Asparagus

Risotto verde (lit. green risotto) is a creamy risotto utilizing asparagus as its main ingredient, along with rice, onions, white wine, butter, and cheese. Quick and easy to prepare, risotto verde is one of the best ways to use fresh asparagus whe... READ MORE

Fritaja sa šparogama is a popular Istrian egg-based dish. Its key ingredients are wild Istrian asparagus – slightly bitter and with an aroma that is reminiscent of the sea, Istrian pines, and aromatic herbs. The dish is prepared by co... READ MORE

Breaded, skewered with a bamboo stick and deep-fried, the delectable bite-sized pieces of various fish and seafood, pork, chicken, beef, and even horse meat or fresh vegetables are collectively called kushiage, also kushikatsu, and origin... READ MORE

Asparagus a la Flamande is a Flemish dish consisting of cooked white asparagus topped with a combination of mashed hard-boiled eggs, butter, lemon juice, and parsley. There are other variations on the dish, so some cooks like to add ham, salmon, o... READ MORE

Stjerneskud is a popular Danish type of open-faced sandwich, part of the traditional Danish cuisine known as "smørrebrød." The dish typically consists of a buttered piece of rye bread toppe... READ MORE

A true messenger of spring, risotto primavera is a creamy Italian rice dish studded with colorful vegetables such as asparagus, spring onions, shallots, fresh peas, and broad beans. Other ingredients include butter, chicken or vegetable stock, READ MORE

These delicious mini-tarts consist of a puff pastry shell that is filled with a creamy combination of chicken and asparagus. Dating back to the beginning of the 20th century, this Danish classic is usually enjoyed as an appetizer, a light main cou... READ MORE

One of the very bases of traditional Italian cuisine, minestrone is a thick, chunky soup made with whichever vegetables are in season. Historically, being a poor man's food dating as far back as the year 30 CE, this peasant-style soup was made wit... READ MORE

Simple and elegant, crudités are traditional French appetizers consisting of raw vegetables which can be sliced or left intact. The vegetables typically used for crudités include carrots, celery, bell peppers, cucumbers, asparagus sp... READ MORE

Pasta primavera is a dish combining pasta and lightly cooked vegetables along with some fresh herbs and spices. Despite its Italian-sounding name, the dish was actually invented by Ed Giobbi during his hunting trip to Nova Scotia. He brought the r... READ MORE

Originating from Germany, hochzeitssuppe is a traditional wedding soup that derives its name from the German words hochzeit, meaning wedding, and suppe, which means soup. Similar to the Italian-American version ... READ MORE

As the name suggests, this German specialty hails from Leipzig, and it is typically based on a mix of vegetables. The dish usually consists of a combination of young vegetables, crayfish tails, morel mushrooms, and bread dumplings which are doused... READ MORE

Risotto con punte di asparagi is a traditional risotto variety made with asparagus as the star ingredient. Although there are many variations, other ingredients used for the dish usually include risotto rice such as carnaroli, shallots, olive oil,... READ MORE

Asuparabekon is a type of Japanese kushiyaki, dishes that are skewered and grilled. This type of kushiyaki consists of two simple ingredients – asparagus and bacon. The asparagus are wrapped in bacon, then placed on bamboo skewers and season... READ MORE

Crab Louie is an American salad dating back to the beginning of the 20th century. The salad is prepared with a combination of Dungeness crab meat, tomatoes, iceberg lettuce, asparagus, hard-boiled eggs, and Louie dressing (based on chili sauce and... READ MORE

Tortilla a la paisana is a country-style variety of a Spanish omelet. It's made with the same ingredients (eggs, potatoes, salt, oil, and sometimes onions) with the addition of vegetables and jamón serrano. The vegetables used in tortilla a... READ MORE

Merlu koskera is a traditional dish originating from the Basque region. The dish is prepared with hake (merlu), peas, mussels, asparagus, carrots, shallots, white wine, butter, garlic, eggs, thyme, bay leaves, and parsley. The hake is cut... READ MORE

Hummersalat is a traditional salad originating from Norway. Although there are a few variations, the salad is usually made with a combination of lobsters, lettuce, asparagus, lemon, artichokes, mayonnaise, hard-boiled eggs, whipping cream, and tom... READ MORE

Satatsuri is a traditional soup originating from Georgia. This delicate soup is usually made with a combination of asparagus, onions, butter, eggs, salt, pepper, and herbs such as coriander, dill, and parsley. The onions are sautéed in butt... READ MORE

Fuži na pastirski način is a traditional dish originating from Istria. The dish is usually made with a combination of fuži pasta, asparagus, prosciutto, onions, button mushrooms, garlic, parsley, white wine, meat stock, salt, pepper, and olive oil... READ MORE

Agebitashi is a traditional vegetable dish originating from Japan. The dish consists of vegetables such as eggplants, asparagus, bell peppers, squash, and lotus root that are fried in oil and then marinated in a mixture of dashi, soy sauce, mirin,... READ MORE

Salade Rachel is a French salad made with a combination of celery, truffles, artichokes, boiled potatoes, asparagus, and mayonnaise. The celery is blanched in salted water, then julienned. The truffles are thinly sliced, then combined with other i... READ MORE

Zuppa di asparagi is a traditional asparagus soup originating from Calabria. The soup is usually made with a combination of asparagus, beef stock, beaten eggs, olive oil, garlic, pecorino cheese, parsley, salt, pepper, and a few slices of toasted ... READ MORE

Gazpacho de trigueros is a traditional vegetable soup originating from Extremadura. It’s usually made with a combination of trigueros (slim wild asparagus), garlic, stale bread pieces, olive oil, hard-boiled eggs, red wine vinegar, water, an... READ MORE

Ovi e sparasi is a traditional dish originating from Veneto. It's made with only a few ingredients – white asparagus, hard-boiled eggs, olive oil, vinegar, salt, and pepper. The white asparagus are dipped in a sauce of hard-boiled eggs that ... READ MORE

Gundel saláta is a traditional salad originating from Hungary. The salad is usually made with a combination of tomatoes, bell peppers, cucumbers, white wine vinegar, mushrooms, lemon juice, asparagus, sugar, salt, white pepper, green beans,... READ MORE

Abajao is a traditional soup originating from Arcos de la Frontera. This thick soup is usually made with a combination of asparagus, onions, tomatoes, bell peppers, garlic, bread from the previous day, and olive oil. The garlic and onions are saut... READ MORE

Frittata pasquale umbra is a traditional type of frittata originating from Umbria. This frittata is usually prepared for Easter lunch and it’s made with a combination of eggs, artichokes, lemon juice, aromatic herbs, olive oil, sausage, panc... READ MORE

A classic meat soufflé known as soufflé au poulet is made with a creamy chicken mixture that is smothered in whipped egg whites, and then baked until nicely colored and puffed up. The base of the dish is typically made with cream of ... READ MORE

Asperges aux morilles is a traditional vegetable dish originating from France. The dish is usually made with a combination of asparagus, morel mushrooms, shallots, butter, parsley, lemon juice, salt, and pepper. The asparagus are blanched in boili... READ MORE

Ravioli sa šparogama is a traditional pasta dish originating from Istria. The dough for the ravioli is made with a combination of flour, eggs, and salt. It is rolled into a thin sheet that's brushed with egg wash before it's cut into strips... READ MORE

Asparagi al Gorgonzola is a traditional appetizer hailing from Piedmont. It's made with blanched asparagus that are dried and placed in a baking dish, then covered with butter and Gorgonzola cheese. The combination is baked until the cheese melts ... READ MORE

Risotto alla ciociara is a traditional dish originating from Lazio. This vegetable risotto is made with a combination of risotto rice (Carnaroli or Arborio), onions, zucchini, butter, borlotti beans, asparagus, peas, tomatoes, pepper, vegetable st... READ MORE