Asparagus on the table! – Seasonal vegetables in April

Seasonal fruits and vegetables in April

Baby spinach: Baby spinach has become increasingly popular in recent years because, in addition to its beneficial effects on the body, it can be used in many different ways. Its leaves are smaller and sweeter in taste than other spinach, so we can use it even in sweeter dishes. Plus, it contains numerous minerals and plenty of vitamins – including very high fiber content, which aids digestion, and thanks to its vitamin K content, it also facilitates liver detoxification.

Wild garlic: The distinctive forest plant of early spring is the increasingly popular wild garlic. In its native habitats, it practically carpets the ground. It's easily recognizable by its bright green, elongated, shiny leaves and the garlicky aroma surrounding it. Due to its immune-boosting and detoxifying properties, its consumption is especially recommended in spring. If you're going to forage for wild garlic, be sure to thoroughly check whether harvesting is permitted in that area. When foraging, be sure to leave the bulb in the ground – don't pull it out. Never pick it up by the roots; instead, tear or cut it at the stem. We've actually written about wild garlic in another article where we cooked delicious and sustainable dishes with chef Ricsi Farkas.

Asparagus: The vegetable known as asparagus, or in some regions as csirág or nyúlárnyék, grows in many parts of the world. In Europe, depending on climatic conditions, the first tender asparagus can appear as early as late March in certain areas, but in others, it can still be harvested until late June. To this day it remains a festive and special dish, yet when in season, you can get it at a good price. Its flavor is incomparable – it's not fattening, yet it's full of energy and trace elements beneficial to our bodies.

View the munches!

Panko-crusted asparagus

Ingredients:

• 2 bundles of asparagus (green)
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic
• 2 pinches black pepper
• oregano (ground) to taste
• basil (ground) to taste
• thyme (ground) to taste
• 2 pinches ground nutmeg
• 12 dag parmesan
• 8 dag panko breadcrumbs
• 2 tbsp butter

Instructions:

1. Preheat the oven to 220 degrees.
2. Line a baking sheet with baking paper, brush it lightly with oil, then lay the thoroughly washed asparagus on it, brush with olive oil, lemon juice, crushed garlic, and season to taste. Make sure each asparagus spear gets some of everything.
3. Sprinkle parmesan over them.
4. Bake for 7-10 minutes until just tender.
5. While the asparagus is baking, prepare the panko: melt the butter in a pan, add the panko breadcrumbs, and toast until golden brown.
6. Once the asparagus is done, sprinkle the breadcrumbs on top and serve immediately.

Bon appétit!

Asparagus and bacon quiche

Ingredients:

For the dough:

• 20 dag flour
• 10 dag butter (or 8 dag lard)
• 1 egg
• 1 pinch salt
• 1 tbsp cold water

For the filling:

• 50 dag asparagus (green)
• 15 dag bacon
• 3 eggs
• 2.5 dl heavy cream
• 10 dag cheese
• salt
• nutmeg
• ground white pepper

Instructions:

1. Mix salt into the flour, then add the cold butter and crumble together.
2. Add the lightly beaten egg, then quickly knead together (if needed, add water to help the dough come together).
3. Wrap the dough in plastic film and refrigerate for at least 30 minutes.
4. Break off the woody part of the asparagus, then chop as desired. Boil briefly in lightly salted water until tender-crisp, then drain.
5. Dice the bacon and fry in a non-stick pan. Remove from the fat and let cool completely.
6. Beat the whole eggs in a bowl, season with salt, pepper, and nutmeg to taste. Using a hand mixer, mix until smooth while gradually adding the cream.
7. Roll out the dough thinly and press into a pie dish. Distribute the cooled bacon, asparagus, and grated cheese evenly on top. Finally, carefully pour the cream and egg mixture over it.
8. Place in an oven preheated to 180 degrees and bake for about 35-40 minutes until golden brown. Let cool in the pan after removing from the oven.