The asparagus season has officially started in the Netherlands. Reason enough to put the white gold in the spotlight, among other things. We have listed veal recipes with white asparagus and green asparagus for you. The vegetable is versatile and can be prepared in different ways together with veal.
The real classic should not be missing in the list. Veal escalope with asparagus and hollandaise sauce. If you cannot choose between the green or white variant. This is a recipe with a combination of both asparagus. It is important that you completely peel the white asparagus. With the green peel you only peel the bottom. An extra nice thing about this recipe is that you can make the veal escalope (schnitzel) from scratch.
The green asparagus are available all year round. Curious what an asparagus risotto tastes like? The asparagus suits the best in this risotto recipe. The risotto is made from green asparagus, white wine, parmesan cheese and basil. A refreshing recipe for the spring and summer months.
The white asparagus cannot be bought for as long as the green asparagus. The asparagus season officially runs until June 24th. So quickly get started with the white gold. This vegetable always goes well with baby potatoes and a cheese sauce. Our arugula recipe gives a refreshing twist to the cheese sauce. You can also substitute arugula for wild garlic.
You can prepare asparagus by frying them in butter. This gives the asparagus a full flavor, you do this as follows:
You can serve a nutritious meal with our veal roast with herb crust.
Try asparagus in a salad. Together with the wild herb lettuce, this is a perfect combination with veal tenderloin. By marinating the veal fillet in a teriyaki marinade you imagine yourself in an Eastern atmosphere. Dive into the kitchen for the Asian asparagus recipe.