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Cover: The Gourmet Garden

Recipes with asparagus

13Jul 12

Asparagus in Tofu Hollandaise Sauce

Asparagus in Tofu Hollandaise SauceThis asparagus in tofu Hollandaise sauce uses soft tofu instead of double cream and is therefore considerably less fattening than the traditional version.  The tender asparagus drizzled with the rich and creamy sauce make a great starter for any meal and can even be used as a tasty, if somewhat messy, hors d’oeuvre at a party. (Also try these steamed spring vegetables with pine nuts.)

Asparagus is a very healthy vegetable which is high in antioxidants, potassium and vitamin C and is also very useful for cleansing your system. So go ahead and eat as much as you like without feeling guilty!

 

What you’re going to need:

For the sauce:

  • 2 large egg yolks
  • 250g soft silken tofu
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon xanthan gum
  • 2 tablespoons unsalted butter or buttery spread, or canola oil

For the asparagus:

  • ¼ teaspoon salt
  • ¼ teaspoon dry mustard
  • 1⁄8 teaspoon ground cayenne
  • 1⁄8 teaspoon white pepper
  • 450g asparagus, ends trimmed off

What you have to do:

 

  1. First, prepare the sauce:  Blend the egg yolks, tofu, lemon juice, and xanthan gum in an electric blender for a few minutes, until they get light and fluffy.
  2. Pour the mixture into the top of a double saucepan that sits over, but does not touch, simmering, not boiling, water.
  3. Add the butter, whisking constantly until the mixture thickens, adding 1 tablespoon or more of hot water until it easily pours from a spoon.
  4. Remove the sauce from the heat and stir in the salt, mustard, cayenne, and pepper. Keep warm over simmering water while cooking the asparagus, up to about 30 minutes.  (If it starts to separate or thicken too much, add a teaspoon of boiling water and whisk briskly until it easily pours from a spoon.)
  5. While the sauce is simmering in the double saucepan, prepare the asparagus.  Cook the asparagus in boiling salted water until just tender, about 4 to 6 minutes, depending on their size.
  6. Remove from the water, drain, and pat dry with kitchen towels. Drizzle the sauce over the top of the asparagus and serve immediately.

 

Preparation Time:  5 minutes

Cooking Time: 30 minutes

Serves:  4

Difficulty: Medium

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10Apr 12

Asparagus and Cheese Pudding

Asparagus and Cheese PuddingThis creamy and savoury asparagus and cheese pudding is a great way to make use of yesterday’s leftover bread and impress even the most demanding gourmands at the same time.  I usually use ciabatta, but any rustic style bread will work just as well. (Also try this Asparagus Risotto.)

What you’re going to need:

  • 450g ciabatta bread, at least a day old, cut into 1cm thick slices
  • 375ml milk
  • 250ml double cream
  • 6 large eggs
  • 3/4tsp salt
  • 1/4tsp pepper
  • 450g asparagus, tough stems removed, cut into 5cm sticks
  • 250g grated Manchego cheese
  • 250g grated Parmesan cheese
  • 1tbsp fresh thyme, chopped
  • 1tbsp fresh oregano, chopped
  • 1tbsp fresh chives, chopped
  • 1tbsp fresh flat-leaf parsley, chopped

 

What you have to do:

  1. Preheat the oven to 175ºC.
  2. Lay the bread along the bottom of a large shallow dish and cover with the milk.
  3. Set aside and let the bread absorb the milk, about 30 minutes.
  4. Bring 3 litres of salted water to the boil in a large pot.
  5. While you wait for the water to boil, butter a 2 litre baking dish and set aside.
  6. Combine the double cream, eggs, salt and pepper in a medium size bowl and whisk together.  Set aside.
  7. Place the asparagus in the boiling water and cook for 1-2 minutes, until it just turns tender.
  8. Drain and rinse under cold water then set aside to drain again.
  9. Combine the cheeses in a small bowl.
  10. Place a third of the milk-soaked bread on the bottom of the buttered baking dish.
  11. Lay half of the asparagus over the bread, sprinkle with a third of the cheese mixture and half of the herbs.
  12. Lay another third of the bread on top, cover with more asparagus, herbs and half of the remaining cheese.
  13. Cover with the rest of the bread and the cheese, placing the remaining asparagus on top.
  14. Pour the egg and cream mixture over the top.
  15. Bake for 1 hour or until golden brown.
  16. Use a knife to check if it’s done.  The egg and cream mixture should be set and the knife should come out clean when inserted into the centre of the pudding.
  17. Let cool for 5 minutes and serve.

Preparation Time:  35 minutes

Cooking Time: 60 minutes

Serves:  6-8

Difficulty: Difficult

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