Recipe

Asparagus breakfast recipes

PREPARATION

20 minutes

PORTIONS

2 servings

COMPLEXITY

easily

Asparagus season is only 2 months of May and June. Asparagus is a low-carb vegetable and a source of all necessary vitamins and minerals, especially folate (this is a vitamin of the B complex, extremely important for the normal development of cells) and vitamins A, C, K.

How to cook asparagus?

Asparagus combines well with salted dairy products: parmesan, feta, butter, sauce Hollandaise. Or also salted meat dishes, as Pancetta.

 

You can combine natural asparagus taste with eggs, garlic, lemon, olive oil.

 

Asparagus can be boiled, baked, fried, or grilled.
The main condition is that asparagus is cooked no more than 2-5 minutes. The time depends on asparagus thickness. Always cook it al-dente.

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Method of cooking

Before passing to the recipes you need to prepare the asparagus. 

You can easily break the thick root part if you press at it. Then peel the asparagus with a knife carefully, starting from the middle of the stem and following to the bottom part. 

 

Cooked asparagus has to keep color and crispiness. 

Do not add acid ingredients while cooking (lemon juice or vinegar). You can add them only right before serving. 

 

I got you a few recipes. There is no strict proportion of ingredients, as you choose the needed quantity of asparagus by yourself according to your needs. 

Asparagus baked with pancetta

Baked asparagus with Pancetta. Wash the asparagus and break the basal parts. 

Wrap every stem in Pancetta. 

Put it on a baking tray lined with baking parchment. 

Sprinkle with olive oil and add some pepper.

Bake 10-12 minutes at  170°C, but watch it closely. Pancetta has to become crispy and the asparagus has to keep its color. 

Transfer to a plate. Add some lemon juice and zest.

Asparagus on avocado bread

Toast some bread on a grill or on a dry frying pan. 

Mash the avocado, add salt and pepper to taste, sprinkle with lemon juice.

Place avocado on toasts, then asparagus with pancetta.

Add a poached egg on top, microgreens, seeds or nuts.

Asparagus with hollandaise sauce

Boil asparagus in salted water for 3 minutes, then put it right away in water with ice to stop the cooking process.

Place it on a plate, sprinkle with lemon juice and olive oil.

Put 2 poached eggs on top and season with sauce Hollandaise.

Sauce Hollandaise

Melt 150 gr of butter, set aside.

Put two egg yolks and one tablespoon of lemon juice or wine vinegar in a heat-resistant bowl. Place the bowl over a pan of boiling water so that the bottom does not touch the water.

Whip  the egg yolks with lemon juice on a water bath, gradually pour in the melted butter and whip until the mass gets thick.

Remove, rub through a sieve, add salt and pepper.

Grilled asparagus

Fry the asparagus on the grill.

Place on a plate and drizzle with olive oil mixed with salt, garlic and Provencal herbs, and Parmesan.

You can use it as a separate dish or add a boiled egg and pieces of bread.

Asparagus in a pan

Simultaneously fry an egg in a basket, several stalks of asparagus, and cherry tomatoes in a frying pan.

You can add mushrooms and bacon optionally.

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