![]() ![]() About 5 minutes before the end (about 10 minutes after you started adding water), add the asparagus.Ĥ When the rice is still a touch too al dente for you, crumble in three-quarters of the gorgonzola (you can use or lose the rind as you like) and the remaining 25g butter. Serves 2 ½ medium onion, chopped 75g butter 160g carnaroli rice 120ml white wine 400ml water 350g fine asparagus, trimmed and cut into 1-2cm strips 150g gorgonzola 60g hazelnuts, toasted and coarsely chopped Saltġ Fry the onion in 50g butter with a pinch of salt over a moderate heat for 10 minutes until tender.Ģ Add the rice, fry for 2 minutes more, then pour in the wine and simmer until absorbed.ģ Add the water a little at a time, waiting for it to be mostly absorbed between additions. ![]() These three ingredients are a wonderful trinity and need only the plainest of backdrops to sing. This risotto is one that tastes best without the additional flavour of stock. Recipe supplied by Rachel Green, british‑.uk Gorgonzola, asparagus and hazelnut risotto Reduce to 190C/375F/ gas mark 5 if the pastry is beginning to burn. Top with parmesan.Ĥ Place in the oven for 35-40 minutes, until golden brown. Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg.Ģ Lay the asparagus in a neat line, facing the same way, inside the border of the pastry.ģ Mix the creme fraiche, egg yolks, chives, horseradish and cream, then season. With a sharp knife, score a line around the pastry, about 1cm inside the edge. Unroll the pastry and place on a baking sheet. Serves 4 375g ready-rolled puff pastry Beaten egg, for brushing 500g asparagus, trimmed 200g creme fraiche 4 egg yolks 1 tbsp chives, finely chopped 2 tbsp strong horseradish 100ml double cream Salt and black pepper 2 tbsp parmesan, freshly gratedġ Preheat the oven to 210C/425F/gas mark 7. ![]() It goes well with a tomato, basil and rocket salad. The combination of mild, fresh asparagus, salty, creamy parmesan and the bright kick of horseradish is what makes this dish. Recipe supplied by Hyosun Ro, Asparagus, horseradish and parmesan tart Mix the sauce ingredients thoroughly and serve alongside the ganghwe. Tie them by wrapping the other end of the spring onion around the prawn and asparagus several times.Ħ Use a toothpick to tuck the end of the spring onion into the roll. Pat the spring onions dry with kitchen paper, gently pressing to remove excess water.ĥ To assemble, hold a prawn and an asparagus piece together along with the white end of a spring onion. Remove with a strainer, shock in cold water and drain.Ĥ Use tongs to dip the white parts of the spring onions in the same pot of boiling water and hold for about 30 seconds before completely submerging the whole bunch for another 20 seconds. Blanch the pieces in salted boiling water until they have softened, which takes about a minute. Drain and cut small slits on the inner curve of the curled-up prawns to make it easier to wrap.ģ Remove the tough ends from the asparagus and cut into 5cm lengths. Quickly drain and leave in cold water to stop them cooking. Add the prawns and cook for about a minute. Serves 3-4 16 medium prawns, peeled, tail on, and de-veined 8 thin asparagus spears 16 thin spring onionsįor the sauce 1 tbsp lemon juice (or vinegar) 1 tbsp gochujang (Korean red chilli pepper paste) ½ tbsp sugar ¼ tsp minced garlic (optional)ġ Combine all the sauce ingredients in a bowl, mix well and set aside.Ģ Bring a medium pan of water to the boil. These saewu ganghwe use prawn and asparagus. Nakji (octopus) and ojingeo (squid) ganghwe are common variations. They are prepared in bite‑size pieces and served with a dipping sauce. Ganghwe is a general Korean term that refers to a dish of small rolls that have been made by tying ingredients with a thin spring onion. Ten best asparagus recipes Photograph: Yuki Sugiura for the Guardian ![]()
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