Nici Wickes: Flash fried asparagus & prosciutto
Saturday Morning with Jack Tame · Newstalk ZB
September 24, 20213m 52s
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Show Notes
Flash fried asparagus & prosciutto
I’m prepared to spend good money on new season asparagus as it’s such a treat! It’s doesn’t need to be fussed with, just a lick of olive oil, flash fried in the pan and a few toppings and you’re away. This makes a such beautiful side dish, light lunch or dinner.
Serves 2 2 bunches asparagus
2 tablespoon olive oil + extra to serve
4 tablespoons currants, soaked in hot water
2 tablespoons pine nuts
2 tablespoons red wine vinegar
2 tablespoons 2-3 rashers prosciutto
4 tablespoons crème fraiche
Lemon juice
Salt and pepper to season
Snap tough ends off the asparagus spears – they will naturally snap where they need to. Pour boiling water over the spears and let sit while you heat a pan to medium-high. Splash oil into pan and transfer asparagus from boiling water into the pan. Cook until blistered in places and cooked though still firm to the bite. Drain the currants and toss these and the pine nuts into the pan along with the red wine vinegar. Briefly toss everything together then remove from the heat.
Spread crème fraiche onto a serving dish. Heap on the asparagus, top with the currants and pine nuts. Drape over the prosciutto, squeeze over some lemon and season with salt and pepper. Enjoy!
LISTEN ABOVE
I’m prepared to spend good money on new season asparagus as it’s such a treat! It’s doesn’t need to be fussed with, just a lick of olive oil, flash fried in the pan and a few toppings and you’re away. This makes a such beautiful side dish, light lunch or dinner.
Serves 2 2 bunches asparagus
2 tablespoon olive oil + extra to serve
4 tablespoons currants, soaked in hot water
2 tablespoons pine nuts
2 tablespoons red wine vinegar
2 tablespoons 2-3 rashers prosciutto
4 tablespoons crème fraiche
Lemon juice
Salt and pepper to season
Snap tough ends off the asparagus spears – they will naturally snap where they need to. Pour boiling water over the spears and let sit while you heat a pan to medium-high. Splash oil into pan and transfer asparagus from boiling water into the pan. Cook until blistered in places and cooked though still firm to the bite. Drain the currants and toss these and the pine nuts into the pan along with the red wine vinegar. Briefly toss everything together then remove from the heat.
Spread crème fraiche onto a serving dish. Heap on the asparagus, top with the currants and pine nuts. Drape over the prosciutto, squeeze over some lemon and season with salt and pepper. Enjoy!
LISTEN ABOVE
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