asparagus – Wholefoodspace

Asparagus mix – very tasty in 2 variants

Andreas — Thu, 23 May 2024 13:50:45 +0000

Asparagus simply tastes delicious. This noble vegetable can be prepared in a variety of ways. Whether in large spears or cut into small pieces. It is always something special. The asparagus mix with green and white asparagus tastes uniquely good.

Asparagus mix

Asparagus tastes best when it is freshly prepared. The queen of all asparagus varieties is, of course, white asparagus. It tastes tender and mild. Green asparagus is more reminiscent of a green vegetable and has a slightly earthier taste.

Asparagus mix

Asparagus mix of white and green asparagus in a hearty sauce. Alternate with small or thick white beans.

Course main course

Keyword asparagus, green asparagus, mustard, Vegan, white asparagus, white beans

Prep Time 30

Cook Time 35

Total Time 1 5

Servings 1 person

Ingredients

Variant 1 with baked potatoes

250 g white asparagus
250 g green asparagus
1 can of cooked white beans
1 pinch of tarragon
0,5 tsp mustard
2 – 3 tsp spelt flour type 630
300 ml water
salt and pepper to taste
400 g small waxy potatoes
water as needed

Variant 2 with mushrooms and rice

250 g white asparagus
250 g green asparagus
250 g mushrooms
1 can of cooked white beans
2 – 3 tsp spelt flour type 630
300 ml water and additional water for cooking the mushrooms and rice
salt and pepper to taste
1 tbsp fresh parsley
150 g basmati whole grain rice

Instructions

Variant 1 with baked potatoes

Peel the lower third of the green asparagus. Cut off the woody ends and cut the rest of the asparagus into small pieces.
Peel the white asparagus and cut into small pieces.
Cook everything together in a pan of water.
Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
Season to taste with salt, pepper, mustard and tarragon.
Drain and rinse the beans. Finally, add to the vegetables and heat through.
Clean small potatoes with skin and cook in an ovenproof dish with a little water at 200 degrees Celsius top/bottom heat for approx. 35 minutes. Depending on the size of the potatoes.

Variant 2 with mushrooms

Peel the lower third of the green asparagus. Cut off the woody ends and cut the rest of the asparagus into small pieces.
Peel the white asparagus and cut into small pieces.
Cook everything together in a pan of water.
Clean and chop the mushrooms. Simmer gently in a pan of water for approx. 15 minutes. Then drain and add to the asparagus.
Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
Season to taste with salt and pepper.
Drain and rinse the beans. Finally, add to the vegetables and heat through.
Wash the rice and simmer for 20 minutes.

Notes

Asparagus mix with mushrooms

goes well with whole grain basmati rice

Tip

If you’re in a hurry, you can use white asparagus or mushrooms in a jar.

Interesting to know

Fresh asparagus is only available from April to the end of June. Green asparagus can be bought for longer, as it grows above the ground.

Green asparagus with pak choi – good choice

Andreas — Wed, 22 May 2024 16:27:38 +0000

In spring, when the asparagus sprouts, the time has come again. The delicious vegetable is then available for a few weeks. That’s why you should eat all varieties of asparagus. Whether white asparagus or green asparagus doesn’t matter. Both varieties are extremely tasty.

Green asparagus with pak choi

This dish tastes simply delicious. And so easy to cook. Quick and tasty. What more could you want?

Green asparagus with pak choi

Asparagus vegetables, refined with pak choi and broad white beans. Satisfying and tasty. All served in a hearty mustard sauce. Really delicious. Serve with potatoes, wholegrain rice or wholemeal spelt pasta.

Course main course

Keyword asparagus, green asparagus, nutritious, oil-free, one pot, simple, Vegan

Prep Time 20

Cook Time 20

Total Time 40

Servings 1 person

Ingredients

500 g green asparagus
1 – 2 perennial mini pak choi
1 shallot
1 garlic clove
0,5 tsp mustard
1 can of broad white beans
1 pinch of tarragon
salt and pepper to taste
2 – 3 tsp spelt flour type 630
300 ml water
150 g black rice
water for cooking the rice

Instructions

Peel the lower third of the green asparagus.
Cut off the woody ends and cut the rest of the asparagus into small pieces.
Peel and dice the shallot and garlic.
Wash and chop the pak choi. Cook everything together in a pan of water.
Season to taste with salt, pepper, mustard and tarragon.
Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
Drain and rinse the beans. Finally, add to the vegetables and heat through.
Wash the rice and simmer with water for approx. 20 – 25 minutes.

Tip

Try a mix of green and white asparagus.

Interesting to know

The mustard in the sauce gives the vegetables that certain something.

Asparagus pizza – a slightly different kind

Andreas — Fri, 03 May 2024 16:20:34 +0000

Especially now, when asparagus is growing, there are many dishes that can be prepared with it. You can always eat asparagus. As it is only available for a limited time, it is particularly tasty to bake an asparagus pizza.

Asparagus pizza

This pizza is a very special treat. The bottom layer consists of a chickpea paste covered with white asparagus and red onions. Served with a fantastic broccoli sauce. Of course you can vary here. Green asparagus is also delicious on top.

Asparagus pizza

Pizza with asparagus on chickpea paste and broccoli sauce. This is another incredibly good and nutritious pizza creation.

Course main course

Keyword asparagus, Broccoli, Chickpeas, dry yeast, nutritious, Pizza, red onions, Vegetables, Whole spelt flour

Prep Time 1 10

Cook Time 20

Total Time 1 30

Servings 1 person

Ingredients

pizza dough
200 g cooked chickpeas
100 g cooked peas optional
1 tbsp spelt flour type 630
water as needed
salt and pepper as needed
some cumin
some curry powder
1 – 2 red onions
1 broccoli
300 g white asparagus

Instructions

Make the pizza dough.
Roll this out thinly, place on a baking tray lined with baking paper and spread with the chickpea paste. To make the paste, puree the chickpeas and season with a little salt, pepper, curry powder and cumin.
Wash the broccoli and divide into florets. Cook in a pan of water. If you like, you can optionally add peas and cook them too.
Then sieve the vegetables and puree in a pan. Mix with some of the drained liquid. Mix the flour in an extra cup with 2 – 3 tablespoons of cold water, add to the hot vegetable mixture and bring to the boil until a thick sauce is formed. Season to taste with salt and pepper.
Peel the asparagus and cut off small pieces from the lower part. The upper asparagus tips can be left longer. Cook in a pan of water for approx. 20 minutes. Then drain well.
Peel and chop the onions.
First scatter the small pieces of asparagus on the pizza with the chickpea paste, then the red onions and the longer asparagus tips. Finally, spread a few dollops of the broccoli sauce between the vegetables.
Bake in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 20 minutes.

Tip

Instead of a chickpea paste, you can also use a white bean paste seasoned with yeast flakes.

You can prepare the pizza dough the day before so that you only have to roll it out and top it. The pizza dough can be made with fresh or dried yeast.

If you’re in a hurry, use ready-cooked asparagus from the jar.

Interesting to know

Asparagus contains a lot of water. White asparagus grows underground and can be harvested in Germany from around mid-April to June 24. After that, the plant should recover. Green asparagus grows above ground and has a slightly nutty flavor.