The tip of the spear…a hot honey salmon bowl made with the season’s first asparagus. #asparagus #hadleygrass #salmon

Twee kilo gisteren kunnen oogsten, vandaag daarom asperge klassiek.
#asperge #asparagus 2deX

Pesto There are countless varieties of pesto available to buy, and some of them are good products. However, most of them fall far short in terms of taste compared to what you can make yourself in a short time, so here we explain a few variations as a starting point for your own research or further creations. The best known and perhaps oldest pesto is pesto alla Genovese. It originates from the northern Italian coastal region of Liguria, where it has been an integral part of the cuisine for centuries. The term “pesto” is derived from the Italian “pestare,” which means “to crush.” Originally, pesto was made exclusively in a mortar, which is still the most suitable tool for the job today. Pesto made in a mortar has the right texture, which is not completely smooth, giving it a special mouthfeel. In addition, crushing releases essential oils optimally. It is quicker to use a mixer, cutter, or hand blender, but care must be taken not to make the pesto too fine or to heat it (which can cause herbs to oxidize and turn brown, for example). Therefore, when using such a device, the blades should only be allowed to run briefly and the pesto should be processed in batches. Pesto is a raw sauce, meaning it is not cooked. It is usually eaten with pasta, but can also be used to enhance bread and salads, as a dip with vegetables, or served with fish, meat, and potatoes. It tastes best when fresh, so it should ideally be used immediately after preparation. All of the following information refers to quantities for 4 people. **Basil pesto (Pesto Genovese):** 3 tbsp toasted pine nuts (30 g) 2 small garlic cloves, peeled and crushed (10 g) 30 g each of Parmigiano Reggiano and Pecorino (Romano or Sardo), grated ½ tsp coarse sea salt Freshly ground black pepper (5 turns of the mill) 50 g fresh basil leaves 100 ml best extra virgin olive oil It is very important to use high-quality oil. Mild and fruity, not bitter or pungent. Never use the stems of basil. Coarse sea salt helps to crush the other ingredients. Parmigiano adds umami and Pecorino adds spice. Never use too much raw garlic, otherwise you won’t be able to taste anything else. Pine nuts should always be toasted to bring out their full flavour. To do this, place them in a dry frying pan over medium heat and shake the pan repeatedly to turn the nuts. Do not leave the stove unattended, as the nuts brown quickly and burn very easily. First, crush the pine nuts and garlic with the salt (or briefly pulse in a blender). Then add the other ingredients, adding the cheese last. The pesto can be stored in a jar with a lid and covered with a little olive oil in the fridge for about 3–5 days. It can be frozen, but this is not necessarily advisable as it loses its fresh flavour. **Pesto rosso:** 100 g dried tomatoes (or 150 g dried tomatoes preserved in oil) 100 ml white wine 50 g almonds 2 cloves of garlic Optional: A little fresh red chilli, seeds removed 1 handful of basil leaves (approx. 30 g) If using sun-dried tomatoes without oil: 50 g olive oil 100 g Pecorino cheese Zest of ½ lemon Salt and pepper to taste Pesto rosso is probably the second best-known pesto, partly because it is widely available commercially – but often of terrible quality, so it’s best to make it yourself. You will need dried tomatoes. These are available either dry or preserved in olive oil. If you use tomatoes preserved in oil, there is nothing else to do. Dried tomatoes – which is what we use – are rehydrated by boiling them briefly in a little white wine and then leaving them to stand for 10 minutes. You will also need a little extra oil in the pesto. The other ingredients are almonds (other nuts or pine nuts can also be used), a little chilli, garlic, basil and Pecorino cheese. First chop the nuts, then the tomatoes and garlic, then the remaining ingredients. Add the cheese last. **Aubergine pesto:** 600 g aubergines (2–3 small ones) 60 g almonds (do not need to be blanched) 80 g Pecorino cheese 1–1.5 tsp salt Black pepper to taste A little cayenne pepper or chilli flakes Juice and zest of ½ organic lemon 40 g basil leaves 60 g best extra virgin olive oil When vegetables are processed into pesto, the result is a kind of cream that can be used in exactly the same way as other types of pesto. It is not cooked like a sauce, but used as a dip or mixed with a little pasta cooking water to create an emulsion with the desired consistency. Wash the aubergines and prick them several times all over with a fork. Then bake them on a rack in the oven at 220 °C without fan for 45 minutes. Once cooled, cut them in half lengthways so that the flesh can be removed with a spoon. Next, chop the almonds and add the basil and aubergine. As always, the cheese is added last. **Garlic pesto:** 6 cloves of garlic 2 small, very ripe tomatoes 60 g best extra virgin olive oil 40 g roasted pine nuts 40 g basil leaves 60 g Parmigiano Reggiano Salt and black pepper Preheat the oven to 180 °C. Peel the garlic cloves, quarter the tomatoes and remove the seeds and surrounding jelly. Mix both with the olive oil and braise in a small ovenproof dish for 15 minutes. Once cooled, chop the garlic and tomatoes with the pine nuts and then the basil leaves. Add the flavoured oil and finally stir in the cheese. Season to taste with salt and freshly ground black pepper. **Radish leaf pesto:** 75 g leaves from red radishes (not daikon) 30 g pistachio nuts 2 cloves of garlic 60 g Pecorino cheese 100 ml best extra virgin olive oil Salt and pepper to taste Radish leaves are usually thrown away, which is a shame because they have a special, slightly spicy flavour. If they are not yet wilted, they should be quickly turned into pesto. To do this, simply wash the leaves thoroughly… …before blending them with nuts (we recommend pistachios), garlic, olive oil and Pecorino (or Parmigiano) using a hand blender. This tastes great not only with pasta, but also as a spread on bread. **Green Asparagus Pesto:** 200 g green asparagus 6–8 sprigs of parsley 30 g blanched almonds 1 large or 2 small garlic cloves 60 g Parmigiano and/or Pecorino 100 ml extra virgin olive oil Juice of ½ lemon Salt and pepper to taste Optional: nutmeg and/or cayenne pepper Green asparagus also goes great in pesto. To make it, cut off the very woody ends of the asparagus spears and separate the tips from the stalks. Cook the roughly chopped stalks in a little salted water for 6 minutes, then add the tips for a further 4 minutes (making a total of 10 minutes). Almonds, garlic, Parmigiano or Pecorino, lemon juice and olive oil are the other ingredients. This is coarsely puréed using a hand blender and seasoned with salt and pepper, and if desired, with nutmeg and/or cayenne. The pesto can be adjusted to the desired consistency using the cooking water from the asparagus. Enjoy. And may the taste be with you.

Fitting for spring, we’ve added a green #asparagus pesto to our #recipes for #pesto. You’ll find out why in a week or two.
https://nextgen-cookbook.org/en/pesto-2/

We started putting our asparagus into one of our 1.5 quart Mason jars with a little water at the base, and the stalks are staying perfectly fresh for over ten days, now. The jar's full, so we'll be cooking asparagus later.

#gardening #asparagus #midTNgarden

#blackandwhite #blackandwhitephotography #gelderland #asparagus

Spring Delights from Hokkaido: Fresh Asparagus Festival Launches! Celebrate the arrival of spring with fresh Hokkaido asparagus featured in exquisite pasta and pizzas from Easton. Limited-time menus from April 17 await!

Spring Delights from Hokkaido: Fresh Asparagus Festival Launches! #Japan #Easton #Sapporo #Hokkaido #Asparagus

My asparagus is finally ready 🌱
Planning to pick my first one later today 😁

#Asparagus #GardenProgress #GrowYourOwn #SpringGarden #RelaxAndGarden

This gorge Penny German still life was always destined for a new home. Now it’s found it. But there’re more corkers here:
theharbourgallery.co.uk/penny-German

#pennygerman #asparagus #eggs #eggshells #eggshell #stilllife #stilllifepaintings #cuttingboard #contemporaryart #fineart #oilpainting

The dogs are always on high "BEG" when it's asparagus season.
#dogsky
#asparagus
#grandbassetgriffonvendeen

Asparagus with pepper/ramp sauce! Blitzed together fresno chili, roasted bell pepper, fresh thyme, evoo, butter and salt. Then chopped six ramp leaves and mixed in.

#ramps #asparagus #spring #grilling

It's asparagus season and Gemma always runs into the kitchen when she hears me snapping the ends off
#dogsky
#asparagus

#fitflow #fitflowapp #recipe #foodie #healthyeating #mealprep #dinner #dinnerideas #dinnerrecipe #weeknightdinner #yuzumisoglazedshrimp&asparagusrisotto #yuzu #miso #glazed #shrimp #asparagus #risotto #arborio #olive #parmesan

Fresh Asparagus Pasta
Sticking with #asparagus for a while, here's a light and lemony #dinnerfortwo that features white kidney beans for added protein and tender green asparagus shoots.
Recipe here ⬇️
www.hotandcoldrunningmom.ca/2026/04/fres... #recipeoftheday #Monday #pasta #foodsky

#fitflow #fitflowapp #recipe #foodie #healthyeating #mealprep #dinner #dinnerideas #dinnerrecipe #weeknightdinner #lemonherbcrustedsalmon&asparagus #lemon-herb #crusted #salmon #asparagus #breadcrumb #olive #asparagu

Ricotta Asparagus Tart
Doesn't asparagus scream spring? Tender fresh #asparagus is nestled in a lemony ricotta filling sitting on flaky store bought puff pastry.
Recipe here ⬇️
www.hotandcoldrunningmom.ca/2026/04/rico... #recipeoftheday #Saturday #appetizer #lunch #foodsky

A bundle of fresh green asparagus spears arranged on dark green tiled surface, with moody lighting highlighting their texture and deep green tones. Image copyright Meeta K Wolff

Fresh, vivid, and quietly bold. Green in its purest form.

#ColorAday #GreenSat #BlueSkyArtShow #new
©️ #meetakwolff #eastcoastkin #photography #PhotographersOfBlueSky #thephotohour #PhotographersUnited #thelittlethings #FoodOnFriday #foodphotography #foodstyling #ArtYear #asparagus

How to Make the Best Asparagus of Your Life (Truly!) Learn all the basics: how to buy, how to prep and what happens to the vegetable with various cooking methods.

Ei ehkä kaikille avaudu tämä aivan upea 😳 tietopaketti parsasta ja sen valmistamisesta ruoaksi.

#Parsa #Asparagus #Keittiö #Ruoanlaitto
cooking.nytimes.com/article/how-...

Internet live now video game streaming now live video gaming internet stream live games live stream Twitch. #live #Twitch #asparagus

A hand wit asparagus and a dog

Ja! De eerste van dit jaar. Deze gaan in een wokschotel. Mmmm
#moestuin #asparagus #asperge #allotment #spargel #growyourgreens #natureinmyneighbourhood

closeup view of a black cat standing on a window ledge and looking down, while her rear half is covered by some green Asparagus Racemosus also known as Shatavari or Asparagus Fern plant, growing in a brown plastic pot on a shelf close to the window behind the cat

#FelineFriday #cats #BlackCats #CatSky #CatsOfBluesky #BlueskyCats #kitty #felines #mouser #pets #PetSky #cat #AsaparagusRacemosus #Shatavari #AsparagusFern #Asparagus #Flowers #FlowerReport #FlowerSky #FlowerPhotography #PhotoSky #PhonePhotography #photography #Phonetography #AltText #NoAI #CatPics

Van de aspergeboerderij…🇧🇪🌱
#winnerhoeve #vegan #hechteleksel #asperges #asparagus

Der diesjährig erste eigen zubereitete Spargel
#SPARGEL #spargelzeit #spargelliebe #frühlingsküche #regional #saisonal #frischgekocht #küchenliebe #gemüse #gesundessen #hausgemacht #einfachkochen #lecker #kochliebe #asparagus

Photo shows a pan with freshly cut asparagus before cooking. The asparagus came from two small beds in the back garden. They're roughly one square meter each. The two varieties are 'Mary Washington' & 'Purple Passion'. #asparagus #VictoryGardens #SmallGardening #JustPlantIt

Asparagus 'Mary Washington' and 'Purple Passion'. Can you tell which is which? 😁

#gardens #gardening #asparagus #KillYourLawn #GrowFood

My asparagus is finally pencil thick this year 🌱
Definitely going to be able to harvest this one 😁

#Asparagus #VegetableGarden #GrowYourOwn #GardenProgress #RelaxAndGarden

Wine 101: What is asparagus wine? What wine to pair with the beloved vegetable & a recipe for asparagus crostini to toast the early spring days

It's that time of the year!

#winepairing #asparagus #foodie

carrotsandtigers.substack.com/p/wine-101-w...

When wanting to make a quick healthy din din becomes making half a week's worth of meal prep. You know what, I'm used to making things in bulk anyway. Good thing the wifey and I both like Karaage 😋🍗

#mealprep #healthfood #chicken #asparagus #cooking

Easy Asparagus Recipes You’ll Keep Coming Back To Asparagus doesn’t always get the attention it deserves, but these recipes make it impossible to...

Easy Asparagus Recipes You’ll Keep Coming Back To 🌿🥗

Simple asparagus recipes that make the most of fresh spring flavor.

#recipes #asparagus #springrecipes #vegetablerecipes #healthyrecipes #easyrecipes

www.binkysculinarycarnival.com/easy-asparag...

A bowl of cilantro-jalapeño-lime dressing is ready to be mixed into a bowl of blanched peas and asparagus. A bed of lettuce is prepped on a plate in the background to be topped by the salad mix.

A pea and asparagus salad sits on a bed of lettuce topped with slices of red radish, goat cheese, and cilantro.

New favorite salad. The peas and asparagus are refreshing with a nice snap to them.

The best part is the dressing though, can’t get enough cilantro or lime and the jalapeño adds a nice bite to it all.

This recipe goes in the “make again” stash.

#salad #asparagus

This Pea and Asparagus Salad Tastes Like Spring in a Bowl Pea and Asparagus Salad features a zesty cilantro-lime dressing, creamy goat cheese, and crisp-tender spring veggies. Perfect for your Easter table or spring gathering.

Pea and asparagus salad recipe

#salad #asparagus #peas #seasonalvegetables

reluctantentertainer.com/pea-asparagu...

Spargelzeit in Germany - one of the best times of year to be here, I think. Though the Germans think I'm mad for liking the Green stuff. Don't care, it's delicious.

#asparagus #spargel #germany