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Author Topic: Asparagus  (Read 579 times)

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Offline levissima

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Asparagus
« on: April 10, 2018, 12:41:34 PM »
First of the year, joy!


Offline Rustychain

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Re: Asparagus
« Reply #1 on: April 10, 2018, 07:42:51 PM »
I came across a River Cafe recipe many years ago for asparagus carbonara & it swiftly became a favourite. Had it last week to celebrate the new season.
In Abruzzo since March 2013

Offline levissima

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Re: Asparagus
« Reply #2 on: April 10, 2018, 11:02:39 PM »
Care to share the recipe?

Offline 2Heads

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Re: Asparagus
« Reply #3 on: April 10, 2018, 11:38:17 PM »
Ours is well under way Levi.
Rule No 1 - DO NOT break off the ends and throw them away as all the chefs suggest. They make the most wonderful soup.

Offline Rustychain

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Re: Asparagus
« Reply #4 on: April 11, 2018, 09:11:04 AM »
Sure thing Levi... Quantities given are for 6.
1.5kg sprue asparagus. 400g dried Penne. 8 large egg yolks. 150g Parmesan. 100g butter. 3 tablespoons thyme leaves.

1) Snap off the tough ends of the asparagus (it doesn't say to throw them away!). Cut off the tips & put to one side. Slice the remainder of the spears at an angle to 2 cm lengths.
2) Bring 2 saucepans of water to the boil & add salt to both. Add Penne to one; it will take about 9 minutes to become al dente. Put the asparagus stalks into the other & after 2 minutes add the tips & blanch together for 4 minutes. Drain well.
3) Lightly beat the egg yolks & season. Add 2 tablespoons of Parmesan.
4) Melt the butter in a small pan & when it starts to foam, add the thyme leaves & almost immediately, the drained asparagus. Season & toss them for a few seconds.
5) Drain the Penne & immediately add the hot asparagus & butter. Stir together then pour in the egg mixture. Toss together a little to coat the pasta then serve with the remaining Parmesan.

Enjoy!
In Abruzzo since March 2013

Offline levissima

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Re: Asparagus
« Reply #5 on: April 11, 2018, 09:25:53 AM »
Ooh, thanks, Iíll be trying that, although in smaller quantities 🙂