Recipe for: Green cocktail with asparagus, cucumber, and tarragon - photo 1
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Recipe for: Green cocktail with asparagus, cucumber, and tarragon

Drinks Plant-based cuisine 25 min Easy 0 views ~7.40 PLN * - (0)
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Description

Refreshing, spring green cocktail combining the delicacy of green asparagus with the coolness of cucumber and a fresh, anise-like note of tarragon. This light drink has a distinct green color, perfect for breakfast or an afternoon refreshment during the asparagus and sorrel season. The cocktail has a creamy texture thanks to blending the ingredients until smooth, the acidity of lemon balances the sweetness of apple, and a pinch of salt enhances the flavors. Serve chilled, garnished with a sprig of tarragon or a sorrel leaf. It pairs wonderfully with light salads, whole grain bread, or as a healthy snack after a workout.

Ingredients Used

Ingredients (9)

Servings:
2
  • Asparagus 200 g
  • Cucumber 1 pcs (~300 g)
  • Tarragon 10 g
  • Apple 0.8 pcs (~150 g)
  • Lemon 0.4 pcs (~30 g)
  • Water 200 ml
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Honey 20 ml
  • Sorrel 15 g
💰 Estimated dish cost: ~7.40 PLN (3.70 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Wash the ingredients. Lay the asparagus on a cutting board and check where they naturally snap (usually 2–3 cm from the bottom end) — break off or cut the tough ends. Scrub the cucumber under running water; if the skin is thick, peel it thinly with a peeler. Wash the apple, cut it in half, and remove the core with a kitchen knife; you don't need to peel the apple if the skin is thin.

Ingredients: asparagus, Cucumber, Apple
Use a cutting board and a sharp vegetable knife. The tough ends of the asparagus are fibrous — snapping them off helps avoid a fibrous texture in the cocktail.
2

Prepare the asparagus for blending by briefly blanching: bring 1 liter of water to a boil in a medium pot, add a pinch of salt. Place the asparagus in the boiling water for 60–90 seconds (thinner ones for 40–60 seconds), until they become bright green and slightly tender when pierced with a knife. Immediately transfer to a bowl of cold water (ice water or very cold tap water) for 1–2 minutes to stop the cooking process.

Ingredients: asparagus, Salt
Use a pot with a capacity of 2–3 liters and tongs or a strainer to remove the asparagus. Blanching will smooth out the flavor and make blending easier; do not cook for too long — they should remain firm.
3

Chop the prepared ingredients: drain and dry the asparagus. Cut the asparagus into pieces 2–3 cm long. Slice the cucumber, then cut it into smaller pieces for easier blending. Cut the apple into quarters or smaller pieces. Prepare the juice from half a lemon: cut the lemon in half and squeeze the juice using a manual citrus juicer into a small bowl, checking for seeds.

Ingredients: asparagus, Cucumber, Apple, Lemon
Use a manual citrus juicer or a small sieve to remove the seeds. Smaller pieces will make it easier for the blender and reduce blending time.
4

Combine the cocktail in a blender: first, place the chopped apple and cucumber in the blender jar, then add the pieces of chilled asparagus, tarragon leaves (pluck the leaves from the stems), optionally sorrel, pour in 200 ml of water and lemon juice. Add a pinch of salt. Close the blender and blend on high speed for 45–60 seconds until the cocktail is smooth and silky. If the consistency is too thick, add 25 ml of water at a time and continue blending.

Ingredients: Apple, Cucumber, asparagus, tarragon, sorrel, Water, Lemon, Salt
Use a jug blender with a power of at least 600 W or an immersion blender in a tall container. Blend in batches if you have a small blender, avoiding overflow. The smooth consistency should be uniform, without visible asparagus fibers.

Finishing

5

Taste the cocktail and adjust the flavor: if it's too sour, add 10–20 g of honey (or maple syrup for a vegan version) and blend well for 5–10 seconds. If it's too thick, add water in 25 ml increments and blend again. Pour into chilled glasses and garnish with a sprig of tarragon or a leaf of sorrel.

Ingredients: Honey, tarragon, sorrel
Use a small teaspoon for precise dosing of honey. Add the sweetener gradually — it's easier to add sweetness than to take it away. Serve immediately or chill for 10–15 minutes in the refrigerator.

Serving

6

Serve the cocktail well chilled. Pour into two tall glasses, and if you like, add a few ice cubes directly to the glass. Garnish each drink with a small sprig of tarragon and a slice of lemon on the rim of the glass.

Ingredients: tarragon, Lemon
Give the drink an aesthetic appearance by using transparent glasses. Ice cubes will dilute the flavor, so if you need a stronger aroma, serve without ice or use a chilled blender.

Fun Fact

💡

Asparagus was valued in ancient Rome as a delicacy, and tarragon has been used in French cuisine for centuries — the combination of these ingredients in a cocktail is a modern twist that blends tradition with light, spring freshness.

Best for

śniadanie lekka przekąska wiosenne spotkanie

Tips

🍽️ Serving

Serve chilled, not necessarily with ice, to avoid diluting the flavor. Complement with a plate of herb salad with arugula and toasted sunflower seeds or a slice of whole grain bread with cottage cheese. For a "boost" version, add 1 tablespoon of ground flaxseed before blending.

🥡 Storage

Best consumed immediately to preserve the most vitamins and color. Store in an airtight container in the refrigerator for up to 24 hours; shake well before serving. Freezing is not recommended — the texture will separate upon thawing.

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