Asparagus and Tuna Sesame
It’s a Japanese way to mix sesame sauces in with food – I suspect the reason is because the sauce is so good it can’t help being slipped into all sorts of dishes. Here, I’ve married the sauce with asparagus and tuna. In some respects, it reminds me of the filling of a tuna fish and asparagus sandwhich filling, so good, you want start eating it before it gets anywhere near a slice of bread…
Asparagus, Tofu, Avocado, Sesame
Asparagus and nuts have an affinity – I’ve used hazelnuts and seen recipes with pistachios, so sesame should – and does – marry well. Avocado and tofu work well together, and asparagus eats well with avocado. This recipe brings all these flavour combination together in a Japanese style dish.
Gnocchi with Tosi Gorgonzola Cheese Sauce
Here’s a really easy way with gnocchi. Add to a quick cheese sauce made with Gorgonzola, add a few chives and that’s it. Use a good Gorgonzola (I’ve used the excellent cheese made by Tosi),
Asparagus Vignarola Pappardelle
This recipe uses a vignarola recipe but combines with pasta. A very good combination…
A Simple Sharer of Asparagus with Butter and Lemon
Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…
Asparagus goes well with Parmesan cheese. Asparagus also goes well with Taleggio and Gruyèr. It seems we can assume that asparagus works with cheese generally – so why not a fondue?
This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.
Asparagus and Potted Shrimp
Asparagus and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners. It occurred to me that the small brown shrimp form Morecombe Bay are ‘potted’ in butter, and we know that asparagus and butter go together – so here’s my asparagus and shellfish combination, and very fine it is too.
This is an Italian stew made from spring vegetables including artichokes, broad beans, peas. My version includes asparagus, which shares the sweet earthy taste of main ingredients. In some versions the vegetables are deliverately overcooked. However, here they are cooked till tender and arranged over grilled polenta.
San Joaquin Battered Asparagus
In San Joaquin County, at Stockton California they stage an Asparagus Festival in April. Stockton is the centre of asparagus growing in California so it makes sense to celebrate the crop. I’ve always been fascinated by the huge spears and takeaway fairground style of eating. I reckon these are as near as your going to get to the Stockton real McCoys. Eat al fresco!
Most asparagus bruschetta recipes use goats cheese. I tried this and it’s okay but unremarkable, so I made a artichoke and cannellini bean puree to replace the cheese – it’s much better.
Asparagus and Potato Samosas
This is an asparagus spin on a pea and potato samosa. I’ve held back on some of the spices to allow the asparagus to shine through.
Asparagus Filo Tartlets
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.