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.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
- 10 white asparagus spears (medium thickness)
Parmesan cheese, grated
Heavy cream or table cream
1/2 teaspoon cornstarch
white asparagus and remove the more fibrous
butt ends. In a ten inch frying pan, add about
one inch of boiling water or enough to cover
the peelings and ends as well as the 8 to 10
spears of white asparagus. Bring back to boil
and simmer covered until the spears are tender.
This will take at least twice as long as for
green asparagus, perhaps more than fifteen minutes.
white asparagus spears, pat dry, and keep warm
in dish in oven. Now reduce liquid in pan. You
may leave peelings and ends in water until the
liquid becomes insufficient to protect them
from burning. Strain liquid. If quantity more
that 1/2 cup, return to pan and reduce to between
1/4 and 1/2 cup. The more concentrated the liquid,
the more intense the flavour of your sauce will
add an equal quantity of cream to the liquid.
We use table or coffee cream with about 1/2
tsp. of cornstarch (mix cornstarch first with
cream before adding to liquid). Do NOT let the
mixture boil. Heat until slightly thickened.
spoon sauce over the warm white asparagus spears.
Sprinkle with parmesan cheese and then place
under the broiler until golden. Watch carefully
to avoid burning.
asparagus is often served with sauces that enhance
the flavor, or cooked, chilled and served with
mayonnaise, especially one made with balsamic