From appetizers to main courses, make the most of this crunchy and fresh vegetable following our recipes.
Asparagus is indisputably one of spring’s star vegetables. Famous for its beneficial properties and, above all, its versatility in the kitchen and unmistakable taste, it can be combined with a thousand different recipes, from appetizers to main courses. Do you also love its freshness and crunchy texture? Looking for new asparagus recipes to amaze your guests or simply to indulge yourself during normal lunches and dinners? Then these three recipes, which are available on the simply-Fi app and designed to be made in your Candy Connected Oven, are just what you need!
Asparagus gratin with tartar sauce
Ingredients
- Asparagus (8 spears)
- Breadcrumbs (25 g)
- Pecorino (25 g)
- Parmesan (25 g)
- Tartar sauce (to taste)
- Extra-virgin olive oil (to taste)
- Salt (to taste)
- Pepper (to taste)
Preparation
- Remove about 3 cm of the asparagus stems, peel them and blanch them in boiling water for 4-5 minutes.
- Cool them in water and ice for 30 seconds, then dry them.
- Place them on a baking pan lined with baking paper and sprinkle with a mix of the breadcrumbs and cheese, followed by olive oil and pepper.
- Bake at 190 °C for about 8 minutes and, when they are browned, add the tartar sauce.
Asparagus flan on tomato velouté with Robiola di Roccaverano flakes and crispy bacon
Ingredients
For the flan:
- Small disposable aluminium moulds (2)
- Butter (15 g)
- Breadcrumbs (50 g)
- Milk (100 ml)
- Eggs (2)
- Cooked asparagus (175 g)
- Shallots (1)
- Extra-virgin olive oil (to taste)
- Salt (to taste)
- Pepper (to taste)
For the cream:
- Ripe tomatoes (150 g)
- Vegetable stock (250 ml)
- Shallots (2)
- Fresh oregano (to taste)
- Bacon (4)
- Robiola (50 g)
- Cream (15 ml)
- Extra-virgin olive oil (to taste)
- Salt (to taste)
- Pepper (to taste)
Preparation
- Remove about 3 cm of the asparagus stems, peel them, blanch them in boiling water for 4-5 minutes, cool them in water and ice for 30 seconds, and dry them.
- Peel the shallot, finely chop it and put it in a saucepan with 4 tablespoons of extra-virgin olive oil, then add the asparagus and brown them for about 3 minutes, add 2 ladles of stock and cover with a lid, cooking the mixture.
- Once cooked, blend and season with salt and pepper, let the resulting cream cool and mix with the eggs and cream.
- Once the mixture is smooth and even, take some single-portion moulds, grease them on the surface and sprinkle them with breadcrumbs to create a patina that makes it easy to remove the flan once cooked.
- In the meantime, set the oven to 190 °C and when it has heated up, pour the mixture into the moulds. Do not fill them to the brim so there is no risk of the mixture spilling while cooking.
- Bake them and leave them to cook for about 25 minutes, until the surface is golden brown. Bring plenty of water to the boil in a pot and soak the tomatoes for about 1 minute.
- Drain them and pass them under a jet of cold running water; then peel them, remove the seeds and cut them into pieces.
- Peel the shallots, finely chop them and put them in a saucepan with 4 tablespoons of extra-virgin olive oil, then add the tomatoes and cook for about 20 minutes.
- Once cooked, blend the contents of the saucepan and season with salt. Heat a non-stick pan and fry the bacon until it is crispy. Combine the robiola with the cream, olive oil and a pinch of pepper, mixing it until it reaches a creamy consistency.
- Put a thin layer of tomato velouté – around 2 tablespoons – in a soup plate, arrange the asparagus tart in the middle and finish with the slices of bacon and the robiola flakes.
Asparagus strudel with ham and cheese
Ingredients
- Rectangular puff pastry
- White asparagus (175 g)
- Fontina (60 g)
- Cooked ham (60 g)
- Butter (1 knob)
- Sugar (1 pinch)
- White wine (1 teaspoon)
- Extra-virgin olive oil (to taste)
- Sesame seeds (to taste)
- Salt (to taste)
- Milk for brushing (to taste)
Preparation
- Thoroughly wash the asparagus, cut off the ends and remove the harder outer part with a potato peeler.
- Bring the water to a boil, add salt, butter, sugar and white wine and place the asparagus in the water.
- Lower the heat, partially cover with a lid and cook for about 10 minutes. If the asparagus is rather large, you will need a few more minutes. Once they are ready, remove them from the water and leave them to cool.
- Once cold, cut them into coins and sauté them for a few minutes in a pan with 1 tablespoon of oil. Season with salt and let them cool.
- Take the puff pastry, make it slightly finer and score 4 parts horizontally. Cut off one strip that equates to a quarter of the puff pastry. Remember to keep some baking paper beneath it, so that it is easier to transport to the baking tray.
- Now use a fluted pastry wheel to create strips of about 1.5 cm on the sides of the puff pastry. This way, when cooked, the asparagus strudel will have a very pretty weave on the surface. Of course you can also create the strudel in the classic way.
- Line the middle portion with half the cooked ham. Place the coined asparagus on top and cover with diced Fontina cheese.
- Cover everything with the remaining ham and lay over the strip of puff pastry that was set aside, slightly widening it. Brush the strudel with milk and sprinkle with sesame seeds.
- Put the asparagus strudel in the fridge for 15 minutes. In the meantime, preheat the static oven to 200 °C. Bake for about 28 minutes, until golden brown. Serve hot or cold.
Enjoy your meal!
