4 simple recipe and one secret cooking asparagus

With our recipes, cooking asparagus does not require a lot of work, but will allow you to achieve the perfect taste. Let's try to cook asparagus in due form?

Asparagus with orzo, tomatoes and lemon

Ingredients:

• 340 Paste Orzo
• 1 bunch of asparagus, 3 slices cm
• 500 g cherry tomatoes (cut into halves)
• 1 lemon peel and juice
• 4 tablespoons olive oil
• 1 clove garlic
• 2 tablespoons chopped fresh parsley
• Salt, fresh ground pepper
• Some grated parmesan

Preparation:

Bring water to a boil in two large saucepans, add salt. Put asparagus into one and boil the 2-3 minutes. Transfer the asparagus to a bowl of ice-cold water to maintain the bright color of the stems. In the second pan, cook orzo according to the instructions. After that, drain the water and put the pasta in a large bowl. Add asparagus and tomato halves to orzo. Mix olive oil, lemon zest and juice, garlic, salt and pepper in a small bowl. Add the mixture to the pasta with vegetables. Add parsley and parmesan. Serve cold or at room temperature.

Salad with asparagus and portobello

Ingredients

• 200 g portobello (peel and chop)
• 1 Asparagus Bunch
• 1 teaspoon of olive oil
• 2 teaspoons roasted black sesame

For the filling

• 1 shallot onion (peeled and finely chopped)
• 1 teaspoon rice vinegar
• 1½ teaspoons white wine vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 2 teaspoons water
• 1 teaspoon sesame oil
• 1 a teaspoon of fresh lime juice
• Tsp salt

Preparation
In a small bowl, mix all the ingredients for the dressing. Stew the asparagus in a pan until bright green and crisp, about 5 minutes. Let the 10 minutes cool down and cut into pieces of length 5, see. Put the mushrooms under the lid until golden brown, 7-8 minutes. Put asparagus and mushrooms on a dish, evenly distribute the dressing. Sprinkle with sesame before serving.

Israeli couscous with asparagus

Ingredients

• 1-2 Asparagus Bunch
• 2 glass of unprepared Israeli couscous (pasta)
• ½ cup Kalamata olives (remove bones, cut)
• ½ cup feta
• A handful of fresh mint or taragona
• Zest of 1 lemon

For the filling:

• ⅓ cup of olive oil
• 3 tablespoons wholegrain mustard
• 1 teaspoon of salt
• 1 teaspoon pepper
• 2 tablespoons of wine vinegar

Preparation
Heat the oven to 425 ° F. Cut off the coarse tips of asparagus, spread the stems on a baking sheet, sprinkle 1-2 with spoons of olive oil, sprinkle with salt, pepper and lemon zest. Bake in the oven until the asparagus is soft, about 20-25 minutes. Cut the finished asparagus into small pieces. In a large saucepan, bring the water to a boil and salt. Add couscous and cook until al-dente. While cooking couscous, mix all ingredients for a dressing in a small bowl. Drain the couscous, transfer it to a large bowl. Add dressing, olives, asparagus, feta, fresh herbs and zest. Mix well. Serve cold or at room temperature.

Asian Asparagus Salad

Ingredients

• 1 asparagus bunch (finely planed)
• 1 medium carrot (cut into strips)
• 1 a glass of red cabbage (thinly chopped)
• ½ bell pepper (cut into strips)
• Cup fresh mint
• ¼ cup fresh cilantro
• 3 tablespoons fried sesame
• ¼ cup roasted cashews
• 1 tablespoon sesame oil
• 2 tablespoons of rice vinegar
• 1 tablespoon soy sauce
• 1 a teaspoon of grated fresh ginger
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Preparation
Mix rice vinegar, soy sauce, ginger, sesame and vegetable oil and salt. In a large bowl, mix asparagus, carrots, cabbage, bell pepper, coarsely chopped mint and cilantro. Season with the prepared mixture and sprinkle with sesame, cashews and whole mint leaves and cilantro.

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