Asparagus pancakes, quiche & noodles: 5 simple asparagus recipes

• 2016

Soon, the asparagus season is open with us! And until the delicious vegetables are harvested from us, we shorten the waiting time with these 5 tasty recipes - from asparagus pancakes over noodles to quiche.

1. We get the spring on the table!
2. Ingredients for the asparagus cigars tart:
3. Green asparagus in pancake
4. Asparagus with basil crêpes
5. Spicy tagliatelle with green asparagus
6. Asparagus Lasagna

We get the spring on the table!

From April to the end of June, we can buy the fine bars in white and green again everywhere and process them in delicious recipes. Fresh from the asparagus farms, the vegetables taste particularly delicious. These 5 recipes make you want more!

Ingredients for the asparagus-ginger-tart:

• Ingredients for 12 pieces:
• 125 g of butter
• 200 g of flour
• salt
• 2 tablespoons light balsamic vinegar
• 250 gSchmand
• 2 eggs (size M)
• 150 g of whipped cream
• grated nutmeg
• salt
• pepper
• 500 g green asparagus
• 2 tbsp olive oil
• 150 g goat soft cheese
• 35 g line cores
• 1/4 bunch of spring onions
• 1 tbsp liquid honey
• Fat and flour for the mold
• baking paper
• Dry peas for blind baking

Preparation:

1. For the bottom, knead butter, flour, 1 pinch of salt and 2 tablespoons of vinegar to a smooth dough. Form the dough into a ball, wrap in foil and refrigerate for approx. 30 minutes.

2. Roll out the dough on a floured work surface (approximately 32 cm Ø) and place in a greased and flour-dusted tart tin (26 cm Ø) with lift-off bottom. Lightly press the dough on the edge. Repeat with a fork, cover with baking paper and fill with peas.

3. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 15 minutes. Then remove baking paper with peas and continue baking for approx. 10 minutes. Season the sour cream, eggs and whipped cream and season with nutmeg, salt and pepper. Wash the asparagus, cut off the woody ends, then peel the bottom 1/3 of the sticks. Heat olive oil in a large pan. Fry asparagus in it for 3-4 minutes. Season with salt and pepper and remove.

4. Slice the goat's cheese. Give asparagus in the tart. Schmandgußdaraufgießen. Spread the goat's cheese over it and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 30 minutes.

5. Roast pine nuts in a frying pan until golden brown. Wash the spring onions, clean and cut into fine rings. Remove the tarte from the oven, sprinkle with honey sprinkles and sprinkle with leek onion rings.

Preparation time approx. 50 minutes. Per portion about 1340 kJ, 320 kcal. E 7 g, F 26 g, KH 15 g

Green asparagus in pancake

Ingredients for 4 persons:

• 2 eggs (size M)
• salt
• 50 g of flour
• 1 Msp. Baking powder
• 100 ml of milk
• 2-3 cloves of garlic
• 100 g lean quark
• 100 g MiracelWhip Balance
• 50 ml of mineral water
• freshly ground white pepper
• 12 raw shrimps (without head, à 30 g)
• 1.5 kg of green asparagus
• 1 lemon
• 15 g butter shortening
• 2-3 tbsp oil
• Chervil at will
• 4 wooden skewers

Preparation:

Preparation: For the pancake dough mix the eggs creamy with the whisk of the hand mixer, season with a pinch of salt. Mix flour and baking powder, add to the egg mixture and stir. Add milk and stir in. Let the dough swell for about 20 minutes. Peel the garlic, finely chop the half, slice the rest. Mix the quark, Miracel Whip, mineral water and chopped garlic. Season with salt and pepper. Clean shrimp (remove intestine), wash thoroughly and dab dry with kitchen paper. Clean asparagus, cut off woody ends. Wash asparagus thoroughly and cook in boiling salted water for approx. 12 minutes. Meanwhile, wash the lemon thoroughly, rub dry and cut into slices. Heat butter lard in portions in a pan and bake 4 pancakes one after the other over a medium heat until golden brown. Keep the pancakes warm. Heat the oil in a pan and fry the shrimps for about 4 minutes, turning them over. Add the garlic slices and lemon slices after 3 minutes. Season prawns with salt and pepper. Carefully lift the asparagus out of the water and drain well. Share asparagus in four portions. Wrap each one in a pancake. Put together with wooden skewers and wrap with chervil if you like. Serve each asparagus roll, 3 shrimps and dip on a plate. Garnish with chervil at will.

Preparation time approx. 50 minutes. Per serving approx. 1720 kJ / 410 kcal. E 33g / F 20g / KH 24g

Asparagus with basil crêpes

Ingredients for 4 persons:

• 1/4 l of milk
• 2 eggs
• salt
• 125 g of flour
• 1.5 kg white asparagus
• 2-3 tbsp oil
• 1 bunch of basil
• 30 g of butter or margarine
• 125 g of whipped cream
• 2-3 tablespoons of lemon juice
• pepper
• Tomato cubes and spring onion rings for Bestreuenevtl. Basil and sage for garnish

Preparation:

Mix milk, eggs and salt. Stir in 100 g of flour little by little. Approximately Allow to soak for 30 minutes. Meanwhile wash asparagus, peel and cut the woody ends. Wash the basil, dab it dry and pluck the leaves from the stems. Cook asparagus in boiling salted water for about 20 minutes. Heat the oil in a pan and bake 16 to 20 small pancakes from the pancake batter. Put 2 tablespoons of dough into the pan and place 1-2 basil leaves on each. Fry for 2-3 minutes on both sides and keep warm. Remove asparagus and keep warm. Measure 3/8 liter of asparagus water. Heat fat in a saucepan. Dust with remaining flour and sauté. Continue to stir with asparagus water and cream and bring to a boil. Season with lemon juice, salt and pepper. Arrange asparagus and sauce on a plate. Sprinkle with diced tomatoes and spring onion rings. Garnish with basil and sage as desired. Add basil crépes extra.

Preparation time approx. 1 1/4 hours. Per portion about 1840 kJ / 440 kcal. E 15g / F 27g / KH 33g

Spicy tagliatelle with green asparagus

Ingredients for 4 persons:

• 400 g thin noodles (tagliatelle)
• salt
• 500 g green asparagus
• 3-4 cloves of garlic
• 2 spring onions
• 4 tomatoes
• 100 g of dried, pickled tomatoes
• 1 bunch of coriander
• 1-2 red chili peppers
• 5 tbsp olive oil
• 60 g vegetable corn (canned)
• 1/4 teaspoon ground cinnamon
• pepper

Preparation:

Cook the pasta in boiling salted water for 8-10 minutes. Clean asparagus (cut off only the lower woody ends), wash and cut into pieces at an angle. Peel and slice garlic. Clean the spring onions, wash and cut into rings. Clean fresh tomatoes, wash and cut into pieces. Cut dried tomatoes into strips. Wash cilantro, pat dry and chop. Carefully scrape chilies, core and wash. Then cut into rings. Drain noodles, quench cold and drain well. Roast asparagus, garlic and spring onions in hot olive oil for about 5 minutes. Add corn, coriander, both types of tomato, chilli rings and cinnamon and fry briefly. Add pasta, mix well and heat together. Season with salt and pepper.

Preparation time approx. 30 minutes. Pro portion approx. 2350 kJ / 560 kcal. E 15g / F 21g / KH 77g.

Asparagus Lasagna

Ingredients for 4 persons:

• 1.5 kg white asparagus
• salt
• 1 bunch of parsley
• 1 bunch of chives
• 1 potty chervil
• 45 g of butter or margarine
• 50 g of flour
• 200 g of whipped cream
• 2 teaspoons vegetable broth (instant)
• pepper
• 1 egg yolk
• about 6 lasagna plates (about 90 g)
• 50 g of grated Parmesan cheese
• 1 big tomato

Preparation:

Preparation: Wash the asparagus, peel and cook in about 3/4 liter of boiling salted water for 10-15 minutes. Meanwhile, wash the parsley, chives and chervil, dab dry and, except for a few chervil leaves to sprinkle, chop. Lift the asparagus out of the water with a skimmer, add the asparagus dish and simmer for about 5 minutes. Measure 600 ml of asparagus stock. Heat the fat in a saucepan and sauté the flour. Stir in cream and asparagus with stirring, bring to a boil and simmer for about 5 minutes. Stir in herbs and broth and season with salt and pepper. Stir egg yolks with a little hot sauce and stir again into the sauce. Drain asparagus layers of lasagne and gravy into a greased, ovenproof dish. Sprinkle with parmesan and bake in a preheated oven (electric cooker: 200 ° C / gas: level 3) for about 40 minutes. Meanwhile, wash, halve, core and dice the tomato. Sprinkle ready lasagne with diced tomatoes and remaining chervil leaves and serve.

Preparation time approx. 1 1/2 hours. Per serving approx. 2010 kJ / 480 kcal. E 16g / F 31g / KH 32g.

Here are even more asparagus recipes:

• 18 fine asparagus recipes with spring vegetables
• Asparagus risotto tastes like spring! The simple recipe
• Cream of asparagus: a velvety recipe
• Cook white and green asparagus properly
• Green asparagus: 19 quick asparagus recipes

(ww2)