Dishes from dry asparagus recipes

Spring asparagus is a wonderful blessing after a long winter. Those first tender stalks are absolutely delicious raw, straight out of the garden. If you have large home patch – or want to take advantage of the seasonal abundance in stores and farm markets – it’s great to have an assortment of asparagus recipes on hand and to know how to preserve asparagus for later use. This post features over 25 asparagus recipes, including soups, salads and main dishes, plus instructions on how to store asparagus and preserve it for later use.

Our own asparagus patch is still young, but our neighbors have a lovely 100+ year old farmhouse, and four different asparagus patches around the yard. For those who are not asparagus savvy, you need to keep the spears harvested during the production season. If you don’t, they will get tall and produce seed, and you will have no more asparagus to harvest.

Note:  The size variation in homegrown asparagus is quite substantial compared to commercial asparagus. I always went for the thinner stalks in the store, thinking they’d be more tender, but I found out while picking that they emerge from the soil at the width they will be as they grow. Thinner stalks are not any younger than fat ones, and the fat ones were often more tender and juicy. Don’t fear the fat asparagus!

How to Store Fresh Asparagus

To keep your asparagus fresh and crisp, place it upright in a container with about an inch of water in the bottom and store in the refrigerator. This will help to keep it from drying out. Best if used within one week.

Asparagus Recipes – Soups

Asparagus Chowder from Fearless Eating

Chicken and Asparagus Soup from The Organic Kitchen

Instant Pot Cream of Asparagus Soup from Recipes to Nourish

Instant Pot Spring Vegetable Soup from Raising Generation Nourished

Roasted Asparagus and Garlic Stinging Nettle Soup from Raising Generation Nourished

Asparagus Recipes – Side Dishes

Asparagus Mint Salad with Lemon Vinaigrette from nutritiouslicious

Asparagus with Balsamic Sauce from This is So Good…

Asparagus with a Twist from Studio Botanica

Baked Parmesan Asparagus Fries from Chocolate Slopes

Cheesy Grilled Asparagus from Farm Fit Living

Crispy Asparagus Fries from Yummy Inspirations

Corn Off the Cob with Red Bell Peppers and Asparagus from The Organic Kitchen

Fingerling Potato Salad with Asparagus from The Organic Kitchen

Garlicky Roasted Potatoes & Asparagus from Homespun Seasonal Living

Jamaican Stuffed Acorn Squash from Happy Mothering

Mushroom, Asparagus & Egg Salad from Happy Mothering

Pickled Asparagus (for canning) from A Farm Girl in the Making

Penne Pasta with Asparagus and Pine Nuts from The Organic Kitchen

Sauteed Asparagus with Feta from Yummy Inspirations

Simple Bacon Wrapped Asparagus from Happy Mothering

Spring Asparagus & Fennel Sauté from Recipes to Nourish

Spring Salad with Asparagus and Honey Chipotle Vinaigrette from The Organic Kitchen

Asparagus Recipes – Main Dishes

3 Ingredient Bacon Asparagus Frittata from Grok Grub

20 Minute Spring Stir Fry With Garlic Butter Sauce from Raising Generation Nourished

Crustless Spring Quiche from Recipes to Nourish

Grilled Bacon Sriracha Meatball Skewers with Coconut Rice from The Organic Kitchen

Spring Quiche with Asparagus and Artichoke Hearts from The Organic Kitchen

How to Freeze Asparagus

Adapted from the Ball Blue Book of Preserving, one of my favorite preserving references

Select young, tender asparagus with tightly wrapped tips. 

Wash thoroughly and sort into sizes. Trim bottoms if needed (the part of the stalk closest to the ground is often tough).

Cut into bite sized pieces, or leave whole – think ahead to how you want to use your asparagus.

Blanch small spears 1 1/2 minutes, medium spears 2 minutes and large spears 3 minutes.

Remove from heat and plunge into cold water bath.

Drain. I first drained in a colander, and then placed them evenly spaced on a flour sack towel on top of an old, absorbent bath towel, to wick away as much excess moisture as possible before freezing.

Pack asparagus into plastic freezer bags, can-or-freeze jars, plastic freezer boxes or vacuum bags. 

Seal, label and freeze.

To keep my spears in good shape, I lay out my asparagus on cookie sheets covered with reusable parchment paper and pre-freeze them before sealing them in vacuum bags the following day.

I packed the frozen spears into meal sized packages with varying amounts per package and sealed them with my vacuum sealer. My goal was to have a product that looked as good when you brought it out of the freezer as when you put it in – no ice crystals, no mushy mass of green goo, just neat, tender spears ready to be heated in a pan with a bit of butter, salt and pepper. If you plan to keep produce frozen for any amount of time – for instance, in this case, I probably won’t pull this out until winter, when fresh veggies are gone – the investment in a vacuum sealer and the small amount of extra time involved is well worth it in the HUGE improvement in quality of frozen veggies and fruits.

How to Dry Asparagus

Adapted from the Ball Blue Book of Preserving 

Choose young, tender stalks. Wash and trim bottoms, if needed.

Slice into one inch pieces. If you have really fat asparagus stalks, cut them in half lengthwise before loading them in the dehydrator. Fat pieces take much longer to dry.

Steam blanch 3 to 4 minutes, or boiling water blanch for about two minutes, until they are bright green.

Chill in a cold water bath, drain well and spread evenly on dehydrator trays. Dry at 125F (52C) until brittle. Drying time will vary depending on humidity levels and size of asparagus pieces. I usually load before bedtime and dry overnight. You want them to be very dry, so they snap easily in half, for optimum shelf life.

Seal in an airtight container. Label and store out in a cool, dark location for best shelf life. If you want to boost shelf life even more, you can use the Foodsealer jar sealer attachment and vacuum seal the jar, too. Don’t leave your dehydrated veggies sitting out, especially if it is humid, as they will absorb moisture from the air.

Rehydrate and serve in soups or with seasoned cream sauce. 

Isn’t it amazing how much they shrink up? If you’ve get very limited food storage space, dehydrating is the way to go. Remember the six cups I started with? After drying, it all fit into one cup sized jar.

How to Lacto-Ferment (Pickle) Asparagus

This recipe is the love child of two different posts, one from Heartland Renaissance, and one from A Little Bit of Spain in Iowa. Since I scored some green garlic (immature garlic) from a neighbor (thanks, Deb), I figured I’d use it in the ferment. My neighbor, Betty, who provided me with the asparagus, had mentioned that she wanted to make some pickled asparagus. I’m pretty sure that she had standard pickled asparagus in mind, but I’ve been experimenting more with live cultured foods, so I used lacto-fermentation.

Lacto-fermentation is the use of water, salt, spices and sometimes whey to preserve food without heat canning. The lactobacilli bacteria that proliferate in lacto-fermented foods not only help to preserve it and give it that “pickle” flavor, they also act as little probiotic factories, making the food more digestible and increasing its nutrient value. Lacto-fermented food is loaded with healthy bacteria. I eat some every day.

Lacto-Fermented Asparagus Recipe

For each quart jar:

1 teaspoon peppercorns
1/4 teaspoon celery seeds
1/2 teaspoon mustard seeds
1/2 teaspoon pickling spice
2 stalks green garlic, cut into 1 inch pieces
Enough asparagus to pack the jar tightly
4 tablespoons whey – If you do not have whey, add an extra tablespoon of salt to your salt water
Salt water – 2 tablespoons sea salt to one quart water, mix well to dissolve (you won’t need all of this to fill the jar, but it’s better to have a little extra than to run short)

Clean and trim asparagus so the spears will fit into the jars below the neck of the jar (you want to keep them covered with liquid during fermentation.)  Put loose spices into jar, then pack asparagus into jars as tightly as possible (they will shrink during pickling and will want to float and pop up out of the liquid). Wedge in garlic pieces as you go. 

Pour in whey. Pour in enough salt water to completely cover the asparagus, but make sure to leave one inch of head space at the top of the jar. As it ferments, gas are produced and jar contents may expand. Use an airlock, or burp jars daily.

I used atlas jars, which have wider shoulders but narrow mouths, to help wedge the asparagus in so it stayed below the water level. You can also use a smaller jar with water in it nested in a wide mouth jar, or a clean stone, or other clean weight to hold the veggies under the brine. You can also purchase airlock lids for your mason jars and pickling kits with the lids and additional fermenting equipment.

Cover jars and place in a cool, dark place. Allow to ferment for at least 3 days. After three days, you can continue fermenting, or cover tightly and move to the refrigerator to slow down the fermentation process. The flavors will get stronger and the asparagus will get softer the longer it ages at room temperatures. Heat dramatically speeds up the fermentation process, so warm weather ferments will have shorter shelf lives. I kept mine on the counter for three days under a dishcloth, then moved it to the fridge.

My final product turned out a little cloudy, probably due to the whey and the “pickling spices”, which had some finer bits, and sea salt. The taste is delicious. Judging by the shelf life of other ferments I’ve tried, these should be good for several months once refrigerated, if not eaten sooner.

How to Freeze Dry Asparagus at Home

If you like the super long shelf life of freeze dried foods, it’s now possible to freeze dry your own veggies at home using the Harvest Right Home Freeze Dryer. Stored properly, freeze dried veggies will easily keep over 5 years.

As with other asparagus storage methods, clean, trim and dry asparagus.

I cut mine in thin diagonal slices for use in soups, casseroles and other cooked dishes.

Blanch the slices for 2-3 minutes and cool in a cold water bath. Drain well and pat dry.

Line freeze dryer trays with parchment or freezer paper for easier cleaning, and place asparagus slices in a single layer on the trays.

Load trays in freeze dryer. Close drain valve. Check oil levels in vacuum pump. Start cycle. Because of its high moisture level, asparagus will likely take over 26-30 hours to dry, depending on ambient conditions.

When cycle is complete, check dryness by breaking open some of your thickest pieces to make sure they are not cold in the center. If you have cold spots, add additional drying time. Remember, thin even slices will dry more quickly.

When asparagus is completely dry, pack into mylar bags with oxygen absorbers and seal, or vacuum seal in mason jars. Freeze dried food will absorb moisture from the air quickly, so don’t leave the finished food sitting out. Freeze dried asparagus is light and crisp, and can even be eaten as a veggie chip for snacking.

Learn more about Home Freeze Dryers at Harvest Right.

Asparagus can also be pressure canned. You must use a pressure canner because it is a low acid food. I don’t can it because I don’t care for the mushy texture that canning produces. For asparagus canning instructions, see “Canning Asparagus: Easy, Fully Illustrated Step-by-Step Directions and Recipe to Make Home Canned Asparagus!” at

What’s your favorite way to use asparagus? Leave a comment and let me know!

You may also enjoy:

  • How to Grow Asparagus and Rhubarb
  • Home Canned Salsa That Tastes a Lot Like a National Brand – Except Better
  • No Canning Required Dill Pickles

Originally published in 2011, updated June 2016.

Fresh asparagus is quick and easy to cook, and makes any meal feel just a little more special. No wonder we love it when asparagus season hits and the price drops so we can eat all the asparagus we can hold. Here are six simple ways to cook asparagus, complete with top tips and recipes to try.

Grilled Asparagus | Photo by Meredith

Try this recipe: Grilled Lemon Parmesan Asparagus

6 Ways to Cook Asparagus

1. Steamed Asparagus

Asparagus is held in a basket to cook gently over steaming water. You can use an upright steam basket (shown below) or a collapsible steam basket. Steaming is good for cutting calories, as it requires little or no fat.

Asparagus Steamer | Photo by Meredith

This video for Simply Steamed Asparagus shows you how to steam whole asparagus using a collapsible steam basket:

Recipes to Try

John’s Raspberry Asparagus

Farfalle with Asparagus and Smoked SalmonLemon Asparagus Risotto

More: Learn what to look for in a food steamer, and shop for the right steamer for you.

2. Boiled or Blanched Asparagus

Asparagus is cooked very quickly in boiling water until it’s fully or partially cooked. If you’re not serving the asparagus immediately, plunge it into a pan of ice water to halt the cooking. This will also preserve the bright green color. Some recipes call for partially cooking — or blanching – the asparagus, icing it, then finishing the cooking later.

Boiling Asparagus

Place trimmed asparagus in a skillet large enough to hold the asparagus and enough salted water to cover by about 1/2 inch. Cover and bring to a boil. Cook until just tender, testing frequently.

Boiling Asparagus | Photo by Meredith

Icing Asparagus to Stop the Cooking

Drain the cooked asparagus and place it in a large bowl or pan of ice water.

Blanched Asparagus in Ice Water Bath | Photo by Meredith

Recipes to Try

Chef John’s Asparagus Tart

Asparagus with TomatoesCold Asparagus with Curry Dip

3. Microwaved Asparagus

Place asparagus in a microwave-safe dish with 2 tablespoons of water. Cover and microwave on high for about 3 minutes. Stir, and microwave for another 2 to 3 minutes until the spears are firm but tender. Drain and cool.

Recipes to Try

Microwave Asparagus Salad

Asparagus Avocado Medley Evonne StyleAsparagus Soup

4. Roasted or Baked Asparagus

For this method, place the asparagus in a single layer on a shallow pan and cooked in the oven. The blast of high heat caramelizes the natural sugars in the asparagus and deepens the flavor. Roasting could brown the spears, and they won’t appear to be as plump as when they’re steamed or blanched. Yet, the enhanced flavor is worth it. This video for Oven-Roasted Asparagus shows you how it’s done.

Roasted Asparagus and Mushrooms | Photo by CookinBug

Recipes to Try

Roasted Asparagus and Mushrooms

Roasted Asparagus Prosciutto and EggRoasted Asparagus with Parmesan

5. Pan-Fried or Sautéed Asparagus

Asparagus is cooked in oil or butter in a skillet, as in this video for Sautéed Garlic Asparagus.

Pan-Fried Asparagus | Photo by CookinBug

Recipes to Try

Pan-Fried Asparagus

Asparagus with Sliced Almonds and Parmesan CheeseStir-Fried Sesame Asparagus

6. Grilled Asparagus

High heat quickly cooks the asparagus and imparts a smoky flavor. You can lay spears directly across the grill grates, corral spears in a grill basket, or grill them in a pan. The video for Grilled Asparagus is all cued up for you.

Grilling Basket | Photo by Meredith

Recipes to Try

Grilled Parmesan Asparagus

Grilled Soy-Sesame AsparagusBacon-Wrapped Sriracha Asparagus

Prepping Asparagus Is A “Snap”

You want to remove and discard the tough woody ends of the stalks before cooking. You can just cut them off with a knife, but what’s more fun is to use your hands to snap the stalks in two. They naturally snap at about the point where the woody part begins. Once you’ve snapped your asparagus, you can line them up and give the ends one last neat trim, if you’d like.

Trimmed Asparagus | Photo by Meredith

To Peel or Not to Peel

Asparagus spears range in size from thicker than your thumb to thinner than a pencil. If your asparagus is on the thicker side, you might want to peel the woody stalks with a vegetable peeler. Some cooks also like to trim off the tiny leaves on the stems. But unless they’re very spiky, you can leave them on.

Peeling Asparagus | Photo by Meredith

Top Cooking Tips

Tender asparagus is so easy to cook, and even easier to get wrong. It can go from bright green and tender-crisp to limp and mushy in a flash. Here’s how to avoid overcooking your asparagus.

  • Allow plenty of extra spears for testing as you cook.
  • No matter which cooking method you choose, the residual heat will continue cooking the asparagus. Remove it from the stove/grill/oven when it’s almost done to your taste.
  • If you’re blanching and reheating asparagus, remove it from the boiling water when it’s still a bit more crisp than you like. The reheating will finish cooking the spears.


  • See top tips for buying and storing asparagus.
  • Asparagus gets a bad rap for being hard to pair with wine. Well, here’s an asparagus wine-pairing that really does work.
  • Find your new favorite asparagus recipe.

Get more cooking tips and awesome food finds.

Spring asparagus recipes to know and love

Tender, grassy, and sweet, asparagus is a true marker of the triumphant arrival of spring. The stalks are at their best when freshly picked, in-season, and as local as possible since transportation and time are hard on the vegetable. We’ve got lots of tips to help you select the right bunch; once you’ve found one to your liking, the options are vast. You can braise or broil it, throw it on the grill, turn it into soups or shave it into a light and refreshing salad. Here are 20 recipes to get you started!

Sichuan-Style Asparagus and Tofu Salad

Asparagus isn’t exactly a Chinese ingredient, but that doesn’t mean that you can’t incorporate it into Chinese cooking. This recipe combines cold and crunchy asparagus tossed with firm tofu in a fiery sweet-hot-sour vinaigrette made with roasted chilies and Sichuan peppercorns. It’s refreshingly easy to make and comes together in just 30 minutes.

Get the recipe for Sichuan-Style Asparagus and Tofu Salad »

Cheesy Grits With Spring Vegetables

Cheesy, creamy grits are the perfect creamy and comforting base for a sauté of fresh spring vegetables all finished with butter and herbs. A soft-yolked poached egg on top turns a light supper into a full on meal.

Get the recipe for Cheesy Grits With Spring Vegetables »

Simple Grilled Asparagus

Warm weather means spring vegetables are arriving, and you can comfortably fire up the grill again. Grilled asparagus is a seasonal side dish that’s smoky, sweet, crisp, and just plain easy. Toss them with a little oil before throwing them on the grates, and finish with a simple sprinkle of salt and pepper.

Get the recipe for Simple Grilled Asparagus »

Sauteed Asparagus with Chorizo, Fried Eggs, and Smoked Paprika Aioli

Eggs and asparagus are natural partners in crime. Throw a bit of crisp, smoky Spanish chorizo into the mix and you’ve got yourself a gang on your plate. A delicious, delicious gang that needs a bit of smoked paprika-flavored aioli to butter them up.

Get the recipe for Sauteed Asparagus with Chorizo, Fried Eggs, and Smoked Paprika Aioli »

Asparagus and Sweet Pea Frittata With Minty Spring Salad

This simple pea-and-asparagus frittata is a quintessential spring dish that’s great for breakfast or as a light lunch, snack, or dinner. Served with a bright, fresh salad that’s flavored with mint and shaved raw asparagus, it becomes a quick and easy meal in its own right. By cooking half the asparagus into the frittata and shaving the other half raw into the salad, you benefit from both its fresh raw and cooked sweet flavors.

Get the recipe for Asparagus and Sweet Pea Frittata With Minty Spring Salad »

Warm Farro Salad With Asparagus, Peas, and Feta

This warm one-pot farro salad is loaded with tender spring peas and both cooked and raw asparagus, along with heartier ingredients like kale and crunchy almonds. Tossed with a tangy lemon-mustard vinaigrette and briny feta cheese, it’s a healthy dish that celebrates of the transition from winter to spring.

Get the recipe for Warm Farro Salad With Asparagus, Peas, and Feta »

Olive Oil-Fried Eggs With Asparagus

If you’ve never fried an egg in lots of olive oil, you’re missing out on some major crispy, puffy, runny action. And nothing goes better with eggs than asparagus. Keep in mind that cooking an egg this way is not for the faint of heart. When you drop the egg into the oil it splatters quite a bit, so be careful if it’s your first time. Roast your asparagus ahead of time for a quick fire brunch.

Get the recipe for Olive Oil-Fried Eggs with Asparagus »

Cheese Curd, Asparagus, and Prosciutto Pasta Salad

This quick pasta salad is great on a weeknight when all you can muster is the smallest amount of effort. Adding the asparagus in with the boiling pasta in the last few minutes of cooking ensures tender stalks that retain a bit of snap. Toss with a basic olive oil and lemon dressing, mint, cheese curds, and finish with slices of prosciutto.

Get the recipe for Cheese Curd, Asparagus, and Prosciutto Pasta Salad »

Raw Asparagus Caesar Salad

It may sound strange, but crisp, raw asparagus makes a wonderful salad. Here, it’s chopped into bite-sized pieces and tossed with a creamy Caesar vinaigrette and freshly grated Parmigiano-Reggiano. It has all of the tangy-salty-creamy flavors you want from a Caesar salad, with the fresh crispness of raw asparagus.

Get the recipe for Raw Asparagus Caesar Salad »

Pickled Asparagus

As good quality asparagus pops up at your market, snag a few bunches and pickle them for off-season enjoyment. Use the freshest asparagus you can find, as older asparagus shrivels a great deal during processing. And don’t skip the blanching step, it softens the asparagus and allows the pickling liquid to soak in more effectively.

Get the recipe for Pickled Asparagus »

Asparagus and Ramp Soup With Yogurt

For a flavorful and light dish that uses two of spring’s best veggies, look no further. You can use thick or thin asparagus stalks for this soup, since you’ll be pureeing them. The stalks are blanched and the ramps are sauteed before being transformed into a creamy soup and topped with yogurt. If you can’t find ramps, substitute one clove of garlic and one bunch of scallions.

Get the recipe for Asparagus and Ramp Soup with Yogurt »

Fresh Herbs With Corn, Asparagus, and Chickpeas

For a fresh and herby salad, combine chopped fresh parsley, cilantro, dill, and mint with crisped chickpeas, shallots, corn kernels, and bright green asparagus. A generous hit of cumin adds smokiness and sumac-filled yogurt adds bright creaminess. It makes a nutrient-packed, fresh summer dish that hits the table in less than 30 minutes.

Get the recipe for Fresh Herbs With Corn, Asparagus, and Chickpeas »

Braised Asparagus

For a simple preparation that brings out the best in asparagus, braise your stalks in stock and butter. Begin my searing the asparagus in a bit of oil, then deglazing the pan with stock or water before adding butter and letting them cook in the reducing liquid. You’ll end up with tender, flavorful stalks coated in a delicate buttery sauce.

Get the recipe for Braised Asparagus »

Grilled Asparagus, Zucchini, and Bread Salad With Olive-Caper Dressing

A season-appropriate spin on the classic panzanella salad, fat stalks of asparagus and halved zucchinis are grilled until charred without becoming mushy. Bread is given the same grill treatment, and everything is cut up and well-dressed with chopped Taggiasche olives (Kalamatas will work), capers, red wine vinegar, parsley, plenty of really good olive oil, and a squeeze of grilled lemon. It’s a salad that’s both smoky and fresh, and tastes great the next day.

Get the recipe for Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing »

Lemony Pasta With Asparagus and Bacon

This is an ultra-quick pasta recipe that relies on starchy pasta water to bring it all together. Sweet, tender asparagus, salty cheese, and black pepper are added to the pasta, along with a few thin slices of bacon, spring onions and jalapeño peppers for punch. As a finishing touch, lemon zest, parsley, and a splash of juice brightens the whole deal. Two pots, under 30 minutes, and some seriously good springtime eating.

Get the recipe for Lemony Pasta with Asparagus and Bacon »

Spring Vegetable Risotto With Asparagus, Zucchini, Fava Beans, Snap Peas, and Morels

For a truly creamy risotto, rinse the rice first and save the starchy water to thicken the dish at the end. And for a vegetable risotto that takes advantage of the season’s best, utilize a few different colors of asparagus along with morel mushrooms. Morels can be hard to find and expensive, but thankfully this recipe uses dried morels, which taste even better in this context. Risotto is a labor of love, but you’ll end up with a creamy, tender, and amazingly flavorful dish that’s bright and springy but still rib-sticking and filling.

Get the recipe for Spring Vegetable Risotto With Asparagus, Zucchini, Fava Beans, Snap Peas, and Morels »

Charred Asparagus Tacos With Creamy Adobo and Pickled Red Onions

Meaty tacos are great, but who doesn’t love charred sweet asparagus in the springtime? Cook the asparagus in olive oil until nearly blackened in spots so that you get a nice contrast between the natural sweetness and the smokiness. Top with adobo sauce and sour cream, a bright green salsa verde, or a nice roasted tomato salsa. Pickled red onions, chopped cilantro, and crumbled queso fresco or cotija cheese wouldn’t hurt, either.

Get the recipe for Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions »

Asparagus and Goat Cheese Omelet For Two

There are many vegetables that can be happily folded into an omelet, but the size and shape of asparagus make them particularly ideal. Not to mention how well asparagus pairs with eggs. Cooking the asparagus quickly in the same pan that you’ll use to cook the omelet cuts down on dishes, so you can spend more time outside enjoying the spring weather!

Get the recipe for Asparagus and Goat Cheese Omelet For Two »

Broiled Asparagus

The key to broiling asparagus is to use crazy high heat to maximize caramelization while still maintaining a pleasant crispness. The best way to do this is to use a relatively heavy rimmed baking sheet that’s preheated for at least 10 minutes in a 500°F oven on the bottom rack. Toss your asparagus with a bit of olive oil, salt, and pepper, and throw it on the pan. A few minutes in the oven, a sprinkle of lemon, and a nice sharp cheese, and you’re good to go.

Get the recipe for Broiled Asparagus »

Gluten-Free Roasted Asparagus Tart

If you’re attending a brunch or potluck, you might want to take along this asparagus tart. It’s a complete dish in a tart pan, tastes great at room temperature, and would look beautiful as part of a springtime spread. The homemade crust is gluten-free, so your friend who doesn’t eat gluten will be able to enjoy it as well.

Get the recipe for Gluten-Free Roasted Asparagus Tart »

One of the most useful plants that can be used in cooking to prepare different dishes is asparagus.This product is considered to be very useful, low-calorie savory food and gives the original taste.In addition, the stems of asparagus prepared very simply, and they can be purchased in any supermarket.However, many fans overseas vegetables should know in advance how to cook asparagus correctly.Especially that there are several nuances about the process, which certainly need to be addressed.

asparagus stalks can be prepared as garnish or as a main dish and serve in any other than raw video.But if you do not stick to the highlights of making this fastidious vegetable, it can ruin the taste.

Content Types

  • asparagus
  • What to do with the purchased vegetables?
  • How to cook green stems?
  • How to cook white stems?
  • What to do with a dry asparagus?
  • Recipes for salads with “Fuzhi»
    • Dry asparagus “Korean” marinated
  • asparagus salad with carrots “in Korean»

Types asparagus

On the shelves of shops and supermarkets can beoften found frozen green asparagus.In more rare cases – fresh stalks of white and purple.There is another “variety” of the product, which is not a vegetable – asparagus dried.This product is the result of processing the film with soy milk and is often used in cooking Korean cuisine.In Eastern countries it is called “Fuzhi”.In this article we present some recipes for how to cook dried asparagus in Korean.

What to do with the purchased vegetables?

choosing on the market or in a store fresh asparagus, be sure to pay attention to its appearance and structure.Young shoots are characterized by uniform good color and density.Typically, the stems have good elastic tops.

Since this type of plant is a perishable, it is recommended to proceed immediately to its preparation.It is undesirable to store these vegetables in the refrigerator, especially related to the beam.

Before you begin to cook fresh asparagus, it must be cleaned and rinsed.To clean shoots can use a potato peeler.

worth noting that the purified green stems, with a knife or potato peeler spending from the middle to the lower edge.But if you bought the white asparagus, it should be treated only under the tip.

purchasing dry asparagus for cooking in Korean, is also worth paying attention to her appearance.Good quality of the soy product if it has a yellow color and a light gloss.Including in the package should not be small fragments that would indicate an excessive fragility.Typically, such asparagus before use chopped into small pieces and soaked in cold water.

How to cook green stems?

Stems green asparagus, unlike white, have a more pronounced flavor and fewer calories.It is advisable to eat fresh food before using them and rinse with cold water.Then you can cook steamed vegetables, keeping them under the influence of hot air no more than five minutes.

Fresh plants can also boil.To do this is to take a deep narrow pot, related to bundled stalks placed it vertically.Then you need to dial so much water that were coated only shoots and top left in the air.Put the container on the stove, bring the water to a boil, salt it and drop the green asparagus.Boil it needed for 3 minutes, then immediately dipped in cold water for 30 seconds.Next

cooked asparagus can be prepared using a wide variety of recipes, and guided by their taste preferences.You can fry it in a pan, grill, sprinkled with pre-plant a small amount of olive oil.A can be baked in a hot oven for 5 minutes.

is important to consider using in the preparation of the green asparagus that this vegetable is not recommended to “overdo”.Otherwise, it is possible not only to deprive the product of its taste but also for all nutrients.

For example, if cooking asparagus was right, shoots after treatment remain bright green.In this inside stems are slightly crunchy and horizontally retain its shape.

How to cook white stems?

white asparagus shoots, unlike the green, are considered more expensive delicacy.This is explained by way of its cultivation, as well as the delicate flavor that becomes a vegetable as a result of careful maintenance.

As the stems of green vegetables, white asparagus before cooking should be washed and cleaned.Previously it pointed out that for cleaning your regular potato peeler, and the area that is treated under tops.

prepared vegetables can also blanch for a couple or a cook in lightly salted water for 6-7 minutes.Serve shoots can be as a side dish, a separate dish or additional ingredient for salads and other dishes.

White asparagus is often served with boiled potatoes and gravy Hollandez.

This tradition came to us from Germany, where the stems are considered to be especially popular.Usually served with white asparagus shoots poached eggs, fish or ham.In addition, the perfect match for the taste of these vegetables with cheese and other vegetables, cooked in a pan “Wok”.

What to do with a dry asparagus?

As mentioned earlier, dry asparagus is not a sibling of the vegetable.This soy product that gives asparagus plants on the content of nutrients and components.However, “Fuzhi” (asparagus “Korean”) is the least popular of the category of semi-finished goods.

Dried asparagus can be consumed by those who adhere to the diet.But for those who suffer from stomach problems, it is better to refrain from cooking with this soy semis.

on sale dry asparagus is supplied in packing bags weighing 400-500 g.After soaking, rods increased to 1.5 liters in volume.This amount is sufficient for the preparation of semi-finished salad “Korean” for the whole family.In addition, this product can give away extinguishing, frying and cooking.But more often consume soy sticks composed salads in oriental style.We offer several options to get acquainted with the preparation of these dishes.

Recipes for salads with “Fuzhi»

Dry asparagus “Korean” marinated

To prepare this dish, you will need the following set of products:

  • 1 package of soy sticks;
  • 4-5 cloves of garlic;
  • 1.5 h. L.sugar;
  • 2 sauce;
  • 6 tablespoons.l.refined vegetable oil;
  • salt, black and red pepper to taste.

cooking process soy marinated asparagus “Korean” begins with the fact that the dried product must be cut into pieces and soak for 2-4 hours.After a specified period of time, the water is drained and sticks squeeze the excess water.Cooked asparagus dressed with a dry marinade of soy sauce and the addition of a spice, salt and finely chopped garlic.Then you need to close the container with a tight lid and products to clean in the refrigerator overnight.Until the morning meal is excellent promarinuetsya.

asparagus salad with carrots “in Korean»

he prepared from such products:

  • 1 package of dried soy sticks;
  • 3 medium carrots;
  • 4 cloves of garlic;
  • 1 tbsp.deodorized vegetable oil;
  • 1 tbsp.l.sugar;
  • 7 peas allspice;
  • 5 cider vinegar;
  • 1 bay leaf;
  • red pepper, salt – to taste.

starts cooking asparagus soy “Korean” with its soaking and grinding into small pieces.While the sticks are in the water, you can do the rest of the preparation and cooking of refueling.

carrots must be washed and rubbed on a fine grater, garlic – minced with a knife.When infusions of soy sticks, add to them these products.

For the filling need to take the oil and add the salt, sugar and pepper.This mixture must be brought to the boil in a pan, then place laurels and pour vinegar.Having done all this, you need to remove from the heat and pour the mixture of aromatic vegetables.Stir after that products need to cover container and refrigerate.After 3-4 hours of dry salad with asparagus and carrots “Korean” is ready.

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