ASPARAGUS and AGED CHEDDAR TART

Yields 1

Tart ingredients:

  • Fresh Asparagus – rinsed and trimmed 300g
  • Garlic Cloves – peeled and fine dice 2pc
  • Lemon Zest 1pc
  • Whole Eggs 4pc
  • 35% Cream 100ml
  • Aged Cheddar Cheese – shredded 200g
  • Unsalted Butter 1tbsp
  • Extra Virgin Olive Oil 1tbsp
  • Unbleached All Purpose Flour as needed
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Instructions:

  1. Position rack in centre of oven, preheat to 350°F (180°C)
  2. Lightly dust a work surface and rolling pin with flour, roll out pastry to uniform thickness in desired shape
  3. Roll pastry loosely onto the rolling pin to transfer onto pie or tart pan by gently unrolling
  4. Press pastry into bottom and sides thoroughly, trim excess pastry, perforate pastry using fork on bottom and sides
  5. Line pastry with parchment, cover evenly with baking beans, place in the oven to blind bake for 10 minutes
  6. Lift out the parchment and baking beans, return to the oven for an additional 10 minutes or until light golden brown
  7. Preheat a heavy-bottom sauté pan over medium-high, add butter, olive oil, asparagus, garlic and lemon zest
  8. Sauté asparagus until slightly coloured and fragrant, remove and set aside
  9. In a large mixing bowl combine eggs, cream and cheddar, whisk until combined, season with salt and pepper
  10. Arrange the asparagus in the pastry, pour egg mixture evenly over top
  11. Bake the tart for 15-20 minutes or until firm and golden, cool slightly before slicing

Short crust ingredients:

  • Unsalted Butter – frozen and medium dice 125g
  • Vegetable Shortening – frozen and medium dice 50g
  • Unbleached All Purpose Flour 450g
  • Fine Sea Salt 1tsp
  • Iced Water 4-6tbsp

Instructions:

  1. Insert the large metal chopping blade into the large work bowl of the food processor
  2. Combine the flour and salt and process for 10 seconds to sift
  3. Add butter and shortening, pulse using quick, short pulses until the mixture resembles sand, 10-12 pulses
  4. Slowly incorporate ice water, very slowly, adding until dough comes together
  5. Turn the dough onto a lightly floured work surface and form into a disk
  6. Wrap in plastic wrap, pressing flat, refrigerate for 1 hour minimum


GRILLED ASPARAGUS with PECORINO and POACHED EGG

Yields 4

Ingredients:

  • Fresh Asparagus – rinsed and trimmed 28pc
  • Whole Eggs 4pc
  • Lemon Zest and Juice 1pc
  • Pecorino Cheese – finely grated or peeled as needed
  • Extra Virgin Olive Oil garnish
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Instructions:

  1. Preheat a heavy-bottom grill pan or char-broiler over medium-high, season grill with olive oil
  2. Toss asparagus in olive oil, season with salt and pepper, grill until slightly tender and lightly charred
  3. Bring a medium pan of water to boil, season with salt, reduce to simmer, stir water into a slight vortex
  4. Gently crack eggs into water, poach until desired doneness, use slotted spoon to remove, drain
  5. Plate asparagus in a group, top with poached egg, gently slit the egg to release the soft yolk
  6. Finish with freshly grated lemon zest, squeeze of lemon juice, drizzle of olive oil, Pecorino cheese, salt and pepper


HARVEST ASPARAGUS FRITATTA

Yields 4

Ingredients:

  • Whole Eggs 12pc
  • Fresh Asparagus – rinsed, trimmed and quartered 450g
  • Cherry Tomatoes – rinsed and sliced in half 225g
  • Shallots – peeled, trimmed and fine slice 2pc
  • Aged Cheddar - shredded 125g
  • Extra Virgin Olive Oil 1tbsp
  • Unsalted Butter 1tbsp
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Instructions:

  1. Position rack in centre of oven, preheat to 325°F (165°C)
  2. Using a heavy-bottom sauté pan over medium, heat the butter and olive oil until fragrant
  3. Add shallots, tomatoes and asparagus, season with salt and pepper, sauté until golden, tossing occasionally
  4. Combine eggs and cheese a mixing bowl, whisk until combined, add to the pan, season with salt and pepper
  5. Cook until edges begin to firm, transfer to the oven, bake for 20 minutes until firm


NEW ASPARAGUS SALAD

Yields 4

Salad ingredients:

  • Fresh Asparagus – rinsed, trimmed and thinly sliced 12pc
  • Watermelon, Icicle or Red Radishes – trimmed and thinly sliced 6pc
  • Gouda Cheese – small ribbons 100g
  • Raw Pistachios – lightly toasted 100g

Instructions:

  1. Using a heavy-bottom sauté pan over medium-high heat, lightly toast pistachios until fragrant
  2. Use a vegetable peeler to peel the asparagus into long thin ribbons
  3. Use a vegetables peeler to peel the radish into thin medallions
  4. Put sliced vegetable in bowl or iced water to refresh
  5. Use a vegetable peeler to peel small ribbons of Gouda
  6. Arrange ingredients on a plate or combine in a bowl to serve, drizzle with vinaigrette

Vinaigrette ingredients:

  • Shallot – peeled and finely sliced 1pc
  • White Wine Vinegar 125ml
  • Whole Grain Mustard 1tbsp
  • Clover Honey 1tbsp
  • Extra Virgin Olive Oil 375ml
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Instructions:

  1. In a mixing bowl vinegar, mustard, honey, salt and pepper, whisk to incorporate
  2. Slowly pour olive oil into mixture, whisking to emulsify, check seasoning


PANCETTA WRAPPED ASPARAGUS

Yields 6

Ingredients:

  • Fresh Asparagus – rinsed and trimmed 12pc
  • Pancetta – thinly sliced 24pc
  • Lemon – sliced in half and seeded 1pc
  • Whole Grain Mustard garnish
  • Extra Virgin Olive Oil garnish
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Instructions:

  1. Wrap asparagus tightly with 2 overlapping slices of pancetta
  2. Preheat a heavy-bottom grill pan or char-broiler over medium-high, season grill with olive oil
  3. Arrange asparagus on the grill, cook turning regularly until asparagus is tender and pancetta crisps
  4. Place lemon halves sliced side down on grill
  5. Transfer to a platter, lightly drizzle with olive oil, squeeze charred lemon juice over asparagus to finish
  6. Serve with whole grain mustard


ROAST CHICKEN with ASPARAGUS and NEW POTATOES

Yields 4

Ingredients:

  • Chicken Thighs – excess fat trimmed 8pc
  • Fresh Asparagus – rinsed and trimmed 28pc
  • New Potatoes – cleaned and quartered lengthways 1kg
  • Lemon – sliced in half and seeds removed 2pc
  • Garlic Bulb – sliced in half 1pc
  • Fresh Rosemary – leaves stripped 4pc
  • White Wine 250ml
  • Extra Virgin Olive Oil as needed
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Instructions:

  1. Position rack in centre of oven, preheat to 375°F (190°C)
  2. Toss chicken, asparagus, potatoes, lemon, garlic and rosemary with olive oil in a large heavy bottom, oven safe pan
  3. Season with salt and pepper, arrange chicken thighs on top, skin side up, season with salt and pepper
  4. Check internal temperature of chicken, not touching the bone with probe thermometer 165°F (75°C)
  5. Roast until golden brown, deglaze pan with white wine, serve with a squeeze of roasted garlic, lemon and pan sauce

Note: FOOD DANGER ZONE is between 4°C (40°F) – 60°C (140°F)