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Judith Cullen's asparagus recipes - 12 October


Asparagus with Ham and Parsley Hollandaise

500g fresh asparagus
4 egg yolks
Salt and freshly ground black pepper
8 tbsp butter, boiling
1 tbsp lemon juice
200g ham, cubed
1/4 cup chopped parsley

Add the asparagus to boiling salted water. Bring to the boil.  Remove, drain and refresh under cold water.
Add the egg yolks, salt and pepper to a food processor.  Process until slightly thick
Add the boiling butter 1 tablespoon at a time to the egg mixture.
Add lemon juice.
Fold through the chopped ham and parsley
Arrange asparagus on a platter. Drizzle over the hollandaise. Sprinkle over chopped parsley and serve.


Char-Grilled Asparagus with Dukkah

500g asparagus
Olive oil
Salt and pepper

Dukkah
150g shelled hazelnuts
50g sesame seeds
150g almonds
50g coriander seeds
50g cumin seeds
1 tsp sea salt
50g paprika
20g turmeric

Heat oven to 160degC.
Put nuts and seeds onto an oven tray and bake for 10 minutes.
Combine the spices, place in a baking dish and bake for 5 minutes.
Put all the ingredients into the food processor and pulse until crumbly.
Brush asparagus with olive oil. Sprinkle with salt and ground pepper.
Char grill or barbecue until just cooked.
Serve on a platter hot sprinkled with dukkah.


Smoked Chicken Salad with Grapes, Asparagus, with Orange and Mustard Vinaigrette

500g asparagus
250g black seedless grapes
1 small red onion
100g baby spinach leaves, mesclin or rocket
250g smoked chicken breasts
Chopped parsley for serving

Dressing
1 tbsp orange juice
2 tbsp red wine vinegar
1/4 cup extra virgin olive oil
2 tbsp grainy mustard
2 tbsp chopped parsley

Add the asparagus to boiling salted water. Bring to the boil.  Remove, drain and refresh under cold water. Cut into 5cm lengths.
In a large bowl combine grapes, asparagus, and spinach. Toss through a little dressing to coat everything.
Transfer to a serving platter. Top with slices of smoked chicken and drizzle over more of the dressing.
Garnish with chopped parsley.


Asparagus Salad with Fennel, Artichokes, Olives and Smoked Beef

500g asparagus
1 bulb Florence fennel, sliced very thinly
1/2 cup artichoke hearts
1 cup black olives
100 grams sliced smoked beef
200 grams parmesan cheese, freshly shaved
3- 4 tablespoons NZ extra virgin olive oil
1/2 cup chopped parsley

Add the asparagus to boiling salted water. Bring to the boil.  Remove, drain and refresh under cold water.
In a bowl combine Florence fennel, artichoke hearts and black olives.
Drizzle over 2 tablespoons of olive oil and toss to combine.
Pile the asparagus onto a serving platter. Top with fennel mixture. Drizzle with remaining oil.
Scatter over smoked beef and shaved parmesan cheese.
Top with chopped parsley and serve with fresh crusty bread.


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