Asparagus recipe

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Asparagus...!!!

As an aperitif, starter, or main course, discover asparagus in all its states

 with these recipe ideas rich in flavor!

 Solo or in a salad bowl, in a sauce or just grilled, the tender vegetable will not wait until summer. Spring green is now in salads of crunchy starchy, velvety melt-in-your-mouth or crunchy pies, and omelets. In short? Grab a basket and run to the market, the asparagus is awake!

⚜️Spring is celebrated, the asparagus has understood this. 

✔️To honor it, cook it fresh to crunch, starting with the unavoidable asparagus in mayonnaise... Plan B? A seasonal salad as crunchy as it is charming, from spring tabbouleh spiked with asparagus in a citrus vinaigrette, to ravioli salad with fresh spring vegetables. Unless you opt for asparagus in disguise, in cold green asparagus velouté or asparagus mousse with shrimp in verrines!

✔️We won't lie to you, the asparagus likes nothing so much as being imprisoned. 

✔️Slip it into an easy-to-cook green asparagus flan, freeze it in a green asparagus and ham omelet, or hide it in an asparagus and cherry tomato clafoutis... It's all it takes, I promise! The proof? The green asparagus and Gruyère pie make the most of its flavors, and the spring pie would be worthless without its asparagus!

⚜️Fresh or imprisoned, you've got it under control?

✔️ All that's left to do is reinvent asparagus in hot, full-featured dishes, with an asparagus risotto with shrimp glitter, pasta truffled with new greens, or asparagus au gratin under Parmesan cheese. As for bluffing the guests, forget the classics and cover the asparagus with poached eggs all warmed up... before rolling them in green asparagus puff pastry and cream mousseline, between tenderness and crunchiness!

⚜️The best: 

✔️cook the asparagus in boiling water and eat it lukewarm, accompanied by a vinaigrette or a more original sauce.

✔️White asparagus or green asparagus, how to choose them well?

✔️These two varieties of asparagus are as good as each other. The white asparagus has simply been harvested from the ground, while the green one has grown in daylight, hence it's color.

✔️The advantage of green asparagus is that there is no need to peel it. The white ones are a little more expensive, but more refined in the mouth... So each one has assets to seduce you, it's up to you!

*Grilled asparagus with bacon


*Asparagus quiche with cherry tomato


*Asparagus Tarte with ricotta cheese and smoked salmon


*Grilled Asparagus sandwich with multi seeds loaf bread and fried eggs 


*Grilled Asparagus with hummus and fried eggs


*White and green Asparagus soup 

⚜️So for this season, how are you going to cook your asparagus?

✔️Forget the traditional asparagus starter with vinaigrette!

*Puff pastry rolls with green asparagus and mousseline cream*

🚩Ingredients : 

for 10 to 12 person 

✔️1 roll of rectangular puff pastry
✔️250 g of green asparagus
✔️1 egg white
✔️2 egg yolks
✔️1 teaspoon mustard
✔️olive oil
✔️sesame seeds
✔️salt, pepper

🚩Instructions :

1.  Wash and peel the asparagus.
2. Cut off the tip and cook them in a pot of boiling water for 20 minutes.
3. Once cooked, drain and let cool.
4. Meanwhile, preheat the oven to 18°C.
5. Unroll the puff pastry and cut it into 12 equal strips lengthwise.
6. Wrap the strips of dough around non-stick rolls, brush them with egg yolk, sprinkle the top with sesame seeds, and place them on a baking tray covered with a sheet of baking paper.
7. Bake for 10 minutes.
8. Once the rolls are cooked, remove the nonstick rolls and let them cool on a rack.
9. In a bowl, put an egg yolk, mustard, salt, and pepper.

10. Drizzle in olive oil and whisk to form a mayonnaise.

11. Dans un autre bol, montez le blanc d'oeuf en neige bien ferme avec une pincée de sel.

12. Add it to the egg yolk/mustard mixture and mix gently.

13. Reserve in a cool place.

14. Just before serving, stuff the puff pastry rolls with cream muslin and add a few asparagus.

15. Enjoy without delay.

🚩 Tips :
                     Tips and Tricks

 Tavel rosé alcohol (drink in moderation).

Enjoy it...Bon appetit



 

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