Whether fried or blanched, in warm dishes or crunchy salads: Green asparagus with its nutty note is wonderfully versatile. The right recipes and tips for shopping and preparation are available here.
From April to 24 June it is usually hard to imagine our plates without asparagus and the noble vegetables. Green asparagus tastes slightly nutty and somewhat stronger than its white relative. Especially roasted, in salads and Asian dishes its taste comes into its own.

Peel green asparagus?

Unlike white asparagus, green asparagus hardly needs to be peeled. It is sufficient to peel any white discolorations on the lower third and cut off the woody ends about 1 cm thick.

Fry green asparagus properly

Green asparagus is ideal for fast cuisine, as it is cooked in just a few minutes! Especially in the pan it is ready in no time at all. Cut the asparagus spears into pieces about 5 cm long and fry them in olive oil for about 5 minutes. Season with salt, pepper and possibly lemon juice and the nutty delicacy is ready!

Green asparagus cooking

The preparation in salt water is somewhat less fatty. Bring the salted water to the boil with a pinch of sugar and reduce the heat. Add the green asparagus whole or in pieces and cook for about 6 minutes until al dente.

Green asparagus from the oven

A little longer only the preparation in the oven lasts: Wrap the asparagus spears with some butter or oil, salt and pepper in aluminum foil or baking paper and cook the package with about 180 degrees Celsius circulating air (top/bottom heat 200 degrees Celsius) for 17-20 minutes on a baking tray. Alternatively, a roasting hose is also suitable, in which the asparagus is cooked particularly gently. If you want to bake the asparagus directly on the baking tray or in the casserole dish, you should always pour a little liquid on it so that the green asparagus is cooked and not burnt.

Green asparagus tastes good in many variations! The green asparagus spears come into their own particularly well fried or blanched for asparagus salads, which are a light alternative to asparagus with heavy sauces and hearty side dishes.

Here is our recipe for risotto with green asparagus and parmesan cheese


  • 500 g asparagus, green
  • salt and pepper, freshly ground
  • 1 pinch(s) of sugar
  • 2 shallot(s)
  • 3 tbsp butter
  • 300 g risotto rice
  • 100 ml white wine, dry or water
  • 800 ml veal stock, hotter
  • 3 stems parsley, smooth
  • 75 g Parmesan cheese


Working time: approx. 20 min.
Cooking/baking time: approx. 35 min.

Rinse the asparagus and break off the lower end. Peel the lower third of the asparagus spears and cut into 1.2 inch long pieces. Bring about half a litre of salted water with sugar to the boil and cook the asparagus in it for eight to ten minutes at low heat. Drain on a sieve.

Peel and chop the shallots. Heat half of the butter and fry the shallots over medium heat until glassy. Add the rice and sauté while stirring (do not brown!). Add the wine and stir until it has evaporated. Add a good dash of hot veal stock to the rice and cook at low heat for about 20 minutes in an open pot. Stir occasionally and add some stock so that the rice is always just covered with liquid. Finally, the risotto should have a creamy consistency.

Carefully stir in the asparagus pieces, the remaining butter, 40 grams of grated parmesan and chopped parsley. Season the risotto with salt and pepper. Sprinkle with the remaining grated Parmesan cheese and serve immediately.

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