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The Asparagus Season has just started in Europe

This is the Occasion for me to introduce you here my very best and most delicious Asparagus Recipes.


Asparagus and Strawberry Salad with Turkey Breast

Ingredients (4 Port.):
  • 275 g smoked turkey breast
  • 250 g mangetout
  • 1 bunch of young carrots
  • 400 g white asparagus
  • 300g strawberries
  • 1 lettuce
  • 150 g sour cream
  • 1-2 tablespoons sugar
  • juice 1 half orange
  • 1 bunch of dill

Here’s how it works:

Blanch cleaned pods for 2 minutes in salted water.
Cut into lozenges.
Peel carrots and asparagus, slice them diagonally, cook for about 15-20 minutes until firm.
Pluck lettuce leaves into bite-sized pieces, place them in portions on plates.
Mix vegetables and strawberries, spread on them.
Mix sour cream, sugar, lemon and orange juice.
Subtitle finely chopped dill.
Pour over the salad.
Serve with turkey breast.

Gratin with Cheese and Breadcrumbs

Ingredients (4 Port.):

  • 2 kg white asparagus
  • 2 tablespoons butter
  • 3 tablespoons mixed, finely chopped herbs (eg parsley, chervil, chives, cress)
  • 2 tomatoes
  • 100 ml whipped cream
  • nutmeg
  • 100 g Emmentaler
  • 50 g breadcrumbs

Here’s how it works:

Peel the asparagus and cook in salted water for about 12 minutes.
Drain and place in a casserole dish.
Melt the butter, add the herbs.
Pour the herb butter over the asparagus.
Distribute tomato slices on the asparagus.
Whisk the cream with salt, pepper and nutmeg over it.
Rub the cheese and sprinkle with the breadcrumbs over the casserole.
Bake everything in a preheated oven at 200-225 degrees for 15-20 minutes.
Tip: A fresh green salad and boiled potatoes taste great.

Sliced of Asparagus and Turkey

Ingredients (4 Port.):

  • 750 g white asparagus
  • 1 half each tsp salt and sugar
  • 1 medium gr. Onion
  • 50 g bacon
  • 600 g turkey breast
  • 1-2 tablespoons flour
  • 50 g clarified butter
  • 100 ml sweet white wine
  • 250 ml cream
  • 4 tablespoons crème fraiche
  • 2 tablespoons parsley.

Here’s how it works:

Cut peeled asparagus into 3 cm pieces.
Drain in 750 ml of water with salt and sugar for 8 min.
Fry bacon and onion cubes in lard.
Add spices and turkey strips turned in flour, fry until golden brown.
Pour in wine and cream, bring to a boil until creamy.Taste.
Fold in asparagus with crème fraîche, let it warm.
Sprinkle with parsley.

Asparagus with Goat’s Cheese and Walnuts

Ingredients (4 Port.):

  • 2 kg white asparagus
  • 40 g walnuts
  • 4 tablespoons rapeseed oil
  • 1 handful of fresh herbs (for example parsley, marjoram, sage)
  • 120 g young goat cheese, coarsely crushed colorful pepper.

Here’s how it works:

Peel the asparagus and cook in salted water with 1 tbsp.
Sugar and a blob of butter for 12 to 15 min.
Roast the roughly chopped walnuts in 2 tablespoons rapeseed oil.
Wash the herbs, dab well. Otherwise fry the oil in seconds.
Drain on kitchen paper.
Drain the asparagus.
Arrange with nuts, herbs and crumbled goat’s cheese.
Tip: Cook the asparagus with the asparagus shells and sections.
This results in a fine soup with a dash of crème fraîche

All the recipes are quite simple and the dishes just taste wonderful.

My name is Belinda Schoenau
I am a single mother with 2 lovely daughters.
I love to cook simple and healthy meals.
I created this blog to share my love for cooking
and deliver my very best recipes to YOU.

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