Transforms any dish into a sophisticated meal with this versatile and tasty vegetable
Delicate, versatile and full of flavor, asparagus are an ingredient that transforms any dish into a sophisticated meal without losing practicality. In addition to being a source of important fibers, vitamins and minerals, it can be prepared in various ways: in risotto, creams and even salads.
Below, take a look at 4 practical and delicious recipes with asparagus surprising the taste and lightness!
Asparagus risotto with mushrooms
Ingredients
- 2 cups of tree rice tea
- 1 pack of asparagus cut into pieces from 3 to 4 cm
- 200 g of fungus Sliced Shiitake
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 3 tablespoons of butter
- 2 tablespoons of olive oil
- 1/2 cup of dry white wine
- 1.5 l of hot vegetable broth
- 1/2 cup of grated Parmesan
- Rooms and black pepper ground to taste
- Chopped parsley to finish
Methods of preparation
In a pan, heat the olive oil and brown the onion until it is transparent. Add the garlic and brown for another 1 minute. Add the tree rice and mix to wrap the cereals in fat, leaving them slightly bright. Add the white wine and mix until it evaporates. Gradually, add hot vegetables broth shells, always mixing, until the rice is almost al dente.
In the meantime, in a pan, melt 1 tablespoon of butter and jump the mushroom until golden brown. Add the asparagus and brown quickly. Turn off the heat and set aside. When the rice is in the right point, add the mushroom and the asparagus skipped. Mix and add the remaining butter and the Parmesan. Season with salt and black pepper. Turn off the fire and finish with the parsley. Serve later.
Lasagna of asparagus
Ingredients
- 1 pack of asparagus
- 500 g of pre-sets lasagna
- 300 g of cheese Sliced mozzarella
- 100 g of grated Parmesan
- 2 tablespoons of butter
- 2 tablespoons of wheat flour
- 1 l of milk
- Salt, ground black pepper, nutmeg and olive oil to taste
- Waterfall
Methods of preparation
In running water, wash the asparagus and then remove the difficult part of the stem with a knife. Arrange in a pan, cover with water and place the salt. Cook over medium heat for 3 minutes. Turn off the heat and drain them. Reserve. In a pan, melt the butter over medium heat and add the flour, stirring until it forms a light cream. Add the milk gradually, always mixing to not jump. Cook until it thickens and season with salt, black pepper and nutmeg.
In a refractory, it creates a thin layer of white sauce, followed by lasagna pasta, sauce, mozzarella and asparagus. Repeat the layers until the end of the ingredients. Finish with white sauce and mozzarella. Sprinkle with Parmesan and bake in a preheated oven at 180 ° C for Gratin. Serve later.
Asparagus cream
Ingredients
- 400 g of asparagus
- 1 peeled and chopped potatoes
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 2 tablespoons of butter
- 1 l of hot vegetable broth
- 100 ml of sour cream
- Rooms and black pepper ground to taste
- Chopped coriander to finish
- Tull to accompany
- 1 drizzle of olive oil to be decorated
Methods of preparation
In running water, wash the asparagus and then remove the difficult part of the stems with a knife. Cut them into small pieces and set aside. In a pan, heat the butter and brown the onion until it is transparent. Add the garlic and brown quickly. Add the stalks of potatoes and asparagus and brown for 8 minutes.
Add the hot vegetable broth and cook until the vegetables are soft. Turn off the heat, wait hot and arrange in a blender. Beat until smooth. Back in a pan, add the cream and mix. Bring over medium heat to heat and season with salt and black pepper. Turn off the fire and sprinkle with coriander. Serve with toast and decorated with olive oil.
Asparagus salad with potatoes and eggs
Ingredients
Salad
- 1 pack of asparagus
- 4 boiled and half -boiled eggs
- 3 potatoes peeled and cut into cubes
- 1/2 cup of pea tea
- 1 sliced radish
- 1/2 peeled and sliced onion
- Fresh dill branches to finish
- Gets up to taste
- Waterfall
- Ice stones
Sauce
- 3 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1 teaspoon of fasting mustard
- Rooms and black pepper ground to taste
Methods of preparation
Salad
In running water, wash the asparagus and then remove the most difficult part of the stem with a knife. Arrange in a pan, cover with water and place the salt. Cook over medium heat for 3 minutes. Then dip them in icy water to keep your color alive. Reserve. In a pan, put the potatoes and cover with water. Cook over medium heat until soft. Turn off the heat and drain them. Reserve.
Sauce and assembly
In a container, mix olive oil, lemon juice, fasting mustard, salt and black pepper. After, on a large dish, distribute the potatoes, the asparagus, the pea, the radish and the onion. Put the eggs above, season with the sauce and finish with the dill. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
