So today we are talking about the most wonderful vegetable in the world Asparagus!
Green, white or purple it all tastes amazing!
Drizzled with Truffle oil and served with poached eggs
Eaten raw in a salad with goats cheese
Blanched and quickly then sauteed with herb butter
BBQ them and served with a mandarin vinaigrette
Wrap in pancetta then colour on a BBQ served with fish
Many people like to blanch them quickly to retain the wonderful colour and crunch I then to take them just a touch further. Heat a large pot of salted water and drop in your asparagus. Cook for about 3 1/2 minutes. Squeeze the ends with a pair of tongs and if they give slightly they are ready.
(makes 6 tarts)
- 2 sheets ready-made puff pastry, cut into 8-10cm circles
- ¼ cup almond butter or almond paste
- 2 bunch asparagus
- 4 Tbsp olive oil
- freshly ground black pepper
- 100g crumbly sheep’s feta
- 50g roasted almonds, crushed
- 3 Tbsp fresh mint leaves, torn
- 3 Tbsp fennel fronds
- 3 Tbsp fresh basil leaves, torn
- handful baby rocket leaves
Preheat oven to 180*C. Place the puff pastry discs between two sheets of baking paper, between two baking trays and bake for 10-12 minutes. Once baked and cooled slightly, spread with the almond butter.
Cut or break the asparagus into small lengths and blanch in boiling salted water for 10 seconds, Drain, then toss in 2 Tb olive oil and season with salt and pepper. Chargrill the asparagus on a hot BBQ, or in a chargrill pan.
In a bowl, combine the asparagus, feta, almonds and herbs. Toss together with the curry oil. Arrange on top of the pastry and drizzle with a little of the excess curry oil.
- 2 Tbsp curry powder
- 4 Tbsp canola or vegetable oil
In a small saucepan, bring the oil and curry powder to a simmer then remove from heat.
Serve alongside some grilled fish or chicken.