5 seasonal asparagus recipes with our organic Chic des Plantes ! broths

#RECETTES

Rich in fiber, antioxidants and taste,asparagusare the stars of spring cooking. Whether they aregreen, white or wild, they are wonderfully served in gazpacho, risotto, salad or soup.

Associated with ourorganic brothswithout added flavors, they reveal their full potential in plant-based, gourmet recipes full of benefits. Discover in this article5 asparagus recipe ideasto enhance this exceptional plant with ourbrothsSuper Green,The SouthOrIndian.

Asparagus and spinach gazpacho with organic Super Green broth

By @maymayinthekitchen

Ingredients :

- 200g of cooked asparagus
- 1 handful of spinach shoots
- 1 small potato
- 1 shallot
- The juice of half a lemon
- 450ml of water
- Salt and pepper
- 1 sachet of organic brothSuper Green

Preparation :

1. Pour water into a saucepan.
2. Add the chopped shallot and the chopped potato.
3. Add the organic broth sachetSuper Greenand bring to a boil for 10-12 min.
4. Add salt and pepper and let cool.
5. Add the asparagus and lemon juice and mix.
6. Add the spinach and mix again.
7. Refrigerate for at least 3 hours before serving.

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Asparagus risotto with organic Super Green broth

By @maymayinthekitchen

Ingredients :

- 150g of rice
- 250g of cooked asparagus
- 20ml of soy cream
- 20g of Fourme d'Ambert cheese
- toasted pine nuts
- olive oil
- 300ml of organic brothSuper Green(1 bag)

Preparation :
1. Mix the asparagus with the soy cream.
2. Fry the rice in the oil.
3. Gradually add the brothSuper Green, cook for 15 minutes over low heat.
4. Add the asparagus cream and cook for another 5 minutes.
5. Serve with diced Fourme d'Ambert cheese and pine nuts.

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Asparagus risotto with organic broth from Le Sud

By @maymayinthekitchen

Ingredients :

- 350g of round rice
- 15 asparagus spears
- 16 cherry tomatoes
- 150ml of whipping cream
- olive oil
- 1 clove of garlic
- 1 onion
- herbs of Provence
- pink berries
- 2 sachets of organic brothThe South

Preparation :

1. Infuse the organic broth sachetsThe Southin 2L of water.
2. Roast the tomatoes in the oven with oil and herbs.
3. Brown garlic and onion.
4. Add the rice and cook until it becomes pearly.
5. Add the broth gradually.
6. Mix the asparagus with the cream, add to the rice.
7. Cook for 5 min.
8. Serve with asparagus tips, tomatoes, pink berries.

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Summer salad with asparagus and burrata in Super Green organic broth

By @elohealthyfood

Ingredients :

- Wild asparagus (or ornithogales)
- 1 burrata
- A few cherry tomatoes
- 1 sachet of organic brothSuper Green

Preparation :

1. Infuse the organic broth sachetSuper Green
2. Brown the asparagus in the broth.
3. Serve with the burrata in the center and the tomatoes around.

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Seafood Udon Soup with Organic Indian Broth

By @mespetitsbols

Ingredients :

- 30cl of water
- 1 bay leaf (optional)
- 1 tbsp soy sauce
- 60/80g of Udon noodles
- 5/6 asparagus
- 2 tbsp sweetcorn
- 1 green onion
- 2 scallops (fresh or frozen)
- 4 prawns (fresh or frozen)
- 1 clove of garlic
- olive oil
- salt, pepper
- 1 sachet of organic brothIndian

Preparation :

1. Heat the water with the organic brothIndian, bay leaf and soy sauce.
2. Cook noodles and asparagus for 4 minutes, cool in cold water.
3. Sauté the seafood with garlic, salt and pepper.
4. Dress the bowl: noodles, asparagus, corn, seafood.
5. Sprinkle with chives and pour in the hot broth.

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