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:
- Position rack in centre of oven, preheat to 350°F (180°C)
- Lightly dust a work surface and rolling pin with flour, roll out pastry to uniform thickness in desired shape
- Roll pastry loosely onto the rolling pin to transfer onto pie or tart pan by gently unrolling
- Press pastry into bottom and sides thoroughly, trim excess pastry, perforate pastry using fork on bottom and sides
- Line pastry with parchment, cover evenly with baking beans, place in the oven to blind bake for 10 minutes
- Lift out the parchment and baking beans, return to the oven for an additional 10 minutes or until light golden brown
- Preheat a heavy-bottom sauté pan over medium-high, add butter, olive oil, asparagus, garlic and lemon zest
- Sauté asparagus until slightly coloured and fragrant, remove and set aside
- In a large mixing bowl combine eggs, cream and cheddar, whisk until combined, season with salt and pepper
- Arrange the asparagus in the pastry, pour egg mixture evenly over top
- 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:
- Insert the large metal chopping blade into the large work bowl of the food processor
- Combine the flour and salt and process for 10 seconds to sift
- Add butter and shortening, pulse using quick, short pulses until the mixture resembles sand, 10-12 pulses
- Slowly incorporate ice water, very slowly, adding until dough comes together
- Turn the dough onto a lightly floured work surface and form into a disk
- 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:
- Preheat a heavy-bottom grill pan or char-broiler over medium-high, season grill with olive oil
- Toss asparagus in olive oil, season with salt and pepper, grill until slightly tender and lightly charred
- Bring a medium pan of water to boil, season with salt, reduce to simmer, stir water into a slight vortex
- Gently crack eggs into water, poach until desired doneness, use slotted spoon to remove, drain
- Plate asparagus in a group, top with poached egg, gently slit the egg to release the soft yolk
- 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:
- Position rack in centre of oven, preheat to 325°F (165°C)
- Using a heavy-bottom sauté pan over medium, heat the butter and olive oil until fragrant
- Add shallots, tomatoes and asparagus, season with salt and pepper, sauté until golden, tossing occasionally
- Combine eggs and cheese a mixing bowl, whisk until combined, add to the pan, season with salt and pepper
- 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:
- Using a heavy-bottom sauté pan over medium-high heat, lightly toast pistachios until fragrant
- Use a vegetable peeler to peel the asparagus into long thin ribbons
- Use a vegetables peeler to peel the radish into thin medallions
- Put sliced vegetable in bowl or iced water to refresh
- Use a vegetable peeler to peel small ribbons of Gouda
- 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:
- In a mixing bowl vinegar, mustard, honey, salt and pepper, whisk to incorporate
- 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:
- Wrap asparagus tightly with 2 overlapping slices of pancetta
- Preheat a heavy-bottom grill pan or char-broiler over medium-high, season grill with olive oil
- Arrange asparagus on the grill, cook turning regularly until asparagus is tender and pancetta crisps
- Place lemon halves sliced side down on grill
- Transfer to a platter, lightly drizzle with olive oil, squeeze charred lemon juice over asparagus to finish
- 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:
- Position rack in centre of oven, preheat to 375°F (190°C)
- Toss chicken, asparagus, potatoes, lemon, garlic and rosemary with olive oil in a large heavy bottom, oven safe pan
- Season with salt and pepper, arrange chicken thighs on top, skin side up, season with salt and pepper
- Check internal temperature of chicken, not touching the bone with probe thermometer 165°F (75°C)
- 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)