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Schlagwort-Archive: asparagus
Monthly Mingle #10 Spring is in the air: Asparagus cream pasta
Spring means for me rhubarb and asparagus. May, 6th was Tag des offenen Hofes -“Day of open farms”13.01.2019 We visited an asparagus producing farm and I bought some fresh green asparagus. I have to admit that my family don’t adore asparagus. But this recipe they loved. Beneath Rhabarberkuchen – Rhubarb cake the ultimate spring dish. This is my share for Meeta’s Monthly Mingle.
Asparagus cream pasta
An easy and quick way to serve asparagus for children. For the asparagus cream pasta the unlove stalks make the cream. Delicious!
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Asparagus cream pasta |
| Categories: | Pasta |
| Yield: | 2 Servings |
Ingredients
| 1 | bunch | Asparagus | |
| 142 | ml | Tub double cream | |
| 2 | Garlic cloves, peeled, but left whole | ||
| 50 | grams | Parmesan, half grated, half shaved | |
| 250 | grams | Tagliatelle |
Source
| Good Food Magazine, May 2007, p. 61 |
| Edited *RK* 05/07/2007 by | |
| Ulrike Westphal |
Directions
1. To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
2. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
3. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
:Easy
:Prep: 10 mins
:Cook: 30 mins
:Vegetarian
:Per serving: Vegetarian
:per serving:931 kcalories, protein 28g, carbohydrate 100g, fat 47g, saturated fat 26g, fibre 5g, sugar 5g, salt 0.53g
=====
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13.01.2019** https://www.lksh.de/fileadmin/user_upload/Presse/Archiv_2007/PDF_2007_19.05.2007/30-32_FUKA_Christiansen.pdf no longer available
WHB#31: White Asparagus (aspiration) Salad with Ham from Parma
It’s getting warmer and we bought some new herbs and plants on a “gardener’s market”.
From left to right:
Already growing oregano, on the pavement parsley, curley and plain, tarragon and sage and two plants for a hanging basket.
I bought tarragon, because my (current) favourite chef uses it in some of his recipes.. Terragon is more common in the French cuisine than in the German. It is always used fresh, except in Sauce béarnaise a famous sauce in the French Cuisine, you need both. In my newspaper I found an interesting sounding recipe for an
White Asparagus Salad with Ham from Parma
which contains tarragon. Before I planted the tarragon I picked some leaves for the salad. In this dish the aparagus is uncooked, so it might be an Asparagus Aspiration for Kevin.
-==== REZKONV-Recipe – RezkonvSuite v1.1
Title: White Asparagus Salad with Ham from Parma 
Categories: Salad
Yield: 2 Servings
500 grams Asparagus, white
2 teasp. Olive oil
1 dash Vinegar
100 grams Ham from parma, thinly sliced
Salt
Pepper
1 pinch Sugar
30 grams Dried tomatoes, diced
100 grams Tomatoes, peeled, seeded, diced
Tarragon leaves to taste
=============================== SAUCE ===============================
100 grams Crème fraîche
1 teasp. Terragon, chopped
Salt
Pepper
1 pinch Sugar
============================ DECORATION ============================
Old balsamico
Pine nuts, toasted
============================== SOURCE ==============================
based on:
Jochen Strehler, Haus Lüneburg, Kiel
Kieler Nachrichten, April 2006
— Edited *RK* 04/30/2006 by
— Ulrike Westphal
Peel asparagus and slice lengthwise like ribbon noodles. Add a pich
of salt 5 minutes before serving.
Season asparagus with pepper, 1 pinch of sugar, add a dash of
vinegar and olive oil if necessary. Add diced tomatoes and tarragon
leaves.
Rub out the salad bowl with fresh cut clove of garlic.
Tepify crème fraîche with chopped tarragon, salt pepper and a pinch
of sugar and beat lightly.
Carefully combine the filmy sliced ham of parma, the sauce and the
asparagus.
Arrange on plates and garnish with balsamico and pine nuts.
Enjoy with freshly toasted bruschetta.
=====
Kevin Weeks from Knoxville, Tennessee, is a personal chef, cooking instructor and food writer. To say he was a busy man is an understatement. He passed away on April 5, 2012.
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