Categories: Recipes

Asparagus appreciation

ASPARAGUS would have to be one of the most sought after ingredients in a professional kitchen. With the arrival of the first box of freshly picked asparagus, any chef with an appreciation of the seasons can tell spring is just around the corner.

The asparagus season is very short — a month or two at its best. However, this tasty morsel is unbeatable for freshness and flavor, so make the most of it while you can. Simply steam or grill over hot coals, and you won’t be disappointed. Or, if you’re lucky enough to stumble across an abundance of it at a local market, asparagus is easy to turn into a warm or chilled healthy soup.

Seek out asparagus with firm stems, and clean and undamaged tips to guarantee quality and freshness. All you need to do to prepare is give it a quick wash, or for larger pieces — bend the spear until it snaps and throw the woody end away.

Small tender asparagus can be chopped and added to stir fry dishes or pastas without cooking, giving your dish the distinct flavor of fresh asparagus.

This week we will match a bunch of stemmed asparagus with a traditional garnish of a soft boiled hens egg with shavings of Parmesan cheese.

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Asparagus Recipe

Recipe rating: N/A
Recipe by Chris Arkadieff Course: StarterCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

4

minutes
Total time

14

minutes

Ingredients

  • 1 bunch of asparagus

  • 1 soft boiled hens egg

  • 1 handful of finely shaved Parmesan cheese

  • Good quality extra virgin olive oil

  • Salt flakes

  • 4 sprigs of freshly chopped parsley

  • Fresh black pepper

Directions

  • Place a pot of water large enough to hold and cover the asparagus onto the boil.
  • Season the water with salt.
  • Prepare the asparagus by giving them a good wash in cold water. If the stems are thick, hold the base in your fingers and bend the stalk until the asparagus snaps. Throw away the woody base.
  • Place the asparagus into the boiling water and cook for 4 minutes.
  • Remove and place the asparagus onto a large plate.
  • Drizzle a generous amount of extra virgin olive oil over the asparagus to dress. Season with salt and pepper.
  • Sprinkle the fresh parsley over the asparagus and toss gently with your hands.
  • Place the egg in the centre of the asparagus. Scatter the Parmesan around the dish.
  • Before serving at the table take a small sharp knife and slice the egg in two to allow the yolk to complete the dressing of the dish. Enjoy.
Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
16 June 2020 1:55 PM