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Recipe for :

Warm Asparagus Antipasto

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.


1 lb baby squid, cleaned
20 purple asparagus
12 shrimp tails, shells removed
2 hardboiled egg yolks
1 spring onion
1 pinch chervil leaves
1 tablespoon vinegar
5 1/2 tablespoons extra-virgin olive oil

  • Trim the asparagus and remove the woody stem.
  • Bring a small pot of salted water to a boil and cook the asparagus; drain them and cut lengthwise.
  • Using a separate pot for each, cook in water also the shrimp tail, the baby squid, and the spring onion. Cut the shrimp tails lengthwise.

Make the dressing:

  • Blend together the egg yolks with the spring onion, the olive oil, salt, pepper, the vinegar, 7 tablespoons cold water and the chervil.


  • Distribute the warm asparagus, squid, and shrimp tails among four individual plates, dress, and stir at the table. Serve warm.

Serves 4

Martin James