Whether green, white or purple asparagus – the stalk vegetable is not only convincing in terms of taste, but also provides many excellent health benefits. It is very low in calories and also contains amino acids, many minerals, dietary fiber and vitamins.
Classically, asparagus is served with potatoes, ham and hollandaise – but it can also be prepared in many other delicious ways, both as a main actor and in a supporting role. We show you three clever asparagus recipes for your seasonal menu that your guests are sure to love.
1. A classic reinterpreted: Cream of asparagus soup with vanilla
This asparagus soup variation will provide a real taste sensation for your restaurant guests. Cream of asparagus soup is a true classic and one of the most popular appetizers during asparagus season. A fine vanilla note provides that certain something. We show you how to reinterpret classic asparagus soup in our step-by-step instructions.
Ingredients (4 servings)
- 250 grams of white peeled asparagus
- 40 grams butter
- 1 orange
- 250 milliliters cream
- 750 milliliters of asparagus stock (cooked from asparagus cuttings or breakage, not from the peel).
- 1 teaspoon sherry vinegar
- 1 vanilla pod
- 1 egg yolk
- sea salt
Preparation
- In the first step, scrape the vanilla pulp from the vanilla pod and set aside. Then put the asparagus together with the butter, a thin strip of orange zest, the scraped vanilla bean and some sea salt into a vacuum bag, seal it and cook everything in the steamer at 100 °C for about 14 minutes until the asparagus is tender.
- Remove the orange zest and vanilla bean and place the asparagus in a blender along with the emerged asparagus water. Mix everything thoroughly and then add the cream. Repeat the process until a fine mass is created. Then gradually fill it up with asparagus stock. Season the soup with vanilla pulp, sea salt and sherry vinegar.
- Finally, mix the egg yolk into the warm asparagus soup and pass everything through a fine sieve. The soup must not boil any more. Garnish with a topping of fresh herbs or edible flowers and serve in deep soup plates. Our extraordinary cream of asparagus soup is ready.
2. Fresh fruity asparagus and strawberry salad with smoked salmon
With the arrival of spring, the light cuisine returns. The absolute favorites of the season, asparagus and strawberries, go together perfectly in terms of taste. They will be rounded off with a few slices of smoked salmon. A fresh and fruity asparagus and strawberry salad can be served either as an appetizer, side dish or main course. It consists of only a few ingredients and is quick and easy to prepare.
Ingredients (2 servings)
- 16 peeled green asparagus stalks
- 400 grams strawberries
- ½ bunch of fresh mint
- 100 grams smoked salmon
- 2 tablespoons white balsamic vinegar
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 pinch salt
Preparation
- First, cut the asparagus into pieces about 1-2 cm and quarter the strawberries. Chop the fresh mint leaves into small pieces.
- Put olive oil in a hot pan and heat it. Then add the asparagus with the sugar and let it caramelize. Then add the strawberries, finely chopped mint and white balsamic vinegar. Toss everything briefly and season with a pinch of salt.
- Arrange the warm asparagus and strawberry salad in the center of a flat dinner plate and garnish with a few slices of fresh smoked salmon.
3. Chuck roast with asparagus and orange
Chuck roast is an often underrated cut of beef. Combined with fresh asparagus and a fruity orange note, it turns into a delicious culinary composition. We show you step by step how to create this tasty main course for your guests.
Ingredients (4 servings)
- 1 kilogram chuck roast, dry-aged
- 500 grams green asparagus
- 2 garlic cloves
- 1 piece of ginger
- 2 oranges
- 1 chili
- peanut oil
- sesame oil
- olive oil
- rosemary
- Smoked Maldon sea salt
- cubeb pepper
- lemon pepper
- pepper
- salt
Preparation
- Place the meat in an oven dish and heat it in the oven at 90 °C for 1.5 hours. Then fry it in a hot pan with a little peanut oil on all sides. Halve the garlic cloves and put them in the pan with the rosemary, chili, Smoked Maldon sea salt and cubeb pepper. Reduce the heat and let the meat steep for about 10 minutes, turning it several times.
- Peel the oranges and chop the peels. Peel the ginger as well and cut it into small pieces. Put both in a bowl with some salt, lemon pepper and olive oil, mix everything and let it sit for about 30 minutes.
- Cut off the ends of the asparagus and peel the bottom third of each. Then cut the asparagus stalks into pieces of about 5 cm and fry them slowly with a little sesame oil on low heat in a pan until the desired degree of cooking. Finally, add a little salt and pepper.
- Cut the oranges into fillets and arrange them on a flat show plate along with the chuck roast, asparagus, and orange-ginger dressing. Now your guests can enjoy.
