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Recipe for :

Roasted Asparagus Asian Style

This recipe has been reproduced with the kind permission of Pierre Beghin. Pierre runs hands-on cookery classes in Islington - la cuisine de Pierre. Each class features a complete lunch or dinner menu with three seasonal recipes that can easily be prepared by those new to cooking. A chance to learn the art of entertaining "à la française"

"When I was about five or six, I had to stand on a chair to peek inside the pots and pans to see what my mother was cooking. A few years later, I used to invite friends around to make crêpes on Wednesdays . . ."

"Pierre Beghin - patient, unflappable and a marvellous cook"
Mary Gold - The Times
"I left feeling like I was halfway to becoming a domestic goddess and much more confident about my cooking abilities".
Diana Milne - Islington Gazette
"In a few hours, Pierre managed to convince me that cooking a meal from scratch is tastier and more enjoyable than reaching for a ready meal - it really is a great way to unwind".
Caroline Jones - Top Santé, Health & Beauty

Ingredients

450g asparagus
Extra virgin olive oil

Dressing :
100 ml Sake
5 table spoon soy sauce
3 table spoon lemon juice
Tarragon
1/2 tsp chili garlic sauce passed through sieve
Freshly ground pepper
4 large scallops (optional)

Method

  • Preheat the oven to 260°C / 500°F / Gas 9
  • Snap off the bottoms and peel the lower halves of the asparagus. Arrange the spears in a single layer in a shallow baking dish and drizzle over them very lightly some extra virgin olive oil (you can also brush them with the olive oil). Toss the spears to coat lightly. (Cut the scallops in 4 slices of equal size)
  • Roast until tender but still slightly firm, 8 to 10 minutes ( add the scallops on top of the asparagus after 3 or 4 minutes so they roast for 4 to 6 minutes). Sprinkle with salt and ground black pepper to taste.
  • Bring the Sake to the boil in a saucepan and take off the heat as soon as its alcohol content has evaporated. Combine all the dressing ingredients with the Sake.
  • Pour over the roasted asparagus (and scallops that you will have dressed on top of the asparagus) and serve.

Serves 4

Pierre Beghin

       
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