Did you know asparagus ferns grow red seed pods? Look at how pretty they are. Big fluffy fern tops with bright red seeds! Has anyone dried these? Curios if I can use them for Fall decor somehow. Sure are pretty in the garden. #asparagusfern #asparagus #gardeners #gardenbloggers #gardenlife #falldecorating https://www.instagram.com/p/B2251elA5Ml/?igshid=1lpfvqicjiu2y
A few stragglers of asparagus pop up in our garden beds occasionally from Dave’s first attempt at growing them. We welcome every one. Wonderful flavor fresh out of the ground. #asparagus #garden #gardeners #gardenblog #gardenbloggers #homemadefoodjunkie #foodie https://www.instagram.com/p/Bzy_JnggN6F/?igshid=1gti4eefmnl65
Here are the facts: I bought some green goods that I intended to use for recipes to post, but having your nose rubbed raw in revision books tend to chase away ideas and then slam you into a brick-wall that is writer’s block. So here I am, a day before my [meticulously scheduled] 13-day trip to Saudi Arabia (holla!), brushing up my Arabic mainly in preparation to place an order on the very, very delicious food they have over there (srsly guise) when an inner gong resonates and I realize I have a fridge-full of asparagus, parsley, scallions and a few green tomatoes that the gardeners unearthed from a tomato vine hidden behind the bushy terrains that is our back garden.
Shite. What to do, what to do?? I have to be honest, at first I thought of making a pot of kalgooksoo and then just slice the green onions to sprinkle on top. The asparagus I can just blanch and eat with eggs. The tomatoes for a salad - it is springtime after all, isn’t it? It was a sound idea, except that 5 stalks of green onion will make more than just a sprinkle, I hate the taste of blanched asparagus and…I’m just not in the springtime state of mind yet! I’d rather turn the tomatoes into hearty soups than eat them raw but time is running short. So I gave them all a whazzy whaz in the blender (ideally you should use a food processor) and made three pesto, all without pine nuts or basil. Is that sacrilege? Oh, I hope so. You can store these in the fridge for a few days or freeze them up to a couple of months. What I like to do is refrigerate them for a few hours to let the flavors marry, and then stick em in the fridge for an eternal union. All in all, pesto-fying saved the day and I can’t wait to smear some under the skin of a chicken and bake it to crispy oblivions when I get back. Toodles!
GREEN TOMATO PESTO:
[ 4 medium green tomatoes + ½ cup packed parsley leaves + 1/3 cup salted almonds + 2 cloves roasted garlic if you have them, or 1 clove of fresh garlic + ½ cup olive oil + salt and pepper to taste, but start with 1 teaspoon ]
Throw everything in the food processor and pulse until the ingredients achieve a uniform consistency, then whiz it until it reaches your preferred smoothness. This can be stored in the fridge for a couple of days or in the freezer for up to 6 months.
Great as: Dips, spreads for pizza and sammiches.
CHARRED SCALLION AND GINGER PESTO:
[ 5 bunches of scallion, trimmed and cut in half + 2 garlic cloves + 1 tablespoon fresh ginger, peeled + ½ cup olive oil + 1 teaspoon sesame oil + ¼ cup sesame seeds ]
Heat a skillet or grill pan on medium-high. In a bowl, drizzle the scallions with 1 tablespoon of the olive oil. Season the scallions with sea salt and pepper, then sear or char until lightly caramelized at the edges and blackened in a few spots, about 3 minutes. Set aside to cool for 5-10 minutes.
Combine all of the ingredients in a food processor and and pulse until the ingredients achieve a uniform consistency, then whiz it until it reaches your preferred smoothness. Use immediately or store in the fridge for a couple of day or in the freezer up to 6 months.
Great with: Fish, chicken, rice, mashed tate'orrs.
[ 1 pound asparagus, trimmed and cut into 2-inch segments + ¼ cup almonds + 1 clove garlic + 1/4 cup olive oil + 3/4 cup grated Parmesan cheese + juice of ½ lemon ]
Bring a large pot of salted water to a boil. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
Transfer the asparagus to a food processor and add the garlic, almonds, 2 tablespoons of the oil, parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste and pulse again until it reaches the consistency you prefer.
Great with: Pasta, fish, chicken - pretty much anything you can spread with pesto.
Aglio e olio with grilled asparagus, red peppers, and onion. Aglio e olio is my go to dish when I want something quick but it’s also so tasty. I end up eating at least three servings every time I make it. Grilled veggies always makes a dish better and asparagus was on sale so I had to buy it! Buying in season really is a big trick to eating great vegan food on a budget
Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and ½ tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a ½-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
Whisk eggs, half-and-half, mustard powder, nutmeg, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
Notes
Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.
• Salt • 2 lbs. medium-size asparagus, bottom thirds discarded • 6 slices of Italian prosciutto • Olive oil • 2 tbsp. white truffle butter • Fleur de Sel and freshly ground black pepper • 2 oz. grated Gruyère cheese
Directions —
• Preheat the oven to 400°F.
• Fill a large pot with water, add 1 tbsp. salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green colour. Allow to chill for 2 - 3 minutes. Drain and pat the asparagus dry.
• Gather 6 - 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tbsps. of olive oil. Place the bundles seam-side down in the baking dish, arranged side-by-side, with the tips facing the same way.
• In a small saucepan, heat the truffle butter and 1½ tbsps. of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ tsp. fleur de sel, ½ tsp. pepper, and the Gruyère and bake for 12 - 15 minutes, until the butter is sizzling and the cheese melts and begins to brown. Serve hot.
Brunch today - two slices of multigrain seeded toast with smashed avocado, lemon juice, black pepper and chilli flakes and grilled asparagus and purple sprouting broccoli with lemon juice, rosemary, thyme and pink Himalayan salt.
8 thick asparagus, tough ends removed and split lengthwise (or 16 thin asparagus), steamed for 1 minute in the microwave then drizzled with olive oil and sprinkled with fleur de sel and black pepper
4 slices prosciutto, cooked in a pan for about 30 seconds per side, or until lightly browned and crisp
For the sauce (recipe adapted from Everyday Food Magazine) 2 large egg yolks 1 tablespoon warm water 1 tablespoon fresh lemon juice ¾ teaspoon coarse salt (do not add salt if you use salted butter) ½ cup (1 stick) goat’s milk butter (or regular butter, salted or unsalted)
For the poached eggs 4 very fresh large eggs A large pot of water, heated to just below boiling point, about 200˚F or 90˚C (use a thermometer to monitor it) A good pinch of salt 1 tablespoon white vinegar
Prepare the English muffins, the asparagus and the prosciutto slices. I made sure everything was ready before making the sauce and the eggs. I kept the English muffins warm in a 180˚F (85˚C) oven with the serving plates and zapped the asparagus and prosciutto slices in the microwave for 10 seconds to warm everything up right before serving.
Make the sauce: In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. Transfer to a measuring cup and cover until service. Heat it back up in the microwave for about 30 seconds (low power setting) before serving if needed.
What to do if your sauce breaks (the fat separates from the rest of the sauce or it starts to look curdled): you need to add a fresh egg yolk to rebind the liquids. In a small bowl, whisk together 1 egg yolk and 1 tablespoon cold water. Pour your sauce back into the blender and mix at low speed. With blender running, slowly pour the new egg yolk/water mixture into the sauce. Mix for 10-15 seconds and just like that, it should be fixed. Heat it back up gently in the microwave (low power setting) right before serving.
Make the poached eggs: Bring the water to 200˚F or 90˚C and add the salt and vinegar. Crack your eggs one by one in a small bowl first (make sure not to break the yolk or you can’t use the egg!) then gently slide the entire egg into the water to poach. You can add the four eggs to the pot to cook them all together. 3 ½ minutes will cook the eggs until the edges of the yolk are cooked and the center is still runny. Fish the eggs out one by one with a slotted spoon and reserve in a small plate.
Assemble your Eggs Benedict: Take your English muffins and warm plates out of the oven. Place one slice of prosciutto on each muffin, then divide the asparagus stalks in four portions, placing them over the prosciutto. Top with a poached egg and a generous spoonful of hollandaise sauce. Garnish with thinly sliced chives and freshly ground black pepper.
Pasta med sparris, prosciutto och parmesan Crème Brûlée med baileys i #pasta #tagliatelle #asparagus #parmesan #prosciutto #cremebrulee #baileys #phoneeatsfirst #dinner #food #foodporn (på/i Mölndal) https://www.instagram.com/p/CdEWhBgLnPZ/?igshid=NGJjMDIxMWI=
Summer has officially just hit my Ig. Olive bread grilled with asparagus and baked German ham with a fig watercress salad #summer #love #foodie #food #salad #fig #watercress #asparagus #olive #olivebread #healthyfood #healthyeating
