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Judith Cullen's asparagus recipes - 18 October

Spinach roulade with asparagus and smoked eggs

Asparagus and rice

Spinach Roulade with Asparagus and Smoked Eggs

Time: 40 min
Serves: 6
Cost: Approx $12 - $14

50 grams butter
1/3 cup flour
1 1/4 cups milk
4 eggs - separated
250 grams spinach, blanched

1/2 cup creme fraiche
1/2 cup cream cheese
1 tablespoon capers
1 tablespoon lemon juice
3 hard boiled smoked eggs, quartered
250 grams asparagus, trimmed, blanched

Preheat oven - 200degC
In a saucepan - melt butter, stir in the flour and cook for 1 min.
Add milk and stir until thick. Remove from the heat, whisk in the egg yolks.
Pulse the spinach in a food processor until roughly chopped. Add to the egg mixture and season with salt and pepper.
Whisk egg whites until stiff. Fold through the spinach mixture.
Pour into a lined Swiss roll tin.
Bake 15-20 minutes - until firm. Cool.
Add the asparagus to a saucepan of boiling salted water. Bring back to the boil. Remove and cool under cold water.
Combine filling ingredients- except eggs and asparagus.
Tip roulade out onto a clean tea towel. Remove the paper. Spread filling over the roulade. Place quarters of egg and asparagus spears along one edge. Roll up tightly
Cut into 2cm slices and serve with a green salad.

Asparagus and rice tart

Time: 45 min
Serves: 6
Cost: Approx $10 - $12

500 grams asparagus
1/3 cup Arborio rice
1 onion finely chopped
2 cloves garlic, crushed
50 grams grated parmesan cheese
100 grams feta cheese, diced
3 eggs
1/2 cup cream
zest of a lemon
1/4 cup parsley, chopped

2 cups flour
125 grams unsalted butter

Process flour and butter in a food processor. Gradually add 2-3 tbsp cold water until the dough forms a ball.
Roll in cling film and chill for 30 minutes.
Roll out the pastry to fit a round or rectangular tart tin. Chill again for 30 minutes.
Line the shell with baking paper and fill with beans.
Bake at 200 C for 15 minutes.
Blanch the asparagus in boiling water until just cooked.  Run under cold water to cool quickly and drain.
Cook rice in boiling water for 8 minutes.  Drain and cool.
Sauté the onion and garlic until soft. Transfer to a bowl and add Rice, parmesan cheese and harvarti, eggs, cream, lemon zest and parsley. Season with salt and pepper.
Pour egg mixture into the tart shell. Trim the asparagus to fit. Brush the top with olive oil.
Bake at 180 C for 20-25 minutes.
Serve at room temperature