9th May 2015 - Asparagus Three Ways:
Asparagus with lemon and black pepper; Asparagus with crispy duck egg, chorizo; Raw asparagus salad with radishes;
Asparagus with lemon and black pepper
Trim the ends from the asparagus and blanch in salted, boiling water for 2 minutes. Refresh in iced water, drain and place on kitchen paper to dry
Heat a large knob of butter in a pan, once melted, toss through the asparagus adding a pinch of black pepper and salt and some lemon zest.
Cook until they start to colour and serve immediately.
Asparagus with crispy duck egg and chorizo
Trim the ends from the asparagus and blanch in salted, boiling water for 2 minutes. Refresh in iced water, drain and place on kitchen paper/tea towel to dry
Lower the egg into a pan of boiling water and cook for 7 minutes. Refresh under cold running water before carefully peeling the eggs
Peel and finely chop the shallots. Add 75g of the butter to a saucepan, place over a medium heat and cook the shallots until soft . Chop the chorizo into chunks, add to the softened shallots and cook for 10 minutes. Chop the lovage and stir into the shallots and chorizo.
To Pane the eggs: This technique involves creating 3 separate mixtures of plain flour, beaten eggs, and breadcrumbs (small additions such as seasoning, herbs and cheese may also be added). Ingredients are, in this order, rolled in the flour, beaten egg and breadcrumbs to coat before being fried.
Shallow-fry the asparagus in the remaining butter until just starting to colour. Deep-fry the eggs at 180°C until golden brown, then rest in a warm place for 1 - 2 minutes so that the residual heat can continue to cook the eggs.
Raw asparagus salad with radishes
Wash and Cook the quinoa according to the specific instructions (about 40g per person and about 200ml of salted boiling water for 12-15 minutes). Leave to cool.
Finely slice the asparagus and radishes on a mandolin or shave the asparagus with a peeler. Finely dice the red onion and seed and chop the cucumber.
Combine all ingredients with a dash of olive oil, a squeeze of lemon and seasoning (to taste) once the quinoa is cold.