Crispy Almond Crusted Asparagus

Crispy Almond Crusted Asparagus

Asparagus season is drawing to an end, but before saying, “See you next year” I wanted to make a last recipe for this spring with these green spears. Continue reading

This simple recipe is something versatile since you can serve it on its own as an appetiser or you can serve it as a side dish or on a nice salad, maybe with some cheese or salmon. I wasn’t too sure about the how much to heat the oven so here, I found a recipe for oven roasted asparagus that worked perfectly. For the breading, along with the flour and egg I made a mix of dry roasted ground asparagus and polenta flour, which gave an extra crisp to the texture.

Crispy Almond Crusted Asparagus

 

Crispy Almond Crusted Asparagus

 

Recipe for 3-4

Prep time: 15 min

Cook time: 20-25 min

 

Ingredients:

320-340 g asparagus washed woody part removed.

50 g ground almonds

1 large egg beaten

3 generous tbsp. fine grain polenta

2 tbsp. flour

Salt and pepper

 

Recipe:

Pre-heat oven at 220°C.

In a non-stick pan place the ground almonds and dry toast them on a medium fire, stir regularly. Once the almonds will have browned, place them in a dish and set them aside to cool.

Take three shallow dishes and in the first place the flour, in the second place the egg and in the last combine the polenta with the ground almonds and some salt and pepper.

Take an asparagus, dust it with the flour, and then dip it in the egg, making sure there are no dry spots left. Finally evenly coat it with the polenta and almond mix and place the asparagus on a baking tray lined with oven paper. Repeat the process up to the last asparagus.

Bake for 12-15 minutes, depending on the thickness of the asparagus. Serve as a side dish, as an appetizer, on a salad….

 

Asparagus Lemon Pasta Bake

Asparagus Lemon Pasta BakeIn a hurried week I really wanted to post this recipe, which I really enjoyed. The lemon gives this pasta bake has a light and refreshing taste and it’s asparagus season so I want to take advantage of it! Continue reading

As an inspiration for this recipe I took smittenkitchen’s mushroom Marsala pasta bake, a recipe I’ve been contemplating for some time and finally decided to adapt it to the spring season. I’m going to have to keep it short because I still have to finish packing for a special weekend where I get to spend time with a friend… but before he arrives in Zurich, I want/need to go shopping.

Have a nice weekend everyone!

Asparagus Lemon Pasta Bake

Asparagus Lemon Pasta Bake

 

Asparagus Pasta Bake

Recipe for 4-6

Prep time: 15 min

Cook time: 50-60 min

 

Ingredients:

280g short pasta (I used penne)

2 tbsp. olive oil

1 small-medium onion

0.8 dl white wine

45g butter

30 g flour (or 2 tbsp.)

3.5 dl vegetable stock

80g Parmesan cheese

The juice and zest of 1 small organic lemon

0.9 dl cream

400g asparagus (woody part removed)

 

Recipe:

Cook the pasta in salted boiling water but make sure it’s al dente. Drain it 1-2 minutes before doneness and set it aside.

Slice the asparagus at an angle into 0.5 cm pieces (if using thin asparaguses, cut them into 1-1.5 cm pieces. Chop the onion.

Heat 1 tbsp. olive oil on a medium-high heat and add the asparaguses to brown tossing occasionally. Once done set them aside with the pasta.

Reduce the fire to medium-low and add the second tbsp. of olive oil along with the chopped onion. Cook until the onion has softened (4-5 min). Pour in the white wine, lemon juice and lemon zest and cook until the liquid has almost evaporated, don’t stop stirring. Now add the butter and once it has melted, add the flour and continue stirring until it has been combined with the rest of the ingredients. Start adding the stock one splash at the time. Make sure that between splashes, the liquid is well combined. Do so until the stock is finished then let it cook for a couple of minutes to let the sauce thicken. Add the cream, stir and cook for another 2 minutes. Remove the pan from the fire and add ¾ of the grated cheese along with the pasta and the asparaguses. Mix everything together. If you’re using an ovenproof pan, you can bake the dish directly in there. If your pan is not oven proof transfer it to a baking dish. Sprinkle the pasta with the remaining grated Parmesan and bake for 25-30 min in a pre-heated oven at 200°C.

Crispy Tofu and Asparagus Rice

Crispy Tofu Asparagus RiceTofu is something I have always liked, unfortunately a lot of the people around aren’t fans or I never really get a chance to cook for them. Continue reading

One I’m trying to convert to like tofu is my mother so today when she came over I made this dish. Knowing she loves everything that is crispy I thought I could pull it off with such a recipe… and I did! She really enjoyed it, so did I and even my fussy dog had a taste of it and ate it. I used some asparagus for this dish because the season will soon end but during the rest of the year there are tons of other options you can pair this with. And depending on which veggies you’re using you could also add some 2-3 cloves of garlic or some onions.

Next week trying and testing my wedding hair and make up and in addition I’ll be choosing the different décors for the event so I’ll take the week of. I’ll be back the following week. Meanwhile I wish you all a nice weekend!

 

Crispy Tofu and Asparagus Rice

 

Crispy Tofu and Asparagus Rice

 

Recipe for: 4-6 people

Prep time: 10 min

Cook time: 20 min

 

Ingredients:

300 g fine asparagus

300 g tofu

240 g long grain rice (I used basmati)

3 tbsp. toasted sesame oil

1 tbsp. olive oil

2-3 chillies (seeds removed)

3-4 tbsp. rice vinegar

Salt and pepper

2 tbsp. sesame seeds

Soy sauce to serve

 

Recipe:

Cook the rice according to package instructions. Once done set aside.

Finely chop the chillies and roughly chop the asparagus into about 1 cm pieces.

Rinse the tofu and pat it dry with some kitchen paper. Lay a tea towel on a bowl and with your hands crumble the tofu in it. Close the tea towel by twisting it on top and wring out as much moisture as you can.

Heat 2 tbsp. of the sesame oil the tbsp. olive oil to a pan on a high fire. Once the oil is almost at smoking point add the crumbled tofu. Spread it evenly on a single layer in the pan. Season it with salt and pepper. Without touching it, let the tofu fry for a couple of minutes. Once it’s crispy toss and continue to cook it until it’s nice and crispy all over. If the pan is too small do it in two batches, dividing the oil too. Once done set the tofu aside and give the pan a wipe.

Reduce the fire to a medium heat and add the last tbsp. of sesame oil with the chopped chillies. After a minute add the asparagus and cook until they’re done but still crispy, about a couple of minutes. Then add the crispy tofu and the rice, toss and add the rice vinegar. Once all the ingredients are nice and hot transfer them to a serving plate and sprinkle the sesame seeds on top. Serve with soy sauce on the side.

Springtime Pasta

Springtime Pasta Because asparagus season always seems too short so I wanted to take advantage of it at least once more. Continue reading

For this quick and easy dish I dressed the pasta with a creamy goat cheese sauce filled with tasty and healthy greens. These will provide two of the five portions of fruits and vegetables one needs a day. And since after almost eight years I’m still trying to get my fiancé to improve his diet, this is a good way to trick him 😉 .

Springtime Pasta

 

 

Springtime Pasta

Recipe for 4

Prep time: 5 min

Cook time: 10-15 min

 

Ingredients:

320 g pasta (fusilli, farfalle…)

320 g fresh peas (frozen ones are fine too but make sure they are at room temperature)

320 g fine asparagus

160 g fresh goat cheese

2 tbsp. olive oil

3-4 tbsp. cream

Zest of 2 lemons

Juice of 1 lemon

Salt and pepper

 

Recipe:

Chop the asparagus into 2 cm pieces (I cut mine a little too big).

Heat the olive oil in a pan over a low-medium heat. Add the chopped asparagus and the peas with salt and pepper to taste. Cook until tenderstirring occasionally, about 6-7 minutes.

Meanwhile bring a large pot filled with salted water to a boil and cook the pasta according to package instructions.

Once the vegetables are done add the lemon juice and lemon zest. Cook for another half minute before reducing fire and adding the cream and goat cheese. Cook while stirring until the goat cheese has melted.

Drain the pasta and add it to the pan with the vegetables and the goat cheese. Toss and serve.

 

Asparagus and Egg Quesadilla

Asparagus and Egg Quesadilla I love it when a new season comes, besides the changes; I love checking out the new seasonal products. A few weeks ago I saw the first asparaguses but I refuse to buy something as fresh as a vegetable that has travelled from another continent. I don’t know when these vegetables were picked and by the time they arrive they have lost so much of their nutritional value. Continue reading

When I do my groceries I often wonder how many people look at where their vegetables and fruits come from. Well, the asparaguses I found came from Spain, it’s not local but at least the distance isn’t measured in oceans. I was really excited to finally eat them again so I decided to make something quick and which I can eat with my hands. I wanted to combine eggs and asparagus because it’s a combination I love and from there I could have either made a quiche or something like this, or I could make something quicker like a sandwich… or a quesadilla. Finally I went for the quesadilla and here is the result.

Asparagus and Egg Quesadilla

 

 

Asparagus and Egg Quesadilla

 

Recipe for 1 unit – for about 4 as an appetizer or for 2 as a meal

Prep time: 5 min

Cook time: 10-12 min

 

Ingredients

3 eggs

160 g asparagus

50 g grated Gruyere cheese

10 g butter

1 heaped tbsp. sour cream

Salt and pepper

2 large flour tortilla

3/4 tbsp. rapeseed oil

 

Recipe

Cut the asparagus into about 0.5cm pieces.

On a medium fire, heat the oil and add the chopped asparagus to brown for 5-7 minutes. Once ready set the vegetables aside and wipe the pan with some kitchen paper.

In a small pan break the three eggs and add the butter. Then place it on a low heat blending the ingredients together. Continue to whisk until the eggs are cooked (more or less 5 min). Remove from the fire and add the sour cream with salt and pepper to taste. Then combine the asparagus.

Take one flour tortilla and sprinkle half of the cheese on top, then spread over the egg/asparagus mix, then the remaining cheese and finally top with the second tortilla. Cook 1 min. on each side. Cut the quesadilla into slices and serve.

Spring Quinoa Salad with Ricotta Dressing / Salade de Printemps au Quinoa avec Vinaigrette à la Ricotta

Spring Quinoa Salad with Ricotta Dressing and Ramsons I’ve been into asparagus the whole month but this recipe is something I have already been  making about three times over the last couple of weeks. Continue reading

The most memorable I had this dish was when I could watch the view of the blossoming trees from my terrace  with some light music in the background… just relaxing and delightful. I love the freshness of this recipe and it’s a good idea for a light lunch with some fibre. The main theme in this recipe is spring’s ingredients: asparagus, peas and wild garlic. I enjoyed this salad on my terrace in this mild weather on my terrace…

Spring Quinoa Salad with Ricotta Dressing and RamsonsSpring Quinoa Salad with Ricotta Dressing and Ramsons

 

Spring Quinoa Salad with Ricotta Dressing 

 

Recipe for 4

Prep time : 10 min

Cook time : 10 min

 

Ingredients

240 g quinoa

20 asparagus stalks

160 g fresh peas

4 tbsp chopped wild garlic

1-2 sliced spring onions

 

For the dressing:

100 g ricotta cheese

1.2 dl lemon juice (8tbsp)

1.2 dl olive oil (8tbsp)

Zest of one lemon

Salt and pepper

 

Recipe

To make the dressing mix all the ingredients together and set aside.

Remove the woodier part of the asparagus and with what’s left cut them at an angle into pieces of about 3 cm long.

Place the quinoa in a pan with about two times its volume in water and boil on a low heat for 10 min.

In another pan bring water to a boil add the asparagus for about 3 min. After 1-2 min add the peas to the water.  Remove the vegetables from the pan and place them in icy water.

Add the vegetables to the quinoa with the dressing the spring onions and the wild garlic. Toss and serve.

 

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Version Française

Spring Quinoa Salad with Ricotta Dressing and Ramsons

 

J’ai bien profité des asperges pendant tout le mois mais cette recette je l’ai faite au moins deux à trios fois ces dernières trois semaines. La meilleure que j’ai dégusté ce plat c’était sur le midi, sur ma terrasse entrain de regarder le arbres entrain de fleurir, avec un peu de musique et en regardant le paysage… un moment juste relaxant et délicieux.  J’aime surtout la fraîcheur de cette recette, surtout pendant le déjeuner. J’ai beaucoup aimé la fraîcheur de cette assiette et c’est une bonne idée pour un repas léger avec une bonne dose de fibres. Le thème de cette recette sont surtout les ingrédients du printemps :asperges, petit-pois et de l’ail des ours.

 

Spring Quinoa Salad with Ricotta Dressing and Ramsons

 

Salade de Quinoa de Printemps et Vinaigrette à la Ricotta 

 

Recette pour 4

Temps de preparation: 10 min

Temps de cuisson: 10 min

 

Ingrédients

240 g quinoa

20 asperges

160 g petit pois frais

4 cs ail des ours haché

1-2 oignons nouveaux coupés en lamelles

 

Pour la vinaigrette:

100 g ricotta

1.2 dl jus de citron (8 cs)

1.2 dl huile d’olive (8 cs)

Zeste de 1 citron

Sel et poivre

 

Recette

 

Pour faire la vinaigrette mélangez tous les ingrédients et mettre de côté.

Enlevez la partie ligneuse des asperges et les couper à un angle en pièces de environ 3 cm.

Placez le quinoa dans une casserole avec deux fois sa quantité en eau et cuire à feu bas pendant 10 min.

Porter à ébullition de l’eau dans une autre casserole et ajouter les asperges pendant  environ 3 min. Après 1-2 min ajouter les petit pois. Sortir les légumes la casserole et les mettre dans un bain glacé.

Ajouter les légumes au quinoa avec la vinaigrette les oignons nouveaux et l’ail des ours. Mélanger et servir.

 

 

 

Asparagus Goat Cheese Flatbread Pizza

Asparagus Goat Cheese Flatbread Pizza Lately I really feel like making more finger food and light plates. With the trees blossoming and the days becoming longer and (sometimes) warmer, I want lighter and/or fresher dishes. Continue reading

I didn’t feel like having a normal size pizza so I made these instead and for me they it worked well a lunch dish with a salad on the side. I decided to use asparagus and goat cheese as a topping because I love this flavour combination and find it goes well with the nuttiness of sesame.  For the dough I used the 5:3 ratio for flour to water and added a little sesame oil. Because this time I wants to bake my flatbreads rather than placing them in a pan, I followed the directions I found on the bbc.co.uk  site. Once the flatbreads were done I was a little worried they’d be too dry, but once I tasted them I was happy with the result, I found that the asparagus and the cheese brought enough moisture.

 

Asparagus Goat Cheese Flatbread Pizza

Asparagus Goat Cheese Flatbread Pizza

Recipe for four flatbread pizzas, for 6-8 people as an appetizer or 2-3 as a main meal

 

Prep time: 10 min + 30 min rest

Cook time: 6 min

 

Ingredients

For the flatbreads

140g flour

140g whole wheat flour

180 ml lukewarm water

½ tsp instant yeast

2 tsp olive oil + more to grease the baking tray

¼ tsp sugar

salt

 

For the topping

16 thin cooked asparagus

200g crumbled goat cheese log (or grated hard goat cheese)

Zest of ½ lemon, chopped

1.5 tbsp toasted sesame seeds

4 tbsp thinly sliced spring onions

toasted sesame oil

 

Recipe

In a bowl place the water and the yeast, mix and set aside. In another bowl place the flours, the salt and the sugar. Make a well in the middle of the flour, add the water and combine. Add the sesame and olive oil and knead the dough for 5 minutes; until the dough is soft and elastic. Shape the dough in a ball, cover with a tea towel and leave to rest for a half hour.

Heat the oven at maximum temperature.

Take the dough and divide it into four parts. On a lightly floured surface, using your hands or a rolling pin, flatten the flatbreads out until they are about ½ centimetre thick.

Place the flatbreads on a lightly oiled baking tray and leave the oven under the top burner for 2-3 min. Turn the dough and evenly add the asparagus topped with the goat cheese, sesame seeds and lemon zest. Continue to bake for another couple of minutes, or until the dough is nicely browned.

Remove from the oven and top the flatbreads with the sliced spring onion and a light drizzle of toasted sesame oil. Serve as soon as possible.

Grilled Asparagus with Hazelnut and Rosemary Dressing

Grilled Asparagus with Hazelnut and Rosemary DressingIt’s always nice when spring comes and you can find more and more varieties of vegetables that don’t come from another continent where they have probably travelled for weeks. It’s asparagus season and I can’t find any reason not to enjoy it. I love the classic combination of asparagus and egg, but it’s always nice to taste and try out other combinations too. This week decided I’d have my asparagus with a tangy vinaigrette and a little cheese to make it richer.
Continue reading

The ancient Greeks and Romans already used the technique of mixing vinegar and oil to dress vegetables. The term ‘vinaigrette’ came much later. In the English language, it was in 1699 that John Evelin is thought to be the first to write about the cold sauce in his book Acetaria (source: http://www.kitchenproject.com/history/SaladDressing/Vinaigrette-History.htm ).


Grilled Asparagus with Hazelnut and Rosemary Dressing

Recipe for 2 people:

Prep.Time: 15 min

Cook Time: 5 min

 


Ingredients:

400g asparagus

3tsp olive oil

Salt and pepper

1 garlic clove

1tsp rosemary leaves

1 ½ tbsp hazelnut oil

1 tbsp balsamic vinegar

2 tbsp gruyere flakes

1 ½ tbsp dry roasted hazelnuts


Recipe:

 

Heat a griddle pan or if you don’t have one use a normal non stick pan.

Pour 2 tsp of olive oil on the asparagus and make sure they are evenly coated. Add salt and pepper.

Place the asparagus in the heated pan and let them colour for 3-6 min (this will depend on the size of the asparagus). Turn the asparagus on the other side and brown for another 3-6 min.

In a blender put the peeled garlic clove with the rosemary and mix. Place the blended ingredients in a bowl and add the hazelnut oil, the tsp of olive oil, the balsamic vinegar and the salt and pepper. Mix.

Roughly chop the hazelnuts.

Plate the asparagus and while it is still warm pour the vinaigrette on top, sprinkle over the cheese flakes and the chopped hazelnuts. Serve with some fresh bread.