3X DELUXE ASPARAGUS
One more reason why I am incredibly in love with this season is because it is the time of the asparagus. Where I used to turn my nose up at asparagus, you can now really wake me up for the white gold. But the green variant also appears weekly in my pan. Actually, you don't need to do much juggling with these vegetables. Cooked with good butter, a crumbled egg, and fresh parsley is and remains a classic that makes you lick your fingers. If I want to score points on a date (just kidding, I've given up), I cover them with crumbled aged cheese and truffle oil. Are you having guests this weekend and don't know what to make? Then these are the recipes with which you are guaranteed to score points.
1. Warm salad of green asparagus, burrata, fresh strawberries, and silky prosciutto (for 2 people)
packet of green asparagus
1 ball of burrata
container of strawberries
6 slices of high-quality prosciutto
salt and pepper
good extra virgin olive oil
1. Clean the asparagus, wash them in cold water, and pat them dry.
2. Heat some olive oil and grill the green asparagus, but make sure they retain a firm bite.
3. Tear the burrata and ham into pieces and cut the fresh figs into quarters.
4. Take a large plate, place the asparagus on it, and let them cool slightly.
5. Season the asparagus with salt and pepper.
6. Distribute the burrata, ham, and figs over the asparagus and drizzle with good olive oil.
7. Serve with fresh sourdough bread and a dab of butter.
2. Noodles with green asparagus and tofu (for 2 people)
100 grams of buckwheat noodles or noodles of your choice
bunch of green asparagus
container of sugar snaps
packet of tofu
bunch of spring onions
For the sauce:
2 red chili peppers
4 tbsp olive oil
2 tablespoons balsamic vinegar
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tbsp honey
2 crushed cloves of garlic
2 tablespoons roasted sesame seeds
1. Finely chop the red chili peppers.
2. Heat 3 tablespoons of olive oil in the pan and sauté the chili pepper briefly, add the sesame seeds and let it cook a little longer. Set aside.
3. Take a bowl and mix the honey, vinegar, soy sauce, and garlic together. Add the ‘chili oil’ and set aside.
4. Cook the asparagus and sugar snaps until just tender in about a minute (be careful not to overcook). Drain and pat dry.
5. Remove the tofu from the packaging and pat it dry with kitchen paper. In the meantime, cook the noodles al dente.
6. Take a frying pan and fry the tofu until crispy.
7. Add all the ingredients to the frying pan, warm lightly, and divide the noodles onto the plates.
8. Garnish with spring onion.
3. Gnocchi with white asparagus and a poached egg (for 2 people)
I make the gnocchi myself, but you can of course also just buy ready-made gnocchi at the supermarket.
400 grams of floury potatoes
100 grams of wheat flour
3 eggs
bunch of white asparagus
splash of vinegar
3 tablespoons olive oil
fresh parsley (finely chopped)
fresh chives (finely chopped)
fresh basil (finely chopped)
fresh parmesan shavings
salt and pepper
1. Cook the potatoes with the skin on until done. Drain, let cool, and remove the skin.
2. Mash the crumb into a fine puree. Make sure all lumps are removed from the puree.
3. Scoop the potatoes into the bowl together with the flour and 1 egg. Season with salt and pepper.
4. Scoop out small heaps and let them rest in the fridge for a while.
5. In the meantime, clean the asparagus and remove the bottom part.
6. Cook the asparagus for about 8 minutes until done, drain, and cut into pieces.
7. Also cook the gnocchi in salted water for 4 minutes until done.
8. Poach the eggs.
9. Mix the oil with the herbs and freshly ground pepper.
10. Add the oil and the asparagus to the gnocchi and mix everything together.
11. Divide the gnocchi among the plates and place a poached egg on each plate.
12. Garnish with extra fresh parsley and chives and some Parmesan shavings.
