Peel white asparagus, cut off the ends. Clean only the bottom part of green asparagus and cut off the wood ends. Slice white asparagus on the diagonal leaving the tops untouched.

Cut the carrots, celery and onions into large pieces. Heat the oil in a shallow saucepan. Vegetables and white asparagus stain until they loose color. Add a pinch of salt. Pour vegetable or asparagus broth.

Add curry and turmeric, make it boil and simmer for about 4 minutes.

Wash the asparagus and cut off the dry ends. Cut the stems into three parts.

Wash and cut cherry tomatoes into two pieces.

Peel avocado and cut it into small cubes.

Mix all the ingredients. Add rocket salad.

Pour a little flour on the work surface and roll out the puff pastry on it. Grease with olive oil, add salt and pepper to taste.

Cut the puff pastry into squares measuring 15x15cm.

Wash the green asparagus and cut off the dry ends. Wrap the asparagus stems in the envelopes so that the dough covers the asparagus. If you wish, you may add some cheese inside.

Cut off woody root ends of the asparagus.

Preheat the grill to the maximum temperature.

Oil the stalks or sprinkle olive oil on asparagus. Add salt and pepper to taste.

Prepare asparagus:

  1. Wash, cut off the lower edge of the shoot, thinly cut 1 mm of the upper peel.
  2. Dip into boiling salted water and cook for about 5 minutes.

Asparagus can be left on a plate covered with towel, so it remains warm.

Peel 200 gr. of white asparagus spears. Cut one onion into cubes and fry it together with asparagus skin in oil for couple of minutes in a pan with a thick bottom (for example, cast iron). Add 1L of water and cook for 30 minutes on a low heat. Separate the broth by pouring through a strainer.