Roasted Asparagus Asian Style
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"
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 . . ."
Beghin - patient, unflappable and a marvellous
Gold - The Times
left feeling like I was halfway to becoming
a domestic goddess and much more confident
about my cooking abilities".
Milne - Islington Gazette
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
Extra virgin olive oil
100 ml Sake
5 table spoon soy sauce
3 table spoon lemon juice
1/2 tsp chili garlic sauce passed through sieve
Freshly ground pepper
4 large scallops (optional)
the oven to 260°C / 500°F / Gas 9
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)
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.
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.
over the roasted asparagus (and scallops that you
will have dressed on top of the asparagus) and serve.