Ingredients
This is the quintessential spring luncheon dish, all about the sweetness that's finally bursting up in gardens — long-awaited asparagus, shallot and carrot — made rich with sweet cream. It's also about the way that sweetness seems more pronounced against the salty ham and the tangy mustard.
I love the versatility of asparagus. Here it gets a bit of an Asian treatment with the addition of fresh ginger and garlic. The cod has a nice chewy flake to it and is a good foil for the ginger.
Asparagus take to the easiest kind of cooking. A few minutes in boiling water turns them tender with a little crispness still intact, then it's a case of how you want to flavor them.
It's a pleasure to sink your fork into during brunch, lunch, or dinner.
Ingredients
I love risotto, but not as a main dish, unless something has been done to it to give it form. Here, a lemony risotto is formed into ovals, then shallow-fried until golden and crisp and served over a bed of finely slivered spring vegetables. These croquettes make a lovely supper dish for company and can be made vegan if no butter and eggs are used, although the egg does help bind the rice.
Asparagus gain a depth of flavor from the intense heat of the oven in this preparation. This is magnified if you use a cast-iron frying pan because it holds the heat.
Ingredients
Ingredients