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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.
Norwegian Salmon Ravioli
The last recipe in the RED SIMON Asparagus Week comes from Chef Neil Norman. Enjoy this Norwegian Salmon Ravioli with giant white asparagus with fennel and chive butter sauce. Recipe for six: Ingredients for the ravioli dough: 6 to 6-1/2 cups all-purpose flour 6 free range eggs 3/4 cup water 2 teaspoons olive oil pinch of salt Ingredients for the ravioli filling: 1kg of good quality Norwegian salmon filleted olive oil blend salt & pepper garlic finely chopped onion finely chopped 125ml heavy cream 2 eggs lightly whipped Ingredients for the sauce: 1 bunch of chives finely sliced 30gr of fennel or dill herb for garnish 250gr danish butter 100ml olive oil blend 2 lemons To make the ravioli: 1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto […]
Grilled rib eye of beef with giant white asparagus and oyster butter sauce
This recipe is for the meat lovers. Neil Norman presents this wonderful rib eye creation. Ingredients: Ask your butcher to cut you 2 x 140 gr Rib eye of Beef, minimum of 21 days matured. 50 ml of Pomace or olive oil blend. Maldon or Kosher salt for seasoning. 4 shucked medium sized oyster, rinsed in salted water. 80 gr good quality butter, at room temperature. 300 gr Giant white asparagus cleaned and trimmed, par- boiled. 1 x thick bottomed pan or skillet, non stick will work very well. Directions: 1. For the Oyster butter, cut the oyster meat into 1-2 cm slivers, and fold into the butter, with some clear cling film, spread out a 10 cm wide, and 10 cm long square on a chopping board. 2. Spoon the butter onto the plastic, then fold the plastic over to the other side, now tie the to sides together. […]
White Asparagus Vichyssoise with Pea mousse and shaved Fennel
The third recipe is a little more difficult, but the hard work shows in the great taste. Go ahead and try it. Ingrediens for the asparagus soup: 1kg white asparagus, tips reserved, stalks cut into 1-inch lengths 2 tablespoons unsalted butter 3 medium leeks, white and tender green parts only, thinly sliced 250g potatoes, peeled and cut into 3cm chunks 2 1/2 cups white chicken/white vegetable stock 1 cup water 1 cup Spier Signature Range Chenin Blanc 10g lemon thyme 1 cup of double cream 1 cup of milk 2 teaspoons sea salt 1 teaspoon freshly ground white pepper Directions: In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside. Melt the butter in a large saucepan. Add the leeks and cook over […]