Warm Asparagus With Spring Leeks Green Peas And Mushroom Jus Recipes
WARM ASPARAGUS WITH SPRING LEEKS, GREEN PEAS, AND MUSHROOM JUS
Steps:
- Heat the oil over medium heat in a large sauté pan. Add the morels, season with salt and pepper, and cook, stirring occasionally, for 4 to 5 minutes, until softened. Stir in the shallot, and cook until it's softened, about 4 minutes. Add the garlic, and cook, stirring, for a further 3 minutes. Add the stock, bring to a boil over high heat, then reduce to a simmer for about 5 minutes. Remove from heat, and set aside, covered, to keep warm. Cut leeks on a bias into 1-inch lengths. Rinse well, and separate them into individual rings. Set aside. Bring a saucepan of salted water to a boil and cook the asparagus spears for 3 minutes, until slightly tender when pierced with the tip of a sharp knife. Rinse under cold water or put in an ice bath to keep the asparagus green. Drain on a clean kitchen towel. Arrange the asparagus in the center of a serving platter. Add leeks to boiling water, and cook until just tender, about 2 minutes. Drain well, and transfer to the platter. Microwave the peas until warm to the touch. Using a slotted spoon, distribute the mushrooms evenly over the asparagus and leeks. Bring the remaining mushroom sauce to a boil over high heat. Season to taste, and if necessary, cook a little longer to intensify the flavors. Remove from the heat, and swirl in the butter. Spoon the sauce over and around the asparagus, and sprinkle the peas and chives over the top. Garnish with chervil.
WARM ASPARAGUS, MELTED CHEESE
I have used Taleggio, Camembert, and English Tunworth from Hampshire as an impromptu "sauce" for warm asparagus with great success. A very soft blue would work as well.
Yield enough for 2
Number Of Ingredients 3
Steps:
- Bring a deep pan of lightly salted water to a boil. Trim any woody ends from the asparagus and lower the spears gently into the water as soon as it is boiling. Cook for four or five minutes, until tender enough to bend. Lift the spears out with a slotted spoon and lower them into a shallow baking dish. Brush them lightly with olive oil or melted butter.
- Preheat the broiler. Slice the cheese thickly-smaller whole cheeses can simply be sliced in half horizontally-and lay them over the top of the spears. Place under a hot broiler for four or five minutes till the cheese melts. Eat immediately, while the cheese is still runny.
BUTTER-POACHED ASPARAGUS, LEEKS & PEAS
These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!
Provided by Rosie Birkett
Categories Side dish
Time 9m
Number Of Ingredients 6
Steps:
- Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
- To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.
Nutrition Facts : Calories 243 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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