ASPARAGUS DISHES

 

                                            ASPARAGUS SOUFFLE

1 kg 113 g (2 ¼ lb) fresh asparagus, trimmed and cut into small pieces

2 eggs, beaten

1 cup Gruyere, grated

1 cup turkey bacon, fat discarded, diced

2 tbs olive oil

2 tbsp Parmesan, grated

 

1 tbsp cornflour diluted in

62.5 ml (¼ cup) chicken stock

2 egg whites, whipped stiff with a pinch of salt

 

Preheat oven to 180 C (350 F) and brush a souffle dish with melted butter.   Steam the asparagus for 5-6 minutes and drain. 

 

Mix the asparagus with the eggs, Gruyere, turkey bacon, olive oil and Parmesan, add the cornflour mixture and stir until well combined.  Gently fold in the whipped egg whites.  Pour the mixture into a prepared souffle dish and bake for 25-30 minutes until puffed and golden.  Serve immediately before it inflates.   

 

 

                                              ASPARAGUS CUSTARD

500 g (1 lb) asparagus, stem ends trimmed

62.5 ml (¼ cup) heavy cream

62.5 ml (¼ cup) light cream

3 egg yolks

1 ¼ tsp tarragon, finely chopped

62.5 ml (¼ cup) olive oil

 

2 ½ cups red bell peppers, deseeded and finely chopped

1 bay leaf

125 ml ( ½ cup) vegetable stock

1 tbsp butter

 

Preheat oven to 180 C (350 F).  Steam the asparagus for 5 minutes until tender.  Rinse the asparagus under cold water, drain and pat dry.  Cut off the tops of the asparagus spears and set aside for garnish.

 

Cut asparagus into small pieces. Place in a food processor and puree and add the heavy cream, light cream, egg yolks, the chopped tarragon and salt and pepper to taste. Mix thoroughly and spoon mixture into individual Pyrex dishes and place in a deep roasting tin. 

 

Add enough hot water to come halfway up sides of the Pyrex dishes and bake for 30 minutes or until the custard is set.  Remove from the water and wait for 5 minutes at least before serving.

 

While the custard is baking, cook the bell peppers and bay leaf in the stock. Cover and simmer for 30 minutes until peppers are tender. Discard the bay leaf and blend the peppers until smooth. Strain puree through a sieve and season with salt and pepper.  Serve the asparagus custard with the red bell pepper sauce.   

 

 

                               FETA ASPARAGUS AND SMOKED HAM BAKE

500 ml (2 cups) milk

62.5 ml (¼ cup) olive oil

8 cups of crustless bread, cubed

 

275 ml (1 ½ cups) whipping cream

6 eggs

Minced garlic to taste

Salt, freshly ground pepper and grated nutmeg to taste

500 g (13 oz) feta, crumbled

2 tbsp chopped fresh sage

2 tbsp chopped fresh thyme

1 ½ tsp herbs (dill, chives, marjoram, origano)

500 g (13 oz) smoked ham, chopped

250 g (6.5 oz) asparagus spears boiled in salted water, drained and patter dry

1 ½ cup graviera from Crete or Naxos, grated

1 cup San Mihalis grated.

 

Preheat oven to 180 C (250 F) and butter a Pyrex dish.  And soak the bread in milk and olive oil and spoon ½ of it into the prepared dish.  Whisk the cream and eggs until pale and fluffy and season with salt, pepper, garlic and nutmeg.  Cover with ½  the two kinds of grated cheese, herbs, asparagus and ham and pour half of the cream and egg mixture evenly over. 

 

Repeat the same procedure by placing the soaked bread, ham, asparagus, herbs, cheeses and pouring over the remaining cream and egg mixture. 

 

Bake, uncovered, until firm in the centre and brown around the edges. Serve with a white sauce. 

 

 

               ASPARAGUS TIPS IN PUFF PASTRY WITH LEMON BUTTER SAUCE

24 asparagus spears, trimmed and peeled

3 tbsp butter

1 tbsp spring onions, trimmed and finely chopped

Salt and freshly ground black pepper to taste

6 puff pastry pieces 6 ½ cent (2 ½ inch) x 13 cm (2 ½ inch)

1 egg whipped with

1 tbsp water

 

Lemon butter sauce:

2 tbsp lemon juice

3 tbsp dry white vermouth

Salt and freshly ground white pepper to taste

115 g (1 stick butter), cut into finger-tip pieces

 

Boil the trimmed asparagus and tips in salted water until tender.  Then remove from the water and place on a towel to drain.  Cut the tip ends from the asparagus and drench them with melted butter and reserve the remaining asparagus for a salad.  Preheat oven to 180 C (350 F). 

 

Just before serving brush the puff pastry with egg wash and bake until puffed and golden.  Melt the butter add the lemon juice, vermouth and salt and white pepper to taste and simmer until the sauce thickens.

 

Serve the buttery asparagus tips on the hot puff pastry with the lemon butter sauce.