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Recepies recommended by Asparagus farm

In this section, we will introduce you to several delicious recipes with green asparagus. For better results, purchase the asparagus from us.

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BAKED ASPARAGUS WRAPPED IN BACON IN THE OVEN

Ingredients

  • 1/2 kg asparagus
  • 200 g bacon
  • olive oil
  • salt
  • black pepper
Recipe

The asparagus are cleaned and washed. About 4 cm from their thick part is cut off.

 

Then they are well coated with olive oil and wrapped with thin slices of bacon.

 

They are arranged in a baking tray lined with parchment paper and sprinkled with salt and black pepper.

 

Bake for 15 minutes at 200 degrees.

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RISOTTO WITH PEAS, ASPARAGUS, LEMON, RICE, AND PARMESAN CHEESE"

Ingredients

 

  • 1 cup rice

  • 3 cups chicken broth

  • 150 ml white wine

  • 70 g Parmesan cheese

  • 250 g peas

  • 300 g asparagus

  • 1 onion

  • 4 cloves garlic

  • 1 lemon

  • 1/2 tsp black pepper

  • salt

Recipe

Break the asparagus in half. The softer upper part is blanched for 2 minutes in hot water. Remove with a slotted spoon, sprinkle with lemon juice (1 lemon), and set aside.

 

The lower part of the asparagus is sautéed with finely chopped onion (1 head), garlic (1 head), and frozen peas (250 g). Once softened, remove with a slotted spoon and set aside.

 

In a deep skillet, sauté the rice (1 cup) in a little oil until translucent. Then add the white wine (150 ml) and cook until the rice absorbs the alcohol. Then, in portions, add the chicken broth (3 cups) until the rice fully absorbs it.

 

Finally, add the drained asparagus, peas, onion, garlic, grated Parmesan cheese (70 g), and seasonings. Stir the risotto gently and serve."

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Asparagus cream soup

Ingredients

  • asparagus- 350 g
  • leek - 60 g
  • onion - 65 g
  • potatoes - 1 about 140 g
  • pistachios - 100 g
  • olive oil - 40 g
  • vegetable broth - 1 l
  • salt - 2 pinches
  • black pepper - 2 pinches
  • parsley - 2 sprigs

Recipe

Remove the tough bottom part of the asparagus with a sharp knife (about 1 cm) and chop the stalks into pieces, about 1-2 cm in length. Finely chop the onion and garlic cloves.

 

In a pot, melt the butter over medium heat.

 

Add the onion and sauté until softened.

 

Add the asparagus, garlic, salt, and black pepper.

 

Stir occasionally until the vegetables develop a golden brown color, about 5 minutes.

 

Pour in the vegetable broth and let the soup simmer uncovered over reduced heat.

 

The asparagus should become tender but still retain their rich green color.

 

Once cooked, blend the soup using a blender or immersion blender until smooth.

 

Finally, add the cooking cream and serve.

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Steamed asparagus with butter

Ingredients
  • Asparagus - 1 bunch
  • Salt
  • Black pepper
  • Butter - a pat
  • Olive oil - 1 tbsp or vegetable oil

Recipe

  1. Trim the bottom ends of the asparagus.

  2. Wash and pat dry. In a skillet, melt the butter together with the oil.

  3. Place the asparagus in the skillet.

  4. Sauté briefly, stirring occasionally.

  5. Cover the skillet with a lid, reduce the heat, and let it simmer gently for five minutes.

Be careful not to burn. The asparagus shouldn't be overcooked. It's enough for them to slightly change color and become crispy.

  1. Remove and serve immediately in a suitable dish, the steamed asparagus in butter.
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Asparagus with hollandaise sauce

 

Ingredients
  • Asparagus - 500 g
  • Eggs - 2 egg yolks
  • Butter - 125 g
  • Salt - 2 pinches
  • Lemon juice - 1 tsp
  • White pepper - 1/3 tsp, ground

Recipe

  1. Trim the bottom ends of the asparagus to about 5 centimeters.

  2. Divide the asparagus into small bunches, tie them with string, and immerse them in boiling salted water.

  3. Blanch them for 3 minutes, then remove and plunge them into ice-cold water. Drain them afterward.

  4. Prepare the hollandaise sauce by melting the butter in a double boiler.

  5. In a separate bowl, whisk the egg yolks until they become pale.

  6. Then, heat the bowl with the egg yolks over the double boiler and continuously whisk while adding the melted butter in drops, about 2 tablespoons of cold water at a time.

  7. The sauce should thicken. Gradually add more melted butter.

  8. Season with salt, lemon juice, and white pepper.

  9. Serve the asparagus by pouring a little sauce onto each plate and placing the asparagus on top.

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Asparagus a la Sevillana

Ingredients
  • Asparagus - 600 g
  • White bread - 1 slice
  • Eggs - 1
  • Garlic - 1 clove
  • Vinegar
  • Olive oil
  • Salt
Recipe

  1. Clean the asparagus and trim off the tough ends.

  2. Fry the garlic and bread in olive oil, then remove them. In the remaining oil, add the asparagus, pour in a little boiling water, season with salt, and simmer until softened.

  3. Meanwhile, crush the garlic with the bread and a little vinegar. Add the finely chopped boiled egg and serve with the asparagus.

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Asparagus Tortilla

Ingredients

  • Eggs - 4 large
  • Asparagus - 400 g, thin, green
  • Fresh garlic - 4 cloves
  • Salt - to taste
  • Olive oil - about 110 ml
Recipe

  1. Rinse the asparagus thoroughly under running water and snap off the tough ends.

  2. Cut them into large pieces, about 2-2.5 cm each.

  3. Peel the fresh garlic and chop it into pieces of similar size.

  4. Heat the olive oil in a frying pan with a diameter of 18-20 cm over medium heat and add the vegetables. Cook them for about 8-10 minutes, stirring occasionally. They should soften but not brown.

  5. Drain well and reserve the fat; we'll use part of it, so don't discard it entirely—the olive oil has absorbed the flavors of the garlic and asparagus and can be a wonderful addition to another dish.

  6. Let the vegetables cool, then beat the eggs in a deep bowl. Use size L or XL eggs; if yours are smaller, use 5 or even 6.

  7. Add the asparagus and garlic to the eggs, mix well, and season with salt to taste.

  8. Place the same frying pan over low to medium heat with a little of the reserved fat and pour in the mixture, leveling it into a pancake shape. Cook for about 5 minutes, lifting it with a thin spatula to control how cooked the tortilla is.

  9. When one side is done, flip it over. You can do this by placing a larger plate over the pan and flipping the tortilla onto it, then carefully sliding it back into the pan (if it's still runny in the middle, don't worry, just act quickly to prevent the egg from spreading too much).

  10. Increase the heat slightly and cook for another 2 minutes.

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Chicken fricassee with green asparagus

 

Ingredients

  • Chicken breast - 600 g
  • Asparagus - 500 g
  • Salt - 1 pinch
  • Sugar - 1 tbsp
  • Olive oil
  • Black pepper - freshly ground
  • Butter - 2 tbsp clarified
  • Onion - 1 head
  • Chicken broth - 125 ml
  • White wine - 100 ml
  • Sour cream - 100 g
  • Lemons - 1 pc, juice and grated lemon zest
  • Egg yolks - 1 pc or 2 tsp sauce thickener
Recipe

  1. Rinse and trim the green asparagus, cutting off the bottom third and removing any tough ends. Separate the tips of the asparagus.

  2. Cut the asparagus stalks into pieces approximately 2 cm in length.

  3. Bring 400 ml of water to a boil with salt and sugar. Add the asparagus and boil for about 10 minutes.

  4. Drain the asparagus, reserving about 125 ml of the asparagus cooking water aside.

  5. Season the chicken with salt and black pepper, then sauté in the hot clarified butter for about 5 minutes. Remove from the pan.

  6. Peel and dice the onion, then sauté in the remaining fat.

Add the reserved asparagus water, chicken broth, and white wine. Stir in the sour cream, lemon zest, lemon juice, and egg yolk, and mix well.

 

Add the chicken and asparagus to the mixture, and simmer over low heat for 5 minutes, stirring frequently until the sauce thickens.

  1. Adjust the seasoning to taste and serve the chicken fricassee.

Best served with basmati rice.

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Asparagus Tagliatelle with Quail Eggs

 

Ingredients
  • Asparagus - 1 bunch, 500 g (green)
  • Parmesan cheese - 50 g, grated
  • Garlic - 2 cloves
  • Olive oil - 5 tbsp, extra virgin truffle (Alberquino variety)
  • Salt - 2 pinches
  • Quail eggs - 10 boiled

Recipe

Rinse the green asparagus under running water and pat them dry thoroughly with kitchen paper towels.

 

2. Snap off the tough and fibrous ends at the base and cut the spears into fine strips along their entire length.

 

This is easiest and quickest to do with a regular vegetable peeler.

It's also recommended for the asparagus to be thicker.

  1. Once the asparagus strips are ready, heat the truffle olive oil over high heat and add the asparagus strips.

  2. Add two pinches of salt and finely grated garlic cloves.

Cook for about 5 minutes, no more - the asparagus should remain slightly crisp.

  1. Transfer to plates, place the quail eggs on top, and sprinkle generously with Parmesan cheese.

  2. Serve the asparagus tagliatelle with quail eggs warm.

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Roasted Asparagus with Peppers and Tomatoes

 

Ingredients
  • Asparagus - 150 g
  • Roasted peppers - 5 pieces
  • Tomatoes - 2-3 pieces
  • Olive oil - 2 tbsp
  • Basil
  • Salt
Recipe

  1. Rinse the asparagus with cold water and remove the tough ends, which should snap off easily when bent.

  2. Next, wrap a roasted, peeled pepper around each asparagus spear. Place them in a suitable baking dish.

  3. Drizzle a little olive oil and salt over them. Then, place tomato slices on top of the prepared asparagus and season with salt and basil.

Bake in a moderate oven until done.

The finished roasted asparagus can be served with tofu or quinoa cooked in vegetable broth.

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Bulgur with Asparagus and Kale

 

Ingredients
  • Asparagus - 100 g
  • Bulgur - 1 cup
  • Salt
  • Kale - 5 small leaves
  • Parsley - 3 sprigs or more
  • Olive oil - 2 tbsp For the Dressing:
  • Olive oil - 3 tbsp
  • Lemon juice - to taste
  • Salt
  • Eggs - 4

Recipe

  1. Cook the bulgur according to the package instructions.

While the bulgur is cooking, prepare the asparagus. Rinse them under cold running water and remove the tough ends from the stalks.

  1. Sprinkle them with salt and olive oil, ensuring they are well coated.

  2. Then, grill them in a pan from all sides, for a total of about eight to ten minutes.

  3. Once the bulgur is cooked, drain it and place it in a bowl. Add cleaned and washed kale, torn into pieces, without the stems. Then add parsley.

  4. Season with dressing, arrange the asparagus on top, and finally add roughly chopped boiled eggs to the salad with asparagus.

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Shrimp with Asparagus in a Skillet

Ingredients

  • Shrimp - 600 g (peeled)
  • Asparagus - 500 g
  • Soy sauce - 2-3 tbsp
  • Garlic - 5-6 cloves
  • Butter - 4 tbsp
  • White wine - 1 cup
  • Thyme
  • Salt
  • Black pepper
  • Lemon juice
  • Red chili flakes - optional
Recipe

  1. Clean the asparagus and cut them into pieces approximately 3 cm in length.

  2. Blanch them in boiling salted water for 5-7 minutes.

  3. Heat half of the butter in a skillet.

  4. Shrimp should be cleaned beforehand and then added to the skillet. Sauté them on all sides.

  5. Once cooked, they can be removed from the skillet and set aside.

  6. In the same skillet, add the remaining butter and add the sliced asparagus and seasonings: salt, thyme, sliced garlic cloves, soy sauce, and optionally red chili flakes.

  7. When the asparagus begins to soften, add the shrimp and pour in the white wine.

  8. Cook until the wine evaporates for about another 5 minutes. Finally, season the dish with lemon juice.

Asperji
Contacts

Phone number: +359889052777

 

E-mail:

contact@fermazaasperzhi.com

hristo.anchev@fermazaasperzhi.com

fermazaasperji@gmail.com

 

Adress:

Stefan Panev 9 street,

Dzulyunitsa

Veliko Tarnovo Province