Asparagus growing

Ingredients for 4 people:

16 asparagus stalks
7 oz canned tuna
2 onions
20 pitted black olives
1/3 oz butter
1 tablespoon sugar
1 lemon
1 tablespoon of balsamic vinegar
extra virgin olive oil, salt and pepper

Preparation:
First of all clean the asparagus and cut them into pieces three inches long. Cut the onions into rings. Heat the butter on a frying pan, add sugar, a pinch of salt, asparagus, lemon juice and then mix and simmer on low heat for 5-6 minutes. Meanwhile, pour a spoonful of olive oil in bowl, add some balsamic vinegar, sprinkle with salt and pepper and mix. Add the pieces of tuna on the pan, stir and remove from heat. Put tuna and asparagus on a plate, pour over dressing of olive oil and balsamic vinegar, decorate with rings of onion and olives.
Serve

Technorati Tags: asparagus and tunafish, asparagus recipe, asparagus warm salad, warm salad asparagus

Asparagus is healthy in itself and in combination with lemon it is even better

# Preparation time: 15 min
# Energy value: 70 kcal / 291 kJ

Nutritive value:

Protein 5 g
Vit. A 35%
Vit. C 25%
Ca 6%
Fe 25%

Ingredients for 4 people:

* 1 kg asparagus
* 2 teaspoons olive oil
* 2 tablespoons lemon juice

Preparation:

Asparagus should be cooked over steam - in a basket over a pot of boiling water. Cover them and steam for 5 minutes or until they become soft (in the length of steaming is the difference between cultivated and wild asparagus). Rinse them with cold water and carefully dry them. Mix oil and lemon juice and pour it over the asparagus. Put pepper and salt on it if desired, and serve at room temperature.

Technorati Tags: asparagus, asparagus recipe, lemon

Try this easy to prepare recipe for quick, healthy and refreshing asparagus salad with ham.

Ingredients

asparagus (1,1 lb)
3 tomatoes
3 hard boiled eggs
ham (5 oz)
an onion
salt
vinegar
lemon rind
teaspoon of sugar
6-7 tablespoons of light mayonnaise
chives
parsley

Preparation

Wash asparagus and cut them into pieces 1 inch long. Boil them in water containing salt, sugar, vinegar and lemon rind.
Squash the eggs with a fork (leave 3 slices for decoration), slice the ham, onion, parsley and chives, then mix it altogether with mayonnaise.
Carefully stir cooked and chilled asparagus into this mix and put it all in a bowl.
Decorate the salad with slices of hard boiled eggs and chill it well before serving.

Technorati Tags: asparagus recipe, asparagus salad, asparagus with ham and eggs

Ingredients for 4 people:

1 kg (35, 3 ounces) of white asparagus
1 spoon of olive oil
2 tablespoons of sesame seeds

Mustard and onion sauce:

200 g (7, 1 ounces) of shallot (onion)
2 tablespoons of sunflower oil
pinch of sugar
1, 5 dl (5,1 fluid ounces) vegetable clear soup
pinch of saffron
1 spoon of mustard
salt

Preparation and serving:

Peel the white asparagus and cut off the woody ends. Tie them and boil in salted water for about 15 minutes, take them out and drain well. Meanwhile, prepare the sauce of onion. Cut shallot into rings and stew on sunflower oil. Sprinkle onion with a little sugar and stew until it fades. Pour everything with vegetable base soup, add saffron and leave it to cook slowly for about 15 minutes. Then add the mustard sauce and adjust flavor by adding salt. Sauce is ready.

Fry drained and cooked asparagus shortly in olive oil, sprinkle with sesame and fry until sesame receives golden color. Serve on a hot plate with the prepared sauce, onion and salted potatoes or as a side dish with meat. Water in which asparagus were cooked can use as a base of aromatic soup. If leftovers are cooked in it for the next 15 minutes it is rather stronger. Leftovers, of course, must be cleaned.

Technorati Tags: asparagus, asparagus recepies, sesame, white asparagus

Ingredients:

# 14 young asparagus stalks
# 1/2 lemon
# 1 dl olive oil
# Ground coriander
# 1 flat teaspoon brown sugar
# A pinch of salt
# 6 small young potatoes
# 100 g butter
# a bunch of fresh chives
# 2 sheets of baking paper

Preparation

Peel the asparagus from the top down and cut of the thick endings. Cut the lemon into slices. Boil water in your cooking vessel with lemon, brown sugar, coriander, olive oil and then add asparagus. Simmer them for about 3 minutes, then quickly remove them, rinse with cold water and drain. Thoroughly wash the potatoes and boil them with their skin on in salted water. Drain them and rinse with cold water. Heat the oven to 180 ° C.

Grease the baking paper with butter, then spread, on each sheet of paper, seven asparagus stalks, three potatoes and pieces of butter. Close the paper so you get a tight package. Place both bundles on the baking sheet and bake in oven for about 12 minutes.

Serving

Just before serving, cut the top of the paper pack and sprinkle asparagus with salt and chopped chives. Serve the asparagus in the paper in which they were baked.

Technorati Tags: asparagus in baking paper, asparagus recipe, asparagus recipes, cook asparagus, fresh chives, young potatoes

Asparagus risotto with shrimps

Ingredients (4 persons)

10.5 ounces of wild asparagus
14 ounces of shrimp tails
2 vegetable cubes
2.8 ounces of onion
2 tablespoons of olive oil
10.5 ounces of rice
2 tablespoons white wine
half a lemon
salt
sugar
1 tablespoon of sliced mint

Preparation

1. Cut of the thick asparagus parts and put the tops in boiling water, in which you previously added a bit of salt and sugar. Cook them on low heat for about 5 minutes, and then take them out and drain them.

2. Fry chopped onion on olive oil and add washed rice. Fry altogether shortly, add vegetable cubes and pour with one cup of water.

3. Fry for about 5 minutes while occasionally adding water (about one cup). Then add shrimp tails, asparagus, wine and lemon juice. Fry it altogether for 10 more minutes.

Serving

Arrange the risotto on warm plates and sprinkle with freshly sliced mint.

Tip

After the risotto is cooked, stir in 3/4 ounces of butter.

Technorati Tags: asparagus, asparagus recipe, risotto, shrimps

Here is short and simple recipe for a quick to prepare and tasty Asparagus soup.

Ingredients

1,5 lbs Asparagus
1 lbs potatoes
1,5 oz smoked bacon
lemon juice
6,5 oz cream
a little parsley, salt and pepper

Preparation

Cook the asparagus, cut and dry them.
Cook the potatoes in the water from the asparagus, drain them and mix with a mixer when they cool down. Add chopped asparagus, chopped and fried bacon, salt and pepper, and lemon juice to taste.
Mix the cream and add it to the soup along with parsley.

Technorati Tags: asparagus recipe, asparagus soup

Asparagus pie

Preparation time: 01:20:00

Ingredients (for 4-6 persons)
For dough:
250 g wheat flour
120 g butter
1 egg
1 tablespoon sour cream
salt

For stuffing:
300 g asparagus
1 teaspoon sugar
10 g butter
pepper
nutmeg
1 parsley spring onion
250 g gourd
3 tablespoons olive oil
200 ml cream
2 eggs
2 egg yolk

Preparation

1. Add sliced butter to wheat floor and mix it with electric mixer. Then add egg, sour cream, little salt and and knead until the dough is smooth and elastic, and comes easily away from the work surface. Shape the dough into a ball, cover it with aluminum foil and leave on a cold place for at least one hour.

2. Meanwhile, peel the asparagus and cut off the woody ends. Then put asparagus spears into a vessel filled with boiling salted water, add sugar and butter. Cook them for 5 minutes, then take them out and dry them.

3. Peel the spring onion, wash it and slice it. Wash the gourd and slice it.

4. Knead the dough briefly, put it in a pie mold and prick bottom of dough all over with a fork.

5. Fry onion and gourd on olive oil, add some pepper.

6. Mix it with cream, eggs and egg yolk, then add pepper and nutmeg.

7. On half-baked dough sort onion, asparagus and gourd, then cover it with the stuffing.

8. Bake for around 15 to 20 minutes.

Serving

Slice the pie and serve it as a appetizer.

Technorati Tags: asparagus recipes, pie

Ingredients (for 4 persons)

1 kg /2,2 lb asparagus
Sauce:
4-5 hard boiled eggs
100 ml/3,4 oz wine vinegar
100 ml/3,4 oz water
1 teaspoon sugar
1 teaspoon mustard
100 ml/3,4 oz oil
pepper
twig of parsley
twig of dill
chives
100 ml/3,4 oz sour cream

Preparation

1. Peel the asparagus and cut off the woody ends. Tie spears together with a string and put them standing upright in a cooking vessel filled with boiling salted water. Water should reach the middle of spears, so that the tougher bottom of the spears can cook thoroughly in boiling water, while thinner delicate tips are lightly steamed. Cook them for 10 to 15 minutes, until the woody ends are tender. Take them out, dry them and cool down.

2. Sauce preparation: mix water and vinegar, add sugar. Boil it shortly and cool down.

3. Meanwhile, chop eggs and parsley and finely slice chives and dill.

4. When water-vinegar mix is cooled down, add mustard, oil, chopped eggs, parsley, dill and chives. Then add sour cream, mix everything and add pepper and salt to taste.

5. Leave the sauce somewhere cold 1-2 hours.

Serving

Sort cooked asparagus on a plate and pour the sauce over them. If you prefer, you can decorate them with slices of ham and hard boiled eggs.

Technorati Tags: asparagus recipe, sauce

Ingredients

Onion
Garlic
Parsley
Celery leaf
Bunch of asparagus
A little bit of chili
Chive, basil, oregano or other herbs on request
Tomato juice
Salt
Olive oil

Preparation

Stew the chopped onion on olive oil. When tender, add the asparagus, garlic, chili, finely chopped celery leaves and parsley, tomato juice and other herbs. Add some salt and stew a little bit more.

photo credit: arifm

Technorati Tags: asparagus recipes, pasta, sauce