3 Ways With Asparagus

Love asparagus? Here are 3 easy ways to use this versatile vegetable to create a great meal!

Sheet pan dinner with salmon and asparagus

Sheet pan dinners are quick and easy to prepare and the combinations of flavours makes individual ingredients blend together for the perfect meal.

Ingredients:
A piece of salmon – enough for 4 people
A handful of green asparagus spears
1 head of garlic, cut in half
1 – 2 shallots or onions halved or quartered
2 strings of cherry tomatoes on the vine
A few slices lemon
Fresh parsley
A few sprigs of rosemary
Salt and pepper
Good olive oil

Method:
Line a sheet pan with parchment paper and place the salmon skin side down on the paper. Add the asparagus, garlic, onion, cherry tomatoes and lemon slices in a single layer. Scatter the parsley and rosemary and season with salt and pepper. Sprinkle with a good amount of olive oil. Place under a hot grill for about 5 – 10 minutes to cook the salmon to your liking and serve.

Asparagus and broccoli cheesecake

A spin on sweet cheesecake that will become a favourite.

Ingredients:
100g savoury biscuits, crushed
100g butter, melted
12 – 14 green asparagus spears, blanched in boiling water for a minute
½ head of broccoli, cut into florets and blanched in boiling water for a minute
3 x tubs cream cheese (around 700g)
250g sour cream or crème fraiche
4 eggs
¼ cup flour
3 tablespoons fresh thyme
Zest of 1 lemon
½ cup parmesan cheese, grated
2 cloves garlic, crushed
Salt and pepper
Optional: toasted pine nuts to serve

Method:
Mix the biscuits and butter together to form a crust base and pack into a springform tin.
Mix together the cream cheese, sour cream, eggs, flour, thyme, zest, parmesan and garlic until well combined and smooth. Season with salt and pepper. Keep some of the asparagus for decorating and fold in the rest with the broccoli into the mix. Pour onto the crust and level out. Bake at 160°C for and hour or a little longer until the cheesecake is set and firm to the touch. Decorate with toasted pine nuts, extra asparagus spears and fresh thyme.

Asparagus and ham quiche

An oldie, but a goodie for a tea party or with salad for a light lunch.

Ingredients:
100g white asparagus
125g ham, chopped
250ml cream
1 egg
1 tablespoon cornflour
100g cheddar cheese, grated
Salt and pepper
For the pastry
120g flour
100g cheddar cheese, grated
60g cold butter, chopped
½ teaspoon paprika
Salt and pepper
Iced water

Method:
Set the oven to 180°C. To make the pastry, place all ingredients in a food processor except the water and process until the mixture resembles breadcrumbs.
While the machine is processing, add enough iced water to make a soft dough. Turn out and bring the pastry together. Wrap in plastic and refrigerate for 30 minutes.
For the filling, blanch the asparagus in boiling water and then cut into pieces. Heat the cream in a saucepan and season with salt and pepper. When the cream has boiled, add the cornflour that has been mixed with a bit of water. Stir until thickened and add the cheese. Take the sauce off the heat and cool. Add the egg and beat in. Stir in the asparagus and ham and set aside for the pie crust. Roll out the rested pastry and line a pie dish. Cook in the oven for 10 minutes. Pour in the filling and place in the oven again for 25 – 30 minutes until set and browned. Serves 4 – 6.