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White Asparagus with mushrooms in brown butter
A delicious recipe for the asparagus season. Directly from Darren Badenhorst, head chef from the top winery Grande Provence. Easy to cook but still tasting absolutely fabulous. Ingredients: 25 white asparagus, trimmed and peeled salt and sugar, for boiling 3 tablespoons unsalted butter 1/2 lb mushroom, chopped 3 shallots, thinly sliced and separated into rings 1 teaspoon fresh thyme 1 tablespoon fresh lemon juice 1 tablespoon finely chopped parsley, plus 1 tablespoon whole leaves Directions: 1. Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel. 2. Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add […]
Prosciutto-wrapped Asparagus
The second recipe from Darren Badenhorst, head chef from the top winery Grande Provence in South Africa. Get ready for the asparagus season with this delicious feast. Ingredients: 16 asparagus spears, trimmed, bottom half of stems peeled 8 slices prosciutto, large, cut in half crosswise 3 tablespoons olive oil salt & freshly ground black pepper Prosciutto-wrapped Asparagus Directions: Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes. Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto. Brush the spears with oil, and season with salt and pepper. Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.