10 Vegetarian recipes with white asparagus

Asparagus season has started! Every year from the beginning of April to the end of June it’s asparagus season in the Netherlands. Most people know the classical asparagus dishes with salmon or ham, but there are also plenty of vegetarian dishes that you can make. On this page I’m sharing 10 vegetarian recipes with white asparagus. I’ve asked fellow foodbloggers to share a vegetarian asparagus recipe with me, so I could share them all with you.

Classic Vegetarian Asparagus

Classic vegetarian asparagus, recipe by my mother.

Ingredients (3-4 people):
1 kilogram asparagus
500 grams baby potatoes
4 eggs
150 grams butter
Grated cheese

Peel the asparagus (save the peels for an asparagus soup). Boil them in a large pan for 10 minutes. Wash the baby potatoes but don’t peel them. Bring them to a boil in a layer of water (they need to be just covered), cook for 10 minutes. Boil the eggs for 6 minutes.
Let the potatoes and the asparagus rest for 5 minutes after boiling. Peel the eggs and chop finely. Melt the butter.
Drain the asparagus and put them in a flat platter. Sprinkle with pepper. Pour the butter over the asparagus. Sprinkle the egg and cheese over it. Serve with the baby potatoes.

Asparagus with Pappardelle

Asparagus with Pappardelle

Ingredients (for 4 people):
300 grams pappardelle
500 grams white asparagus
1 package halloumi cheese (250 grams)
1 clove garlic, finely chopped
50 grams grated cheese
75 ml cream
50 grams walnuts
Fresh dill

Prepare the pappardelle as stated on the package.
Cut of 1 cm of the bottom of the asparagus and peel them. Use a peeler to create thin asparagus ribbons, about the same size as the pappardelle.
After you took out the pappardelle, bring the water to a boil again. Add the asparagus lints and boil for 3-4 minutes. Drain when done.
Cut the halloumi in 8 slices. Warm a grill and grill the halloumi for 3-4 minutes.
Warm a skillet without oil on medium fire and roast the walnuts in a few minutes, stir occasionally.
Warm some olive oil in a sauce pan, add the garlic, the cream and 75ml water. Let it boil until it gets thicker (this will take 8-10 minutes). Add the grated cheese and stir well.
Mix the pasta with the asparagus and the cheese sauce. Garnish with rocket, the halloumi cheese and walnuts. Sprinkle with fresh dill.

Vegetarian Asparagus Risotto

Vegetarian Asparagus Risotto

Ingredients (serves 2):
1 kg (white) asparagus
1 shallot
150 grams risotto rice
1/5 liter vegetable broth (or optionally a little less broth and some white wine instead)
1 tbs mascarpone
50 grams grated cheese
50 grams rocket

Finely cut the shallot. Melt 1 tbs of butter or olive oil in a big pan and shortly fry the shallot until soft. Add the risotto rice and cook for 1 minute.
Add 1/4 of the vegetable broth and let it simmer while stirring. When the broth is evaporated you add the next 1/4 of the broth. Continue until the broth is finished and the risotto rice is soft.
In the meantime cut off the end of the asparagus, peel them and cut them in 1-2cm pieces. Bring water to a boil and boil the asparagus pieces in 5-7 minutes. (If you use green asparagus you can limit the boiling time to 3-5 minutes).
Turn off the fire and add the mascarpone, grated cheese, rocket and asparagus. Stir well.

Pan-Fried Asparagus with gnocchi

Pan-Fried Asparagus with gnocchi

Ingredients (serves 4):
500 grams white asparagus
500 grams gnocchi
2 shallots
225 grams funghi pasta sauce
Olive oil
Chili flakes

Peel the white asparagus and cut off the hard ends. Cut them in smaller pieces, about 2cm long. Finely chop the shallots.
Warm olive oil in a frying pan and pan-fry the gnocchi (no need to boil it first). Add the shallots after 4 minutes. After another 4 minutes, add the asparagus. Stir regularly.

Pink asparagus with blue cheese sauce

Pink Asparagus with blue cheese sauce from Anniepannie.

Ingredients (for 2 people):
500 grams white asparagus, washed and peeled
1 mediumsized red beet
300 ml beet juice, from the package of the beet
50 grams Roquefort cheese
50 grams walnuts, roughly chopped
1,5 tablespoon liquid honey
3 sprigs of thyme
125 ml whipped cream
1 teaspoon Worcestershiresaus (optional)
Black pepper
1/2 multigrain baguette

Bring the beet juice with 300 ml water to a boil. But the asparagus in and the lid on. Put the fire to low and let it simmer for 15 minutes.
Put the honey and chopped walnuts in a pan, heat and stir until all walnuts are covered in honey. Put the walnuts on parchment paper and let them cool.
Heat the whipped cream on low fire. Add the Roquefort and 1 sprig of thyme. Stir occasionally. Finely cut the red beet.
Take the thyme out of the cheese sauce and sprinkle some black pepper over the sauce.
Divide the sauce of 2 plates. Add the asparagus to the middle of the plate and sprinkle the beet and walnuts over them. Garnish with the remaining thyme and serve with the baguette.

Asparagus egg-truffle salad

Asparagus egg-truffle salad from Bon Apetit.

Ingredients (2 people):
500 grams white asparagus, peeled and cut in 3cm pieces
2 boiled eggs
50 grams grated cheese (grand cru)
2 tablespoons truffle mayonnaise
1 tablespoon butter
Mixed letuce
10 cherry tomatoes, halved
Olive oil
Salt & pepper to taste.

Preheat the oven to 180 ºC. Line an oven tray with parchment paper and create small heapes of cheese. Press them with a spoon. Put them in the oven for around 8 minutes (depending on the thickness, so keep an eye on them).
Add the butter to a skillet on medium fire and add the white asparagus. Bake them until they’ve got a light-brown color. Add pepper and salt to taste.
Make the truffle-egg salad by mashing the boiled eggs and adding the truffle mayonnaise, salt and pepper.
Mix the lettuce with the tomatoes and the olive oil.
Serve the lettuce with the baked asparagus, truffle-egg salad and the cheese cookies.

Asparagus Quiche

Asparagus Quiche from Aspergecentrum

Ingredients (for 4 pies, 2 people):
300 grams asparagus
2 sheets puffed pastry
15 grams flour
25 grams grated cheese
1/4 dl (soy) cream
15 grams butter
1/2 teaspoon mustard
1 egg yolk, whisked

Peel and boil the asparagus. Drain (keep the water) and cut the asparagus in 3 cm pieces. Divide the puffed pastry over 4 greased mini pie tins (or muffin tins). Pierce the puffed pastry with a fork and bake for 10 minutes.
Melt the butter in a pan, add the flour. Add 250 ml of the asparagus water. Softly boil for 10 minutes. Add the mustard, cream, egg yolk, asparagus pieces and half of the grated cheese. Pour the mixture over the pie crusts. Sprinkle with the remaining grated cheese and bake for 5-10 minutes.

Strawberry, white asparagus and chèvre bruschetta

Strawberry, white asparagus and chèvre bruschetta by For my Senses.

200ml balsamic vinegar
2 tbs caster sugar
8 slices dark bread
3 tbs olive oil
200g chèvre (goats cheese)
1 clove garlic, halved
2 cups fresh strawberries, tops trimmed off and quartered
1 cup peeled and cooked white asparagus, cut into 3 cm lengths
1/2 cup small fresh basil leaves
1/4 tsp ground black pepper, plus extra for sprinkling
Pinch salt

Add the balsamic vinegar and the sugar to a small saucepan. Stir until sugar is dissolved over medium heat. Bring to the simmer and reduce heat to low. Simmer for about 10 minutes, or until it’s thick and syrupy. Remove from the fire and cool for 10 minutes.
Pre-heat the oven to 200 Celsius. Spread the slices of bread on a lined baking tray. Place in the oven and toast for 5 minutes. Turn the slices and drizzle with 2 tbs of the olive oil. Return to the oven and toast for 5 more minutes or until lightly browned. Remove form oven and rub the toast with the halved garlic. Divide the chèvre among the slices of toast and return to the oven for 3 more minutes, or until cheese is starting to melt. Remove from the oven.
In a large bowl combine the strawberries, asparagus, 2 tbs of the balsamic reduction, pepper and salt. Gently stir to combine.
Top the slices of toast with the strawberry mixture, top with the basil and sprinkle with a little extra pepper and a drizzle of the balsamic reduction.

White Asparagus Chickpea Salad with vegan Hollandaise

White asparagus chickpea salad with vegan Hollandaise by StickyToffeeTofu.

Ingredients (for 4 people):
240g baby spinach, washed
250g jar of white asparagus or 1 bunch of fresh
Handful of cress
400g tin of chickpeas
Handful of toasted mixed seeds
100 grams coconut oil
1tablespoon cold press rapeseed oil
1 1/2 teaspoon white wine vinegar
Pinch of ground turmeric
Salt to taste

Drain the chickpeas, keep the liquid. Drain the asparagus spears, cut into 1 cm pieces and place in a bowl. Add the spinach, cress and chickpeas to the bowl.
Make sure the coconut oil is liquid (you can do it by shortly melting it in a pan on low fire). Place 90ml of the chickpea liquid in a narrow, high sided jug or bowl with the vinegar and salt. Using a stick blender, blend until white and frothy. Very slowly pour in the coconut oil and the rapeseed oil with the blender running, until the sauce becomes thick and glossy. Add a small pinch of turmeric and blend shortly to give the sauce a buttery colour. Add salt to taste. Spoon the sauce over the salad and sprinkle with the toasted seeds.

Courgetti with white asparagus and goat cheese sauce

Courgetti with white asparagus and goat cheese sauce by Epifood.

Ingredients (for 3 people):
2 courgettes
8 white asparagus spears
1 tbsp pine nuts
2 tbsp soy cream
150 g goat cheese
2 tsp nutmeg
1 clove of garlic
1 tbsp olive oil
Taifun Blackforest Tofu (smoked tofu)
2 small shallots
Salt & pepper

Peel the asparagus and cook for 15 minutes. Spiralize the courgettes to get the courgetti. Roast the pine nuts. Boil the courgetti in for 2 minutes.
Finely chop the garlic clove and shallots. Heat 1 tablespoon olive oil in a pan and fry the shallots and garlic until translucent. 
Cut the asparagus and tofu into small pieces and add to the pan. Add the goat cheese, soy cream and nutmeg. Season with salt and pepper. Add the courgetti to the pan and mix everything. Garnish with pine nuts.

Click here for all my vegetarian dinner recipes.

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