Asparagus, green or white. Very beautiful and royal vegetable, defined as a lily family. One of the top ingredients during the spring season. I prepared very easy and fresh meals, which can be served any time of the day. Don’t hesitate and buy asparagus. Extremely fast preparation and stunning taste – My Asparagus Specials. Not to forget, Asparagus is also a very healthy vegetable. Check these health benefits and enjoy!

White asparagus is known in most of the countries. The color is white because it is not exposed to the sun while growing. Therefore, it has a very delicate taste. Note that cooking takes 5 minutes longer than the green one and you should always cut the endings and peel the stems.

The green asparagus is my favourite, even though I cannot see it very often. The best preparation is blanching or grilling, and it is truly very fast. I like the crunchy and fresh vegetable taste. In conclusion, the use of green asparagus is ideal for salads just like that or in combination with roasted meats or seafood. Yummy!

Green Asparagus Specials

As I previously mentioned the green asparagus is one of my top veggies in spring. I just cannot eat enough of it. In countries I live in, it is relatively expensive and seasonal. Today I provide you lighter, but still very satisfying dishes. Easy salad with lovely dressing and Delicious Colorful Eintopf – Green Asparagus Specials.

Fresh Spring Salad

This is a very light meal, which can be served as an easy-going dinner or lunch, or as a side dish to roasted meats. Everything is done in 10 minutes and it is incredible delicious. Serve with a glass of dry white wine and enjoy – Fresh Spring Salad.

Total Time: 10 minutes

Shopping List

300g of green asparagus, washed, cleaned and ends removed
10 small cherry tomatoes, washed and halved
1 small shallot, peeled and finely chopped
1 teaspoon of cane sugar
1 teaspoon of Dijon Mustard
A splash of Balsamic Vinegar
A knob of butter
Olive oil, sea salt and ground black pepper
Parmesan Cheese to finish

Fresh bread to serve with

Instructions

First, heat up a splash of olive oil in a medium frying pan on high heat. Asparagus in, sprinkle with some extra olive oil. Roast for about 1 minute and add tomatoes.
Season with salt and pepper. Put a lid on and steam for about 2 more minutes. Toss constantly. Take off the heat and transfer onto serving plates.

Lower the heat to medium and melt a knob of butter. Sprinkle with cane sugar and mix.
Stir in the shallot and sauté for about 2 minutes until it softens a bit.

Meanwhile in a small mixing bowl place 2 splashes of olive oil, 1 teaspoon of Dijon Mustard and a splash of Balsamic Vinegar. Mix with a balloon whisk and taste.

Once the shallot is ready, transfer the mix into the dressing and give it a good stir.
Pour the sauce over asparagus and tomatoes and sprinkle with some Parmesan.

My tip is to add bread into the pan once the meal is ready, sprinkle with olive oil and bake it from each side on medium heat for about 1 minute. Done. Serve immediately.

Makes 2 serves.

Easy Colorful Eintopf

Freestyle fast week dinner, fulfilling, impressive and fresh – Shrimp and Asparagus Eintopf.
The German word Eintopf means one-pot meal, which I really love to prepare as the flavours come within. This meal is done very quickly, the only thing you need to take time for is cooking potatoes and cauliflower, but that’s very easy.

The combination of turmeric, garlic, shrimp and asparagus work together so well. This is indeed a very vibrant and colorful meal. My secret ingredient is my mango chili mayonnaise as per in Fish and Chips Recipe. Perfect for seafood and snacks.

Total Time: 40 minutes

Shopping List

5 medium potatoes, peeled, washed and diced
1 baby cauliflower, washed (florets only)
A clove of garlic, crushed, peeled and finely chopped
1 teaspoon of fresh turmeric, cleaned and finely chopped
1 red chili, finely chopped
250g of raw shrimp, cleaned
½ cup of dry white wine
150g of green asparagus, washed, cleaned (ends removed) and chopped
1 tablespoon of sesame seeds
1 teaspoon of fresh rosemary, chopped
½ ripe mango, sliced
A knob of butter
Olive oil
½ cup of good quality mayonnaise
1 small lime, washed

Instructions

First, cook potatoes and cauliflower in a deep pot filled with salted cold water. Bring them to boil and cook until soft for about 15 minutes. Remove the water and set aside.

Meanwhile, prepare the mayonnaise as per in my Fish and Chips Recipe. In a small mixing bowl put mayonnaise, juice from ½ lime, ½ of red chilli and 2 chopped sliced of mango. Give a good stir and taste. Cover with aluminium foil and refrigerate until serving.

Heat up a knob of butter in a wok and garlic just to smell it out on high heat. Stir in turmeric and the rest of the chilli.
Shrimps in. Toss until they get pink and curved.

Next, baste with wine. Reduce.

Add asparagus, potatoes, cauliflower, sesame seeds and rosemary. Sprinkle with olive oil and sauté until nicely golden. Finish with the rest of mango, put a lid on and keep it warm until serving.

Finish with lime and enjoy with a glass of white wine and mango mayo. Yummy!

Makes 2 serves.

White Asparagus Specials

White asparagus is more and more common, especially in Europe in months from april to june. This is a perfect fix for brunch, bigger breakfast or fast week dinner. Impress yourself and have fun with it.

Total Time: 30 minutes

Shopping List

500g of fresh white asparagus, endings cracked, peeled and washed
A knob of butter
1 small shallot, peeled and finely chopped
1 tablespoon of creamy cheese
10g of fresh yeast
Fresh chives to finish, tomatoes to serve it with
1 + 1 whole egg
1 tablespoon of vinegar
4 slices of quality ham
2 teaspoons of honey
4 slices of a quality toast bread

The Sauce Hollandaise as per in my Sexy Brunch Menu:
1 egg yolk
1 teaspoon of Dijon Mustard
Splash of juice from lemon
50g of butter, melted
Sea salt and ground black pepper

Instructions

The Asparagus and Poached Egg

First, prepare the asparagus. Throw it into a medium deep pot filled with salted hot boiling water. Cook it for about 10 minutes until it is nicely soft. Taste and taste.
Meanwhile, prepare The Sauce Hollandaise. Create a steam bath with a small deep pan of hot boiling water. Place an egg yolk above it and whisk for about 1 minute.

Take out the asparagus and let it rest for a while. Add one 1 tablespoon of vinegar into “the asparagus” salted water and create a twirl with a metal spoon. Gently place and egg into the middle and let it do the magic for about 2 minutes (depending on egg temperature). Then, take it out and set aside.

The Sauce Hollandaise

In a steam bath whisk the egg yolk.
Stir in 1 teaspoon of Dijon Mustard and splash of lemon juice. Whisk constantly, so it stays nicely homogenous and smooth.

Then, start adding melted butter, few at a time. Mix until all is has been incorporated. Take off the heat and season with salt and pepper. Taste.

The Yeast Spread

Melt a knob of butter in a medium frying pan on high heat. Add shallot and mix for about 2 minutes until it softens.

Next, melt the creamy cheese and sprinkle with yeast, just to smell it out.

Stir in one egg and season with salt and pepper. Done.

The Glazed Ham

Sprinkle little bit of honey on 1 side of the ham and place all slices onto frying pan (you can use the same pan you made the spread in).
One minute on high heat until it darkens, flip over and 1 minute from the other side. Look at that color. Stunning!

Presentation

Wrap slices of The Glazed Ham around some of the asparagus. Serve with the toast and layer of The Yeast Spread. Finish with fresh chives and some extra asparagus.

Place 2 slices of ham on the other toast. Layer with asparagus and poached egg. Season with some pepper.

Finish with a good amount of The Sauce Hollandaise.

Serve with fresh tomatoes and some extra asparagus. Enjoy with a glass of white wine. Yummy comfort food.

Makes 2 serves.