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Posts Tagged ‘Asparagus’

Roasted Asparagus with Almonds, Capers & Dill

We thought you couldn’t beat buttered asparagus until Yotam Ottolenghi suggested almonds, capers & dill, a fabulous combination!

Roasted asparagus with almonds, capers & dill – serves 4 as a side dish

  • 600g asparagus, snap off the woody ends
  • 3 tbsp olive oil
  • 30g unsalted butter
  • 20g flaked almonds
  • 30g baby capers, patted dry with kitchen towel
  • 10g dill, roughly chopped
  • salt and black pepper

Preheat the oven to 200°C fan.

Toss the asparagus with 1 tbsp of the oil and some salt and black pepper. Spread over a large parchment-lined baking tray and roast for 8 to 12 minutes depending on thickness, until soft and starting to brown in spots. Transfer to a large serving plate and set aside.

Melt the butter in a small saucepan over a medium-high heat. Add the almonds and fry for a minute or two, stirring, until golden-brown. Pour the almonds and butter over the asparagus.

Add the remaining 2 tbsp of oil to the saucepan and place over a high heat. Once hot, add the capers and fry for 1-2 minutes, stirring all the time, until they have opened up and turned crispy. Remove the capers with a slotted spoon and scatter over the asparagus along with the dill (discard the oil). Serve warm.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Asparagus Carbonara

Classic carbonara is in no way sullied by the addition of asparagus and in our house at the moment it’s asparagus with everything!!

Wine Suggestion: A difficult decision given the awkwardness of asparagus and wine, plus the creamy richness of the sauce. We settled on the delightful Chateau les Charmes Godard, a Sauvignon (Blanc & Gris) and Semillon blend from Bordeaux and were reminded why we love whites from this region, especially with food.

Asparagus Carbonara – serves 4

  • 200g pancetta or streaky bacon, cut into bite-sized pieces
  • 350g pasta
  • 2 bunches of thin asparagus, trimmed and cut into bite-size pieces
  • 2 cloves of garlic, finely chopped
  • 3 eggs
  • a large handful of grated Parmesan, plus extra to serve

Heat some olive oil in a frying pan over a moderate heat. Add the pancetta and fry for about 5 minutes, or until turning crispy.

Meanwhile, bring a large pan of salty water to the boil. Boil the pasta until al dente, then drain and reserve some of the pasta cooking water.

Add the asparagus and garlic to the pan with the bacon. Season with lots of black pepper and cook for 4-5 minutes or until the asparagus is cooked (it will take a bit longer if your asparagus is thick).

Break the eggs into a small bowl and whisk with the Parmesan and a splash of the cooking water.

Add the cooked pasta to the asparagus pan, then remove from the heat and stir in the egg mixture to combine. Add another splash of cooking water if needed to make a sauce.

Serve right away with extra Parmesan.

(Original recipe from New Kitchen Basics by Claire Thomson, Quadrille, 2019.)

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Risotto Primavera

Do it now when there is lots of asparagus in the shops! If you have peas and broad beans growing you should of course use these rather than our frozen substitutes.

Wine Suggestion: we had opened a delightful Touraine Sauvignon Blanc from Domaine Octavie which not only matched the food, it also matched the sunshine with us this evening.

Risotto Primavera – serves 4

  • 200g frozen broad beans
  • 4 medium shallots, finely chopped
  • 3 scallions, finely chopped
  • 1 small garlic clove, finely chopped
  • 250g asparagus, woody ends snapped off and chopped into 4 pieces
  • 1.3 litres of good chicken or vegetable stock – homemade if you have it
  • 1 tbsp olive oil
  • 85g butter
  • 350g Carnaroli or other risotto rice
  • 100ml dry white wine
  • 140g frozen peas, defrosted
  • 100g Parmesan, finely grated

Tip the broad beans into boiling water and simmer for 1 minute, then drain and remove the skins.

Meanwhile, bring the stock to the boil in a saucepan.

Heat the oil and half the butter in a heavy, wide pan. Add the shallots, scallions & garlic and cook for a few minutes until soft and translucent but not browned.

Keep the heat at medium and add the rice to the pan and stir for a few minutes so it gets toasted and very hot. When it starts to hiss, pour in the wine and stir for another minute or so until the wine has evaporated.

Set a timer for 20 minutes, then start adding the stock starting with a ladle and a half. It should be gently simmering and you need to stir continuously until the liquid had been absorbed. Keep adding the stock a ladleful at a time and allowing it to be absorbed before adding another.

After 14 minutes, add the beans and peas to the rice with some seasoning. Meanwhile, add the asparagus pieces to the simmering stock and cook for 4 minutes, then remove with a slotted spoon and add to the rice. Start tasting the rice to check if it is done – you’re looking for soft rice with a little bite. Keep adding stock until cooked, then take the pan off the heat and add half the Parmesan and the remaining butter along with another splash of stock. Cover with a lid and leave to rest for a few minutes.

Serve with the rest of the Parmesan.

(Original recipe from BBC Good Food)

 

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Chicken & Morel Pie

We were so happy when we found a little jar of dried morels, until we got to the counter and realised they cost €25. We almost put them back only we had our hearts set on cooking this pie for dinner. We think they were worth it, but we’ll be better prepared for a shock at the till next time. It turns out morels are far from easy to come by and must be hand foraged and hence the princely sum. The fresh ones can be used for this dish too (though good luck finding them!) but you miss out on the nice mushroom stock from soaking the dried ones. If you see either sort and you’re feeling flush, we recommend trying them.

Wine Suggestion: We think this goes well with earthier reds like Pinot Noir or Nebbiolo especially if they have a little age and development.

Chicken, morel mushroom & asparagus one-pan pie – serves 4 to 5

  • 30g dried morels (or 100g fresh morels thoroughly cleaned)
  • 200ml chicken stock (you only need this if you have fresh morels)
  • 50g butter
  • 2 shallots, finely sliced
  • 3 thyme sprigs, leaves picked
  • 2 bay leaves
  • 1 tbsp plain flour, plus extra for dusting
  • 100ml dry sherry or white wine
  • 200ml crème fraîche
  • 6 skinless, boneless chicken thighs, cut into large chunks
  • bunch of asparagus, snap off and discard the woody ends, then cut into 4cm pieces
  • half a pack of tarragon, leaves roughly chopped
  • 375g block of puff pastry (preferably all-butter)
  • 1 egg, beaten, to glaze

If you are using dried mushrooms put them into a bowl and cover with boiling water, then leave to soak for 10 minutes. Remove the mushrooms from the liquid and cut in half (keep the liquid and make it up to 200ml with some more water if necessary). You can set a couple of the nicest looking morels aside to decorate the top of the pie if you like.

Heat half the butter in a frying pan and fry the morels for 3-4 minutes. Remove from the pan and set aside. Heat the rest of the butter and cook the shallots gently in the pan with the thyme and bay. When the shallots have softened, stir in the flour and cook for a minute or until a paste forms.

Pour in the sherry or wine and sizzle, then stir in the mushroom liquid (leave any grit in the bowl) or chicken stock, followed by the crème fraîche. Season well and bring to a gentle simmer. Add the chicken and poach in the sauce for 10 minutes or until just cooked through. Remove and discard the bay leaves, stir in the asparagus, tarragon and fried morels, then remove from the heat and transfer into a pie dish.

Heat the oven to 220C/200C fan/gas 8.

Roll the pastry out onto a floured surface to the thickness of a euro coin, then cut to fit the dish, and drape it over the pie mixture (a rolling pin helps with this). Liberally brush with egg, season the pastry with flaky sea salt, and arrange the reserved morels on top. Bake for 20 minutes or until the pastry is puffed up and golden brown. Leave to rest for 5 minutes before serving.

(Original recipe from BBC Good Food)

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Asparagus & Prosciutto soup

Another favourite from the River Café where the prosciutto gives a big addition to the flavour. Serve with a few asparagus tips and top quality olive oil on top. Delicious!

Wine suggestion: Sauvignon Blanc with bags of  flavour. Something like the Dog Point from New Zealand or the Dezat Sancerre from the Loire will work great. Going slightly off-piste we love the Domaine Bellier Cheverny Blanc which combines 85% Sauvignon Blanc with Chardonnay in a un-sung appellation from the Loire, a really good food wine.

Asparagus & prosciutto soup – serves 4

  • 500g asparagus
  • 140g prosciutto slices, sliced into thin ribbons
  • 1 red onion, chopped
  • 2 medium potatoes, peeled and cut into 2cm cubes
  • 140g spinach
  • Marigold Swiss bouillon powder dissolved with 750ml of boiling water
  • 2 tbsp flat-leaf parsley leaves, chopped
  • extra virgin olive oil

Snap the woody ends off the asparagus and cut the remaining stalks into short lengths. Keep the tips to one side.

Heat 2 tbsp of oil in a heavy-based pan, add the onion and soften for 5 minutes, then add the prosciutto, potatoes, parsley and asparagus stalks. Season with pepper (hold off on the salt until the end as the ham is salty) and cook for 5 minutes, stirring, then add the bouillon and simmer until the potatoes and asparagus are tender – about 15 minutes. Add the spinach and most of the asparagus tips and cook for a another few minutes. Remove from the heat and blend to a rough purée.

Heat 3 tbsp of olive oil and fry the reserved tips for a few seconds. Serve the soup with the asparagus and oil drizzled over each bowl.

(Original recipe from Italian Two Easy by Rose Gray & Ruth Rogers, Clarkson Potter, 2006.)

 

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Pasta Primavera

This was tasty. We were a bit concerned about the boiled onion at first but it gives a nice onion flavour without any fried taste which isn’t required here with the light creamy sauce. Good for a weeknight or weekend lunch.

Pasta Primavera – serves 4-6

  • 1 red pepper, halved and deseeded
  • 1 large onion, roughly chopped
  • 225g asparagus, trimmed and cut into 2.5cm lengths
  • 100g sugarsnap peas, sliced in half lengthways
  • 300g dried penne
  • 100ml double cream
  • 60g Parmesan cheese, coarsely grated
  • juice of ½ lemon
  • 25g toasted pine nuts
  • 1 tbsp torn fresh basil leaves

Put the pepper halves under a hot grill, skin side up, for around 10 minutes or until the skin is completely charred. Seal in a plastic bag and leave to cool, then peel and discard the skin. Slice the flesh into large pieces.

Cook the chopped onion in a pan of salted boiling water for 9 minutes, then add the asparagus. Cook for another minute before adding the sugarsnaps and continue to boil for another 2 minutes. Drain and rinse in cold water.

Cook the penne in a large pan of salted boiling water for the recommended time on the pack, then return to the pan with the cooled vegetables. Add the roasted pepper, cream and cheese and stir over a gentle heat to warm through. Season well with sea salt and black pepper.

Squeeze over the lemon and scatter over the pine nuts and basil to serve.

(Original recipe from Mary Berry’s Cookery Course, DK, 2013.)

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Warm asparagus & new potato salad

We made this back in June when local asparagus was available, but have been very lax getting posts up on the blog (must do better!). We really enjoyed the combination here and  the addition of our own, home-grown mint, dill and chives really made the dish sing.

Warm Asparagus & New Potato Salad – serves 4

  • 350g small Jersey potatoes, scrubbed or peeled if you prefer
  • salt
  • 2 large mint sprigs
  • 25g unsalted butter
  • 250g asparagus tips
  • hearts of 2 round lettuces, leaves separated, washed and dried
  • Maldon salt
  • 2 hard-boiled eggs, shelled
  • handful of chervil sprigs – we used dill

FOR THE BUTTER SAUCE: 

  • juice of 1 lemon
  • pinch of caster sugar
  • 75g cold unsalted butter, cut into small chunks
  • freshly ground white pepper
  • 1 tbsp snipped chives

Simmer the potatoes in lightly salted water, with the mint, until tender. Drain over a bowl and reserve the cooking water. Return the potatoes to the pan with the butter, stir together and keep warm.

For the sauce, use a large shallow stainless steel or enamel saucepan and squeeze in the lemon juice. Add 6 tbsp of the potato cooking water and the sugar, then simmer until reduced by half. Slowly incorporate the butter, a chunk at a time, whisking over a very low heat until homogenous (you’re aiming for a light butter sauce). Season with white pepper and keep warm.

Peel the asparagus tips from just below the bud and slice in half lengthways. Add to a pan of boiling well-salted water and boil for about 1-2 minutes – you want them just tender but not raw, then drain.

Slice the warm potatoes and add them, along with the asparagus, to the butter sauce. Turn gently with the chives, until everything is nicely coated.

Arrange the lettuce on 4 plates and divide the asparagus and potatoes between them. Sprinkle with Maldon salt and grate over the egg. Generously scatter with the chervil or dill.

(Original recipe from The Vegetarian Option by Simon Hopkinson, Quadrille, 2009.)

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