Asparagus Pairings

Asparagus pairings and how to create a recipe from scratch.

“Asparagus works well on the griddle, though I like it best when you have steamed it briefly first. It’s juicier that way, and you get smoky notes from the grill.” – Nigel Slater.

 

 

ASPARAGUS PAIRINGS: 

1. FRUITS:

  • Apple
  • Grapefruit
  • Lemon
  • Orange
  • Raisins
  • Raspberries
  • Strawberries

2.  VEGETABLES:

  • Fennel
  • Mushroom
  • Pea
  • Potato
  • Seaweed

3. HERBS AND SPICES:

  • Anise
  • Dill
  • Mint
  • Shiso leaves

4. NUTS AND SEEDS:

  • Almond
  • Peanut
  • Pinenuts
  • Walnuts

5. FISH AND SHELLFISH:

  • Oily Fish
  • Shellfish
  • White Fish

6.  MEAT AND DAIRY:

  • Bacon
  • Goat cheese
  • Hard Cheese
  • Prosciutto

7. OTHERS:

  • Chocolate
  • Eggs
  • Lavender honey
  • Truffle

 

References:

º The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat – Peter Coucquyt, Bernard Lahousse, Johan Langenbick
º The Flavor Thesaurus – Niki Segnit

 

Asparagus Soup

Asparagus seem to be the celebration of the new season.

Cook the onion, leek, and garlic. Cook for 3 to 5 minutes, until translucent.  Add the chopped asparagus and cook for a further 3 minutes, until the asparagus begins to soften.

Add the water or broth,  chopped cilantro and lemon juice. Bring to a simmer and cook for 10 to 15 minutes, until the asparagus is very tender.

Ladle the soup into a blender and blend until smooth. Alternatively, you can use an immersion blender for this.

Pour the soup back into the pot and bring to simmer. Taste and adjust seasoning.

Ricotta, Tomato and Basil Toast

A very cheap,  and cheerful appetizer. Simple ingredients, fantastic flavour.

 

Toast the desired slices of bread.
Spread the Ricotta on the toast.

Slice the cherry tomatoes into 4 or 6 pieces, add them on top of the Ricotta, and sprinkle some basil leaves on top.

Season with Maldon salt and add a drizzle of Extra Virgin Olive Oil.

Finish your toast with a few drops of lemon juice on top.

 

Leek and potato Soup

Even in the freezing weather there is enough edible treasure around if you know where to look.

 

In a pot add water, the potatoes (chopped), leek (sliced), onion, and salt. Bring to boil and let simmer until cooked.

Add the ingredients to a blender, adding the broth bit by bit calculating the amount needed for the desired velvety texture. If it’s too thick add more water.

Add the black pepper, stir and enjoy.

 

Turn the soup into the main course, adding roasted vegetables or bits of meat.  You could add mushrooms, fried in butter till their edges turned gold, sausages, croutons, bit sof bacon…

Roasted Brussel Sprouts with Sweet Sour Sauce

Little gems of crunchiness with a delicious sauce on top.

 

Clean and cut in half the Brussel Sprouts.  Place them in an oven-safe pan and drizzle with olive oil and salt in a pre-heated oven at 200ºC

While the Brussel Sprouts are roasting make the sauce by mixing the coconut aminos, honey and lime together. Taste and add a pinch of salt if needed.

Once the Brussel Sprouts are roasted ( around 25 minutes,) take them out of the oven and drizzle with the sauce on top.
You can add some Parmesan shavings on top.

Chia Pudding

There are two ways you can do this recipe.

1. Add all ingredients to a blender and blend until smooth. Then pour the  mix in individual moulds and place in the fridge.

2. Mix the almond milk with the chia seeds and wait 5 minutes until the seeds get hydrated. Then add the rest of the ingredients and mix by hand. Place in individual moulds in the fridge.

Top them with berries, chocolate chips, coconut chips, granola, nuts or whatever you fancy.

Artichokes with Parmigiano Reggiano and Balsamic Vinegar Reduction

Silky artichokes and Parmigiano Reggiano. A classic marriage of flavours.

This recipe is as simple as it is delicious.

Simply drizzle the cleaned artichokes with olive oil. Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes.

Once tender and golden brown, add Parmigiano Reggiano  shavings on top and a drizzle of balsamic vinegar reduction.

Cous cous with roasted veggies, golden raisins and toasted pine nuts

Cous cous is so insanely easy to make. Just boil water or veggie stock, add the cous cous, remove from heat and cover for 5 minutes. You can even add turmeric to the boiling pot for a nice yellow color. It is best to separate the grains of cous cous by tenderly running a fork through them once they have soaked up the stock

Roast veggies at 425 F for 15 minutes, stirred, added minced garlic and set it back in the oven for 10-15 minutes longer.

Enjoy!