Asparagus mates
Asparagus can go into a soup, soufflé, gratin, custard, stir-fry, mould, omelette, fondue, salad, tart or risotto, but when they first appear in spring what could be better than a spear of asparagus in your fingers with something to dip it into or drizzle over it?
Just-melted butter, olive oil or walnut oil with crushed pepper and salt are simple dressings.
Scatter shavings of parmesan cheese over the tips then lightly grill to melt the cheese. Gruyere, raclette and feta cheeses are also good partners.
Eggs are a match with asparagus. Hard boil an egg and crumble it then toss with crisp breadcrumbs and sprinkle over the spears. Use asparagus as “soldiers†to dip into a soft-boiled or coddled egg, seasoned with salt, pepper and a little butter. The classic egg sauces, hollandaise and mayonnaise, both take well to asparagus.
A spoonful each of lemon or orange rind and juice added to mayonnaise, will introduce the acid that goes well with asparagus. But if using a vinaigrette or straight lemon juice, add it at the table or the acid will take the fresh colour from the stalks.
Or put asparagus in a shallow roasting tin with a little olive oil and cook in a hot oven for about 12 minutes, then dress with olive oil, balsamic vinegar, salt and garlic or light soy sauce mixed with sesame oil.
Wrap prosciutto or smoked salmon around spears for easy finger food. Serve spears with chopped speck.
Tarragon, chives, chervil, parsley, thyme and marjoram are herbs that complement asparagus.
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