Discover 15 delicious recipes to prepare asparagus in creative and tasty ways. From the main dishes to the appetizers, you will find ideas here to make the most of this spring delicacy. Enjoy your meal!
The asparagus Are they among your favorite foods? The common asparagus they Wild asparagus They are excellent ingredients to prepare omelettes, savory pies and risotto. If you are lucky enough to collect wild asparagus, maybe in the countryside, you will have them available at zero cost. Depending on the areas of Italy, Wild asparagus are also called mad asparagus or field asparagus. In all the recipes that we suggest you can replace wild asparagus with cultivated asparagus, and vice versa, taking into account that wild asparagus are thinner and have a more decisive flavor. Here are many Recipes with asparagus to which you can inspire you.
Risotto with asparagus
The Risotto with asparagus is a really tasty vegan first course. To be prepared in spring with cultivated asparagus or wild asparagus, This is a recipe suitable for the whole family. For the preparation of this dish you can use the favorite variety of rice, preferably full. To be prepared with a good vegetable broth made very quickly also on the moment with onion, tomato, carrots and celery, the risotto with asparagus is not stuck with any animal fat. This makes it a healthy and light dish, however guaranteeing a truly exceptional flavor. Here the complete recipe.
Asparagus in a pan with cherry tomatoes
An tasty and quick side dish to prepare both with cultivated asparagus and with wild asparagus. An easy side dish to prepare because a very short cooking is made. The asparagus in a pan with cherry tomatoes are cooked with good extra virgin olive oil, shallot and yellow cherry tomatoes, they are not only a delight for the palate but also for the view; I am in fact a colorful and tasty dish that will certainly conquer you at the first taste. Here you will find the complete recipe
Pasta with asparagus
The pasta with asparagus is preparing in a short time, in fact, this vegetable does not need long cooking, and therefore it is perfect for being prepared even when returning from work. The pasta format to be combined with this condiment you can choose it according to your personal tastes, we still recommend short pastry. Whether they are Rigatoni and Penne Rigate, it is essential that these end the cooking with the asparagus, in this way you will have a perfect creaming and the seasoning will therefore not slide off the pasta to each bite. Here the complete recipe.
Carrot gnocchi to asparagus
The gnocchi are a very versatile first course. The most common recipe involves the use of potatoes, but it is possible to variation by replacing them at least half with carrots. The dough will acquire their characteristic taste. Here the complete recipe of carrots and asparagus gnocchi.
Asparagus gnocchi
The gnocchi are a great classic of Italian cuisine and lend themselves to many variations. Asparagus gnocchi are a particular recipe but also very simple to make. A dish that you can season to your liking also with butter and sage so as not to cover the taste of the gnocchi. Here The complete recipe.
Venus rice with asparagus cream and beans
A delicious, tasty and balanced first course. For the preparation of Venus rice with asparagus cream and beans you will need a few simple ingredients and in less than an hour you will be ready to serve! Here the complete recipe to follow step by step.
Ricotta and asparagus tart
Asparagus will be perfect for preparing a ricotta and asparagus tart. For the base you will use the briseé pasta or, alternatively, the puff pastry. Asparagus will serve to form the filling. Here The recipe.
Farifripted of asparagus
The asparagus farfrited is a light and tasty second course suitable for those who follow a vegan or vegetarian diet. Easy to make with a few simple ingredients and an addition of final turmeric. Here the recipe to follow step by step.
Asparagus omelette: the recipe in the oven
The omelette with oven asparagus is a vegetarian second course with which you can enjoy seasonal vegetables in all their flavor. Perfect to be eaten hot, the omelette with asparagus is also very good if eaten at room temperature. Preparing it is very simple and if sometimes containing calories you will only have to follow our indications. For cooking the omelette with asparagus we opted for cooking in the oven and this will therefore avoid the addition of further fats. Here the complete recipe.
Harmarts of asparagus and carrots flavored with sage and carrots
These vegetable burgers of asparagus and carrots flavored with sage are very simple to prepare, an alternative way to make eating the seasonal vegetables to children, They have been kneaded with potatoes, asparagus and carrots, have a delicate and captivating taste as well as a soft consistency even after cooking. Here the complete recipe.
Spring preserves: spicy asparagus under vinegar
If you want to bring the asparagus with you all year round, the solution is to prepare a spicy asparagus preservation in a vinegar. The preparation is extremely simple and quick, just use well fresh and firm asparagus, boil and bring them back to the appropriate sanitized jars. Here the complete procedure.
Stuffed zucchini with asparagus
The recipe for zucchini stuffed with asparagus is a healthy and tasty alternative to bring these two vegetables to the table. A light and not very caloric dish, with a soft preparation inside and firm and crunchy outside. Here you will find the complete recipe.
Asparagus meatballs
It is the perfect time to take advantage of the asparagus season and delight with meatballs to tasty and easy to prepare asparagus. Here is a very simple vegetarian and vegan recipe that requires only a few ingredients. With this first, you can create a side dish or second course with an extraordinary flavor. Here you will find the recipe to follow step by step.
Asparagus au gratin
To prepare the au gratin asparagus, start washing and worlding 1 kg of asparagus, eliminating the woody part of the stem. Blanch them in salted water for about 5-7 minutes, until they are tender but still crunchy. Drain them well and lay them on a baking sheet.
In the meantime, prepare a béchamel: in a saucepan, melt 50 g of butter over medium heat and add 50 g of flour. Mix well with a whisk to get a roux. Slowly add 500 ml of hot milk, continuing to mix to avoid lumps. Cook for about 5-7 minutes, until the sauce has thickened. At this point, add 100 g of grated Parmesan, salt and pepper to taste, mixing until the cheese melts.
Pour the béchamel over the asparagus, covering them evenly. Sprinkle with other grated Parmesan and, if desired, with a little breadcrumbs. Bake at 200 ° C for about 15-20 minutes, or until the surface is golden and crunchy. Serve the hot asparagus au gratin, as a side dish or main dish.
Asparagus wrapped in phyllo dough
To prepare the asparagus wrapped in phyllo dough, start washing 1 kg of asparagus and removing the woody part of the stem. Blanch them in salted water for 3-5 minutes, until they are slightly tender but still crunchy. Drain them and let them cool.
Take 10 sheets of phyllo dough and brush them with 50 g of melted butter, one above the other, to form a compact layer. Place the asparagus in the center of each sheet of pasta, trying to align them so that they are well spaced with each other.
Sprinkle the asparagus with 100 g of grated Parmesan and add a little ground black pepper, if desired. Then, roll the phyllo dough around asparagus, forming bundles. Place the bundles on a baking tray lined with parchment paper.
Bake the bundles in a preheated oven at 180 ° C for about 15-20 minutes, or until the phyllo dough is golden and crunchy. Serve the asparagus wrapped in warm phillo dough as an appetizer or side dish.
