With the first warm days comes traditional the local asparagus. For those who want to enjoy their vegetables in a less traditional way, BILD grill master Michael Quandt has created something new out of the box.
Important: All recipes are for four people.
Asparagus bruschetta with basil mascarpone
Ingredients: 1 small ciabatta, 8 sticks of asparagus, 80 grams of mascarpone, 1 pot of basil, salt, pepper, olive oil, 50 grams of parmesan.
Preparation:
★ Cut the ciabatta into 1 cm thick slices and drizzle with a little olive oil.
★ Toast the bread slices on the grill or in the oven on both sides at 180 °C.
★ Peel the asparagus and generously remove the ends. Brush with olive oil, salt and grill on the grill for about 20 minutes.
★ For the basil mascarpone, pluck the basil and mix with the mascarpone using the hand blender.
★ Season with salt and pepper.
★ To serve, cut the asparagus into thirds. Spread the toasted bread with basil mascarpone, top with asparagus and grate Parmesan over it.
Asparagus bruschetta with basil mascarpone
Mango and asparagus salad with king prawns
Ingredients: 500 grams of asparagus, 1 mango, ½ bunch of spring onions, 1-2 chillies, 16 large prawns, olive oil, salt and pepper, 1 clove of garlic (crushed).
Preparation:
★ Wash and peel the asparagus, boil the peels with a pinch of salt and 400 ml water for about 10 minutes. Pour everything through a sieve, collect the brew, bring to the boil with a liter of water and cook the asparagus for 15 minutes.
★ In the meantime peel the mango, remove the flesh from the pit and cut into small cubes.
★ Wash the chili pepper, cut in half, deseed, chop the chili into small pieces.
★ Wash and trim the spring onions and cut diagonally into fine rings.
★ For the dressing, squeeze a lime, mix the juice with sugar, oil, pepper and 4-5 tablespoons of asparagus stock. Season with salt.
★ Lift the asparagus out of the broth and cut into pieces three to four centimeters long.
★ Fold the asparagus into the dressing along with the mango, chili and spring onions and allow to cool to lukewarm.
★ In the meantime, sauté the prawns in olive oil with a little garlic and serve with the salad.
Mango and asparagus salad with king prawns
Cottage ham schnitzel rolls with braised asparagus
Ingredients: 2 pork escalopes (cut not too thick), 4 slices of cottage ham, 4 tablespoons grated parmesan, 1 pound asparagus, ½ bunch of wild garlic, ½ lemon, 1 tablespoon butter, parchment paper and/or aluminum foil/snack wrap, salt, freshly ground pepper, bamboo Skewers or toothpicks to secure.
Preparation:
★ Peel the asparagus and place on parchment paper.
★ Put salt, sugar, some lemon and butter over the asparagus and form a pocket out of the parchment paper. Seal the edges well and wrap in aluminum foil.
★ Cook in the oven at 220°C for 20 minutes or in the grill with indirect heat.
★ In the meantime, pound the escalopes under cling film as flat as possible and season with a little salt and pepper from the mill.
★ Cover each schnitzel with two slices of ham and two tablespoons of parmesan.
★ Roll up the schnitzel as tightly as possible and fix with several bamboo sticks. Cut the schnitzel into small rolls along the skewers.
★ Grill/fry the rolls at 200 degrees direct heat or in a pan for 3 to 4 minutes on each side.
★ Remove the asparagus from the paper. Catch the asparagus stock, puree with some wild garlic and pour over the asparagus. Serve with the rolls.
Cottage ham schnitzel rolls with braised asparagus
Asian asparagus rolls with beef fillet
Ingredients: 8 stalks of white asparagus, 8 thin slices of beef fillet, 4 tbsp rice vinegar, 4 tbsp soy sauce, 4 tbsp fish sauce, 1 tbsp brown sugar, 1 clove of garlic, 2 spring onions, sesame.
Preparation:
★ Peel the asparagus and cut off the ends generously. Shorten the asparagus spears so that after rolling in the fillet, a piece sticks out at the front and back.
★ Cook the asparagus spears for 5 to 7 minutes, depending on their thickness.
★ For the marinade, briefly bring the rice vinegar, soy sauce, fish sauce, brown sugar and chopped garlic clove to the boil so that the sugar dissolves.
★ Roll up one stick of asparagus in each slice of beef fillet.
★ Prepare grill for 150 degrees direct heat. Grill the asparagus rolls, turning them repeatedly, until the desired doneness is reached. Brush regularly with the marinade.
★ To serve, sprinkle with thin spring onion rings and sesame seeds.
Asian asparagus rolls with beef fillet
Pulled salmon sandwich with asparagus and orange hollandaise
Ingredients: 8 large slices of country bread, 8 to 12 sticks of asparagus (depending on the thickness), 400 grams of salmon, 4 tablespoons of maple syrup, 2 handfuls of lamb’s lettuce, 1 orange, 2 egg yolks, 2 tablespoons of white wine, 1 pinch of salt, 1 pinch of sugar, 75 grams of butter.
Preparation:
★ Peel the asparagus, cut off the ends and cook in salted water for about 8 to 10 minutes until al dente.
★ Prepare the grill for 120 degrees indirect heat. Alternatively: Preheat the oven to 120 degrees circulating air.
★ Brush the salmon fillets with maple syrup and grill indirectly for 25 minutes or cook in the oven. Then let it cool down.
★ Wash the lamb’s lettuce and shake dry.
★ For the orange hollandaise, mix the egg yolk, white wine, salt and sugar in a metal bowl with a whisk.
BILD grill master Michael Quandt developed the recipes so that they work on the grill and in the oven
★ Place the bowl in a hot water bath so that the bottom of the bowl just touches the water. Stir in the egg yolk mixture until creamy.
★ Melt the butter in another saucepan and then slowly stir into the egg yolk mixture in a thin stream using a whisk.
★ Finally stir in the juice of half an orange and beat vigorously.
★ Break up/pluck the cooled salmon with a fork.
★ Toast the bread slices in the toaster or on the grill. Spread the orange hollandaise on the lower slice and put the lamb’s lettuce on top. Top with asparagus sticks and salmon, drizzle over the orange hollandaise again and put the top slice of bread on top.
Pulled salmon sandwich with asparagus and orange hollandaise