Recipe ideas

Start of the asparagus season

Asparagus cordon bleu for gourmets

Ingredients: 

• 12 white asparagus spears
• 12 slices of Gouda (alternatively: Emmental or Edam cheese)
• 12 slices of ham
• 2 eggs
• 2 tbsp milk
• 150 g flour
• 120 g breadcrumbs
• 1 tbsp butter
• 1 tsp granulated sugar
• 1 tbsp lemon juice
• salt, pepper
• Optional: vegetable oil

Preparation:

1. Peel the asparagus and cut off the woody ends. 
2. Bring a large pan of water to the boil, add a pinch of salt, a teaspoon of granulated sugar, the lemon juice and 1 tbsp of butter. 
3. Cook the asparagus spears in the water for approx. 10 minutes until al dente. 
4. Then remove from the water with a slotted spoon and drain well.
5. Wrap each asparagus spear with a slice of Gouda cheese and ham. 
6. Place the egg and milk in a shallow bowl and whisk together.
7. Place the flour and breadcrumbs in a shallow bowl. 
8. Dip each wrapped asparagus spear in the flour and roll in it, then place in the bowl with the beaten egg and coat with it. 
9. Then roll in the breadcrumbs and press down lightly with your hands. Make sure that the ends of the asparagus spears are also coated in the breadcrumbs. 
10. Bake in the air fryer for 8-10 minutes at 190 °C. For more browning, you can brush the asparagus spears with a little oil before baking. Enjoy your meal.

Asparagus fries with lemon dip

Ingredients: 

• 400g green asparagus 
• 2 eggs, size M 
• 1 tsp paprika powder, sweet and sour 
• salt, pepper 
• 75g panko flour 
• 50g almonds, ground 
• 75g parmesan 

Preparation:

1. Wash the asparagus and break off the woody ends.
2. Mix the eggs with the spices.
3. Mix the panko flour, almonds and Parmesan together. Dip the asparagus first in the egg and then in the panko mixture.
4. Bake in the air fryer for approx. 10 - 12 minutes at 190°C. Serve with a tasty dip.

Asparagus risotto

Ingredients: 

• 500 g green asparagus in bite-sized pieces
• 125 ml dry white wine (alternatively lemon juice)
• 500 ml warm vegetable stock
• 250 g risotto rice
• 2 shallots
• 60 g cold butter
• 80 g grated parmesan
• salt & pepper

Preparation: 

1. Peel and finely dice the shallots. 
2. Place the risotto rice, shallots, vegetable stock and white wine in the cooking basket of the AirFry & Steam 700 (remove the rack first). 
3. Steam for 18-20 minutes.  Stir halfway through and add the asparagus.
4. After steaming, stir in the butter and parmesan, season and serve with herbs. 

Asparagus casserole

Ingredients: 

• 3-4 boiled potatoes
• 75g ham cubes
• approx. 100ml hollondaise sauce
• 5-6 cooked white asparagus spears
• 50g scattered mozzarella
• 10 halved cherry tomatoes 
• salt & pepper
• fresh parsley

Preparation: 

1. Cut the potatoes and season lightly with salt and pepper. Top with a little hollandaise.
2. Cut the asparagus into approx. 2cm pieces and spread over the potatoes. Top with a little more hollandaise.
3. Sprinkle with diced ham, add the tomatoes, season again with a little pepper and place in the airfryer. Bake for 10 minutes at 170°C.

Vegetarian: Tarte flambée with green asparagus

Be sure to try it: Tarte flambée with green asparagus, fresh tomatoes and parmesan. This vegetarian asparagus recipe doesn't need many ingredients and tastes simply heavenly!

Ingredients: 

• Tarte flambée dough
• 200 g green asparagus
• 100 g crème frâiche 
• cherry tomatoes
• 1/2 onion
• Grated Gouda cheese
• Sliced parmesan
• rocket
• Salt & pepper

Preparation: 

1. Spread the tarte flambée dough with crème fraîche. Then season with salt and pepper.
2. Top with tomatoes, asparagus and onion rings and sprinkle with grated Gouda cheese. 
3. Bake for approx. 10 - 13 minutes at 185 °C in the AirFry & Steam 700.
4. Spread some rocket and Parmesan on the finished tarte flambée

Asparagus, potatoes & salmon steamed 

Ingredients: 

• 2 salmon fillets (150 g, skinless)
• 400 g green asparagus
• 1 lemon
• salt & pepper

Preparation: 

1. Wash the lemon and asparagus, cut the lemon into slices. Cut the woody ends off the asparagus.
2. Season the salmon and asparagus with salt and pepper. 
3. Place everything in the cooking basket and steam cook at 100 °C for approx. 12 - 15 mins. Serve with a lemon dip.