Tuesday, June 16, 2009

The Asparagus Class

Here are the recipes. I cooked it all in two hours and it could not have gone better. Great class, good time, and possibly the most rocking risotto ever.


And take a New Pi food class. For goodness sakes.

Bacon Wrapped Asparagus Tips

10 strips bacon (thin sliced)
30 thin-medium sized asparagus spears, trimmed and washed

preheat oven to 425 degrees
wrap 3 asparagus spears with one strip of bacon and secure with toothpick
cook 20 minutes or until bacon is crisp, turning 2-3 times throughout cooking time
serve hot

Simple Grilled Asparagus with Sea Salt
1 pound washed and trimmed asparagus spears
sea salt
good quality olive oil
Preheat grill so that it's very hot. Place asparagus on grill so that the spears do not fall in between grates. Cook 3-4 minutes per side. When the spears have little blister marks on both sides, remove from the heat into a large plate. Drizzle with olive oil and sprinkle with sea salt. Dress with lemon juice. Eat immediately.

Asparagus Pasta with Peppered Feta Sauce

1 pound box of penne pasta
5 ounces of peppered feta cheese
1 pound asparagus, trimmed, washed, and cut into 1" pieces

Cook the pasta according to package directions. 2-3 minutes before the pasta is done, put the asparagus into the boiling salted water with the pasta.

In the serving bowl, wisk together the feta and one cup of the boiling water from the pasta until a sauce forms.

Drain the pasta/asparagus mixture. Mix the sauce and pasta together in the serving bowl. Garnish with shredded fresh mint or basil and shaved parmesan cheese.

Asparagus Lemon Risotto with Mint

Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe.
• 34 ounces vegetable or chicken stock• 2 tablespoons olive oil• 1 tablespoon butter• 1 large onion, peeled and finely chopped• 4-5 sticks of celery, trimmed and finely chopped• 2 cups risotto rice• 1 cup dry white wine• 2 pounds of asparagus, trimmed and sliced into thin disks• 2 1/2 cups hot vegetable or chicken stock• 1 tablespoon butter• 1-2 handfuls of freshly grated Parmesan cheese, plus a block for grating• a bunch of fresh mint, finely chopped• zest and juice of 2 lemons• sea salt and freshly ground black pepper• extra virgin olive oil

1: Bring the stock to a simmer in a saucepan. Put the olive oil and butter in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, until soft. Add the rice and turn up the heat. To keep the rice from sticking to the pan, keep stirring it. Cook 1-2 minutes.
2: Pour in the wine and keep stirring 1-2 minutes.
3: Add the stock to the rice one cup at a time, stirring and waiting until it has been fully absorbed before adding the next.. Turn the heat down to low and continue to add stock until it has all be absorbed. This should take 15 minutes or so. The rice should be al dente. Set the pan aside.

Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed.
Add the rest of the stock one cup at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking. Turn off the heat, Stir in the butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a little bit of lemon zest and a block of Parmesan on the table.

Creamy Asparagus Soup with Egg sandwiches

• 2 pounds asparagus, trimmed and washed• 2 medium white onions, peeled and chopped• 2 sticks of celery, trimmed and copped• 2 leeks, trimmed and chopped• 68 ounces good-quality chicken or vegetable stock, preferably organic• sea salt and freshly ground black pepper• 10 small very fresh free-range or organic eggs• 8 slices of ciabatta bread• a knob of butter• extra virgin olive oil

Cut the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks. Get a large, deep pan on the heat and add 2-3 tablespoons of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and pour into blender. Blitz several times until it's the consistency you want. Season the soup bit by bit with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.
About five minutes before you are ready to serve the soup, heat a large frying pan over medium heat. Fry the eggs and turn them out onto tasted ciabatta slices. To serve, divide the soup between eight warmed bowls and place a piece of toast into each. Season to taste and drizzle with olive oil.

No comments:

Post a Comment

be nice...