It’s asparagus season!

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.

Starters and soups

Pasta and risotto

Green or white?

If asparagus is picked before it breaks through the soil, it is white. When growing white asparagus, farmers must ensure it is always hidden from sunlight. Green asparagus on the other hand pokes through the earth and sees sunlight as it grows. In terms of flavour, white asparagus is known for its more delicate profile. White asparagus is also more fibrous and thicker, so the bottom two thirds of the vegetable need to be peeled before consumption!

Vegetarian favourites

Perfect for a brunch

Quick Tips

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.

Perfect combinations

Lemon, orange, dill and tarragon are excellent pairings for asparagus. For an added crunch, try nuts like toasted almonds or hazelnuts. A classic combination that can't be forgotten - asparagus with Hollandaise sauce. Easily make emulsified sauces with Thermomix®.

Emulsified sauces