Asparagus Salad With Mushrooms

Ingredients:

1 bunch asparagus, cut off and discard the thick end about 2 cm, peel, cut in 2 cm long chunks
1 cup mushrooms, brushed, cut
50 ml extra virgin olive oil
2 garlic cloves, chopped
3 tablespoon water
1/2 lemon zest
Salt
Pepper

How to cook:

Saute the mushroom with salt and olive oil for 3 minutes in a skalet. Add in the garlic and saute until the smell of garlic comes out. Then add the asparagus and water. Cook for 15 minutes. Turn the heat off. Sprinkle salt, pepper and lemon zest on top and pour the remaining olive oil, then toss. Let it cool down and place on a service plate. Kali oreksi!

Asparagus Soup

Ingredients:

25 grams butter
1/2 tea glass of vegetable oil
3 shallots, sliced
2 garlic cloves
2 handfull spinach
700 ml. vegetable stock
Olive oil
350g asparagus spears, chopped

How to cook:

Heat the butter and oil in a saucepan until foaming. Fry the asparagus tips for a few minutes to soften. Remove and set aside. Add the shallots, asparagus stalks and garlic, and cook for 5-10 minutes until softened. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and if you want you can add hot water to loosen. Kali oreksi!

Roasted Asparagus With Parmesan

Ingredients:

Bunch of Asparagus

Salt

Pepper

Lemon Zest – ½ a lemon

Olive Oil

Parmesan Cheese

How to cook:

This is also very simple like the roasted zucchini with parmesan. Preheat the oven to 350. Trim the ends of the asparagus – place into large bowl. Put oil over asparagus (1-2 tablespoons), you have to make sure that they are covered in oil.  Season with salt and pepper. Add lemon zest and mix well.  Spread asparagus onto a cookie sheet covered in parchment paper. Bake for 10 minutes. Sprinkle 1/4 cup of parmesan cheese. Bake until cheese is melted and starting to brown. Kali oreksi.