
When we saw a recipe for a starter with white asparagus and no hollandaise we decided to try some elements of that - along the way it became a meal rather than just a starter.
Ingredients:
- 6 large white asparagus
- juice of 1 small lemon
- same volume olive oil
- salt
- white pepper
- tagliatelle
- 1/2 dL (1/5 cup) sunflower seeds
- 1/2 dL (1/5 cup) pumpkin seeds
- 25 g (~1 oz) walnuts
- 125 g (4.4 oz) mozzarella
- fresh chives
- fresh dill
The asparagus were peeled and boiled gently for 10 minutes in water containing 1 tsp salt. The water was drained from the asparagus and they were allowed to cool a bit while preparing a marinade of lemon juice, olive oil, salt and white pepper. The boiled asparagus were then marinaded while preparing the rest.

The seeds and nuts were chopped coarsely and roasted in a dry pan with constant stirring till turning slightly golden and fragrant.
The marinaded asparagus were served on a bed of tagliatelle, drizzled with some of the marinade and added toasted seeds/nuts, sliced mozzarella and fresh herbs.
It was quite nice, although based on this I see little reason to prefer white asparagus over the green kind we normally get...
No comments:
Post a Comment