Wednesday, October 17, 2007

Asparagus anonymous

I should change the name of my blog to "I love Asparagus". It seems that ever since spring started, i have had asapargus in the fridge, and have been thinking about what to do next with it. I have even been putting it into curries and stirfries, and made the most beautiful omlette on the weekend which I stupidly didnt take a photo of. I will put a brief description in here anyway as it was just so so so good and will definetly be making more appearances on my brakfast repetoire.

This soup is probably the easiest soup I have ever made. i made it slightly more difficult by shelling my own peas, as they are in season and so so beautiful straight from the pod...

Ok this photo does NOT do this soup justice. We had guests over for dinner and i didnt feel comfortable taking photos of my own soup (it somehow seems a bit insane really). It is actaully really green in colour.

Asparagues and Pea Soup

300g Asparagus sliced finely, tips reserved

300g peas

bunch of parsley

1.2L stock or water

Bring stock to the boil. Add asparagus and peas and simmer for 15 minutes. Blend the soup until creamy. At this point, add the parsley and reblend. Season, add a dollop of cream if you want (it doesnt need it) and add the reserved tips and gently reheat for 5 minutes. Serve with olive baguettes (see previous posts)

Asparagus and Gruyere Omelette

serves 2

5 free range eggs

milk or cream

bunch of asparagus, blanched and sliced into 4 cm lengths

grated gruyere

50g Smoked salmon

Beat eggs and milk/ cream until light. Melt butter in a pan on medium heat. Add a pinch of nutmeg to the eggs and some pepper (no salt until cooked as this shrinks the eggs). Carefully pour egg mixture into hot pan and cook on low heat until the top is still wet but the bottom is beginning to turn golden. On one half of the omelette, add the asparagus and gruyere, fold the omelette over and heat very very gently until the cheese melts. Open the omelette carefully, insert the smoked salmon inside the fold, and plate. Serve with toasted sourdough.

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