Tag: asparagus

Frittata with asparagus

There has been quite a lot of reduced asparagus in the co-op lately, and this is a quick meal to use it up. I made it with local free-range eggs. 

INGREDIENTS:

  • 1 pack of reduced asparagus, around 100g
  • 25g butter
  • 4 eggs
  • salt and pepper
  • finely chopped parsley
  • about 10g grated parmesan
  • about 10g crushed dried bread e.g. panko breadcrumbs (optional)

METHOD:

  • Wash and dry the asparagus, and chop into 2cm lengths
  • Prepare the egg mixture; beat together the four eggs, parsley, breadcrumbs, seasoning and cheese. 
  • Melt the butter in a small omlette pan, and fry the asparagus on a high setting for around three minutes
  • Pour the egg mixture over the asparagus, and reduce the heat. Once the frittata is almost set, turn it over and cook the other side. 

You can do this for other vegetables, for example try with little courgettes fried with onions in olive oil. I served this with brown toast. 

Asparagus and pecorino

This is a fantastic quick side dish. The asparagus in the shops just now is great quality, thick and tasty British spears. 

INGREDIENTS

  • Asparagus
  • Olive oil
  • Salt and pepper
  • Pecorino cheese
  • Lemon rind

METHOD:

  • Trim the asparagus
  • Heat the olive oil in a pan, and fry the asparagus over a medium to high heat. Season with salt, pepper and a little grated lemon rind. 
  • When the asparagus looks cooked, transfer to plates and grate pecorino over the top. 

 

Asparagus Risotto

This is a beautiful summer risotto. We made it because there was asparagus that had been reduced in the co-op, and added some fresh vegetables from the garden. I added mange tout peas, broad beans, and chive flowers. 

INGREDIENTS:

  • 100g broad beans
  • 100g asparagus, chopped into 2cm lengths
  • 100g mange tout peas (or about 300g total green vegetables)
  • 1 small onion, finely chopped
  • 75ml dry white wine
  • 750ml hot vegetable stock
  • 2 teaspoons of chopped fresh sage
  • 50g butter
  • Salt and pepper
  • 50g parmesan cheese, grated
  • a handful of chive flowers

METHOD:

  • Gently fry the onion in half of the butter, until it is soft, about five minutes.
  • Add the rice and give it a good stir, heating it through. 
  • Add the glass of wine, and bring the mixture back to a simmer. 
  • Start adding the stock, a ladleful at a time, bringing the risotto back to a simmer each time, and waiting for the stock to be absorbed into the rice. 
  • About half-way through, add the sage, asparagus, beans and peas. Continue adding the stock as before. 
  • When the rice is just about done, take the risotto from the heat, stir in the parmesan and the chive flowers and the rest of the butter. Season with pepper, and a bit of salt if required. Leave the risotto to rest. 
  • Transfer to a warmed platter to serve. 

This can be garnished with toasted sage leaves, or other chopped herbs.