- 2 Cups flour
- 1 Teaspoon cinnamon
- 1/2 Teaspoon salt
- 1 Cup grated asparagus
- 1 Teaspoon baking soda
- 1 Cup sugar
- 1 Cup butter
- 1 egg, beaten
- 1/2 Teaspoon pecans
- 1/2 Teaspoon raisins
Preheat the oven to 375 degrees.
Sift the flour, cinnamon, nutmeg, and salt. Beat together the asparagus, baking soda, sugar, butter, and egg. Beat well. Add dry ingredients to wet ingredients. Mix well. Add nuts and raisins. Drop a tablespoon on a greased baking sheet. Bake for 10-12 minutes.
Calories Per Serving95
Folate equivalent (total)5µg1%
Asparagus and brie tarts Recipe
Asparagus takes centre stage in these asparagus and brie tart pastry bites that are perfect for lunch or tea.
|Nutrition Per Portion RDA|
|Saturated Fat||16 g||80%|
This asparagus and brie tart recipe makes the most of the short asparagus season. The season starts towards the end of April and lasts until June time. Buy British where you can&mdashthey'll taste nicer and it's much better for the environment.
You don't need to be an advanced cook to attempt these little tartlets. They're really easy but so impressive. Perfect for a light lunch or take on a picnic, they will taste good cold too.
These tarts are also lovely with a soft goats cheese or any cheese that holds up well to melting, if you don't have brie. You don't want anything too strong though&mdashlet the flavour of the asparagus sing!
Baked Asparagus Frittata
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 6 - 9 1 x
- Category: Entree
- Method: Baked
- Cuisine: Vegetarian
This beautiful baked asparagus frittata recipe is remarkably simple to make! Recipe yields one 9-inch square frittata, enough for 6 large or 9 smaller servings.
- 6 large eggs
- ⅓ cup milk
- ½ cup crumbled goat cheese
- heaping tablespoon finely chopped shallot
- 1 ½ teaspoons Dijon mustard
- big pinch salt
- handful of thin asparagus
- drizzle olive oil
- big squeeze fresh lemon juice
- Pinch sea salt
- Freshly ground black pepper
- Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).
- In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.
- While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus they should be shorter than 9 inches in length. Toss the asparagus with a drizzle of olive oil, a big squeeze of lemon juice, salt and pepper, and set aside.
- After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it’s done.
- Let the frittata rest for a few minutes, then slide a knife around the edges of the pan (paying special attention to the corners) and use both hands to lift the frittata out and onto a flat surface. Use a sharp chef’s knife to slice it in three columns, in between the strips of asparagus. Then use a gentle see-saw motion to slice down the middle, through the asparagus. Serve warm or at room temperature.
▸ Nutrition Information
By Kathryne Taylor
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
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How to Prep Asparagus
Once you’re home with your fresh and firm asparagus, you will need to do a little work to remove any woody bits. If you have slender stalks, they may be good to go. Thinner pieces tend to be more tender through the trimmed end. But a little slice off the bottom will help clean up the stalks for your recipe.
If you have thicker stalks, you will likely have some tough, fibrous ends. While it’s true that asparagus will snap off at the woody spot, it will also snap anywhere along its length, and that can cost you a perfectly tender core.
Giving the lower end of your stalks a 1/2-inch to 1-inch trim to remove the toughest parts (or any dehydrated ends) and then a quick peel minimizes food waste and preserves the length of the stalk, which looks great in this tart. Depending on the thickness of the stalk, start peeling about two-thirds of the way down.
Bacon-Wrapped Asparagus Bundles
Besides being elegant, this easy side dish only requires 15 minutes of prep!
- Preheat the oven to 425 ̊. Place a rack on a rimmed baking sheet. Cut each strip of bacon in half lengthwise. Divide the asparagus into 10 bunches and wind half a bacon strip around each bunch. Drizzle the asparagus bundles with the olive oil, gently turning to make sure the tips are well coated.
- Arrange the asparagus bundles on the prepared rack. Season with the salt and a few grinds of pepper. Brush the bacon with the maple syrup.
- Roast until the asparagus is tender and the bacon is crispy and caramelized, 30 to 35 minutes.
Shop for slightly thicker asparagus. It will hold its shape better in the oven, while the bacon gets crispy.
Spring asparagus galette
I know it’s too early for asparagus, at least in New York, but I’m tired of waiting, a feeling that both encapsulates my cooking right now and my mood about [waves hands] everything. I am sure I’m not alone in being ready for summer, for outside, for all of my friends to get vaccinated, for my kids lives to normalize so they can be off screens all day, and I know you do not get things by stamping your feet and demanding them (I may have tried) but if there’s one thing on this list we can safely take an advance on, it’s spring vegetables. Grocery store asparagus is lovely and here for us until the freshly-plucked Greenmarket stuff emerges and I say we embrace it with abandon.
This galette has been several years in the making. Every spring I take a couple stabs at asparagus galettes but have rejected each because they were too woody, soft, discolored, and/or too much work — poaching and water baths or roasting and chopping and just no. [See above: impatient.] If we’re going to make a homemade crust — and if you do, the payoff here is immense — I want everything else to be as effortless as possible. After all of that trial and error, I found the perfect technique in the Zucchini and Ricotta Galette in the archives. Salting and draining sliced asparagus softens it enough that it can finish cooking to a perfect crisp-tenderness in the oven without discoloring. A mixture of cheeses, lemon, and garlic makes an unassuming-seeming base that in the oven, exceeds its potential: bubbling up and locking down the asparagus on top, and sharply flavoring everything. This is fantastic warm or at room temperature, and it keeps well in the fridge for up to a week. You won’t regret making two.
Spring Asparagus Galette
- Servings: 8
- Time: 45 minutes, plus chilling time
- Source: Smitten Kitchen
Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes.
In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.
Drain asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)
Assemble galette: Heat oven to 400°F. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread ricotta mixture over center, leaving a 3-inch border bare. Spoon asparagus over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust.
Bake galette: For 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.
Do ahead: This galette keeps in the fridge for up to one week. It’s good at room temperature but even better warm, so the cheese is all stretchy again.
Note: You can watch an Instagram Story or TikTok demo of this recipe, too.
Cooking Asparagus in the oven is delicious!
As long as you do not not overcook asparagus, you can have a delicious side dish with hardly any work! I like to top it with some fresh cherry tomatoes to make this side dish even more delicious.
If you are afraid of asparagus, then today is the day to try it. It is so delicious and as long as you keep it slightly crisp, even the kids will love it.
I have had the pickiest eaters (adults included) admit that they love roasted asparagus. My favorite part is that you can have a healthy and delicious side dish cooked in 10 minutes!
Everyone will love this! Give it a try and let us know what you think. The flavor is amazing and so delicious.
- Preheat the oven to 400°F.
- Hold an asparagus spear at both ends and bend the bottom until the tough, woody section snaps (it will naturally snap off where the tough part of the vegetable ends and the tender part begins).
- Using that spear as a guide, use a knife to remove the bottoms of the rest of the bunch.
- Place the asparagus in a baking dish.
- Drizzle with the olive oil, sprinkle with the Parmesan, and season with salt and pepper toss to coat. Roast until just tender, 10 to 12 minutes.
- Sprinkle the lemon juice over the asparagus.
Eat This Tip
So as we mentioned above, asparagus is great wrapped in prosciutto, and a great recipe to pull out on a night you have a bit more time to spare for food prep. As you may already have noticed, as it's not a not particularly well-kept secret of ours, when we want to employ a fattier ingredient or two, we like to pair them with extra healthy ones to even out the nutrition (and the guilt!.) For instance, when we want to indulge in the fattier of meat choices like bacon or prosciutto, wrapping them around an incredibly healthy ingredient like asparagus is the way to go, and makes a great appetizer as well. So, if any meat eaters out there want to add a few slices of prosciutto, wrapping them around asparagus is a great idea.
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10 of our best asparagus recipes
These green spears are a harbinger of tasty spring produce and can be blanched, barbecued, roasted or fried until they're sweet, verdant and mouthwateringly good. Here are our favourite recipes that put them centre stage.
Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.
Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.
Asparagus is available year-round, imported from places like Peru and Mexico. But the real deal (which doesn't arrive with the baggage of excessive air miles and a whole load of deforestation) only comes around once a year, ushering in the best of spring’s bounty and paving the way for lots of fresh, green and very tasty dishes that’ll last until the end of summer. Yes, British asparagus is in a different league entirely, sending chefs into a frenzy (they always manage to get it a few weeks earlier than the rest of us) and filling home cooks with giddy excitement.
But while they’re great simply blanched and served on their own, asparagus spears can be cooked in all sorts of ways. They pair fantastically well with a good number of other seasonal ingredients, too, so they can become the star of a dish instead of a vegetable on the side. Take a look at the recipes below and make the most of one of the UK’s finest crops.
Asparagus & truffles
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JAMIE’S SPECIALS | Asparagus Carbonara | Jamie’s Italian
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