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Recipes with green asparagus

3 recipes that use green asparagus, with photos, step-by-step instructions and cook times. The quickest, Asparagi alla milanese, takes 20 minutes. It is most often cooked with butter, parmigiano reggiano and baking potato.

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Velouté d'aspergesAsparagus soup

Velouté d'asperges is a spring soup from the Loire valley and Alsace, the two great asparagus regions of France, made in April and May when white and green asparagus are sold in bundles at every market. The woody ends and peelings are simmered into a quick stock, the stalks are cooked in it and blended with cream, and the tender tips are kept whole to float on top. The common mistake is throwing the peelings away, when they carry most of the flavour. Chef's tip: strain the soup through a fine sieve after blending; asparagus fibres can make it stringy.

45 minFrenchSoupsGluten free
by KrazyBadal 0 views

Asparagi alla milaneseAsparagus with fried egg

In Milan in April, when the first fat green asparagus come down from the farms of Lombardy, they are served "alla milanese": boiled until just tender, laid on a plate with melted butter and Parmigiano, and topped with a fried egg whose runny yolk becomes the sauce. It is a light lunch or a spring starter in old Milanese trattorie. Parmigiano is made with animal rennet; a vegetarian hard cheese works. For pregnant women, young children and older people, cook the yolk until firm. Chef's tip: tie the asparagus in a bundle and stand it upright in the pan so the thick stems boil while the tender tips steam.

20 minItalianSidesGluten free
by KrazyBadal 0 views

Risotto agli asparagiAsparagus risotto

In April and May the town of Bassano del Grappa celebrates its white asparagus, and all over the Veneto green and white spears turn up in risotto. The stalks are cooked into the rice so their flavour runs through every grain, and the tender tips are added at the end so they stay bright and crisp. It is a light spring Sunday lunch, often followed by grilled fish. Parmigiano is made with animal rennet; choose a vegetarian hard cheese if you need to. Alcohol is used here: white wine, which you can replace with broth and a squeeze of lemon. Chef's tip: simmer the woody ends in the broth for 15 minutes before you start; they add a lot of asparagus flavour for free.

45 minItalianRice & GrainsGluten free
by KrazyBadal 0 views

Goes well with green asparagus