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Helen Jackson's asparagus recipes - 11 October


Tarts of asparagus, smoked salmon and lemon

Asparagus and broad bean carbonara

Tarts of asparagus, smoked salmon and lemon

Prepare: 20 minutes
Cook 15 minutes
Makes 6 tarts
Cost $18

Ingredients
1 cup cream
3 eggs
250g sour cream
Salt and freshly ground black pepper
8 spears asparagus
3 sheets (525g) shortcrust pastry
100g hot smoked salmon, flaked
1 tbsp finely grated lemon rind

Method
1. Preheat oven to 200degC. Whisk cream, eggs, sour cream and salt and pepper together.
2.  Cook asparagus in boiling salted water until just tender, chop in half lengthways.
3. Line 6 x 8cm tart pans with pastry, divide salmon and asparagus between tart cases and pour over egg mixture.  Sprinkle with lemon and bake for 10-15 minutes until filling is just set.


Asparagus and broad bean carbonara

Preparation 15 minutes
Cook 15 minutes
Serves 4
Cost $18.00

Ingredients
350g penne pasta
4 rashers bacon
12-16 asparagus spears, tough ends removed
1 cup double podded broad beans
1/2 cup cream
2 egg yolks
1/2 cup grated parmesan cheese

Method
1. Cook pasta in boiling salted water until just tender, drain, reserving 1/2 cup cooking water.
2.  Meanwhile grill or panfry bacon until crisp and then roughly chop.
3.  Cook asparagus for 5-6 minutes in boiling salted water until able to bend without snapping.  Add broad beans to the water for the last minute of cooking.
Drain water from vegetables and set aside.
4.  Lightly whisk cream and egg yolks and pour over hot pasta and mix well.  Place pan over a gentle heat and stir, adding a little pasta water to make a sauce.
5.  Stir through bacon, asparagus, broad beans and parmesan and serve.


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