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asparagus

  • :: New Season Spiced Lamb with Simple Griddled Asparagus

    :: New Season Spiced Lamb with Simple Griddled Asparagus

    I have to admit I am a little disappointed in the food culture of Sweden, but then again coming from Ireland where we are awash with small artisan producers I guess I have been a little bit spoiled for choice. When I first arrived here a few years ago, I was so impressed to see kids at school eating proper lunches and cafe's serving full on salads on their menus. However I have scraped a little beyond the surface and despite having very balanced diets and having a good sense of "eating well" it seems to me, many Swedes food options begin and end at the supermarket. There is that ominous feeling of large food machine in operation behind the scenes spewing out what the consumer demands. While in Ireland I certainly don't shop at farmers markets everyday but I do like the option to. If you are from Sweden and can point me in the direction of some good honest food not produced for the supermarket I'd love to hear about it- prove me wrong!

    New Season Spiced Lamb with Simple Griddled Asparagus
    Lamb is in season right now and if you are looking for something a little different try this spicy rub. Today's recipe is a bit of change up for the traditional lamb chop. While I love the simple and delicious flavours of lamb sometimes it's nice to mix things up and try something a little different, which is why I love this spicy rub. The spice rub also works well on other meats too so give it a go!

    Serves 4
    4 Irish spring lamb chops
    ½ tablespoon of cumin seeds
    ½ tablespoon of coriander seeds
    1 teaspoon of chilli flakes
    ½ tablespoon of turmeric
    1 teaspoon of paprika
    A generous pinch of sea salt and ground black pepper

    For the asparagus
    1 large bunch of Asparagus (3-4 spears per person)
    1-2 tablespoons of olive oil
    A generous pinch of sea salt and ground black pepper

    In a pestle and mortar grind together the cumin, coriander, chilli, turmeric, paprika until you have a really pungent orange coloured powder.
    Place the lamb chops on a plate and sprinkle on the spice mixture, turn to coat.
    Cook the spiced chops under a hot grill for about 2-3 minutes either side until cooked through.
    While the lamb is cooking, snap off the woody end of the asparagus and toss the spears in a bowl with sea salt, black pepper and olive oil. Fry on a hot griddle pan until tender for about 3-4 minutes.
    Serve the lamb and asparagus with some salad leaves and enjoy.

  • :: Asparagus and Garlic Pasta

    :: Asparagus and Garlic Pasta

    I thought I would post one last recipe for the week before we head off to Galway. We've decided to head towards The Burren for a bit of tourist style exploring, and then on to the cliffs of Moher, so you can expect some pictures next week!

    This is one of the quickest little dishes I make when I'm stuck for time, but am in need of a big bowl of comfort without skimping on the nutrition. It's not exactly the most decadant uses of Asparagus, but when I first made it, I was trying to use them up before they went off. Doesn't that make this recipe sound appealing?! But honestly you can have this whole dish cooked in the time it takes to boil the pasta.

    Aparagus and Garlic Pasta (Serves 2)

    1. 225g of Wholemeal Spaghetti.
    2. 400g of Aspargus Spears.
    3. 1 Clove of Garlic.
    4. A Squeeze of Lemon Juice.
    5. One handful of Fresh Parsley.
    6. Pinch of Salt and Pepper.
    7. Parmesan Cheese.
    Before anything else happens, stick two pots of water on the boil, then add the spaghetti to one and cook for approx 15 mins or until tender (Wholemeal pasta takes a little bit longer than refined). While the spaghetti is cooking, chop the Asparagus into one inch pieces and tip into the boiling water, it takes approx 5 mins until they are tender, but check with a fork. Once they're cooked, drain, and in a pestle and mortar, mash with the garlic, parsley, lemon, and Salt.

    Once the spaghetti is cooked, drain the water and return to the pot. Tip in the vivid green asparagus paste and mix through, serve in two bowls, topped with grated Parmesan and a generous sprinkling of black pepper. A quick fix for any hungry belly!