup olive oil salt and ground black pepper 2 hard boiled eggs, chopped
Using a food processor, mince garlic finely, add parsley, spring onions and dill, chop finely. Add anchovy fillets, capers and lemon juice, process until smooth. Add oil slowly in a steady stream, process until well combined. Season to taste. Transfer to a bowl, stir through eggs. Serve sauce separately at the table, using asparagus as a dipping stick. Back to top
Asparagus Tapas
12 fat asparagus spears, trimmed 1 cup chicken stock salt & ground black pepper 4 tablespoons olive oil 1 tablespoon white wine vinegar 1 clove garlic, crushed teaspoon paprika pinch dried thyme 12 strips ham, thinly sliced, about 7 cm x 4 cm
Heat stock with 1 cup water, bring to boil. Season if necessary. Blanch asparagus by plunging into boiling water, returning to the boil for 1- 3 minutes. Drain, and spread out on a tea towel to dry. (Keep liquid as a base for a wonderful soup.) Mix oil , vinegar, garlic, paprika and thyme. About an hour before serving, place the asparagus in a shallow dish and pour over marinade. Stir to coat each stalk. Cut each stalk in half. Place together and wrap in ham, so that the asparagus can be seen and put on a plate with the join down. Don t leave longer than an hour as the asparagus will discolour. Back to top
Vegetable Frittata Wedges
2 tablespoon olive oil 1 onion, thinly sliced 1 medium sized potato, thinly sliced salt 1 bunch asparagus, cooked to retain a crunch 1 red capsicum, cut into strips 1 zucchini, cut into strips 12 pitted black olives 6 eggs, beaten pepper 2 tablespoon grated Parmesan cheese
Pour oil into a 23 cm pie plate. Spread onions over base, top with potato. Lightly season with salt, cover with foil. Bake at 180 C (moderate oven) for 30 minutes. Arrange zucchini, capsicum, asparagus and olives over potato in a circle. Pour over eggs, seasoned with salt and pepper, sprinkle with cheese. Bake uncovered for 15 minutes or until set. Cool 10 minutes before cutting into wedges. Serve warm or cold. Back to top
Asparagus and Parmesan Gratin
1 kg cooked asparagus 60 gram unsalted butter, melted salt and ground black pepper 30 g grated parmesan cheese 60 gram sliced prosciutto
Arrange spears in a shallow, ovenproof dish, pour over melted butter, season to taste with salt and pepper. Toss gently, sprinkle with parmesan. Place dish under a hot grill, about 15 cm from the heat, cook until cheeses is bubbly (about 3 minutes). Remove from grill, sprinkle with prosciutto, serve on heated plates. Back to top
Asparagus Soup with Toasted Almond Flakes
60 gram flaked almonds 30 gram butter 500 gram asparagus, chopped 1 small onion, chopped 4 cups chicken stock 150 ml cream salt and ground black pepper
Brown almonds carefully in oven or non-stick fry pan. Set aside. Melt butter in a saucepan, add asparagus and onion, saut gently until onion is tender (about 5 minutes). Add stock, simmer gently until asparagus is tender. Transfer to a processor or blender, puree and pour back into pan. Add cream and heat through gently, do not boil. Season with salt and pepper. Serve in heated soup bowls with almonds scattered on top. This soup is also good chilled. When you have finished making it, cool to room temperature, then refrigerate for at least 2 hours. Do not add almonds until ready to serve. Back to top
Asparagus Soup with Orange
1 1 kg asparagus, trimmed 5 cups vegetable stock 1 tablespoon olive oil 1 onion, finely diced 1 potato, diced cup and 2 tablespoon orange juice cup cr me fraiche (or sour cream) teaspoon orange zest salt and pepper . Cut asparagus into 5 cm pieces. Set aside some tips for garnish. Heat oil in a saucepan, add onion salt and pepper to taste. Saut over medium heat for about 5 minutes or until onions are soft. Add potatoes and one cup of stock, cover pot and cook until potatoes are soft. Add asparagus and rest of stock. Bring to boil, simmer uncovered for about 12-15 minutes until asparagus is soft. Puree in a blender adding cup orange juice. Season to taste. Cook tips until crisp and tender. To serve, ladle soup into soup bowls, top with dollops of cr me fraiche which has been mixed with the 2 tablespoons orange juice and zest. Finish with a few asparagus tips. Back to top
Asparagus and Salmon Salad
750 gram asparagus trimmed and cooked till tender crisp mixed lettuce leaves 500g smoked salmon slices
Arrange lettuce leaves, asparagus and salmon on 4 serving plates. Combine sauce ingredients, spoon over salad. Back to top
Asparagus and Prawn au Gratin
500 gram asparagus trimmed and cooked till tender crisp 25 gram butter 50 gram button mushrooms quartered 50 gram peeled prawns chopped 140 ml cream salt and pepper 50 gram Gruyere cheese grated 25 gram Parmesan cheese grated
Place asparagus in a flameproof dish. Melt butter in pan, add mushrooms and cook about 5 minutes. Remove from heat and add prawns, cream, salt and pepper. Pour over the asparagus. Combine the cheeses and sprinkle over the asparagus. Cook under a hot grill until top is golden brown. Back to top
Asparagus and prawn Salad
500 gram asparagus - trimmed and cooked till tender crisp 250 gram button mushrooms milk salt and pepper 500 gram shelled prawns lettuce leaves of choice Dressing 4 tablespoons vegetable oil 1 tablespoon walnut oil (or olive oil) 2 tablespoons lemon juice 1 tablespoon finely chopped spring onions salt and pepper
Place cleaned mushrooms in a pan with sufficient milk to come about halfway up the mushrooms. Season. Cook over low heat bout 10 minutes. Drain well. Arrange lettuce on individual plates. Place prawns and mushrooms on lettuce. Arrange the asparagus on top. Spoon the combined dressing ingredients over top. Back to top
Asparagus and Prawns with Fennel Sauce
250 gram asparagus - trimmed and cooked till tender crisp 500 gram prawns
The prawns and asparagus are eaten with the fingers using the sauce as a dip.
Sauce- 2 clove garlic chopped finely green capsicum chopped finely 1 tablespoon butter 2 teaspoons fennel leaf chopped finely 2 teaspoons garlic chives 50 ml cream 2 egg yolks 2 tablespoon cream cheese pinch of paprika black pepper 1 tablespoon lemon juice
Melt butter in pan, add garlic, capsicum, fennel and chives and cook for 2 3 minutes. Remove from heat and stir in the cream. Beating vigorously, add the egg yolks and heat gently till thickened. Remove from heat , add the cream chees and stir till blended. Season with paprika, pepper and lemon. Mix well and pour into individual serving dishes. Serve warm or cold. Back to top
Asparagus with Egg and Caper Dressing
850 gram asparagus trimmed and cooked till tender crisp 3 hardboiled eggs 3 tablespoons vegetable oil 1 tablespoon lemon juice pinch of chilli salt to taste 1 tablespoon capers 1 tablespoon parsley chopped finely
Peel eggs, separate white from yolks. Place the yolks, oil, lemon juice, salt, chilli and capers in a food processor and blend. Arrange asparagus on individual plates, cover with dressing and sprinkle with finely chopped egg white and parsley. Back to top
Warm Asparagus and Egg Salad
400 gram asparagus trimmed and cooked till tender crisp 4 hardboiled eggs 8 anchovy fillets black pepper parmesan shavings
Dressing- cup olive oil 1 tablespoon lemon juice 1 clove garlic crushed
Combine dressing ingredients. Peel eggs while still warm. Arrange asparagus on serving plates while still warm. Cut eggs in half. Drain anchovy fillets. Arrange with the eggs over the warm asparagus. Drizzle dressing over salad. Sprinkle over pepper and parmesan. Back to top
Asparagus and Egg Mayonnaise
500 gram asparagus trimmed and cooked till tender crisp 4 hard boiled eggs paprika
Dressing- 4 tablespoon double cream 1 teaspoon tomato paste 1 tablespoon sherry 1 teaspoon lemon juice 150 ml mayonnaise salt and pepper
Reserve eight tips of asparagus for garnish. Chop the remainder and arrange in the base of four individual dishes. Cut the eggs in half and arrange cut side down, on the asparagus. Spoon combined dressing ingredients over the eggs. Garnish with the reserved asparagus tips and dust lightly with paprika. Back to top
Vegetable Frittata Wedges
Asparagus Soup with Orange
Asparagus and Salmon Salad
Warm Asparagus and Egg Salad