Asparagus with Crab, Roe, and Beurre Blanc (Asparges med krabbe, rogn, og beurre blanc)

 

 

This recipe was found on Gastro

Serves 4

Beurre Blanc:
Dill
Chives
1 shallot
2 dl white wine
250 g unsalted butter
Salt
Pepper

Rinse the dill and chives, spin them dry, and mince them both. Peel the shallot and mince it. Bring the white wine to a boil; let the alcohol cook off. Add softened butter a bit at a time while whisking briskly. Remove from heat; continue whisking and add the dill, chives, and shallots. Season with salt and pepper.

Crab Salad:
50 g washed crab meat
1 tbsp mayonnaise
Lemon juice
Salt
Pepper

Check the crab one more time to ensure there are no shells or anything else in it. Mix up with the mayonnaise and season to taste with lemon juice, salt, and pepper.

Roe Garnish:
15 g lumpsucker roe
15 g herring roe
Lemon juice
Salt
Pepper

Remove any sinew from the lumpsucker roe or have your fishmonger do it. Place the herring roe in a strainer and wash it 2-3 times. Mix the two types of roe together and season to taste with salt, pepper, and lemon juice.

To serve:
Assemble as shown in the photo.

White Asparagus with Dried Ham, New Potatoes, and Bozner Sauce (Hvide asparges med tørret skinke, nye kartofler og boznersauce)

 

 

This recipe was found on Alt For Damerne

600 g thick white asparagus

Bozner Sauce:
4 eggs
3 tbsp cider vinegar
1 pinch salt
Freshly ground pepper
1/2 dl good, mild olive oil
1 bundle chives
200 g good dried ham
400 g small, new potatoes, boiled
Chive blossoms for garnish

Boil the eggs for 8 minutes and cool them off with cold water. Separate them.

Place the yolks in a bowl and mash them. Finely chop the whites and set them aside.

Add vinegar, salt, and pepper to the yolks and whisk well.

Add olive oil a little bit at a time while whisking briskly. Season to taste.

Mix in minced chives and the choped whites.

Peel and boil the asparagus a bit. Arrange the asparagus with sauce, ham, chive blossoms, and potatoes.

Salad with Spicy Beef and Apple Dressing (Salat med Spicy Oksekød og Æbledressing)

 

 

This recipe was found on Arla

Serves 4

Dressing:
2 1/2 dl plain skyr
1 red apple in small dice, such as Royal Gala
2 tbsp sweet chili sauce
1 tsp vinegar, such as white balsamic
1 tbsp water
1/4 tsp kosher salt

250 g green asparagus, washed and cut into short pieces
1/2 L water

1 1/2 tbsp melted butter or oil
400 g beef (your choice of cut), cut into thin strips
2 tbsp sweet chili sauce
1/2 tsp kosher salt
400 g potatoes, peeled, boiled, cooled, and cut into bite-sized pieces
1/4 tsp kosher salt

1 red apple in thin wedges, such as Royal Gala
1 tbsp vinegar, such as white balsamic
100 g baby salad greens, washed

Serve with:
200 g bread

Fold skyr, apples, chili sauce, vinegar, water, and salt together. Refrigerate, covered, for at least 15 minutes.

Place asparagus in a pot with boiling water. Cook on high heat, uncovered, for ca. 1 minute. Let drain.

Place 1 tbsp melted butter or oil in a pan and let it become golden. Brown the meat for ca. 1 minute. Add chili sauce and salt and fry on high heat, stirring constantly, 5-6 minutes, or until the liquid is evaporated and the chili sauce begins to caramelise. Take the meat out of the pan and keep it warm. Heat up the rest of the butter or oil. Add the potatoes, heat them through for ca. 2 minutes, and sprinkle with salt.

Toss the apple wedges with the vinegar. Lay a base of greens in a serving dish. Arrange with the potatoes, meat, asparagus, and apple wedges. Serve immediately with the dressing and bread.

Shrimp Salad with Lemon Filets, Asparagus, and Dill (Rejesalat med citronfileter, asparges og dild)

 

 

This recipe was found on Vi Skal Spise

6 stalks celery
2 shallots
200 g creme fraiche, sour cream, plain Greek yoghurt, or plain skyr
200 g skyr
4 tbsp mayonnaise
3 lemons
Salt
Pepper
Sugar
2 tins of white asparagus
500 g shrimp (use a small variety, such as native)
1 bundle dill

Rustic light coloured bread (or Danish rye)

Rinse and dry the celery, then cut it into fine slices. Peel and dice the onion as finely as possible. Mix the creme fraiche, skyr, and mayonnaise together. Fold in the celery and onion. Season to taste with salt, pepper, lemon juice from one lemon, and a dash of sugar. The creme shouldn’t be sweet. Peel and filet the other two lemons. Drain the asparagus and cut into bite-sized pieces. Fold the shrimp, lemon filets, and asparagus together and place in the middle of a large serving dish. Pour the creme around the shrimp mixture, garnish with clipped dill, and serve wth warm bread.

Chicken and Asparagus Mini Tarts (Tarteletter med Høns i Asparges)

 

 

These are a well-loved classic Danish dish eaten as an appetizer or a main dish and this recipe was found on Arla

Serves 12

1 chicken
1 L water
2 sweet onions, roughly chopped
2 carrots, roughly chopped
2 leeks, roughly chopped
3 whole cloves
3 bay leaves
1 tsp kosher salt
2 jars of white asparagus pieces (each ca. 330 g)
60 g butter
60 g flour
4 dl broth from the chicken
1 tsp kosher salt
fresh-ground pepper
25 mini pie shells

Cress for garnish

If not done already, remove the innards from the chicken. Wash the chicken well. Bring the chicken and water to a boil in a large pot. Skim the broth and add onion, carrots, leeks, cloves, bay leaves, and salt. Reduce heat to low, cover, and let cook for ca. 45 minutes or until the chicken is cooked through. Take the chicken and vegetables out of the broth. Discard the vegetables. Strain the broth and skim the fat off- reserve 4 dl for using now and save the rest for later. Let the chicken cool down enough to handle and pull the meat off like one does pulled pork.

Strain the asparagus and reserve the liquid that comes out of the jars. Melt butter in a thick-bottomed pot on medium heat. Add the flour and stir constantly for 2 minutes. Add the asparagus water and bring the mixture to a boil. Add the chicken broth and bring to a boil again. Add the chicken, asparagus, salt, and pepper. Cook on low, stirring occasionally, for ca 2 minutes.

Bake the mini pie shells according to the package directions (heck, do this right off the bat and just warm them up when you’re ready to serve!) Pour ca. 3/4 dl chicken mixture into each pie shell. Garnish with cress and serve immediately.

Asparagus Salad with Lemon Dressing and Baked Radishes (Aspargessalat med citrondressing og bagte radiser)

 

 

This recipe was found on Vi Skal Spise 

Serves 4

250 g radishes
1 tbsp olive oil
1/2 tsp fine salt
100 g small-leaf mixed greens
250 g fresh green asparagus, in bite-sized pieces

Lemon Dressing:
2 tbsp olive oil
2 tsp good mayonnaise (I recommend Kewpie)
1/2 tsp lemon juice + grated rind
1/4 clove grated garlic
Salt
Fresh-ground pepper

Topping:
50 g salted almonds or chopped Feta

Heat oven to 200 C/185 C convection. Cut the radishes up, toss them with olive oil and salt. Place in an oven-safe dish and bake for 25 minutes or until tender.

Mix greens, asparagus, and baked radishes in a serving dish. Whisk olive oil with the rest of the dressing ingredients and drizzle the dressing over the salad. Top with almonds or Feta. Serve immediately.

Chicken Salad, Pancetta, and Asparagus (Hønsesalat, pancetta og asparges)

 

 

This recipe was found on Smag og Behag and was created by Jens Nørgaard

 

Serves 4

 

300 g mushrooms, washed and quartered (Personal Tip: Use whatever mushrooms you like and, if desired, chop them into bite-sized pieces)
2 tbsp grape seed oil or butter
1bundle green asparagus (save 8 whole ones for garnish and cut the rest into bite-sized pieces)
3 dl mayonnaise
1½ dl crème fraîche
1 tsp. Dijon mustard
1 tbsp. HP sauce
1 tsp. salt
1 whole chicken (boiled, meat peeled from the bones and diced, ca. 500 g) (Personal Tip: To save time, you can always use a rotisserie chicken or whatever it is you have leftover)
Salt, freshly ground pepper

To Serve (This was not included in the recipe, so I’m adding them):

Dark rye bread
1 package sliced pancetta, cooked up

 

■ Toast the mushrooms in a warm pan in oil.
■ Season with salt and pepper. Place mushrooms in a chinois and cool.Krydr med salt og peber.
■ Blanch the asparagus in salted water for 1½ minutes.
■ Cool off in ice water and strain.
■ Blend mayonnaise, crème fraîche, mustard, HP sauce, and salt together in a bowl and fold in the asparagus, mushrooms, and chicken.
■ Serve with buttered rye bread and  pancetta.

 
Tips:
■ For a more low-fat salad, you can replace the crème fraîche with Greek yoghurt and not butter your bread. (Personal Note: You can also avoid the bread altogether and serve the salad on a bed of greens!)
■ As an alternative to the rye bread, you can use toasted white bread or French bread and use bacon instead of pancetta. (Personal Note: If using bacon, fry it up until crispy, let it sit on paper towels to drain the fat, and crumble it up into the salad! Mix it in when you mix in the asparagus, mushrooms, and chicken.)

Dinner Crepes with Shrimp and Asparagus Filling (Madpandekager Fyldt med Rejer og Asparges)

This is a family recipe, so there’s no website or photo for reference.

Crepes (makes 20)

1 egg

125 g. flour

3 dl milk

ca.30 g. margarine

pinch of salt

Beat eggs. Beat in milk, salt and flour until well incorporated. Melt margarine and pour in, mixing well. Let the batter rest for 10 minutes.

Shrimp-Asparagus Filling

1. can/jar asparagus, drained

150 / 2oo g. baby shrimp, drained

2. tablespoons margarine

2  tablespoons flour

2 dl. cream

1 egg yolk

dill, salt, peber, sugar, lemon juice, shredded cheese of your choice

Make the filling:

Melt the butter in a pot. Add four and cream and bring to a boil, stirring constantly. Remove from heat. Whisk in egg yolk. Add shrimp and asparagus. Season to taste with salt, pepper, dill, sugar and lemon juice.

Make the crepes:

In a hot, greased frying pan, add about 1/2 dl crepe batter (obviously for each individual crepe!) and bake them, flipping once. You should end up with 20 crepes.  Preheat oven to 200C. Place 2 teaspoons filling on each crepe and fold them up. Place them in a baking dish and sprinkle shredded cheese atop. Bake for about 15 minutes. Serve warm.