Asparagus
olive oil
rock salt
black pepper
Prepare asparagus by breaking off stems
Place in an oven dish
Add 2 tbsp of olive oil over asparagus
Sprinkle with salt and pepper
Mix lightly
Place in an oven 190 degrees for 10 minutes
Asparagus
Olive oil
salt and pepper
Chopped chives
Juice and zest of 1/2 lemon
Toss asparagus with olive oil and salt and pepper
Grill asparagus for 1- 2 minutes
Transfer to a serving dish and add chives, lemon zest and juice
Top with spoonfuls of olive butter
100 g butter at room temperature
40 g Kalamata olives pitted
juice and zest of one lemon
sea salt
Blend all ingredients together
This goes great on steak and grilled fresh asparagus
2 sheets of pastry cut into 4 equal parts
Filling
100g spinach well washed
100g cream cheese (at room temperature)
1 clove garlic, crushed
finely grated zest of 1/2 lemon (or juice)
1/2 tsp ground fennel
salt and pepper
16 spears of asparagus (not too thick)
8 thin slices of salami
olive oil
1 egg, lightly beaten
sesame or mustard seeds
Preheat oven to 200 degree C
Put spinach in a pot and boil until just wilted
Drain, refresh in cold water, squeeze out all moisture, chop up finely
Beat cream cheese until smooth and then mix through spinach, garlic, lemon and fennel, season.
Cut each pastry sheet into 4
Spread cream cheese mixture over each pastry square
Toss asparagus in olive oil, salt and pepper
Wrap 2 asparagus in one piece of salami, place on one square and fold pastry over it
Brush with egg and sprinkle with seeds
Bake in oven for 25 mins or until golden
4 eggs softly boiled
12 medium asparagus, ends snapped off
1 cup edamame beans
1 cup of broad beans
100g snow peas
2 spring onions finely sliced (or 1 onion finely sliced)
2 zucchini thinly sliced
1 tin of chick peas (drained and rinsed)
3 tbsp olive oil
1 tbsp lemon juice
2 cloves of garlic, crushed
1/2 cup of roasted chopped almonds or any nuts
salt and pepper
thick plain yoghurt
Cut the asparagus in half and set aside
Cook edamame beans until tender, add snow peas, broad beans and asparagus tips for the last 2 minutes of cooking
Drain and refresh in cold water
Slice snow peas and peel the broad peas
Put the chickpeas and all of the vegetables except the asparagus spears in a large bowl
Whisk the oil, lemon juice and garlic and season
Pour 3/4 of dressing over the veges and gently toss together
Transfer to a platter, shave the asparagus spears and place on one end of the platter and drizzle over with remaining dressing
Break eggs in half and then nestle in the salad
Scatter nuts over
Serve with a bowl of yoghurt, drizzle with olive oil, salt and pepper and a sprinkle of paprika
60g butter, softened
2 tbsps finely chopped herbs (chives, dill, parsley)
2 bunches baby carrots, trimmed and peeled
2 bunches asparagus, trimmed
175g baby green beans, trimmed
Put butter and herbs into a bowl. Season
Mix well, form the mixture into a log, then roll up in cling film, refrigerate.
Bring to boil a large saucepan of water.
Add carrots and cook for 8 minutes or until tender
Remove to a plate and then add asparagus and beans and cook for 2 minutes until tender
Transfer all vegetables to a platter
Serve topped with slides of the herb butter
Ingredients:
60g butter, softened
2 tbsp finely chopped herbs (chives, dill, parsley)
2 bunches baby carrots, trimmed and peeled
2 bunches asparagus, trimmed
175g baby green beans, trimmed
Sea salt and freshly cracked pepper, to taste
Prepare herb butter:
Add softened butter and finely chopped herbs to the Thermomix bowl. Season with sea salt and pepper.
Mix for 10 seconds / Speed 3, or until combined.
Remove butter mixture from the bowl, place it on a piece of cling film, and form into a log. Roll it tightly in the cling film and refrigerate until firm.
Cook the vegetables:
Fill the Thermomix bowl with 1L of water. Insert the simmering basket and add the baby carrots.
Cook for 8 minutes / Varoma / Speed 2, or until tender. Remove carrots and set aside.
Add the asparagus and baby green beans to the simmering basket.
Cook for 2 minutes / Varoma / Speed 2, or until tender.
Assemble and serve:
Arrange the cooked carrots, asparagus, and green beans on a serving platter.
Slice the herb butter and place slices over the warm vegetables to allow it to melt slightly.
Serve immediately:
Serve the vegetables warm, topped with the melting herb butter.
2 Zucchinis ribboned
1 bunch of beans topped and tailed
250 g Broad Beans
handful of frozen peas
pepper
Zest of 1 lemon
mint (chopped)
feta
Lightly saute zucchinis
Blanch beans
Blanch and peel broad beans
Blanch peas
Throw all back into a hot fry pan, add to serving bowl, season with pepper
Add zest of lemon and mint
Add feta
¾ cup white quinoa
1½ cups vegetable stock
2 bunches thin asparagus, trimmed of their woody end
2 medium zucchini
large handful fresh mint, roughly chopped
120 grams halloumi cheese
oil for frying
sea salt and cracked black pepper
Dressing
60ml extra virgin olive oil
juice of 1 lemon
1 teaspoon wholegrain mustard
1 garlic clove, finely diced
1 teaspoon sugar (any variety)
to serve: additional fresh mint leaves
Place the quinoa and stock in a medium saucepan and bring to a boil.
Reduce to a simmer and cook with the lid slightly ajar for 15 minutes. All liquid should be absorbed.
Remove from heat and place the lid on tightly for 15 minutes before fluffing with a fork. Set aside to cool completely before using in the salad.
Bring another saucepan of water to a boil. Add the asparagus and cook for 2 minutes before draining and cooling rapidly under cold water. This will keep the asparagus crisp and bright green. Lay on a tea towel to remove the excess liquid.
Use a vegetable peeler to create ribbons with the zucchini. Work your way around the outside of the vegetable, stoping when you reach the seedy core.
Place all the dressing ingredients into a jar and shake well to combine. Season to taste.
Wait until you are ready to serve before cooking the cheese. It is best when piping hot. Cut the cheese into 1cm slices. Heat a sauté pan over a medium high heat and add a generous glug of oil. Cook the cheese for 1–2 minutes on each side until golden brown. Slice each piece diagonally when cooked.
To assemble: Toss the quinoa, zucchini, asparagus and mint together in a large bowl. Add ½ the dressing just before serving, along with sea salt and cracked black pepper. Mix through. Spoon onto a large platter. Drizzle with additional dressing as desired. Top with the hot halloumi and extra fresh mint leaves to garnish. A generous grind of cracked black pepper looks nice on top.
1 small clove of garlic
70g of pinenuts toasted
1 tbsp lemon juice
3 tbsp virgin olive oil
4 tbsp grated parmesan
300g asparagus, woody bits trimmed
1 fennel bulb, tough outer layer removed, bulb cut into quarters
125g mozzarella, coarsely torn into pieces
Put the garlic in a mortar with a little flakey salt then use the pestle to crush to combine
Add the pine nuts and pound to a coarse crumb
Add the lemon juice, oil and half the parmesan
Pound to combine then taste and season with salt and pepper
This is the dressing. Set aside.
Just before serving, very thinly slice the asparagus and fennel with a mondoline
Put in a bowl then add the dressing and toss to combine
Add the mozzarella and gently toss to combine then arrange on serving plates and scatter with the remaining grated parmesan
1 large fennel bulb, tops trimmed off for garnish
2 bunches slim asparagus, tough ends snapped off
olive oil
2 cups frozen broad beans, blanched and peeled
½ cup roasted hazelnuts or walnuts, roughly chopped
sea salt and ground pepper
1 tablespoon poppy seeds
⅓ cup crème fraîche
2 tablespoons plain yoghurt
2 teaspoons lemon juice
1 clove garlic, crushed
Preheat the oven to 180°C fan bake.
Slice the fennel thinly and place on a roasting tray. Place the asparagus on another roasting tray. Toss both vegetables with olive oil, salt and pepper. Roast until just tender, then set aside to cool. The asparagus will cook quickly if very slim.
Dressing: Toast the poppy seeds in a dry sauté pan until fragrant. Tip into a bowl and whisk in the remaining ingredients and season.
To serve: Arrange the vegetables on a serving platter. Drizzle with a little of the dressing, serving the rest separately.
Scatter over the nuts and top with the reserved fennel fronds.
2-3 bunches slim asparagus, tough ends snapped off
1 cup thick plain yoghurt
3/4 cup raw quinoa, cooked (cook in boiling water for 20 mins, drain, then rinse in cold water and drain again)
3 tbsps olive oil
1 tbsp butter
2 cloves garlic, crushed
1/2 cup sliced almonds
1/4 cup fresh oregano leaves
zest 1 large lemon
sea salt and pepper
2 tbsp lemon juice
Briefly blanch the asparagus in plenty of boiling and well salted water until crisp/tender
Drain and refresh the asparagus in a bowl of iced water then place on a clean tea towel and pat dry
Heat the oil in a medium saute pan then add the butter
When sizzling, add the garlic and almonds and cook for few mins until lightly golden
Add the oregano leaves and lemon zest and cook for another couple of mins
Season with salt and pepper and stir in the lemon juice
Spread the yoghurt over a platter and top with the quinoa
Arrange the asparagus on top and spoon over the dressing. Serves 6
asparagus
broad beans
lemon juice
olive oil
salt and pepper
1 clove garlic crushed
fresh mint
grated pecorino
Shave asparagus with a vegetable peeler into thin strands
Dress with lemon juice, olive oil, salt and pepper and crushed garlic
Add just cooked broad beans, fresh mint and some grated pecorino
100g room temperature butter
zest of lemon
1 tbsp wasabi paste
good pinch of sea salt
2 cloves garlic
fresh tarragon or parsley
Whizz together butter with the lemon zest, wasabi, sea salt, garlic and herbs
Barbecue asparagus until blistered and just cooked
Place in a large bowl with the butter and toss
Tip onto a platter and top with herbs and a sliced barbecued lemon
80 ml lemon flavoured extra virgin olive oil
2 tbsp white balsamic or white wine vinegar
1 tbsp finely chopped dill leaves
1 tbsp finely chopped tarragon leaves
1 tbsp finely chopped chives
1 clove garlic crushed
sea salt and cracked black pepper
800g asparagus trimmed
400g feta, sliced
Place the oil, vinegar, dill, tarragon, chives, garlic, salt and pepper in a small bowl and mix to combine
Place the asparagus in a large saucepan of salted boiling water and cook for 1 minute or until just tender
Drain and refresh under cold running water
Arrange on a serving plate
Top with feta and drizzle with the dressing to serve