1. Roasted Asparagus
• 1 small lemon
• 1 tablespoon olive oil
• 2 bundles of fresh asparagus
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons unsalted butter, softened
• 3 tablespoons grated Parmesan
• Chopped mix of fresh herbs (like basil and parsley)
Preparation:
Preheat the oven to 200°C. Zest the lemon into a small bowl and add oil. Slice the lemon into thin rings. Mix asparagus, lemon slices, and oil mixture on a large baking sheet. Season with salt and pepper; toss to coat evenly. Spread in an even layer on the sheet. Meanwhile, mash butter and cheese in a small bowl until combined. Roast asparagus for 8 minutes. Remove the baking sheet from the oven. Spoon the butter mixture over the asparagus evenly. Toss gently with tongs until coated and creamy. Return the asparagus to the oven and roast until crispy, about 5 minutes. Serve roasted asparagus and drizzle any remaining butter mixture over the top. Garnish with herbs.
2. Asparagus Pizza
• 1 large cauliflower, separated into florets • 1/2 teaspoon salt • 1 teaspoon Italian seasoning • 1 cup Parmesan • 1 large egg
Topping • Thick marinara sauce • 1 bundle asparagus, trimmed • Medium-sized zucchini, thinly sliced • Basil leaves • Mozzarella (optional)
Preparation:
Preheat the oven to 200°C and line a baking tray with parchment paper. Pulse cauliflower in a food processor until it resembles rice. Transfer to a pan and sauté without oil over medium heat for 10 minutes, until very soft and dry. Let it cool, then wring out moisture using a kitchen towel over the sink. In a large bowl, whisk the egg and stir in Parmesan, Italian seasoning, salt, and pepper to taste. Add cooked cauliflower and mix. Spread the cauliflower dough onto parchment; shape into a circle, then transfer to the baking tray. Bake for 23–28 minutes until the crust is dry and golden-brown at the edges. Let the crust cool 5–10 minutes to set further. Add 50 ml marinara sauce, then layer zucchini slices and asparagus. Top with basil leaves and mozzarella. Return to the oven for around 10 minutes, until the vegetables are bright green and the cheese melts.
3. Asparagus, Eggs & Parmesan
Ingredients: • 4-5 asparagus spears • 2 eggs • A pinch of salt • Parmesan to taste
Preparation:
Arrange the asparagus in a baking dish and carefully place 2 eggs on top. Season with a pinch of salt and grate some Parmesan over the dish. Bake briefly in the oven until the eggs are fully cooked.
Simple yet delightful—perfect for a light and healthy meal!
4. Asparagus Fries
Ingredients: • 1 bunch of asparagus • 1 cup ground almonds • ⅓ cup Parmesan cheese • A pinch of oregano • A pinch of salt and pepper • 2 eggs
Preparation:
Preheat the oven to 220°C and clean the asparagus. In a bowl, mix the ground almonds, Parmesan cheese, oregano, salt, and pepper. Whisk the eggs, then dip the asparagus first in the eggs and then in the almond-Parmesan mixture. Place the coated asparagus on a baking sheet lined with parchment paper. Bake for around 20 minutes, flipping the asparagus slightly midway, and bake for a few more minutes until golden and crispy.
Enjoy this delicious and healthy twist on fries!
5. Frittata with Asparagus
Serves 4
Ingredients: • 1 bunch of green asparagus (200 g) • 3 tablespoons olive oil • 150 g cherry tomatoes • 50 g young spinach leaves • 8 eggs • 50 g grated hard cheese • Salt • Pepper
Preparation:
Blanch the asparagus in boiling salted water for a few minutes, then drain. Whisk the eggs, mix in the grated cheese, salt, and pepper. Heat olive oil in a pan and add halved cherry tomatoes. Cook until softened, then add spinach and asparagus. Lightly salt and sauté until liquid reduces. Pour the prepared eggs over the vegetables and cook until the eggs set. Remove from heat, cover for a few minutes, and serve warm.
This dish offers a vibrant burst of flavor and is perfect for a fresh spring meal!
6. Risotto with Asparagus
• 1 bunch of asparagus (about half a kilogram) • 200 g of whole grain, black, or red rice • 1 dcl of dry white wine • 2 tablespoons olive oil • Salt, pepper • 600–800 ml of water • 50 g of butter • 50 g of grated Parmesan
Preparation:
Clean the asparagus and remove the woody part of the stalk. Wash them and cut them into pieces about 1–2 cm in size. Sauté the asparagus in a pan with olive oil for about 5 minutes or boil them in hot water. In a heated pan, sauté the rice and stir until it is translucent on all sides. Add a deciliter of white wine, stirring until the rice absorbs it and the alcohol evaporates. Gradually add broth (vegetable/meat), stirring constantly. Season with salt, pepper, and herbs of your choice, such as basil, oregano, parsley. After 15 minutes, add the asparagus, reserving some for decoration. Continue gradually adding broth and stirring for another 5–7 minutes to prevent sticking. Turn off the heat, then add butter and Parmesan to the risotto. Stir well and let it rest for five minutes before serving. Add a few asparagus tips to each plate and serve warm!
Enjoy a rich and flavorful dish that celebrates the essence of spring!
7. Chicken with Asparagus
Ingredients: • 500 g chicken fillets • 2 bundles of asparagus • ½ cup softened butter • 1 teaspoon olive oil • 1 teaspoon rosemary • 125 ml chicken broth • Juice of ½ lemon • 1 tablespoon chopped parsley
Preparation:
Cut the chicken into small pieces and season with salt and pepper. Chop the asparagus into small pieces as well. Heat a pan and add a tablespoon of olive oil. Reduce the heat and cook the chicken pieces until golden. Remove the chicken and sprinkle with rosemary. Add minced garlic and chicken broth to the pan. If you don’t have broth, you can use white wine instead. Next, add the butter, lemon juice, and parsley. Stir the mixture until it combines well. Finally, add the asparagus and chicken back into the pan. Stir and cook briefly until everything is well heated and coated in the flavorful sauce. Serve and enjoy this delightful dish!
8. Asparagus with Prosciutto
Ingredients: • 40 asparagus spears • Soft cheese of choice – sliced thinly • 20 slices of prosciutto of choice • Pepper
Preparation:
Trim the woody ends of each asparagus spear. Boil the asparagus in hot water for two minutes, drain well, and rinse with cold water. Pat dry thoroughly with a paper towel. Spread a thin layer of cheese onto each slice of prosciutto and sprinkle with pepper. One slice of prosciutto is typically enough for two asparagus spears, so cut the prosciutto in half and wrap each spear in the prepared slices.
This dish is a simple, elegant appetizer that’s sure to impress!
