Asparagus x 3 – A menu with asparagus for spring days

April has finally arrived and we know what’s good! We are starting our favorite month with one of our most beloved veggies: asparagus! Did you know? Asparagus contains up to 94 % water, it is very rich in vitamin-E and detoxifies our body. If green or white, thick or thin – there are plenty of beautiful ways to prepare this royal vegetable: sweet & savory with berries, fried as tempura or prepared traditionally. To make the decision a bit easier, we have created an asparagus menu for you. Separately or in combination, every dish tastes like a piece of heaven!

Asparagus-Tomato-Salad

Serves 2 | Time: 30 Minutes

INGREDIENTS

2/3 lb  asparagus, green
200 g  cherry tomatoes
 green onions
10 g parsley, fresh
10 g basil, fresh
1/2 lemon
4 tbsp  olive oil
1 clove garlic
2 tsp white wine vinegar
1 tsp mustard
1 tsp honey
salt
pepper

METHOD

      1. Clean asparagus, cut off the woody end, and peel the lower third. Then cut into 1-1.5” pieces.
      2. Use a peeler to cut a stalk of asparagus into thin strips for decoration.
      3. Wash and halve tomatoes.
      4. Wash green onions and cut into thin rings.
      5. Peel garlic and cut into large pieces.
      6. Heat half of the oil in a pan, add asparagus and garlic to the pan, and fry for 5-8 min.
      7. Fry green onions, asparagus, and tomato strips briefly. Remove from heat and set aside. Take garlic out and discard.
      8. Halve lemon and squeeze out the juice.
      9. For the dressing, mix lemon juice and vinegar with 1 tbsp. (per person) water, mustard, and honey. Gradually mix in the remaining oil. Season with salt and pepper.
      10. Wash parsley, shake dry, and chop.
      11. Wash basil and pluck leaves.
      12. Arrange salad on a plate. Pour the dressing over the salad and let soak briefly.

Fried Asparagus Asian Style

Serves 2 | Time: 30 Minutes

INGREDIENTS

1 lb  asparagus, green
1/2  lemon
1/4  cucumber
120 g soy yogurt
10 g cilantro, fresh
100 ml sparkling water
60 g  wheat flour
2 tbsp cornstarch
1/4 tsp baking powder
1 chili pepper
1/2 tsp turmeric
1/2  paprika powder
6 tbsp olive oil
salt
pepper

METHOD

      1. For the dip, peel cucumber, halve, de-seed, and dice finely.
      2. Wash cilantro, shake dry, and chop.
      3. Wash chili, remove seeds, and dice finely.
      4. Mix yogurt with cucumber, cilantro, and chili. Season to taste with salt, pepper, and lemon juice. Chill until ready to serve.
      5. Wash asparagus, pat dry, and cut off woody ends.
      6. For the tempura, stir together flour, starch, baking powder, and seltzer. Season with salt, pepper, turmeric, and paprika.
      7. Heat plenty of oil in a pan. Coat each asparagus spear in tempura and stir-fry for about 3 min. until crispy.
      8. Season asparagus with salt and pepper, drizzle with some lemon juice, and serve immediately with the dip.

White Asparagus with Salmon, Poached Egg & Avocado-Hollandaise

Serves 2 | Time: 30 Minutes

INGREDIENTS

1 bunch  asparagus, white
160 g  salmon fillet, tiefgefroren
1 1/2 cups cherry tomatoes
1 avocado
1/2 lemon
eggs
2 tbsp  white wine vinegar
2 tbsp walnut oil
4 tsp sweet mustard
2 tbsp olive oil
salt
pepper

METHOD

      1. Peel asparagus, cut off woody ends, and cook in salted water for about 10 min.
      2. Heat water in a large pot and add vinegar.
      3. Crack eggs and individually add them to a cup.
      4. Stir the water with a spoon handle until a small vortex appears. Slide the egg into the water and cook for about 3 min.
      5. Take the eggs out of the water and place on a paper towel to drain.
      6. Season salmon with salt and pepper and fry in olive oil for about 2 min. per side at medium heat. Remove from pan and set aside.
      7. Halve lemon, zest the peel, and squeeze out juice.
      8. Halve avocado, de-seed, and scoop the flesh out with a spoon.
      9. For the avocado hollandaise, blend avocado, sweet mustard, walnut oil, lemon juice, and lemon zest.
      10. Season to taste with salt and pepper.
      11. Wash and cut cherry tomatoes.
      12. Arrange asparagus, salmon, and egg on a plate, add sauce, and serve.