Hooray! Asparagus is here this month

When choosing asparagus, look for firm, green spears with tight, crisp tips. (Very large stalks tend to come from older plants and can be tough.) And since asparagus is grown in sandy soil, it should be washed to remove any grit before cooking. If the ends are hard and cracked, cut them away. Tough stalks with thick skin will benefit from peeling with a vegetable peeler, a couple of inches (6 or so centimetres) up the stem.

Cooking asparagus...
Asparagus is usually boiled or steamed, but can be grilled or roasted for a different, slightly nutty flavour. There is a special asparagus pan (useful but not necessary) that allows the spears to stand upright in boiling water, while the steam gently cooks the more delicate tips. Or you can simply submerge them in a large pan of boiling water, cover and cook anywhere from 3-6 minutes – this will depend on the size and freshness of the spears. (450g should be enough for 2 people.) You can also steam them, provided your steamer is large enough to accommodate the spears whole. This will take a few minutes longer than boiling. When just done, a sharp knife will glide easily through the stalks. Drain them carefully so as not to damage the tips. They should have a slight resistance when eaten, but not too crunchy. Asparagus is best served neither hot nor cold, but warm and eaten, traditionally, with the fingers. Gently melt some unsalted butter, then add freshly squeezed lemon juice, salt and pepper and pour over simply steamed asparagus

Asparagus Soup

Serves 2

• 450g asparagus
• 25 grams butter
• 1 shallot – chopped
• 1 small potato – peeled and diced
• 500 ml vegetable or chicken stock
• A little double cream – reserve some for decoration

Chicken Risotto

So easy to make, and yet so full of flavour. Great as a snack, a starter, or a main course.

Serves 2

• 25 ml vegetable oil
• 100g finely chopped onions
• 50g sliced mushrooms
• 2 cloves crushed garlic
• 100 g Arborio rice
• 200 ml chicken stock
• 50 g frozen peas
• salt & pepper to taste
• 100 g portion of cooked chicken finely chopped
  

In a saucepan, fry the onion, mushroom & garlic in vegetable oil until soft, but not brown. Add the rice and stir well to coat the grains.

Add the hot chicken stock and bring back to the boil with a lid on the saucepan.

After 5 minutes of boiling, turn off the heat and leave to cook with the lid on.

After 15 minutes, turn on the heat and add the fine beans or peas, chicken, and seasonings.

Allow 5 minutes of boiling to reheat the chicken. Taste, adjust seasoning, and serve.

Belgian Chocolate Tart

Dark Belgian chocolate, cream and eggs make a delicious filling for a stylish dessert tart in this really naughty, indulgent recipe.

Serves 6

• 300ml whipping cream
• 200ml Milk
• 1 vanilla pod
• 500g dark Belgian chocolate
• 3 eggs
• chocolate flakes (optional)
• brandy cream, to serve
  
  For the pastry:
• 200g plain flour
• 150g caster sugar
• 40g Cocoa Powder
  

First make the pastry. In a mixing bowl combine the flour, caster sugar and cocoa powder. Using your fingertips, rub the butter into the mixture. Then, mix in the eggs, again by hand, shaping it into a dough.

Cover with cling film and chill in the refrigerator for 2 hours. If necessary, the pastry can be made the day before.

Roll out the chilled pastry finely and use it to line a greased, loose-based 20cm flan tin. Set aside to rest for 20 minutes.

Preheat the oven to 180°C/gas 4.

In a mixing bowl, whisk together the whipping cream and milk until well-mixed. Transfer to a saucepan and bring to a simmer. Cut a slit lengthways along the vanilla pod and add to the cream mixture. Set aside to infuse for 10 minutes.

Meanwhile, in a heatproof bowl suspended over a pan of simmering water, melt the chocolate.

Break the eggs in a mixing bowl. Pass half the infused cream mixture through a sieve into the mixing bowl and whisk until well-blended. Strain the remaining cream mixture into the egg mixture and whisk again. Fold the melted chocolate into the egg mixture.

Pour the chocolate mixture into the pastry case. Bake for 10 minutes in the oven on a wire rack.

Reduce the oven temperature to 110°C/gas ¼. Bake at this heat for 25 minutes.

Turn off the oven and leave the tart inside the oven for a further 20 minutes, and allow to cool.

Sprinkle with chocolate flakes if desired, and serve with whipped cream flavoured with a dash of brandy.

You can e-mail your questions or suggestions to Peter at: peter@thebigchef.com

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