There must be lots of canned asparagus recipes out there because so much canned asparagus is sold. However most of it is sold on the continent and we are just starting to experiment with various jars and canned produce as it is not particularly popular here in the UK.
We had the first recipe on this page last night with smoked salmon as a starter and it was very very tasty.
Give these recipes a try and come back soon by which time I hope to have some more canned asparagus recipes for you to try.
This is very good with smoked salmon as a starter. Very tasty. I suspect it would be good as as a side dish with a Barbeque. Don't miss out the capers as they give lots of flavour.
From my experience so far I wouldn't recommend swapping the white asparagus for canned green asparagus. The white seems much nicer to me.
Capers are the unripened seed heads of a prickly mediterranean plant which are picked by hand and usually pickled.
250ml jar of white asparagus
1 red pepper
1 green pepper
1 orange or yellow pepper
1 small onion
2 tablespoons capers
2 hard boiled eggs
2 table spoons capers
3 table spoons Olive Oil
1 1/2 table spoon white wine vinegar
salt and pepper
If you have a few left over vegetables and a can of asparagus in the cupboard you can make a suprisingly tasty soup in between doing a few other chores.
What could be better than homemade soup in the winter?
Don't be afraid to experiment
1 medium tin green asparagus (I used 425g tin)
1 medium to big or several small leftover boiled potatoes
A few left over peas (two to three serving spoons)
A few leftover carrots(I didn't have many at all but use what you've got)
1 medium onion chopped in half
1 chicken stock cube
salt, pepper, mixed herbs and lea & Perrins sauce to taste
What have you got left over today? A few green beans, half a tin of sweetcorn, a few mushrooms, courgettes, sweet potatoe, butternut squash...?
Cooking Time: 1 hour
Prep Time: 15 mins
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Basics of how to cook fresh asparagusstart by looking at How to Cook Asparagus first for some background information on a range of cooking methods.
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