Asparagus season!

It’s asparagus season, yummy! Asparagus are the perfect example of a vegetable that is best eaten in season. They are taste best directly after picking, because their flavor gets lost quickly. We absolutely LOVE asparagus, so we’re super happy that the season is officially kicking off today in The Netherlands. To give you some inspiration here are a few of our favorite recipes with this amazing veggie.

Fun fact: asparagus are delicious when you steam them. Give it a try with our Single Serve Steamer!

#1 Breakfast salad with asparagus 

Asparagus for breakfast? Well yes of course!

Ingredients

  • ½ tbs vinegar
  • 350 gr small sweet veggies (mini cucumbers, tomatoes, peppers, etc)
  • 1 avocado
  • 10 gr fresh mint
  • 150 ml mild yogurt
  • 100 gr green asparagus tops
  • 2 middel size eggs
  • 1 chicory
  • 30 g of spicy sprouts
  • 175 g of soybeans
  • 1 tbsp black sesame seed

Directions

  1. Boil 6 cm of water in a skillet and add the vinegar. Slowly turn down the heat untill the water stops boiling.
  2. In the meantime cut the mini cucumbers, tomatoes and peppers in half. Remove the seeds from the peppers.
  3. Cut the avocado in half, remove the core and slice into pieces. Slice up 2/3rd of the mint leaves. Put the mint, avocado and the yogurt in a large cup and mash with a (hand) blender.
  4. Put the asperagus in a drainer and pour boiling water over them.
  5. Carefully break 3 eggs above the water in the skillet and poach them in 3 minutes.
  6. Peal the chicory.
  7. Spread the veggies in bowls for serving. Put the dressing in a separate smaller bowl in the larger bowl on top of the veggies. Top the veggies off with a poached egg, some sesame seeds and the rest of the mint.

 

 

#2 Asparagus parmesan Soup 

Asparagus soup is a classic. This version with parmesan is absolutely delicious!

Ingredients

  • 2 pounds asparagus spears, chopped into 1 inch pieces
  • 2 tbs butter
  • ½ white or yellow onion, diced
  • 1 tbs minced garlic
  • Juice of ½ medium lemon
  • 4 cups chicken or vegetable broth
  • 1 cup milk – I used fat free half & half (see note)
  • 1 cup shredded parmesan cheese
  • 2 tsp salt (or to taste)
  • ½ tsp black pepper

 Directions

  1. In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and chicken/vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
  2. Transfer to a blender and puree until smooth. Transfer back to stock pot.
  3. Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired – enjoy!

 

#3 Crustless asparagus quiche 

 This quiche is a must try for everyone who loves asparagus!

Ingredients

  • 2 pounds asparagus spears, chopped into 1 inch pieces
  • 2 tbs butter
  • ½ white or yellow onion, diced
  • 1 tbs minced garlic
  • juice of ½ medium lemon
  • 4 cups chicken or vegetable broth
  • 1 cup milk – I used fat free half & half (see note)
  • 1 cup shredded parmesan cheese
  • 2 tsp salt (or to taste)
  • ½ tsp black pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. Cut woody ends off of the asparagus spears.
  3. Cut asparagus spears in half. Set top halves of spears aside and cut remaining halves in 1 inch segments.
  4. Combine remaining ingredients, except for long pieces of asparagus spears and pie crust, if using, in a bowl.
  5. Pour mixture into a 9 inch pan coated with cooking spray (or into the pie crust, if using.)
  6. Using a fork, distribute ham, cheese and small asparagus pieces in pan.
  7. Place long asparagus spears in a sunburst design. (See picture)
  8. Bake quiche uncovered for 60-70 minutes or until an inserted knife comes out clean. The top should be lightly browned and the quiche will continue to set after removed from the oven.
  9. Allow quiche to sit for 10-15 minutes before cutting.