Asparagus Recipes

Asparagus and Potato Salad

You cook the chopped asparagus in water in the microwave until tender and rinse in cold water.  Add chopped onions(green onions or garlic greens) mushrooms, tomatoes, red peppers and hard boiled eggs cut up  and zesty Italian dressing, or you can make your own homemade dressing. Also add balsamic vinegar for a bit more zest.

• 1 lb. Asparagus
• ½ onion, finely chopped
• 4 cups water
• 2 pkgs OXO chicken bouillon granules (4.5g each)
• Salt & Pepper
• 3 Tbsp butter/margarine
• 3 Tbsp flour
• 1 cup milk

Wash and scrape asparagus. 

Chop asparagus into 2” pieces. Set tips aside for garnish.

Place asparagus, chopped onion, water, and chicken OXO into a pot. Add a little salt and pepper.

Cover and simmer 10-15 minutes until asparagus is tender.

Cool slightly and put the asparagus broth into a blender. (It will require more than one batch.) 

Blend each batch until smooth

In a large pot, melt butter. (I use the pot used to cook the asparagus.)

Stir in flour.

Add milk and whisk until thickened.

Add blended asparagus broth and cook until slightly thickened.

Microwave or steam the asparagus tips.

Garnish bowls of soup with asparagus tips. 

Grated parmesan cheese and/or croutons can be added as an additional garnish.

• 2 tbsp. of olive oil in frying pan and heat
•  Break one bunch of asparagus into bitesize pieces and sprinkle with 2 tbsp. of balsamic vinegar. Fry till tender.
• Sprinkle with Parmesan cheese and serve.

(Measurements depend on the amount of asparagus)

• Heat olive oil in a large frying pan with some minced garlic.
• When heated, add the asparagus.
• Drizzle with soya sauce and sprinkle with crushed red chillies (this is where individual taste comes in!)
• Cook for approximately 5 minutes – or to your preferred level of softness.