Tag: asparagus

Creamy penne, asparagus and canned tuna. The quick recipe that can be prepared in 10 minutes with the milk trick – Gordon Ramsay’s version

A first spring course, creamy, easy and tasty. A quick first course to prepare, just a few ingredients are enough to amaze your guests. The creaminess is given by the spreadable cheese, you can choose the one you like. I mixed it with the spreadable cheese of chives, finely chopped, for an even more particular flavour. Without considering that asparagus is very good for our body.

Creamy penne, asparagus and tuna

Ingredients:

180 g of pasta
150g of asparagus
80 g of tuna in oil
extra virgin olive oil
50 g of spreadable cheese
chives
1/2 spring onion
2 tablespoons of milk
salt
parsley
chilli powder (if desired)

Method:

To prepare creamy penne, asparagus and tuna, start washing the asparagus, remove the white part, and cut the stems into rounds. Keep the tips, which will be used to garnish the final dish. In a large pan, put a couple of turns of extra virgin olive oil, brown the tips first, set them aside. Add the chopped spring onion and the asparagus slices. Cook for a couple of minutes.

Add tuna, mix, and cook for another five minutes.

Chop chivesmix it with the spreadable cheese, add it to the pan,

add the milkand, mix and season with salt.

Cook pasta al dentepour it directly into the pan, mix,

plated, completing the dish with the asparagus tipschopped parsley and chilli powder.

Read also: Creamy spaghetti alla flag by Benedetta Rossi, Ready in 10 minutes without cooking almost anything. A unique goodness

The recipe for asparagus and cashew salad – Gordon Ramsay’s version

The food

«Dried fruit is a popular tradition in our eating habits. During the celebrations of the patron saint in every village we find stalls selling peanuts, peanuts, pumpkin seeds, walnuts and so on. And at Christmas there is no lunch or dinner without an expanse of walnut kernels on the table”, says Cristian Torsiello, a forty-year-old chef from Valva, a village perched on the hills in the province of Salerno.

In his elegant restaurant in Paestum and from the height of his Michelin stars (including the green one for sustainability) he uses dried fruit in haute savory cuisine. «In addition to the consistency and flavor – she states – it gives that non-animal fat support but vegetal that blends the ingredients well, which cleans the palate.”

An example is the salad recipe (below) with cashew nuts. Another is the use of pine nuts with the fillet and rue oil: «A sweet flavor, never intrusive, which goes well with the flavor of the rue».

The varieties

Obviously the chef suggests study well each variety to make the best use of them. «As in the case – he explains – of hazelnuts, equally good from Giffoni and Alba. The latter more famous ones are fatter, ideal for hazelnut paste. Those from Giffoni (in Campania) are more austere, drier, they give a longer flavor when chewed, they are perfect for making nougat.”

There dried fruit However, it did not need to be cleared of haute cuisine, especially since it is now defined by nutritionists as “smart food”, i.e. a healthy and balanced ingredient, rich in vitamins, mineral salts and proteins. With the arrival of autumn, even supermarket counters are full of nuts or already packaged fruit, from chestnuts (dried or smoked) and then other varieties in view of Halloween, the Festival of the Dead in Sicily and finally Christmas.

Italy is heavily dependent on foreign countries because our production is not enough but it is growing: new hazelnut groves have been planted in Lazio (Viterbo is the first province with 26% of production), Piedmont, Campania and Calabria. New almond orchards have sprung up in Sicily, Basilicata and Umbria, while in Maccarese, in Lazio, there is the largest in Europe (130 hectares), which just a few months ago began marketing 200 gram and 1 kg packs.

Production

After all, already ancient Romans they were crazy about almonds, considered a symbol of fertility. Indispensable in desserts, they are also used to produce oil and flavor foods and drinks. As for pistachios, 99.7% of Italian pistachios grow between Bronte sull’Etna and Raffadali (Agrigento). The production of chestnuts (Italy is the 6th largest producer in the world) is widespread in areas ranging from south to north, as is that of walnuts.

Among the new features is the return to Ispica – in south-eastern Sicily – of the cultivation of sesame, which had disappeared for about fifty years. Thanks to the young Gambuzza brothers and other young people it has now also obtained recognition as a Slow Food presidium. Finally, there are even those who focus on peanuts made in Italy. Seven thousand years after the first cultivations in South America, a few months ago in the province of Ferrara there was the first harvest of peanuts, smaller and darker than the imported varieties, but with a more intense flavour.

The recipe for asparagus and cashew salad by Cristian Torsiello, 1 Michelin star, Osteria Arbustico – Paestum

SESAME ASPARAGUS AND MUSHROOMS – Butter with a Side of Bread by Gordon Ramsay

Sesame Mushrooms & Asparagus is a delicious vegetable side dish with a hint of lemon and sesame oil that adds awesome flavor. This simple asparagus recipe only has 7 ingredients and can be sautéed or grilled.

Sarah from Feeding Your Fam here to bring you one of the easiest and most delicious asparagus recipes!

If you are looking for the best asparagus recipe, look no further! This easy asparagus recipe comes together in just a few minutes, and will disappear off of the plate even faster; even my pickiest eaters love this recipe!!

This recipe is made right on the stovetop, so no need to warm up the oven or use any special equipment.

Ingredients for Sesame Asparagus

Here is what you will need:

1 pound asparagus: I aim for thin stalks since they cook faster
1/4 cup water
2 tablespoons butter: I use salted butter for this side dish
1 1/2 tablespoon sesame seeds
1 cup sliced mushrooms: add more if you’d like!
1 tablespoon lemon juice
1 teaspoon sesame oil

How to make Sesame Asparagus

Remove the woody end of the asparagus spears by bending the asparagus and slicing the end where it bends. I usually cut one asparagus spear and then line up all of the others and slice the at the same length.

Once you have removed the woody end, slice the asparagus into thirds.

Place the sliced asparagus in a large saute pan over medium high heat. Add in 1/4 cup of water and allow to cook, stirring occasionally until the asparagus is tender-crisp, about 2-3 minutes. The asparagus will turn a darker green and have a slight crunch to it when bitten.

Remove the asparagus from the pan and allow the water to evaporate or drain from the pan.

Add in the butter and sesame seeds. Toast the sesame seeds in the pan, stirring frequently for about 2 minutes, until they begin to brown.

Add the mushrooms to the pan with the sesame seeds and continue to cook and stir until the mushrooms are golden and tender.

Place the cooked asparagus back into the pan with the mushrooms and toss to mix.

Pour on the lemon juice and sesame oil, toss to coat all of the vegetables. Serve immediately while still warm.

How to store leftover asparagus

If you have any of this leftover, store in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave and heat for 1 minute. If it does not heat up in that time, continue to cook in 30 second increments until heated through.

How to buy asparagus

When picking out asparagus for this recipe look for stalks that are thin and equal in size. Check the tips of the asparagus to make sure it is not dried out at the grocery store. You want the tips to be tender and not break off easily.

How to store fresh asparagus

When you bring your asparagus home from the grocery store, you need to keep the ends moistened. This can be done by wrapping the cut ends in a wet paper towel and placing the fridge. Another option that I like to do is to place the cut ends in a bowl or mason jar filled with a little bit of water for them to stand in.

This will help keep your asparagus fresh and the tips nice and tender.

How to store fresh mushrooms

Mushrooms need to be kept dry, so I store them in the fridge in a small paper bag. I don’t clip it closed either, I just fold the top a few times. Even if you store mushrooms a bit too long this way, they’re still edible as they’ll just be wrinkly and need water to rehydrate them.

Sesame Glazed Mushrooms and Asparagus recipe

Sesame Mushrooms & Asparagus

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Course: Side Dish, Vegetables

Cuisine: American

Keyword: sesame asparagus

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Servings: 6

Calories: 70kcal

Ingredients

1 pound asparagus
1/4 cup water
2 tbsp butter
1 1/2 tbsp sesame seeds
1 cup mushrooms, sliced
1 tbsp lemon juice
1 tsp sesame oil

Instructions

Cut off the woody ends of the asparagus and slice diagonal into thirds.
Place asparagus and water into a large saute pan over medium high heat. Cook and stir 2-3 minutes, until asparagus is tender-crisp.
Remove the asparagus from the pan to a clean plate
Add butter and sesame seeds to pan and toast for 2 minutes stirring constantly until browned.
Add in the mushrooms and cook for an additional 3 minutes, until mushrooms are golden and tender.
Place the asparagus back into the pan with the mushrooms and sesame seeds. Pour on the lemon juice and sesame oil and toss to coat. Serve warm.

Nutrition

Looking for more side dish recipes, check out these great ideas:

With just 7 ingredients you can make this delicious vegetable side dish at home. This simple Sesame Asparagus recipe is packed with flavor and you’re going to love it! Sesame Mushrooms & Asparagus is a delicious vegetable side dish with a hint of lemon and sesame oil that adds awesome flavor. This simple asparagus recipe only has 7 ingredients and can be sautéed or grilled.

Chef Gordon Ramsay Recipes