Three asparagus-based recipes to do things big without spending a fortune

Have you heard THE good news of the moment? Spring will arrive next week. And with it the season of love… and asparagus! What better way to impress your next appointments than these three fantastic, ultra-easy and economical recipes? Let’s kill two birds with one stone and bring out Pépé’s old asparagus dish.

Asparagus with hollandaise sauce

So simple, so good, so aesthetic. This recipe is by far my secret card when it comes time to wow my dates. The appearance of the dish is worthy of a gastronomic restaurant, but the effort is minimal. To accompany a good bottle of white!

The ingredients for asparagus with hollandaise sauce

• Some green asparagus
• 100 g of butter
• 2 egg yolks
• half a lemon
• salt and pepper

The recipe for asparagus with hollandaise sauce

Clean and wash the asparagus. Brown them in a pan with olive oil for about ten minutes, remembering to turn them so that they brown on all sides. Reserve.

In the meantime, prepare your hollandaise sauce. Squeeze the juice from the lemon, keep it aside. Cut the butter into cubes. Beat the egg yolks with 2 tablespoons of cold water. Place it in a bain-marie and blend until you obtain a frothy and light mixture. Then add the butter in pieces several times, beating well each time. Season with salt, pepper and lemon juice before serving.

Arrange the asparagus on a plate and pour the hollandaise sauce over it. For a presentation worthy of the greatest restaurants, it is possible to add some edible flowers to your preparation. That’s all !

Gourmet salad of asparagus, peas and bacon

Here’s a nugget spotted on the cooking blog of Bastien Petit, aka B’cook. Rich in flavor, simple to prepare = the ideal combination.

The ingredients of the gourmet asparagus salad

• A bunch of green asparagus
• Peas
• Bacon
• 200 g of feta
• fresh mint
• as many eggs as there are guests around the table
• Olive oil, salt, pepper

The recipe for gourmet asparagus salad

Cook the asparagus however you prefer (in a pan, steamed or in a pan with boiling water). Let cool. Immerse the peas for five to ten minutes in a pan of boiling salted water, then drain them before plunging them back into the cold water. Reserve.

Cook the bacon and the soft-boiled egg (5 minutes in boiling water) and mix all the ingredients. Season with salt and pepper, then garnish with herbes de Provence and a drizzle of olive oil for drizzling.

White asparagus glazed with miso

This recipe by Julien Sebbag, I admit, has not yet been tried by me, but I include it in this selection because it was warmly recommended to me by a friend. It’s at the top of my list of recipes to try… and maybe yours now too?

The ingredients of miso glazed white asparagus

• 8 white asparagus
• 15g semi-salted butter
• 2 tablespoons white miso
• 1 teaspoon honey
• ½ lemon
• 1 hard boiled egg
• Parsley

The ingredients of miso glazed white asparagus

Clean the asparagus and remove the ends. Place them in a large pan so that they are distributed in a single layer. Add the water halfway through cooking the asparagus, then the butter cut into pieces. Bring to the boil, add the miso and honey. Don’t salt!

Cook for 10 minutes, turning the asparagus from time to time and basting them with the cooking juices.

As it cooks, the juice should thicken. When there is almost no more left, add a squeeze of lemon juice. Be careful that the asparagus does not burn when the sauce reduces.

Grate the hard-boiled egg, chop the parsley and mix the two. Serve the soft asparagus and add your hard-boiled egg and parsley mixture.

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