Recipes with asparagus: from appetizer to side dish – Italian cuisine reinvented by Gordon Ramsay


They are the great protagonists of spring: you know how to cook asparagus? With a very intense flavor (not everyone likes it, in fact) and very versatile in the kitchen, asparagus can therefore be used from appetizers to side dishes, through to truly exquisite first courses, always making a great impression. Below, we offer you some recipe to cook them in an original way; in the gallery, however, some tips on techniques to prepare them in the best possible way and then many of our recipes.

Asparagus: tips for treating them correctly

How to cook asparagus?

1) Bruschetta with asparagus

Ingredients

  • 1 baguette
  • 150 g of raw ham
  • 1 bunch of asparagus
  • 1 jar of mustard
  • 10 small eggs
  • 1 tablespoon extra virgin olive oil
  • 1 clove of garlic
  • Salt to taste

Method

  1. Boil the eggs, while cleaning the asparagus, removing the hardest part of the stem. Then, boil them in salted water and once drained, sauté them in the pan with a drizzle of extra virgin olive oil and the garlic clove.
  2. Now slice the baguette diagonally and toast the slices obtained in a non-stick pan, making them golden.
  3. It’s time to assemble the bruschetta: spread the slice with a thin layer of mustard, then place a slice of ham, two asparagus and two slices of hard-boiled egg. Serve.

2) Asparagus and shrimp risotto

Ingredients

  • 340 g of Carnaroli rice
  • 16 prawns
  • 80 g of grated parmesan
  • ½ white onion
  • vegetable broth to taste
  • 1 glass of white wine
  • 1 bunch of asparagus
  • extra virgin olive oil
  • butter
  • Lemon peel
  • Salt and Pepper To Taste

Method

  1. Clean the asparagus, removing the hard stem. Remove the tips, leaving them aside, while cut the stems into pieces.
  2. Heat the broth, while in a saucepan, fry the onion in extra virgin olive oil.
  3. Toast the rice, add the white wine and season with salt and pepper.
  4. Now add the asparagus cut into pieces and then the broth, little by little. Cook the rice, and in another pan sauté the prawns with the asparagus tips.
  5. When the rice is cooked, stir in a knob of butter and the grated cheese, also adding the sautéed prawns with the asparagus. Serve it, sprinkling it with freshly ground pepper and a pinch of lemon zest.

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