Asparagus are at their best in the spring. In soups, risottos, pasta, tarts or simply steamed. Discover mouth-watering recipes with this very versatile ingredient.
Green Vegetable Frittata - Frittata verde
Creamy Asparagus, Potato and Leek Soup
Fennel, asparagus and camembert salad
Asparagus Stem Soup
Creamy cauliflower and blue cheese pasta
Spring Vegetable Penne
Asparagus and pipis (clams) risotto
Asparagus, Parmesan Rice and Lemon Sabayon Sauce
Asparagus tart with sour cream pastry
Semolina gnocchi with asparagus
Asparagus and pea omelette
Potted scrambled eggs with asparagus
Asparagus and Hazelnut Tart with Polenta Crust
Pancetta and asparagus galettes
Chicken, Ham and Asparagus Pie
In the market: choose asparagus with compact tips, straight and firm stems and a homogeneous colour. Try to choose asparagus with similar thickness so cooking time is the same.
Storage: cook the asparagus as soon as possible. If storing in the fridge for a few days ensure the stems are submerged in water or wrapped in damp paper towel. To freeze, blanch asparagus first.
Preparation: wash and trim the asparagus before cooking. Use the stems and the peel in soups or broth.