5 Seasonal White Asparagus Recipes

Ahh… white asparagus season is upon us; this pure white gold finally sees daylight in April and adorns many of our tables all around the country. You can go for delicious, classic, traditional recipes or try something new. I love a la flamande made with eggs and butter of course but here a few more ways to be creative with this seasonal vegetable:

Asperges a la flamande

Asperges with burrata and tomatoes

Asperges linguini with shrimp

Asperges tarte

Asperges with courgetti and feta

5 seasonal white asparagus recipes

Ingredients

Asperges a la flamande:

  • white asperges (5 per person), peeled and cooked
  • 100 gr unsalted butter
  • 2 eggs, hardboiled
  • parsley, chopped
  • salt and pepper

Asperges with burrata and tomatoes:

  • white asperges (3 per person), peeled and cooked
  • 1 burrata
  • 2 tomatoes, small
  • olive oil, salt and pepper

Asperges linguini with shrimp:

  • white asperges, (5 per person) peeled and cooked
  • 50gr shrimp, peeled and cooked
  • 2 table spoons cream
  • salt and pepper

Asperges tarte:

  • white asperges, (3 per person), peeled and cooked
  • puff pastry, about 12cm by 6 cm
  • 20 gr gruyere cheese
  • 1 egg, lighlty beaten
  • 1 teaspoon mustard
  • salt and pepper

Asperges with courgetti and feta:

  • white asperges, (2 per person), peeled and cooked
  • 1 courgette, small
  • 50 gr Feta 
  • olive oil, salt and pepper

Instructions

Asperges a la flamande: crush the hard boiled eggs into the butter and add the chopped parsely. Serve warm onto the asparagus.

Asperges with burrata and tomatoes: Layer asparagus, tomatoes and burrata. Drizzle olive oil and vinegar, season with salt and pepper to taste.

Asperges linguini with shrimp: Cut the asparagus in long stripes, like pasta - add to the shrimp the cream, season with salt and pepper. Can be served hot or chilled.

Asparagus tarte: Brush the mustard on the puff pastry. Place the asparagus on the puff pastry, make a raised edge by folding the edges over. Eggwash the edges. Sprinkle the cheese over, season with salt and pepper. Bake for 5 min in pre heated oven at 180C degrees.

Asparagus with courgetti and feta: Make courgetti with a vegetable twister or peeler. Add asparagus cut in small cubes. Crumble feta over and season with pepper and salt, mix and add a splash of olive oil.

Notes

on www.LeeksandHighHeels.com by Sandra Slawinski

Share on Social Media

Leave a Comment

Your email address will not be published. Required fields are marked *