♥︎Miso soup with pak choi & citrus balls

For ➋ large or ➍ small bowls 

1 l chicken or vegetable stock 

1 piece of ginger (1 thumb in size) 

4 small or 1 large pak choi  

2 handfuls of green leafy vegetables such as spinach or asparagus 

1 tbs dark or red miso 

for the meatballs: 

400 g minced poultry (or pork, beef or a mix) 

1 shallot 

1 clove of garlic 

1 piece of ginger (2.5 cm)

grated zest of 1 unsprayed orange & lemon 

25 blades of chives 

5 sprigs of coriander, the leaves (or other green herbs such as basil or parsley) 

salt & black pepper from the mill 

finish with available: roasted sesame oil, chili flakes, sesame seeds, soy sauce, green herbs, spring onion, fresh chili peppers, etc. 

Bring the stock to the boil with the sliced ginger (no need to peel it). Let the pot simmer gently with the lid on while you roll the meatballs. To do this, finely grate the ginger and chop the shallot, garlic and herbs. Mix together with the grated orange and lemon zest into the minced meat. Season the minced meat with salt and pepper and roll it into balls the size of a cherry. Remove the ginger from the broth. Then cook the meatballs in it for 3 to 5 minutes until done (when they float to the top, they are ready). Remove the stems from the pak choi and let it cook for 3 m, so that they are cooked but still have bite. Place a few tablespoons of stock in a bowl and dissolve the miso in it. Mix into the soup together with the green leafy vegetables. Or: after temporarily removing the balls, add the miso all the vegetables, first the hard white bok choy, then the green, to the broth. Add the balls at the end. 

Oven baked asparagus

For ➋

500 g asparagus, thinly peeled

1 lemon, grated zest

50 g butter, soft & cut into cubes

Preheat the oven to 180°C. Cut a parchment paper large enough to close the papillote around the vegetables.

Place the asparagus on baking paper. Sprinkle the grated zest on top. Spread the cubes of butter over the asparagus.

Close the papillote.

Cook the asparagus for 25 to 30 m @ 180°C.

Serve with oven roasted potatoes.

Risotto agli asparagi al mente e limone (risotto with asparagus, mint & lemon)

For ➑
risotto base:
1 l organic vegetable or chicken stock
2 tbs olive oil
1 large onion, peeled & finely chopped
4-5 sticks celery, trimmed & finely chopped
600 g risotto rice
25 cl vermouth or dry white wine
risotto:
2 bunches asparagus, woody ends removed & discarded*
70 cl organic vegetable or chicken stock
50 g butter
1 small handful Parmigiano cheese, freshly grated, plus a block for grating**
1 bunch fresh mint, leaves picked & finely chopped
zest & juice of 2 lemons
sea salt & freshly ground black pepper
extra virgin olive oil

Slice the asparagus stalks finely sliced to 2.5 cm below the tips. Finely chop your asparagus stalks into tiny discs, keeping the tips whole.
Then start making your basic risotto recipe.
Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 m, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 m and give you rice that is beginning to soften but is still a little al dente. Put aside.
Put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter and cheese, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for 1 m.
Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmigiano on the table.

*Or microwave the asparagus, then gril for a few m. Add some good pepper. Serve with the risotto.
**Make a non-vegetarian variation with sprinkling in a little picked crab or lobster meat or fresh, peeled shrimps or sliced scallops. Reduce your cheese by half.

Tip: cooking asparagus
Tip: a quick and fine risotto

Risotto with asparagus, lemon & mint

For ➍

50 cl vegetable stock 

2 tbs olive oil 

½ large onion, peeled & finely chopped 

2 sticks celery, trimmed & finely chopped 

200-250 g risotto rice 

10 cl vermouth or dry white wine 

1 bunch asparagus, woody ends removed 

35 cl extra vegetable stock 

25 g butter 

1 small handful Parmigiano, freshly grated, plus a block for grating 

½ bunch fresh mint, leaves picked & finely chopped 

1 lemon, zest & juice 

sea salt & freshly ground black pepper 

extra virgin olive oil

Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 m, without colouring, until soft. Add the rice and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving. Quickly pour in the vermouth or wine. Keep stirring all the time until it has evaporated. 

Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 m** and give you rice that is beginning to soften but is still a little al dente. Put to one side. 

Put a large saucepan on a medium to high heat and pour in ½ the extra stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Turn off the heat, beat in your butter and Parmigiano, mint, almost all the lemon zest and all the juice.**  Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for 1 m. 

Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmigiano. 

*You can replace ½ of the cheese with a little picked crab or lobster meat or fresh, peeled prawns or sliced scallops.

**Adjust cooing times to your kind of rice.  The asparagus will take about 8-15 m to be cooked al dente.

Read a tip for a quicker risotto.

Fluffy omelet with asparagus

For ➍

225 g asparagus, rinsed & tough ends snapped off

8 large eggs, separated

120 g shredded sharp cheddar cheese

6 cl milk

65 g all-purpose flour

½ ts cayenne or paprika

½ ts salt

1 tbs butter

Cut asparagus into 2-3 cm lengths. In a  pan over high heat, bring 25 cl to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 m. Drain, rinse with cold water, and drain again.

Meanwhile, in a large bowl, mix egg yolks, 4/5 of the cheese, milk, flour, cayenne, and salt until well blended. Stir in asparagus.

In another large bowl, with a mixer on medium speed, beat egg whites until stiff peaks form. Spoon about a quarter of the whites into yolk mixture; stir to combine. Scrape yolk mixture into bowl with remaining whites and fold together gently just to combine; do not overmix.

In an  ovenproof frying pan over medium-high heat, melt butter; swirl pan to coat. Pour in egg mixture and smooth top with a heatproof, flexible spatula. Cook until edges appear set and dry and bottom is browned (loosen edges with spatula to check), 7 to 8 m.

Transfer pan to oven and broil 10-12 cm from heat until omelet is puffed, set, and lightly browned, 3 to 5 m. Sprinkle evenly with remaining cheese; broil until cheese is melted and bubbling, 1 m longer. 

Serve at once from pan, spooning onto plates. 

Asian variant:

225 g asparagus, rinsed & tough ends snapped off

8 large eggs, separated

250 g scallions, chopped

6 cl miso stock

65 g all-purpose flour*

½ ts salt

1 tbs butter

Cut asparagus into 2-3 cm lengths. In a  pan over high heat, bring 25 cl to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 m. Drain, rinse with cold water. 

Meanwhile, in a large bowl, mix egg yolks, flour, scallions and salt until well blended. Stir in asparagus.

In another large bowl, with a mixer on medium speed, beat egg whites until stiff peaks form. Spoon about a quarter of the whites into yolk mixture; stir to combine. Scrape yolk mixture into bowl with remaining whites and fold together gently just to combine; do not overmix.

In an  ovenproof frying pan over medium-high heat, melt butter; swirl pan to coat. Pour in egg mixture and smooth top with a heatproof, flexible spatula. Cook until edges appear set and dry and bottom is browned (loosen edges with spatula to check), 7 to 8 m.

Transfer pan to oven and broil 10-12 cm from heat until omelet is puffed, set, and lightly browned, 3 to 5 m. Broil until cheese is melted and bubbling, 1 m longer. 

Gnocchi with ricotta, Parma ham & green asparagus

For ➍

1 red onion 

1 clove garlic 

90 g Parma ham 

350 g green asparagus 

200 g (frozen) garden peas 

800 g gnocchi 

1 tbs mild olive oil 

100 g ricotta 

90 g Parmigiano Reggiano flakes

  

Chop the onion and finely chop the garlic. Cut the Parma ham into ½ cm strips. Bring a large pot of water to a boil. 

Cut the bottom 2 cm of the green asparagus and cut the asparagus into 3 cm pieces. Boil the asparagus, garden peas and gnocchi 2 m. Drain in a colander, keep 50 ml of the cooking liquid (per 4 persons) and rinse under cold running water. 

Heat the oil in a frying pan and fry the onion and garlic 2 m over medium heat. Add the Parma ham and fry for 1 m. 

Add the asparagus, garden peas and gnocchi. Bake 2 m. Mix the ricotta with the reserved cooking water and stir through the gnocchi. 

Mix in the Parmigiano Reggiano. Season the gnocchi with salt and pepper.

Asparagus with orange & coriander dressing

For ➍
8 green asparagus
8 white asparagus
½ bunch coriander
1 orange
4 slices raw ham
2 tbs white wine vinegar
4 tbs olive oil
pepper & salt

Rinse the asparagus. Just peel the white. Remove the hard end. Blanch them separately al dente in salted boiling water*. Drain.
Cut (very thinly) a slice of the orange and divide it into strips. Squeeze out the orange. Cut the coriander (keep it a little bit different for garnishing).
Beat the oil with the vinegar and 4 tbs orange juice into a dressing. Add the chopped coriander and season with salt and pepper.
Arrange the asparagus and the ham on the plates. Pour over the dressing. Finish with orange peel and coriander.

*Use microwave to steam the asparagus: add 1 tbs of water, cook 3-4 m/250 g, slightly less for green asparagus.

Zeewolf met asperges (burbot with asparagus)

For ➍
800 g burbot fillet*
1 kg new potatoes
1 bunch of lamb's lettuce
8 white asparagus
8 green asparagus
300 g garden peas
1 dl cream**
3 dl chicken broth
150 g butter
1 tsp thyme

Peel the potatoes. Peel the white asparagus; remove from the green only the hard end.
Cook the potatoes until done. Cook the asparagus in salted water for 8 m. Cook the peas until done in the stock with the thyme. Spoon them out. Keep the stock.
Mix the peas with the cream (and possibly some stock). Season with salt and pepper.
Fry the fish fillets in a large knob of butter over a high heat for 2 m. Turn around and bake for 1 m. Turn the heat down a little and cook for another m. Season with pepper and salt.
Allow 100 g of butter to melt gently. Scoop out impurities that are coming up. Pour the clarified butter, without the sediment, into a pan
Serve the fish with the potatoes, the asparagus and the pea coulis. Pour butter clarified. Finish with tufts of lamb's lettuce.

*Or another firm fish like cod.
*Optional

Vegetables terrine

For ➋
1 big black or white radish or daikon
600 g vegetables (leek, carrot, radish, okra, cauliflower, yellow pepper, green asparagus)
salt
15 g agaragar flakes

Cut large slices of the radish with a peeler. Cut the rest of the vegetables into thick strips.
Bring 2 liters of salted water to the boil. Blanch the vegetables type by species briefly in the boiling water. Let them cool on a piece of kitchen paper. Keep approximately 24 cl of the cooking water apart.
Line a terrine (or several smaller shapes) with the slices of radish ash and keep a few slices on the side. Arrange the vegetables in the terrine.
Heat the stored water to the boiling point and stir in agar agar flakes until they are completely dissolved. Simmer for 10 m. Allow to cool slightly and pour the water into the vegetables. Close the terrine with the remaining slices of radish and press everything. Allow the whole to set for at least 6 h in the refrigerator.
Remove the terrine from the mold and cut into thick slices, if the smaller molds are just in two bite-sized pieces.

Sweet & savory chicken

For ➏
1.5-2 kg chicken
1 small lemon or clementine
several sprigs fresh rosemary
1-2 large yellow onions
3-4 whole firm fruits such as apples, pears, or quince
500-1000 g firm or crisp vegetables such as carrots, Brussels sprouts, potatoes, sweet potatoes, asparagus, mushrooms, or garlic cloves
olive oil
butter
sea salt & freshly ground black pepper

Heat the oven to 220°C. Set a rack in the lower-middle of the oven.
Remove the chicken from its packaging and thoroughly pat it dry. Place the lemon or clementine inside the cavity along with the whole rosemary sprigs, and truss the legs together.
Create a bed of fruits and vegetables in a roasting pan to raise the chicken off the bottom. Chop the onions and a few pieces of fruit into rings, and scatter them over the bottom of the pan. If you're using asparagus or carrots, lay them side-by-side on top of the onions in the center of the pan. Sprinkle the vegetables and fruit generously with salt and black pepper.
Set the chicken on top of the bed of fruits and vegetables. Roughly chop and scatter any remaining fruits and vegetables around the chicken.
Drizzle the chicken and all the fruits and vegetables with olive oil and sprinkle generously with sea salt. Set a few pats of butter atop the chicken.
Place the chicken into the oven and immediately lower the oven temperature to 200°C. Roast for 1 to 1½ h, until the vegetables are cooked, chicken's skin is golden, and the chicken registers 75°C in the thigh.
Transfer the chicken to a cutting board and tent with foil. Let the chicken rest for 15 m before carving.
While you're waiting, toss the vegetables with the pan juices and transfer to a serving bowl. If desired, make a simple gravy with the leftover bits in the pan.
Serve while the chicken and vegetables are warm.
Leftovers will keep refrigerated for up to 4 days.

Teriyaki salmon rice bowl with spinach & avocado

For ➍
500 g salmon fillet cut into 4 thin portions (skin on is ok)
teriyaki sauce
1 square sheet of nori, cut with a scissors into 2.5 cm strips, then stack the strips & cut crosswise into 2.5 by 0.5 cm confetti*
2 tbs of black or/& white sesame seeds
400 g sushi rice
16 cl homemade seasoned rice vinegar  or bought seasoned rice vinegar
500 g fresh spinach, washed
1 tbs Asian sesame oil
salt
1 bunch scallions, washed, trimmed, & sliced crosswise
1 avocado, peeled, pitted & sliced

Make the teriyaki sauce.
Toast nori and sesame seeds in a hot skillet for 2 m, stirring and tossing constantly just until sesame seeds start to get a little brown. Transfer to a bowl and set aside.
Make the sushi rice. Rinse rice several times to remove excess starchy powder: put rice into a large bowl and cover by an inch with water. Swish rice around with your hands. Pour off cloudy water. Repeat 2 or 3 times more. Drain in a fine mesh colander. Cook rice per package directions. (about 60 cl  water per 400 g rice and a 15 m simmer, covered) Remove rice from heat and let it sit, covered, for 10 m.
While rice is cooking, make seasoned rice vinegar. 
Transfer rice to a large nonmetallic bowl. Slowly pour 16 cl of seasoned rice vinegar over the rice, while tossing and mixing it. Cover bowl with a cloth and set aside.
Cook the spinach: Heat 1 tbs sesame oil over medium heat in a large skillet. Add spinach and 2 tbs water to the pan. Cover pan and leave it for 2 m. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about 1 m more until it is completely wilted. Sprinkle with a pinch or two of salt. Remove from heat.
Cook the salmon**: Preheat oven to broil and set the rack 20 cm from the top. Place salmon skin-side down on a foil-lined jellyroll pan. Pour 6 cl of teriyaki sauce into a separate small bowl to use for glazing the salmon. Brush salmon with teriyaki sauce and cook for 2 m under the broiler. Pull salmon out of the oven and brush more teriyaki sauce on top. Return to the oven and cook for 1-3 m more, to your desired doneness. Better to undercook it slightly as it will continue to cook a bit even after it's out of the oven. Remove from oven.
Assemble rice bowls: Put rice and spinach in the bottom of a bowl. Lay salmon on top. (skin will peel off easily, if you prefer it skinless) Garnish with avocado slices. Sprinkle with scallions and nori-sesame confetti. Drizzle with teriyaki sauce. Repeat for each bowl.

*Use dried seaweed instead.  Let stand for 5 m in a bowl of water. Discard the water.
**Alternatively, cook the salmon in a frying pan, as they would in Japan. Replace teriyaki with this seasoning mix.
2 fillets salmon with skin (2 fillets =  340 g) (1 to 1.8 cm thickness, skin will hold the flesh together while cooking); ¼ ts salt; freshly ground black pepper; 1 tbs all-purpose flour; ½ tbs neutral flavor oil (vegetable, canola, etc); 1 tbs unsalted butter; 1 tbs sake
Seasonings: 1 tbs sake (or Chinese rice wine or dry sherry); 1 tbs mirin (or 1 tbs sake + 1 ts sugar); 1 tbs granulated sugar; 2 tbs soy sauce
Combine the ingredients for seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.
Sprinkle ½ tbs of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.
Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 m, or until the bottom side is nicely browned.
Add sake and cover with lid. Steam the salmon for 3 m, or until it's cooked through. Remove the salmon to a plate.
Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.
http://www.justonecookbook.com/teriyaki-salmon-recipe/
***Make the teriyaki sauce and toast the sesame seeds and nori in advance. Keeps in airtight containers in the fridge for a week or so. The rice is best made fresh.
This is a very adaptable recipe. Eat it hot, cold or at room temperature. Try it with different vegetables like sautéed snow peas, sugar snap peas or asparagus (cut on the diagonal into bite-sized pieces). Use tofu or chicken instead of salmon.

Agnello alla griglia con asparagi (grilled lamb chops with asparagus)

For ➍
2 cloves garlic, peeled and left whole
2–3 sprigs rosemary*
salt flakes
2 tbs extra virgin olive oil, plus extra for drizzling
2 tbs white wine
16 lamb chops
16 spears asparagus, trimmed if necessary
mint leaves, to garnish
lemon wedges, to serve

Place the garlic and rosemary in a mortar, add a pinch of salt and pound with the pestle until the garlic breaks down into a paste. Add the olive oil and wine and mix well. Set aside.
Bash the chops with a meat mallet. This process will tenderise the meat as well as increase the surface area the marinade can stick to. Massage the lamb chops with the garlic marinade, making sure they are evenly coated. Place the chops in a non-reactive bowl or plastic container, cover with a lid or plastic film and marinate in the fridge for 30 minutes.
Blanch the asparagus in salted boiling water for 1–2 minutes or until tender, but still firm to the touch. Drain, then rinse under cold water to preserve the vivid green colour. Season to taste with salt, then finish with a drizzle of extra olive oil and a scattering of mint leaves.
Heat up a chargrill pan or a coal barbecue. Cook the chops on both sides over very high heat until scorched but still succulent. The cooking time depends on the thickness of the chops and personal taste, but as a guide, for medium, cook on both sides for 2–3 m. Cover the chops with foil and rest for 5 m before serving.
Arrange the chops and asparagus on a large serving platter, squeeze a little lemon juice over the top and serve hot.
Serve with grilled potatoes.

*Oregano will do as well.

Cod en papillotte with asparagus & mushrooms

For ➍
4 cod fillets
8 white asparagus
100 g white mushrooms
1 bunch scalions
1 lemon
1 dl cream

Peel the asparagus and keep the peel. Cut the asparagus diagonally. Cook until al dente in boiling salted water.
Cut the mushrooms into quarters and blanch them briefly in the cooking water from the asparagus.
Keep the cooked vegetables separately and add the asparagus peel to the cooking water.
Reduce by half and pour through a sieve. Add the lemon juice and the cream and bring to boil.
Grease 4 pieces of aluminum foil with butter. Put cod fillets on and arrange the vegetables with a few few spoonfuls of sauce.
Close the papillotes. Bake for 10 m on the BBQ.
Open. Garnish with the chopped spring onions and serve immediately.

Read tip on cooking asparagus.

Lamb fillet & asparagus

For ➍
600 g lamb fillet
200 g asparagus tips
1 dl cream
2 cloves of garlic
1 shallot, chopped
2-3 dl lamb stock
200 g asparagus (without tips)

Make the sauce: cook the no-tips asparagus in a little milk. Puree.
Sauté the chopped shallot. Add the lamb stock, bring it to boil. Add the pureed asparagus. Season with salt and pepper .
Cook the asparagus tips in some butter or oil: brown them on high heat, then turn the heat down to cook them.
Season the meat and sear it on both sides. Add the garlic cloves. Transfer to an oven at 180°C for 10 m. Let the meat rest briefly.
Serve the lamb, asparagus sauce and the tips of the asparagus and baked potatoes on hot plates.

Read tip on cooking asparagus.
Read tip on cooking lamb fillet.

Guinea fowl salad

For➍
1 guinea fowl
1 focaccia
⅛ cauliflower
1 beetroot
1 jar green asparagus
150 g bacon
4 eggs
1 bunch watercress
1 scallion
3 tbs green peas
8 small potatoes
2 dl corn oil
2 egg yolks
1 tbs white wine vinegar
1 tbs mustard
sugar
olive oil

Cut the bacon into strips. Fry until crispy.
Cut fillets of the guinea fowl and cut it into strips, season with salt and pepper and fry until golden brown in olive oil.
Cut cubes from the focaccia, season with salt and pepper and fry in oil.
Peel and wash the beets, cut into cubes and cook until al dente.
Clean the cauliflower, pull them into florets and cook until al dente.
Poach the eggs in water with salt and vinegar.
Boil the potatoes in their skins, peel and halve them. Cut the vegetables finely and mix them with the potatoes.
Make a dressing with the corn oil, egg yolks, white wine vinegar, mustard and sugar. Season with salt and pepper.
Serve the vegetable salad on a plate. Top with a poached egg and a few strips of guinea fowl. Finish with the focaccia cubes, the dressing and some chopped chives.

Asparagus & samphire salad

For ➍
500 g of potatoes, scrubbed
1 tbs mustard
1 tbs white wine vinegar
2 tbs sunflower oil
30 g of parsley, leaves coarsely chopped
2 shallots, very thinly sliced
1 bunch white asparagus, peeled
100 g samphire
2 tbs extra virgin olive oil

Halve the potatoes and boil them in 12 m in salted water until just tender.
Meanwhile, mix the mustard, vinegar, sunflower oil, parsley and shallot. Drain the potatoes and mix the mustard mixture, immediately.
Place the asparagus in a pan, pour cold water until they just are covered. Bring to a boil. Cook for 5 m. Turn off the heat and leave them in the warm water for another 10 m.
Rinse samphire under cold water. Cut with a sharp knife cut a small piece of some hard bottom. Boil the samphire 1 min. Drain the asparagus and samphire and let drain.
Spoon the potato salad on a flat dish and mix the asparagus and samphire through. Drizzle with the olive oil. Serve with boiled eggs.

Risotto & vegetables variations

For ➍
Prepare the risotto the usual way.

Add 4 sticks of celery, sliced in 0.3 cm pieces, when the onions are soft. Include some of the leaves for aroma.

Add 12 bottled or thinned artichoke hearts, quartered, when the onions are soft.  Garnish with freshly chopped parsley.

Add 450 g fresky boiled asparagus, when the onions are soft. Replace ½ of the stock with the asparagus cooking water.

Add finely-shredded raw fennel and a drop of pastis, when the onions are soft. Add freshly chopped parsley.  Sprinkle with grated Parmigiano cheese before serving.

Read the tip on making a quick risotto.

Pasta salad with grilled halloumi & asparagus

For ➍
500 g penne
400 g halloumi cheese
250 g cherry tomatoes
500 g white asparagus
6 spring onions, sliced finely
80 g rucola
a bunch of basil
50 g sun-dried tomatoes
pepper & coarse salt
tomated cold sauce:
10 cl yogurt
100 g Parmigiano cheese, grated
2 eggs
1 clove of garlic, peeled
juice of ½ lemon
40 g tomato paste
1 tbs (sharp ) mustard
1.5 dl peanut oil
a dash of Worcester sauce
few drops of Tabasco
salt

Bring a large quantity of water to a boil in a large pot. Add a pinch of salt.
Cook the penne al dente. [Read tip]. Drain. Plunge in a colander and cool under running cold water.
Put the pasta in a large mixing bowl.
Peel the asparagus. Remove ends.
Fill a pot with enough cold water and add a pinch of salt.
Place the asparagus in cold water. Heat the pot over medium heat and bring the water up to boiling point. When the water bubbles, put the fire out. Keep the asparagus in the warm water for 5-10 m. [Or use microwave].
Drain the vegetables to drain on a clean cloth or paper towel. set aside.
Separate the eggs and put the yolks in a tall mixing cup. Discard the egg whites.  Add a little spicy mustard, and a  clove of garlic.
Add the lemon juice and a tiny splash of water.
Blend the ingredients with a mixer. Trickle the oil in until you are left with a hefty amount of bound mayonnaise.
Add the yogurt and mix. Add the tomato puree, with a dash of English and a few drops of Tabasco sauce. Add the Parmigiano and mix.
Spoon some of the dressing over the cold pasta and mix to cover all pasta.
Wash the cherry tomatoes and cut them in half. Add the finely diced onion and tomato wedges into the bowl with pasta and sauce.
Cut the drained sun-dried tomatoes into thin strips.
Rinse the rucola and basilicum.  Sprinkle the torn basil and sun-dried tomato pieces on top of the pasta salad. Add some pepper from the mill and some coarse salt.
Mix the pasta salad and put them in a large serving bowl.
Drizzle a little olive oil over the asparagus.
Cut the solid halloumi into slices about 1 cm wide. Move the asparagus and halloumi to the hot  BBQ grill of grill pan. Turn the slices of halloumi after 1 m. Remove the asparagus when they have some colour.
Cut the grilled asparagus in 3-4equal pieces. Divide the grilled halloumi into bite-sized chunks.
Arrange the pieces of grilled cheese and asparagus pieces on top of the pasta salad and serve immediately. Put the rest of the sauce on the table.

Asparagus @ wok

For ➋
500 g white asparagus
1 tbs peanut oil
1 tbs olive oil
sea salt
parsley, chopped

Peel the asparagus. Cut into 5 cm chunks.
Heat peanut oil in a wok. When very hot, add the asparagus. Stir fry for 2-3 m.
Serve with a dash of olive oil, some sea salt and chopped parsley.

Read microwave or steaming tip on cooking asparagus.

Buttered ham, asparagus & parsley

For ➋
75 g unsalted butter
2 x 150 g pieces of ham, cut into 2½ cm thick slices
1 bunch asparagus (about 8-10 spears), woody ends trimmed & peeled
2 tbs chopped fresh parsley
2 tbs sunflower oil
2 free-range eggs
salt & pepper
[3 small Maris Piper potatoes, cut into very thin strips
vegetable oil for deep fat frying]

Add 20-30 cl water to a pan with the butter. Bring up to the boil, drop in the ham and warm through. Once the volume of liquid has reduced by half and has started to emulsify, add the asparagus and carefully remove the ham. Cook the asparagus for 1 m in the emulsified liquor.
Add the chopped parsley at the end. Keep warm.
Heat the oil in a deep fat fryer to 180°C, or heat the oil in a heavy-based pan until a small piece of bread sizzles and goes brown when dropped into the oil.
Cook the potato strips in boiling water until soft. Drain and dry the potatoes. Put the chips into the deep fat fryer and cook until crisp.
Meanwhile, heat a small frying pan and add the oil. Once hot, add the eggs and fry to your liking.
To serve, put the warm ham onto each of 2 serving plates, and pile the asparagus next the ham. Taste the ham cooking sauce and season with salt and pepper as necessary. Spoon the sauce over the ham and asparagus and top with a fried egg and a small pile of chips.