This spiral pasta with green asparagus and bacon recipe is wonderfully light and quick to prepare. I added garlic powder, not in the video. It’s Asparagus season here in Vienna. The fascination with asparagus recipes is always a pleasure for gourmets. Because the vegetable is not only healthy and delicious, but also can be prepared in variety ways in the kitchen.
Spring is finally here! Cooking asparagus. Whether classic with Hollandaise sauce, just like here there are no limits to the kitchen fantasies. It‘s not for nothing that asparagus is called a delicacy in sticks or even edible ivory asparagus is indeed something special. Today the asparagus is one the most popular and beneficial vegetables worldwide. Eating asparagus is a pleasure without remorse, because 100g asparagus have just 20 calories.
Actually this is onother request by toralva76 channel of youtube, one of my friends in youtube community!
The genus Asparagus in the plant family Asparagaceae comprises up to 300 species. The most well-known species is the edible Asparagus officinalis, commonly referred to as just asparagus.
I had salmon head at home, and my daughter just love asparagus! So I decided to cook it this way with soup. Serves 4 to 6.
* about 500 g Salmon head
* 1 bunch of asparagus, about 500 g
* 3 pcs. tomatoes, diced
* 1 pc. onion, finely sliced
* 4 cloves garlic, minced
* 1 tbsp. dried basil leaves
* freshly ground pepper
* 3 to 4 tbsps. olive oil
* patis (fish sauce) or salt for seasoning (I used patis)
* about 4 cups of water
1.) Heat the olive oil in a pot. Add the onion and garlic cook over medium heat until the onion slices start to go limp. Add the diced tomatoes. Continue cooking until they start to soften and render color. Add the fish to the pot. Pour in about 4 cups of water. Season with salt (or patis). Bring to the boil, cover and simmer for 10 to 15 minutes.
2.) Add the asparagus. Simmer for another minute. Adjust patis or salt if necessary and season with freshly ground pepper. Serve hot with rice
ASPARAGUS PASTA WITH SHRIMPS
Another way of preparing asparagus with pasta of your preference.
* 250 g Tagliatelle
* 500 g Asparagus
* 250 g shrimps
* 4 tbsps. olive oil
* 4 cloves garlic
* 2 diced tomatoes
* 1/2 tsp. oregano, dried
* 1/4 cup red wine
* 2 tbsps. sugar
* salt and pepper
* grated parmesan cheese
1.) Cook the pasta according to package directions. In the same pot (water) cook asparagus until done, and set aside.
2.) Heat the olive oil in a pan. Add the diced tomatoes and cook over medium heat until softened, about two minutes. Add the garlic. Cook, stirring. Add the shrimps and oregano. Season with salt and pepper. Bring to the boil. Pour in the red wine. Cook over high heat, uncovered, until slightly reduced, about four minutes and add a little sugar. Lower the heat, cover and simmer for 10 to 15, adding the asparagus during the last two minutes of cooking. Then add pasta to the sauce. Toss to coat each piece of pasta with sauce. Top with grated Parmesan to serve.
ASPARAGUS WITH SAUCE HOLLANDAISE
They said that, white asparagus is a German specialty and everyone likes to eat it. It comes in the springtime and is served at dinner parties all over EUROPE. But I prefer the green ones. If you are like me, buy a quantity of asparagus and try this RECIPE of mine!
The asparagus appears after an early spring rain, if firm, fast growing rungs from the short underground stalks. Shortly thereafter the neck appears to the elegant, oblong plant with a bud on the point and sheets spiral put on before the eyes of the farmers, whose edges look. If they are not picked, they develop later into a plant with branched stalks, a small thorny bush, weeds with sharp sheets and stinging leagues branches.
Yields 4 PAERSONS
* about 500g Green Asparagus
* 1 Pack of Sauce Holandaise
* some water
SAUCE HOLLANDAISE is a light yellow sauce out of butter and egg yolk. Usually seasoned with lemon juice. Also usually use to fish, sea fruits and vegetables like Asparagus. It belongs to the Basic sauces of the classical French kitchen.
* 250 g Butter
* 4 Dotter
* 6 sps. White wine
* 6 sps. Lemon juice
* White Pepper powder
* Worcestershire sauce
HOW TO …….
***For preparation first melt butter on small flame heat up, afterwards yolk with something water – supplemented depending upon prescription also with White wine or a reduction from wine or vinegar. In a double boiler and the lukewarm butter thereby is gradually added. It is peppered with salt, white pepper and lemon juice, possibly something Worcestershire sauce too can be added.