Now that you know how to forage asparagus, you’ll have a plentiful supply in your kitchen when it’s in season (and when it’s not if you preserve it correctly). We thought we should share some of our favorite asparagus recipes.
So, other than steaming it or wrapping it in bacon and having it as an accompaniment or a side, what else can you do with all that fresh, delicious asparagus? Here’s a few asparagus recipes for you:
- 25g of butter
- 1 tsp vegetable oil
- 350g of chopped asparagus spears
- 3 finely chopped shallots
- 2 crushed garlic cloves
- 2 large handfuls of spinach
- 700ml of vegetable stock – the fresher the better
- Salt, pepper, dried chilli, or other seasoning of your choice
- fresh crusty bread or rolls to serve
- Step 1: Place a large saucepan over a medium heat and add the butter and oil. Once it melts and begins to foam, add the asparagus and fry for 5 minutes to soften.
- Step 2: Add the crushed garlic and finely chopped shallots to the pan and cook for a further 5 to 10 minutes, until they begin to soften.
- Step 3: Add the spinach and stir through, allowing the spinach to wilt. Pour over the hot stock, add your choice of seasoning, and bring the pan to the boil.
- Step 4: Reduce the heat and simmer for 20 minutes, then remove the pan from the heat and blitz with a hand blender or pour into a heat-resistant blender, soup maker, or multi-chef.
- Step 5: Serve with fresh crusty bread and butter.
Asparagus Cream Pasta
- 350g asparagus
- 140 ml double cream
- 2 whole garlic cloves
- 100g grated parmesan
- 300g tagliatelle
- Step 1: Chop the asparagus tips off the stalks and set to one side. Boil the stalks in lightly salted water for 5 minutes to soften, then stain and set to one side.
- Step 2: Pour the cream into a saucepan over medium heat. Add the garlic and bring to the boil. Once it reaches boiling point, remove from the heat. Here you have a couple of options – for a subtle flavour, remove the garlic. Alternatively, for a more robust garlic hit, leave the garlic in. Add the tender asparagus stalks and half the parmesan and blitz until smooth.
- Step 3: Cook the tagliatelle, adding the tip of the asparagus roughly 2 to 3 minutes before the finish. Drain the cooked pasta and mix into your warm sauce. Top with the remainder of the parmesan and serve.
Asparagus and Tomato Bread
- 100ml olive oil
- 250g asparagus spears, roughly chopped
- 200g self-raising flour
- 1 tbsp of dried thyme
- 3 large eggs, beaten
- 100ml semi-skimmed or full-fat milk
- handful of pitted black olives
- 100g roughly chopped sun-dried tomatoes
- 150g grated Gruyere
- Pinch of salt and pepper
- Step 1: Preheat the oven to 190C/gas mark 5. Take a loaf tin roughly 20cm x 5cm x10cms and grease it thoroughly. You can also line it with baking paper and grease the baking paper for further protection.
- Step 2: Roughly chop the asparagus then bring a pan of salted water to the boil. Add the asparagus and cook for 2 to 3 minutes to soften. Drain, cool under cold running water, then pat dry.
- Step 3: Take a large mixing bowl and add the self-raising flour, thyme, and salt and pepper. Mix well.
- Step 4: Make a well in the centre of the flour mix, then add the eggs, milk, and oil. Stir with a wooden spoon, drawing the flour into the center. Keep stirring until all the ingredients are combined and you have a smooth batter.
- Step 5: Add the asparagus, olives, and two-thirds of the cheese to the batter and pour into the loaf tin. Cover the top with the remaining cheese and bake for 40 minutes. Leave to cool for 5 minutes, then turn out onto a wire rack.
[callout style=”green” title=”Tip” centertitle=”true” align=”center”]For a lighter flavour and a darker bake, switch half of the Gruyere for cheddar.[/callout]
With these fabulously tasty asparagus recipes, there’s plenty of room for variation, so you can alter them with ease to suit your tastes. If you like a little more heat, add some chilli flakes to your asparagus recipes, or introduce some lime for a refreshing burst of citrus.
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