3-Ways, Quick & Simple, Starters & Sides, Vegetarian
Leave a comment

Asparagus 3-Ways

Asparagus and Mango Salad

Asparagus is so delicious with its wonderfully subtle flavor that seems to work well with almost anything. It’s a great addition to any summer salad and makes for a tasty side dish with almost any meal.

Here are 3 simple recipes for asparagus. All of which are very summery and fresh tasting — and of course healthy!

Braised Asparagus with Oranges and Tarragon

Braised Asparagus with Oranges and Tarragon

Braised Asparagus with Oranges and Tarragon

Serves 4

INGREDIENTS:
2 navel oranges, peeled and segmented, juice reserved
3 shallots, finely chopped
2 tablespoons extra-virgin olive oil
500-600 g white asparagus
1 cup white wine (250 ml)
2 tablespoons butter
2 tablespoons chopped fresh tarragon leaves
sea salt and freshly ground pepper, to taste

METHOD:
1. Segment your oranges over a bowl to collect and reserve the juice released as you segment. Set the bowl with the juice aside.

2. Trim the woody ends off and gently peel the outermost layer of the asparagus stalk with a vegetable peeler.

3. Heat the olive oil in a large skillet over medium heat. Add the shallots and sauté until soft. Add the asparagus and cook for 2 minutes, turning frequently.

4. Add the wine, reserved orange juice and season with salt and pepper. Bring to a boil. Immediately reduce heat to low, cover and simmer gently until the asparagus is tender, about 8-10 minutes depending on thickness. Transfer the asparagus to a plate; cover with foil to keep warm while the sauce is being prepared.

5. Increase the heat to high, bring the sauce to a boil and cook until the liquid is nearly evaporated. Remove the pan from the heat and whisk in the butter until emulsified. Add the tarragon and orange segments. Gently toss to coat with the sauce.

6. Arrange the asparagus on a large serving plate, spoon the sauce with the oranges over it and serve immediately.

[print_link]

LemonSpargel-WEB2

Roasted Asparagus with Lemon

Serves 4

INGREDIENTS:
600-750 g white asparagus
3 tablespoons extra-virgin olive oil, divided
sea salt and freshly ground pepper, to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely grated lemon zest (from an organic lemon)
chopped flat-leaf parsley, as garnish

METHOD:
1. Preheat the oven to 450°F / 230°C

2. Trim the woody ends off and gently peel the outermost layer of the asparagus stalk with a vegetable peeler.

3. In a baking dish, drizzle the asparagus with half of the olive oil and season with salt and pepper.

4. Roast for about 15 minutes, or until tender when pierced with a knife. Transfer to a serving dish and drizzle with the remaining olive oil, lemon juice and zest. Garnish with parsley and serve immediately.

[print_link]

Asparagus and Mango Salad

Asparagus and Mango Salad

Serves 4

INGREDIENTS:
For the salad:
500 g green asparagus
2 small (or 1 large) firm but ripe mangos, peeled and finely sliced
1 red onion, finely chopped
1 bunch cilantro, leaves removed

For the dressing:
2 tablespoons lime juice
1 tablespoon honey
5 tablespoon extra-virgin olive oil
1 fresh red chili, seeded and chopped

METHOD:
1. Snap off the woody ends of the asparagus. Blanch the asparagus in plenty of boiling salted water for 3-4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to icy cold water to cool. Remove from the cold water and drain well.

2. In a small bowl, combine the dressing ingredients.

3. Toss the asparagus, mango slices, red onion and cilantro with the dressing and serve.

[print_link]

Related posts:

Leave a Reply

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

*