Tag Archives: Asparagus

Pork fillets (with sage, lemon and garlic), Mashed potatoes (with sage, brown butter) and Grilled Asparagus (with parsley pesto)

A Christmas feast for two!

Or three, as in our case…..

Pork fillets (with sage, lemon and garlic), Mashed potatoes (with sage, brown butter) and Grilled Asparagus (with parsley pesto) - thespiceadventuress.com

It’s not always possible to prepare a huge feast especially if you are a small family and want to spend the day just with yourselves, by choice or circumstance. And today’s dish is just perfect for that; it’s indulgent yet easy to put together with limited portions that you are saved the headache of addressing leftovers.

Back in India, Christmas was always with the extended family and that meant a large feast that the whole family would pitch in to prepare. But when we moved to Melbourne, we hardly knew anyone and the first two years, spent Christmas just by ourselves. Well I am not complaining at all because we love our company; the three of us together can make any meal festive.

But I always felt challenged about the menu.

While I would desire to roast a whole turkey or chicken or perhaps a leg of lamb roast, the thought of eating leftovers day in and day out already made me shy away from the idea. And that’s when I started to put together meals like this that had the classic elements yet portioned for our family’s needs.

I have also used sage extensively in today’s recipe as my herb garden is doing well this summer and I have a lot of sage growing currently.

Sage has a warm, musky and earthy essence, which makes it perfect to be paired with cured meats, veal, pork, lamb etc…. It also has many medicinal properties, the best of which is its antioxidant capacity. Grows easily in pots especially during the warmer months, sage is definitely a great herb to grow in your garden.

Sage - food photography - thespiceadventuress.com

Herb garden - thespiceadventuress.com

In today’s recipe, I have used sage as part of the marinade to flavour the pork fillets and also added it to the burnt butter for the mashed potatoes.

There are so many different styles of making mashed potatoes but this one adapted from Half Baked Harvest’s blog uses crème fraiche and sage brown butter. I loved the flavour that crème fraiche imparted to the potatoes, creamy and slightly tangy and not as heavy as using regular cream. And that final addition of brown butter made these mashed potatoes so luxurious and decadent.

Pork fillets (with sage, lemon and garlic), Mashed potatoes (with sage, brown butter) and Grilled Asparagus (with parsley pesto) - thespiceadventuress.com

One of our favourite vegetable sides is grilled asparagus and this time, I decided to grill and then toss it through some parsley pesto that I had in the freezer. Finished off with crushed walnuts and it turned out to be one of the most delicious sides ever.

Pork fillets (with sage, lemon and garlic), Mashed potatoes (with sage, brown butter) and Grilled Asparagus (with parsley pesto) - thespiceadventuress.com

Pork fillets (with sage, lemon and garlic), Mashed potatoes (with sage, brown butter) and Grilled Asparagus (with parsley pesto) - thespiceadventuress.com

I guess that’s enough explanation; let’s get on with the recipes for Pork fillets (with sage, lemon and garlic), Mashed potatoes (with sage, brown butter) and Grilled Asparagus (with parsley pesto)

Ingredients:

Pork fillets:

  1. 1 large pork fillet; cut into 2 cm medallions
  2. 10 large sage leaves; finely chopped
  3. 2 medium garlic cloves; grated
  4. 1 lemon; juice and zest
  5. 2 tbsp olive oil + extra for grilling
  6. Salt, to season
  7. Freshly crushed black pepper; to season

Mashed potatoes:

  1. 800gms potatoes (choose a variety suitable for mashing); peeled and cubed
  2. 2 medium garlic cloves
  3. 1 cup whole milk
  4. 1 cup crème fraiche
  5. 5 tbsp unsalted butter
  6. Salt, to season
  7. Freshly crushed black pepper; to season
  8. 6-7 fresh sage leaves

Grilled Asparagus:

  1. 2 bunches asparagus; ends trimmed
  2. 1 ½ tbsp parsley pesto
  3. Chilli flakes
  4. Salt, to season
  5. Olive oil, for grilling
  6. A handful of walnuts; crushed

Note – To make the parsley pesto, simply substitute basil with parsley. But if you would like to have a recipe for the same, please comment below.

Method:

Pork fillets:

  1. In a glass bowl, mix the sage, garlic, juice and zest of 1 lemon, olive oil, salt and pepper. Mix and marinate the pork fillets for at least 30 minutes before grilling.
  2. Heat a pan (I used a cast iron pan but you can use a stove top or bbq grill for the same) and add olive oil. When the pan’s smoking hot, place the pork fillets (reduce heat to medium) and cook for 4-5 minutes on one side before turning. Cook for another 1-2 minutes and remove. Rest for 5 minutes before serving. Take care not to crowd the pan and cook in batches.

Mashed Potatoes:

  1. Cook the potatoes and garlic in salted boiling water till the potatoes are cooked well and tender enough to mash.
  2. Drain and add the potatoes back to the pan. Mash and keep aside.
  3. In another pan, melt butter and add the sage leaves. Cook the butter on low heat constantly stirring till the butter has taken on the golden brown hue. Keep aside.
  4. Return the mashed potatoes to heat and add the milk and crème fraiche. Stir through and mash well to combine. Season with salt and pepper. Once you have got the desired consistency (add more milk if necessary), add half of the brown butter with sage and mix through.
  5. Remove to a serving bowl and pour the remaining brown butter with sage on top.

Grilled Asparagus:

  1. Brush the grill pan with olive oil and heat till smoking hot.
  2. Grill the asparagus for a minute and remove to a bowl.
  3. Add the parsley pesto and season with salt if necessary. Toss well.
  4. Serve with a sprinkle of chilli flakes and crushed walnuts on top.

Pork fillets (with sage, lemon and garlic), Mashed potatoes (with sage, brown butter) and Grilled Asparagus (with parsley pesto) - thespiceadventuress.com

Pork fillets (with sage, lemon and garlic), Mashed potatoes (with sage, brown butter) and Grilled Asparagus (with parsley pesto) - thespiceadventuress.com

 

 

 

 

 

 

 

 

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Pan Fried Snapper (with Salsa Verde, Caponata and Asparagus)

How have all of you been?

(Do let me know in the comments guys, because this is the only place where I interact with so many of you. So keep the conversations going….)

I am currently in a ‘season deadline’ zone, a zillion things to do before I fly off to India for our vacation. Yes folks, we are visiting home after a long long gap of almost five years. And no, we didn’t plan on being away for so long, just that a lot of stuff happened on the personal and work front after migrating to Australia that we were not able to take a proper vacation until now.

There is a lot of pending work, and I have no clue how I am going to manage it all. This season’s always a little crazy and it is also a fact that I didn’t plan and organize my work effectively. And honestly, I do find it a bit stressful and overwhelming at times when I see such amazing content from other bloggers. The feeling lasts me a couple of hours. But I don’t let it affect me more than that; a few deep breaths and telling myself repeatedly that I am not a part of any ‘rat race’ is my therapy.

That feeling of ‘not doing enough’ used to plague me much more earlier on. But over years, I have perfected the art of dealing with it effectively. I have learnt to say ‘NO’ and I have learnt to stop comparing myself with anyone else. Believe me; it’s so important in the chaotic times we live in.

So no festive recipes from me this year, just food that I have enjoyed with my family and some that I have created for clients. Hope you guys don’t mind.

The title for today’s recipe might read a mile long, but it’s a super easy one. It’s one of those seafood dishes that can easily come together on a weeknight or sit just as perfectly on your weekend entertaining menu.

Pan Fried Snapper (with Salsa Verde, Caponata and Asparagus)

I have used Red Snapper today; it is a beautiful and versatile fish that can be cooked in so many different ways. The steaks can be used for traditional style curries or fried preparations, the whole fish for grilling or the fillets can be used in so many interesting contemporary dishes like we have today.

It is the accompanying combination of salsa verde and caponata that makes this dish really fresh and perfect for summer. I have added a bit of Kashmiri chilli powder (you could use paprika too) to the fish; I think that hint of spice adds loads more flavour than just salt and pepper.

Really fresh herbs are the key to a good salsa verde; the pickled capers and mustard add a whole dimension of flavour and really jazzes up the herb flavour. The caponata is again so fresh and adds real vibrancy to the dish; make sure that the veggies are tossed on high heat or it will go soggy, which we definitely don’t want. And grilled asparagus ofcourse, for that crunchy textural element.

So let’s dig in – Pan fried Snapper with Salsa Verde, Caponata and Asparagus

Ingredients:

Snapper:

  1. 3 large snapper fillets; deboned and cut into large steaks
  2. Salt, to season
  3. Freshly milled black pepper; to season

Find the full recipe here.

Pan Fried Snapper (with Salsa Verde, Caponata and Asparagus)

 

Disclaimer – Recipe developed, styled and shot for Supreme Seafood

 

Roast Chicken with Vegemite Masala (with Chilli Garlic Asparagus and Cumin spiced Mashed Potatoes)

Vegemite Masala – my boldest Indo Australian fusion dish to date.

This dish was sparked off by a conversation I had a couple of months ago with a friend based in the Middle East. She inboxed me asking about interesting ways to use Vegemite, a bottle of which was gifted to her husband by an Australian client visiting his company. I told her I had no clue as I had never used it before and not a big fan of it either (inspite of it being an Aussie icon).

A couple of days later, I receive another message from her saying how her husband used it to make roast chicken which turned out quite delicious. Well, I asked her for the recipe and poor thing had no clue. Of course we know how it works – the man would enter the kitchen once in a blue moon, dish out something that turns out great and then no end to the bragging. Sigh!

To cut a long story short, I was left with no recipe but a fantabulous idea which I been toying with for the past couple of months. Finally here it is, after much refinement – Roast chicken with vegemite masala served with chilli garlic asparagus and cumin spiced mashed potatoes. Our early Christmas dinner!

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Vegemite is ‘very much’ an acquired taste. For those who have never heard of it before, you can read the Vegemite story here.

My son who usually agrees to eat anything I put on his plate vehemently opposed to picking a bottle of Vegemite off the supermarket shelf. Well for the hubby, he just smirked his face knowing well how crazy I have gone these days.

Well, the thing with vegemite is that is a rather strong yeasty flavour and smell. So the challenge was to draw out the rich flavours masking the unpleasant ones. And what better way to do the job than spices!

So I combined the most traditional Indian curry base with vegemite to create a spicy marinade which was then generously massaged onto the chicken Maryland and then roasted. By the way did you know that in Australia, chicken Maryland is a butcher’s cut as opposed to America where it is the name of traditional dish.

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Chicken Maryland is a great option for smaller families who do not want the tedious job of roasting a whole chicken. This is affordable, easy to roast and no leftovers.

To go along with the vegemite chicken, I pan roasted asparagus with a bit of butter, chilli and garlic. Yum!

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And of course there’s no roast chicken without mashed potatoes; so check out my version of garlicky potatoes spiced generously with cumin and caraway seeds.

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Believe me when I say that this is delicious and do give it a shot. But if this sounds too crazy or you cannot get vegemite in your part of the world, just omit it and you will still have a delicious roast chicken recipe.

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Ingredients:

For the chicken:

  1. 2 Chicken Maryland (with skin)
  2. 1 large onion; cut into large cubes
  3. 1 cup white button mushrooms
  4. 1 lime; halved
  5. 2 tbsp unsalted butter
  6. 1 medium red onion; finely chopped
  7. 2 small ripe tomatoes; finely chopped
  8. 3 garlic cloves; finely grated
  9. 1 inch ginger; finely grated
  10. 1 tsp red chilli flakes
  11. ½ tsp caraway seeds
  12. ½ tsp cumin powder
  13. ½ tsp fennel powder
  14. ½ tsp freshly milled black pepper
  15. Salt, to season
  16. 1 tbsp vegemite
  17. Juice of ½ lemon

For the asparagus:

  1. 12 green asparagus
  2. 1 large garlic clove; sliced finely
  3. ½ tsp chilli flakes
  4. 1 tbsp butter
  5. Salt, to season

For the mashed potato:

  1. 500gms potatoes (I used russet but you can use any which lends a creamy texture)
  2. 2 large garlic clove
  3. 5 tbsp unsalted butter
  4. ½ cup milk
  5. 1 tsp dried oregano
  6. 1 tsp cumin seeds; coarsely crushed
  7. Salt, to season
  8. Black pepper, to season
  9. 1 tsp toasted pine nuts; crushed coarsely

Method:

For the roast chicken:

  1. In a pan, heat butter and add the onions. Sauté till light brown and then add the garlic and ginger.
  2. Sauté for another 2-3 minutes and then add the spices except salt. Mix well and cook on low heat for another minute and then add the tomatoes.
  3. Increase heat and continue to sauté till the tomatoes have turned mushy and the whole mixture begins to come together.
  4. At this stage add vegemite; mix well, taste and then season with salt as the vegemite is naturally salty.
  5. Balance flavours with lemon juice and remove from heat. Allow to cool.
  6. Rub the chicken pieces with salt and pepper; apply the prepared masala (reserve a little) liberally all over the chicken pieces and refrigerate for at least 30 minutes or as long as you can. Bring to room temperature before roasting.
  7. Heat the oven to 200°C (fan forced) and line an oven proof tray with baking paper. Place the chicken pieces inside (skin side facing upwards) along with the diced onions. Apply a bit of the reserved vegemite masala over the onions and sprinkle with salt.
  8. Roast for 15 minutes and then turn the chicken pieces over; add the mushrooms at this stage. Apply the remaining masala over the chicken and roast again for another 10 minutes.
  9. Turn the chicken pieces over again, increase heat to 220°C and cook for another 5 minutes (or till done) to brown the skin.
  10. Remove from oven, keep covered and allow to rest for at least 10 minutes before serving.

For the asparagus:

  1. Trim the thick ends of the asparagus (an inch from bottom) and peel the skin off at the lower end of the asparagus.
  2. Blanch the asparagus and keep aside.
  3. Add butter to a pan and add the garlic cloves; cook on low heat till the garlic takes on a light brown colour, then add the chilli flakes.
  4. Immediately add the asparagus, season with salt and stir fry on high heat for about 15 seconds.

For the mashed potato:

  1. Cook the potatoes in salted boiling water till soft.
  2. Add 2 tbsp butter to a small pan along with the garlic; cook on low heat till garlic turns golden. Remove from flame and add the crushed cumin seeds and oregano. Keep aside.
  3. In another pan, place the potatoes, milk and remaining butter. Mash and cook on low heat whisking continuously till you get a smooth, creamy mixture.
  4. Season with salt and pepper; remove when desired texture has been achieved. If you want super creamy texture, pass the mashed potatoes through a sieve (I didn’t do this, though).
  5. Add the melted garlic infused butter to the mashed potatoes and stir through.
  6. Garnish with toasted pine nuts.

To serve:

Place some mashed potato in the middle of the plate; create a sort of depression or well with the back of a spoon and place the roast chicken on top. Place 3-4 asparagus on one side of the chicken and finish off with a sprinkle of salt and pepper.

Serve with love and gratefulness in your heart!

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Pan Fried Basa with Fiery Tomato Sauce and Grilled Asparagus

I love to experiment with cuisines, drawing inspiration from different styles of cooking, recipes, cuisines etc… and finally bringing it together as my own. This is one such dish.

I first came across this fiery tomato sauce in a South African cookbook. Known as Babette’s fiery sauce, it was listed as one of the basic sauces used in the cuisine. I just knew that I had to try it out as the flavours were incredible. It is a basic tomato sauce, easy to prepare and can even be made in bulk and stored. And being a basic sauce, it can be combined with different ingredients creating whole new dishes each time.

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I decided to go the seafood route with this sauce when I found some fresh basa fillets at the local farmer’s market. And when you have fresh produce, there is not much that you need to do; just a dash of seasoning is enough to draw out the flavour. I used salt, pepper and cumin to season the fish with a generous squeeze of lemon juice.

The grilled asparagus was a last minute addition, again a find at the local farmer’s market. You can use any kind of grilled vegetable that you want based on what’s in season.

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Pan fried Basa with fiery tomato sauce and grilled asparagus – a perfect spring recipe; succulent pieces of basa spiced with cumin and pan fried, served on a bed of hot herby, garlicky tomato sauce and some grilled asparagus on the side for an extra bit of crunch and flavour.

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Ingredients:

For the fish:

1. 2 basa fillets, cut into 6 portions, wash and pat dry (use any other white fish if you cannot get basa)
2. Salt, to season
3. Freshly milled black pepper, to season
4. ½ tsp roasted cumin powder
5. Vegetable/olive oil – to pan fry the fish

Babette’s fiery sauce:

6. 3 ripe red tomatoes, diced
7. 2 cloves garlic
8. 2 sprigs parsley
9. 1 scotch bonnet chili
10. 6 tbsp sunflower oil
11. Salt, to season
12. Freshly milled black pepper, to season
13. Lemon juice
14. A pinch of sugar

For the asparagus:

15. Asparagus stalks, trimmed and cleaned
16. Salt, to season
17. Freshly milled black pepper, to season

Method:

1. Marinate the fish pieces with salt, pepper, cumin and lemon juice; keep aside for 30 minutes.
2. To prepare the sauce, blend tomatoes, garlic, parsley, chilli and oil in a blender till smooth. Add water if too thick.
3. Heat a pan and add the sauce; reduce on low heat till a thicker consistency is obtained. Season with lemon juice, salt, pepper and a pinch of sugar. (Make sure to taste and adjust seasonings accordingly).
4. Pan fry the fish pieces, drain on a towel and keep aside.
5. Season the asparagus with salt and pepper; grill till done.
6. To assemble, spoon the sauce on a plate, place the fish on top and add the grilled asparagus.
7. Garnish with chopped parsley leaves.
8. Enjoy while warm!

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Spicy Green Salad

I love to window shop! In fact, I can spend countless hours walking in and out of shops, browsing the innumerable shelves, ogling at window displays, checking out prices, deals, discounts, bargains…ohh!

Now there is a huge difference between actual shopping and window shopping. The former is not always a positive experience; you need to fire up your grey cells figuring out what you actually need and what you don’t and finally (even after using up all the brains you have) end up blowing your hard earned money buying stuff you didn’t actually need.

But on the other hand, window shopping can be a very positive and therapeutic exercise. It gives you hope, allows you to dream – to work harder and save even harder to make money and buy all that you ogled at. And dreams are good – as the wise say, ‘a man is dead without his dreams.’ Ok, in practical words – get your act together, your bank balance has hit rock bottom.

Window shopping actually allows you to save a bit of money, because you always think that you can find a better product or a better deal at another ‘window’ and you move on without actually buying anything.

And it keeps you in top shape! All that walking is good for your heart, tones up your muscles, keeps you svelte. Just remember to wear sensible shoes though!

And it keeps boredom at bay!

So I am off to yet another mall (a new one!) for my weekly fix of window shopping. Ooh! I love this life….

And if all this sounds like a truckload of crap, let’s just jump over to today’s dish.

About today’s dish, the name says it all, doesn’t it? For all who thought salads are bland, here is a spicy revelation.

Spicy Green Salad - a hint of spice for tons of flavour - thespiceadventuress.com

 

When I first read this recipe, it excited me beyond measure because I have never really had a salad that has a spice quotient to it. This is a spicy salad but that does not mean it has the numbing, fiery heat that takes away from the flavour of the vegetables. And flavour means that my family would eat a bowl of greens happily!

This salad is quite versatile and can be paired in so many ways. Goes beautifully with this delicious crispy grilled chicken or maybe this salmon fry or perhaps these juicy sardines.

A bowl of greens - food photography and styling - thespiceadventuress.com

Spicy Green Salad - a hint of spice for tons of flavour - thespiceadventuress.com

 

Ingredients:

  1. 1 medium broccoli; cut into florets
  2. 50gm snow peas
  3. 6 green asparagus; cut into half (remove the thicker bottom part and peel the outer skin lightly)
  4. 1 purple carrot; ribbons (no fancy equipment required; a peeler would do)
  5. 8 green beans
  6. Mixed greens; a good handful
  7. 1 lebanese cucumber; sliced diagonally
  8. 1 tbsp fresh coriander leaves; chopped
  9. 1 tbsp spring onion (green part)

For the dressing:

  1. 2 tbsp sesame oil
  2. 3 tbsp sunflower/vegetable oil
  3. 2 spring onion (white part); finely chopped
  4. 2 garlic; finely chopped
  5. 2 dry chilli; broken into bits (reduce quantity if you desire less heat)
  6. ½ tsp coriander powder
  7. ½ tsp ginger; grated
  8. Juice of 1 lemon
  9. Salt; to season

Method:

  • Blanch the vegetables like broccoli, green beans, snow peas and asparagus. Remove into a bowl of ice cold water to keep it crunchy. After a few minutes, strain and keep aside.
  • Heat sunflower oil in a pan and lightly brown the garlic. Add the spring onions, dry chilli, coriander powder and ginger. Remove from heat, cool and add sesame oil and lemon juice. Season with salt.
  • Place all the vegetables in a bowl and add the dressing just before serving; toss through with love and care.

Note – You can use any type of vegetable for this salad; so choose what’s in season depending on where you live.

Spicy Green Salad - a hint of spice for a ton of flavour - thespiceadventuress.com

 

 

 

 

 

Cajun Rice (with Purple Asparagus and Mushrooms)

After coming to Melbourne, my culinary world has opened up to so many new ingredients – some of which I did not even know existed in this world. And one among those is the purple asparagus! I have had green asparagus before and have always enjoyed the crunchy texture of these stalks. So when I came across these purple ones at the local farmer’s market, I knew I had to try and make something interesting with it.

I have always had asparagus as an accompaniment, roasted or blanched, with meats. I went ahead and did a rice dish, chopping these beautiful asparagus along with some brown mushrooms and seasoned with hot Cajun seasoning. The result – a pilaf, pulao or fried rice; name it what you want.

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This one is a simple and easy to make rice dish, perfect for weekday dinners. Add a cucumber raita/yoghurt dip and you are good to go!

Now, let’s get cooking….

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Ingredients:

1. Long-grained rice – 2 cups, soaked and drained
2. White onion – 1 large, chopped
3. Purple asparagus (remove the bottom ends) – 4 stalks, chopped
4. Brown mushrooms – 4 large, chopped
5. Garlic – 2 cloves, chopped finely
6. Coriander leaves – ½ cup, finely chopped
7. Cajun seasoning – 2 tsp (add more to suit your taste preferences)
8. Salt – to season
9. Black pepper – to season
10. Vegetable oil – 3 tbsp.

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Method:

• Cook the rice in salted boiling water, drain well and keep aside.
• Heat oil in a pan, add garlic and onions; sauté for a minute.
• Then add the mushrooms and asparagus and sauté for another 2 minutes on high heat.
• Lower heat and season with Cajun seasoning, salt and pepper. Remember that the rice has been cooked in salted water so add salt accordingly.
• Add coriander leaves and stir well.
• Add the rice and mix well to combine.
• Serve with chilled cucumber raita/yoghurt dip.

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What is your favourite rice dish?

Mushroom Asparagus Masala Sandwich

I love mushrooms, all sizes, shapes and varieties and I try to include it in many dishes that I prepare. Originally intended to be a mushroom masala sandwich but at the last minute, threw in some asparagus and the flavours turned out to be quite different. This filling can be prepared ahead of time and refrigerated; all that you need to do in the morning is to spread it between the bread slices, throw in some veggies and lunch is ready!

mushroom asparagus masala sandwich (2)

Ingredients:

1. White mushrooms – 200gm, diced
2. Asparagus – 5, remove lower half and cut into small pieces
3. Red onion – ½, chopped finely
4. Soy sauce – ½ tsp
5. Salt – to season
6. Black pepper – to season
7. Tomato puree – 1 tsp
8. Red cabbage – shredded
9. Tomato – cut into slices
10. Turkish sandwich bread
11. Vegetable oil – 1 tbsp

Method:

• Heat oil in a pan and add the chopped onions. Saute till translucent.
• Add the mushrooms and cook on medium heat till soft.
• Next, add the asparagus and cook for 30 seconds.
• Add the tomato puree and season with salt, pepper and soy sauce.
• Mix well and cook for a minute.
• To assemble the sandwich, cut the bread in half, layer red cabbage on one side. Add the mushroom asparagus masala on top and then layer the tomato slices.

Pasta Stir-fry (with asparagus, broccoli, peppers and snow peas)

Once in a while, I like to go off the heavy pasta sauces and have it light and simple. And this is my go to dish then – the veggies keep changing but the concept is the same.

This dish is more like a warm pasta salad but a complete and fulfilling meal in itself. And a good way to get children to eat vegetables too. A pinch of chilli flakes provide the spicy edge for our Indian taste buds but you can skip it for a neutral flavour or add a dash of tomato sauce too. My kiddo likes it with the chilli flakes though.

Adi loves to take these kind of pasta dishes to school; and I am more than happy because he really enjoys the veggies when cooked this way.

Pasta Stir-fry (with asparagus, broccoli, peppers and snow peas) - thespiceadventuress.com

 

Ingredients:

1. Pasta curls – 250 gms
2. Asparagus – 1 bunch, sliced diagonally
3. Broccoli – 1 small head, cut into florets
4. Snow peas – 50gms, sliced diagonally
5. Red bell pepper – 1 small, thinly sliced
6. Red onion – 1, sliced
7. Olive oil
8. Salt – to taste
9. Pepper – to taste
10. Chilli flakes – 1 tsp
11. Dried Italian herbs – 1 tsp

Method:

• Cook the pasta in salted water till al dente. Drain and keep aside.
• In a large wok or pan, heat olive oil and add sliced onion. Saute for one minute.
• Add asparagus, broccoli, bell pepper and snow peas and sauté for another minute or two.
• Add the cooked pasta, chilli flakes, dried herbs and season with salt and pepper. Stir fry on high heat for a minute.

 

Linguine with Asparagus and Tomato

Linguine with asparagus and tomato; a recipe that I had jotted down in my cookbook diary long back. Stayed out of sight and out of mind for a long time but was thrilled to rediscover it. And since I did not think that I would be publishing or blogging about this recipe, forgot to write down where I got it from. So sorry that I cannot give due credits.

Linguine with Asparagus and Tomato - Meatless Monday cannot get more delicious - thespiceadventuress.com

Asparagus is a relatively new vegetable for me as it is quite expensive back in India; in fact, I have tasted it only once at a five star resto, before coming to Australia. It is a wonderful vegetable to cook with, fresh with a delicious crunch. Overcooking asparagus is the worst thing that you can do to it as it lose its crunch and vibrancy, two qualities which make it unique. Blanching or grilling is the best way to preserve its natural taste.

A very simple, easy to prepare pasta dish which has become a regular in our home. And a perfect one for Meatless Mondays.

Linguine with Asparagus and Tomato - Meatless Monday cannot get more delicious - thespiceadventuress.com

Linguine with Asparagus and Tomato - Meatless Monday cannot get more delicious - thespiceadventuress.com

Ingredients:

  1. Linguine – 300 gm
  2. Green asparagus – 500 gm
  3. Cherry tomatoes – 200 gm
  4. Canned tomatoes – 400 gm
  5. Olive oil – 4-5 tbsp
  6. Garlic – 2 cloves, chopped finely
  7. Salt – to taste
  8. Pepper – to taste
  9. A pinch of sugar
  10. Italian herbs (optional)
  11. Chilli flakes (optional)
  12. Parmesan cheese – freshly grated

Method:

• Rinse and trim the asparagus; cut into short sections.
• Heat olive oil in a pan and lightly fry the garlic till golden brown.
• Add the asparagus and toss for a few seconds. Then add the cherry tomatoes and cook further on high heat for a few seconds. Next add the canned tomatoes and season with salt and pepper. Add a pinch of sugar and simmer on low heat for about 5 minutes.
• Cook linguine in salted boiling water; reserve a bit of the water in which the pasta was cooked, drain the remaining and add to the simmering sauce. Use the reserved pasta water to loosen up the sauce if it feels too thick.
• Grate fresh Parmesan cheese on top and season with Italian herbs and chilli flakes.
• Serve warm.

Linguine with Asparagus and Tomato - Meatless Monday cannot get more delicious - thespiceadventuress.com

Linguine with Asparagus and Tomato - Meatless Monday cannot get more delicious - thespiceadventuress.com

 

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