Tag: asparagus

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bucatini with fava beans and creme fraiche

Last Tuesday, our friend Katie came to visit. Katie and I were roommates in college and it’s accurate to say that during our first year at Georgetown we subsisted on a diet of Thomas bagels, Zatarain’s instant red beans and rice and Haribo gummy bears, and usually all of them in one sitting. Thankfully, we’ve gotten past those horrifying dietary habits, and somehow I write a food blog and Katie cooks for a restaurant.

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These days, Katie lives up in Boonville, CA and cooks for the Boonville Hotel. Boonville is just two hours North of San Francisco in Medocino County, but we’re not able to get together as often as the short distance would suggest. And so it’s a real good thing when I get an out-of-the-blue text from Katie saying that she’ll be in San Francisco for the day and would I be around?

There is nothing I like more than having someone over for dinner, and even more someone who’s happy to just sit down, shell some beans and chat about all matter of things while I sauté up a shallot. Not everyone can dig into big and important life questions while the other person flits from stove to sink, stirring this and washing that, but Katie doesn’t seem to struggle. We’re a good match.

Which brings me to pasta. This pasta comes together gracefully. You can carry on a conversation and still put a meal on the table in about thirty minutes. There’s nothing fussy about it, but looks and tastes like you did a whole lot more work. In case your market doesn’t have fava beans, you also could swap them for spring peas or asparagus cut into bite-sized pieces. I’m planning to do just that later this week. This recipe makes enough for three people as a main course.

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Bucatini with Fava Beans and Creme Fraiche
12 oz fresh pasta, bucatini if you can find it, but any long noodley one will do
2 lbs fava beans, shelled
1 shallot, diced
2 tablespoons butter
3 oz creme fraiche
salt and pepper
parmesan, for grating on top

Put a pot of salted water to boil. Take the fava beans out of their pods. When the water is boiling, blanche the favas for a minute or two, until they turn bright green. Scoop them out of the hot water and into a bowl. Then peel off their outer skin. Keep the water boiling to cook the pasta in later.

In a large sauté pan, melt the butter over medium-low heat. Add the shallot and sauté for a few minutes to soften. When the shallot is soft, add the favas and sauté a minute or two more. Meanwhile, add the pasta to the boiling water. Cook the pasta 2 – 5 minutes, depending on its shape.

When the pasta is cooked al dente, scoop it from the water and add it to the sauté pan with the fava beans and shallot. Still over low heat, add the creme fraiche and stir to distribute. Easiest sauce ever. When it’s looking all saucy and delicious, scoop onto plates and garnish with a little grated parmesan.

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-Emily

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asparagus tart

Spring is here and so are the asparagus! Though we really didn’t experience much in the way of winter this year in SF, I still can’t help but be happy it’s spring. The other night we had the most heavenly asparagus at our friends’ house. Among their many talents, Russ and Kelly have an impressive green thumb. They have a garden plot near their place in Potrero Hill and we were lucky enough to sample some of their freshly harvested asparagus. Sweet Demeter, it was the best asparagus of my life, and I couldn’t wait to get my hands on some more.

Asparagus Tart | The Answer is Always Pork

So on Sunday before Jordan headed out for work, we went down the Civic Center Farmers Market and picked up two beautiful bunches of asparagus. While these weren’t quite the caliber of Russ and Kelly’s, I was still pretty pleased. Hurray for spring! Hurray for asparagus!  

I decided to turn one of the bunches into a simple tart. The inspiration was from an old issue of Sunset magazine—a phyllo and tomato ‘pizza’ that I used to make at my mom’s house in the summers, but hadn’t made in years. I had some phyllo sitting in the freezer from another so-so experiment, and so this was a snap to throw together. It takes about 10 minutes to assemble, about 20 bake and then you’ve got a beautiful tart to show for your efforts. For a crust that is almost no work, this one is deliciously flaky and satisfying. And, bonus fun fact, phyllo dough is vegan … until you slather it in butter. Easy, fresh and delicious!

Asparagus Tart | The Answer is Always Pork


Asparagus Tart with Creme Fraiche
1 bunch asparagus (if you can snag ones that are the thickness of a pencil, that would be perfect)
8 sheets of phyllo dough (defrosted either on the counter for a few hours on in the fridge overnight)
4 tablespoons butter
1/2 cup creme fraiche
salt, pepper
parmesan, for shaving on top
a few lemon wedges, for serving

Preheat your oven to 425° F. Line a baking sheet with parchment paper. Wash and pat your asparagus dry.

In a small dish, melt the butter. Spread one sheet of phyllo dough on the baking sheet. Brush the entire sheet lightly with butter. Top with another sheet of phyllo. Continue brushing with butter and layering with the rest of the sheets.

Asparagus Tart | The Answer is Always Pork

Once you’ve stacked the phyllo, spread an even layer of creme fraiche in the middle of the dough, leaving a 1 1/2″ border along the sides. Arrange the asparagus evenly in a row. Fold the phyllo dough up around the asparagus and brush the border with the remaining butter. Sprinkle the asparagus with a little bit of salt.

Bake the tart for 20 – 25 minutes, until the edges are golden brown. Remove from the oven and top with some black pepper and shaved parmesan. Add a squeeze of lemon if you’re feeling feisty.

Asparagus Tart | The Answer is Always Pork

-Emily

Ps. This op-ed about food and health by Mark Bittman from this week’s New York Times is fantastic. Butter is back, and all I can say is 1000 times YES.

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farro salad with asparagus, green beans, cucumber and parsley

If you’re feeling that particular need to eat something healthy and full of green stuff—as we often are after a good weekend—make this. It’s a riff on tabbouleh salad and you’ll feel better after eating it. Nothing like lots of veggies and whole grains to set you right. It also keeps well in the fridge so you can enjoy it for lunch the next day if you’re still feeling the need to detox.

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The key to avoiding a bland grain salad is lots and lots of lemon juice. Also be sure to season the water that you’re cooking the grains in – it should taste like sea water.  You could make this with any assortment of veggies you have on hand. It’s a very forgiving salad.

Farro Salad with Asparagus, Green Beans and Herbs
1 1/2 cups farro (we used Trader Joe’s 10 Minute Farro, which makes this a quick meal)
1 bunch parsley, chopped
1 shallot, diced
1 lemon, zested and juiced
1 cucumber, cut into 1/2″ cubes
1 cup asparagus, cut into 1″ pieces
1 cup green beans, cut into 1″ pieces
olive oil, salt and pepper
mixed greens
goat cheese, for serving

Cook the farro according to the package directions. In a large bowl, combine chopped parsley, shallot, lemon juice and zest and cucumber.

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Put a pot of salted water to boil. Blanche the asparagus and green beens for a few minutes, until just tender. Rinse with cold water to stop their cooking. Add them to the large bowl.

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Add the farro and toss with olive oil, salt and pepper. Add more lemon juice if necessary. Make a bed of salad greens on a plate. Spoon some of farro salad on top of the greens. Top with a little goat cheese to serve. Enjoy!

farro-asparagus-beans-3-Emily

 

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asparagus with parmesan and poached egg

Asparagus season is in full swing and I couldn’t be happier. I love asparagus and this is one of my favorite ways to prepare it. This dish is incredibly quick and easy and can be either a side dish or a main course, depending on what else you’re serving. We had it along with a cheesy pasta with fiddlehead ferns that Jordan imagined. The pasta was great, but fiddleheads are more of a novelty ingredient. I’m happy we tried them, but more asparagus in their place wouldn’t have disappointed me.

Asparagus with Parmesan and Poached Egg
1 bunch asparagus, woody parts of the stem removed
1 egg per person
Parmesan cheese
olive oil
salt and pepper

Turn your oven to broil. Put a shallow pot of water to boil and bring it to a simmer. Break off the tougher part of the asparagus. Toss the asparagus with some olive oil and spread them in one even layer on a baking sheet. Once your water is simmering, put the asparagus under the broiler. Broil for 5 – 7 minutes, shaking the baking sheet occasionally to toss the asparagus. You want the asparagus to brown slightly, but not overcook.

When the asparagus is nearly done, poach one egg per person. I’ve had the most success using a shallow pan with just a few inches of water, plus a tablespoon of white vinegar. Crack the egg in a small cup. Before you add the egg, swirl the water. Slowly pour the egg into the water and let it sit for about 30 seconds, then carefully brush the white around the yoke using a spoon. Cook the egg for another 2 minutes and then remove it with a slotted spoon.  If poaching eggs just isn’t your thing, a fried egg would be delicious also.

Place the asparagus on a plate. Sprinkle with salt and pepper. Place the egg over the asparagus. Grate a generous amount of parmesan cheese over the entire dish and enjoy immediately.

-Emily

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scrambled eggs with asparagus and cheddar

Jordan and I had a pretty lovely brunch for two last Saturday. The night before I had made a few different tapas. With leftover bits and pieces from that meal, some refrigerator odds and ends and a little inspiration from Jose Andres, we made this surprisingly great dish.

Scrambled eggs with Asparagus and Cheddar, adapted from A Taste of Spain by Jose Andres
A few stalks of asparagus, sliced into 1 inch pieces
1/4 cup shallot, sliced (onion or green onions would work great also)
2 cloves garlic, sliced
1 T olive oil
4 eggs
2 T milk
salt and pepper
1 T butter
1/4 cup cheddar cheese, grated (any cheese would probably be just fine)

Whisk together eggs, milk, a good pinch of salt and some pepper. In a nonstick saute pan, saute the asparagus, shallot and garlic in a little olive oil over medium heat. Saute for about 5 minutes until the asparagus is just tender. Remove from the pan and set aside. Turn the heat to low and add the butter.

When the butter is foamy, pour in the eggs. Scramble them taking care to not let the eggs burn or over cook. Runny scrambled eggs are a good and tasty thing. When your scrambled eggs are just cooked, scoop them into a bowl and top with the cheddar and asparagus. Enjoy with some fresh fruit, leftover potatoes, and coffee.

-Emily

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fettuccine alfredo with asparagus

Yay! Asparagus season is officially upon us! I love asparagus and happen to think it goes just wonderfully with cheese. Exhibit A: Grilled Cheese with Asparagus and Preserved Lemons. Exhibit B: Fettuccine Alfredo with Asparagus.

Fettuccine Alfredo with Asparagus
1 bunch asparagus
2/3 lb fettuccine
2 T butter
1 cup cream
1 clove garlic, crushed
2 cups parmesan, grated
salt and pepper

Put a large pot of salted water to boil. Slice the asparagus into one inch slices. In a small saucepan over low heat, heat the cream, butter and garlic. Once simmering, whisk in the parmesan. Season well with salt and pepper.

Add the pasta to the boiling water. After the pasta has cooked for 10 minutes, add the asparagus to the boiling water. Cook another 2 – 3 minutes and drain. Pour the sauce over the hot pasta. Toss and enjoy!

This is a real crowd pleaser and super easy to make, plus the asparagus addition makes it seem slightly less indulgent. Just do it. Your friends and lovers will be thrilled. And there’s few things better than being happy and full.

-Emily

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grilled cheese with asparagus and preserved lemons

Like I said, cheese sandwiches are all the rage. I had a version of this sandwich at Mission Cheese Shop a few weekends ago and it was delicious. I had to recreate it at home for Jordan.

Grilled Cheese with Asparagus and Preserved Lemons
4 slices of sourdough bread
2/3 cup fontina cheese, grated
1 T butter
4 stalks asparagus, cut into 1 inch pieces
1 preserved lemon, cut into very thin slices

Turn on the broiler. Spread the asparagus on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Broil the asparagus for a few minutes, until al dente and browned slightly.

Spread the bread with butter. Heat a nonstick saucepan over low heat. Put the bread in the pan butter side down, layer with cheese, asparagus and preserved lemon, top with another slice of bread. Cover the pan and let cook for about 5 minutes, until golden brown. Flip and cook the other side until golden. Cut in half and serve hot.

-Emily

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shaved asparagus and parmesan salad

The only thing more spring that fresh strawberries might be raw asparagus. This salad is perfect, simple and balanced.  The nuttiness of the parmesan and the sharpness of the dressing compliment the asparagus wonderfully. This was out first foray into raw asparagus territory and it turns out that the distinct asparagus flavor is actually more mild when it’s raw. I also was worried about the asparagus being tough, but you shave the spears so thin that they become really tender – think asparagus fettuccini.

Shaved Asparagus and Parmesan Salad, from the Chez Panisse Cafe Cookbook

1 shallot, diced
2 T white wine or champagne vinegar
2 T lemon juice
salt
1/3 cup olive oil
1 bunch asparagus spears
pepper
Parmesan cheese, shaved

Dice the shallot and let it marinate in vinegar, lemon juice and a pinch of salt.

Carefully shave the asparagus spears into thin ribbons. I used a japanese mandolin, but you could also use a vegetable peeler or a very sharp knife. This step takes a while, but the end result is worth it. The asparagus is so tender and wonderful and not stringy at all. Jordan also suggested using a mandolin to cut the spears into asparagus coins instead of ribbons as a time saver. You could cut multiple spears at once and your fingers are in less danger as you cut. We think this would be just as tasty.

Whisk the olive oil into the shallot mixture. Pour over the asparagus and toss to coat. Plate each serving and top with generous amount of shaved parmesan.

-Emily

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breakfast for dinner

I love breakfast for dinner (french toast, waffles, pancakes, all those sweet, syrupy delights). Jordan, sadly, does not have the same fervor for breakfast for dinner as I do. This dish was our compromise.

A poached egg with broiled asparagus, crispy bits of pancetta and skillet hash browns.

Conclusions: Poaching eggs is not like riding a bike – it doesn’t just come right back. And, breakfast for dinner is the best! My devotion continues and Jordan said he considering coming over to the dark side. French Toast Fridays, anyone?

-Emily