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Posts Tagged ‘asparagus’

Tagliatelle with brocolli, asparagus and a smoked cheddar sauce

Another dish based around one particular ingredient tonight. This time: smoked cheddar, another farmers’ market purchase. It’s a very simple dish that takes about 15 minutes, but does require your undivided attention whilst making the sauce. If the phone rings whilst making this – don’t answer it!

Tagliatelle with Broccoli, Asparagus & Smoked Cheddar
Serves 2 (generously)

150g Tagliatelli
a medium-sized head of broccoli, floretted
a small bunch of asparagus, woody ends snapped off and the rest cut into thirds
For the sauce
1tbsp butter
1tbsp plain flour
1/2 pint milk
60g smoked cheddar, grated
salt & pepper

Firstly, make the sauce. Melt the butter in a small pan over a low heat. Once completely melted, remove from the heat, add the flour and stir vigorously until completely combined. Return to the heat and cook for a minute, stirring regularly to make sure it doesn’t stick. Add the milk, increase the heat then stir continuously until the sauce comes to the boil. Once boiled, simmer for 2 minutes to thicken, then stir in the cheese and season to taste. Leave to cool. (See what I mean about undividived attention?)

Whilst the sauce is simmering, cook the tagliatelle in boiling water according to the instructions on the packet. When the pasta is 4 minutes away from being done, add the broccoli to another pan of boiling, salted water and cook for 3 minutes, then add the asparagus and cook for a further minute (our asparagus was very thin, thicker spears will need longer).

Drain the vegetables and return to the pan, then drain the pasta and add to the pan with the vegetables. Add the sauce (you might not need all of it) and mix well. Serve and enjoy.

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Asparagus, Poached Egg and Chorizo

We bought some asparagus at the farmers’ market this weekend so scoured the web for some inspiration. Usually we have it on the side but this time I wanted it to be one of the main parts of the dish. Thankfully Hugh Fearnley-Wibblewobble came to the rescue with his recipe for asparagus, poached eggs and chorizo.

Erika is scared of poaching eggs (she was first time lucky with them 4 years ago and hasn’t managed a good one since) and I can’t remember ever doing them before so tonight’s dinner was a bit of a worry but except for slightly overcooked eggs it was wonderful. We’ll definitely have it again. Alongside we served some boiled jersey royals with a bit of butter.

I love this time of year – the light evenings, the delicious fruit and vegetables. There’s much wonderful food to eat too – I’m looking forward to cherries and gooseberries now that June has begun.

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