Have you ever tried Lemon Asparagus Muffins? If you’re not tired of Asparagus yet, you’ve come to the right blog! I’ve been an asparagus lover since I was a child, my father often prepared it. His asparagus risotto was among his specialties, and when I grew up, I modified it by adding prosecco as my mother did.
I’ve always told you that my father is the great asparagus gatherer, but this time it’s not his work, but that of Grandma Sandra. She had a grandson Luigino with his wife Felicia (a huge fan of my blog) visiting two days ago. She gifted her the wild asparagus and, like a good grandma, she boiled them and shared them with the family. I stopped by yesterday afternoon to claim my share of the bounty to prepare this new recipe.
Fragrant as only spring asparagus can be, these little spontaneous plants are perfect for many recipes. In fact, on the blog, you will find the Asparagus Recipe Collection, then the pasta with asparagus and speck, the risotto del paciccio, the stuffed hard-boiled eggs, and much more. Below I leave you some links for other recipes! Each link is clickable and will take you directly to the recipe you want to read.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Summer, Spring
- Energy 84.21 (Kcal)
- Carbohydrates 15.94 (g) of which sugars 0.82 (g)
- Proteins 3.13 (g)
- Fat 1.25 (g) of which saturated 0.53 (g)of which unsaturated 0.42 (g)
- Fibers 0.50 (g)
- Sodium 62.21 (mg)
Indicative values for a portion of 41 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 12 Lemon Asparagus Muffins
- 20 asparagus (wild, found by my father)
- 1 3/4 cups all-purpose flour (previously sifted)
- 1/4 cup potato starch
- 1 packet instant yeast for savory preparations (about 7 grams)
- 1 egg (at room temperature)
- 2 tbsps milk (at room temperature)
- 2 tbsps cheese (grated to your liking)
- 1 pinch salt
- Half lemon (we'll need its juice)
- 1 tsp extra virgin olive oil
Optional if you want to add a pinch of black pepper.
Tools for Preparing Asparagus Muffins
- 1 Bowl
- 1 Saucepan
- 1 Cutting Board
- 1 Colander
- 1 Knife
- 1 Muffin Pan
- 12 Muffin Liners
- 1 Oven
- 1 Scale
- 1 Rubber Spatula
- 1 Electric Mixer
- 2 Spoons
- 1 Paper Towels
- 1 Plate
- 1 Cooling Rack
The ingredient list is a bit long, but we will need them. The steps, however, are easy and quick, I assure you!
Steps for the Lemon Asparagus Muffins Recipe
First, bring some water with a pinch of salt to a boil in a saucepan; it doesn’t need to be huge as we will be blanching the asparagus to soften them. Meanwhile, wash them and pat them dry with kitchen paper towels. Remove the too woody part and boil them in the saucepan for about 7 or 8 minutes. Being fresh wild asparagus, they are thin, if you have purchased field asparagus, which are larger and more robust, it may take up to ten minutes of cooking.
Drain them directly into the sink using a colander. Let them cool. In the meantime, let’s prepare the mixture for the savory muffins. Preheat the oven to about 375 degrees Fahrenheit in static mode.
Now take a bowl with nice high edges, this will avoid that annoying cloud of flour that rises every time we use the electric mixers. First, pour the liquids inside it. Then the whole egg, at room temperature, mind you, and the two tablespoons of milk and a pinch of salt. Turn on the mixer and work. Gradually and with the help of a spoon, add the flours previously sifted. I added the cheese to the flours, so I don’t have to stop the mixer to incorporate all the ingredients at once.
At this point, we have the nice fluffy mixture for the savory muffins with fresh asparagus. We just need to season the asparagus and arrange the paper liners in the muffin pan. So, take the asparagus from the colander, place them on a small plate, and season with a drizzle of extra virgin olive oil and lemon juice. Mix with a spoon and set aside.
Pour two tablespoons of the mixture into each liner; if there is any batter left, go over each one equally until it is used up. Now, break the asparagus into pieces with your hands or with scissors or a knife. Arrange the asparagus pieces on the surface, pressing lightly with your fingers to let them sink slightly into the muffin batter.
This is the moment, for those who wish, to sprinkle everything with pepper. I didn’t do it this time. Bake for about 25 to 30 minutes. You will see the muffins swell and become nice and golden on the outside. Once ready, you can always do the toothpick test before turning off the oven; we need to remove them from the pan to prevent them from continuing to receive heat from the pan.
Then place each liner on a cooling rack and let cool. Our muffins are ready to be enjoyed; at my house, the predators/testers have already come to grab the lemon asparagus muffins and the strawberry mascarpone muffins I made this morning.
I can only wish you bon appétit and remind you that I await you every morning here in my kitchen with the Recipe of the Day and many other curiosities related to my world! See you soon!!!
Storing Asparagus Muffins
You can store the Lemon-Scented Asparagus Muffins in a cake container, the classic ones with a dome lid. Two, even three days, but I doubt they will last that long. In a few hours, only 4 are left in my house. I have hungry gourmets at home!
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