Asparagi al Arancia e Zenzero, su Prosciutto e Pasta Sfoglia
Asparagus with Orange and Ginger on Black Forest Ham & Puff Pastry
It's that time of year again folks- and even though the sun may
not be shining yet, asparagus is in season and tender for the picking!
Whether small and tender, or thick and juicy like these, the delicious
stalks of the white asparagus are definitely at their prime right now-
so get them while they are fresh!
There are many ways to prepare asparagus- whereby most of them
call for masses of butter or worse still, a drenching coat of
Hollandaise sauce. No, no-not for me! I am always amazed at the heavy
and fatty sauces that often get poured over something so essentially
light and delicate. So I decided to try something a little different...
started off by peeling the asparagus- the white ones do have to be
peeled well in any case. Using a potato/vegetable peeler, remove the
peel from just below the head of the asparagus to the bottom of the
stalk. You can save the peel and the end-bits of the stalks to make a
great base for a sauce or soup- just like I did! Roll on tomorrow and a
pasta dish very possibly based on this combination here... as it was
the peeled and trimmed asparagus in a little butter for 2-3 minutes.
Add grated ginger and the zest of an orange, salt, pepper and chili
flakes, along with a tiny hint of nutmeg and deglaze with the juice of
half an orange. Continue cooking at a moderate heat with the lid on for a
further 3-4 minutes until the juice has reduced down and is slightly
syrupy... and very delicious!
Next step is to cut a pastry base and to spread it lightly with
mustard. Now arrange a few slices of very thinly sliced ham on top. I
used Black Forest ham, basically because I live here in Germany and it
is readily available! The bottom line is- asparagus and ham taste
terrific together- so use whichever ham your personal favorite is.
Now lay the asparagus stalks on top of the ham and place the
pastry into a very hot oven for 10-15 minutes, until the pastry has
puffed up nicely around the outside edges and browned nicely on top...
it's so easy! Sprinkle with finely chopped fresh parsley and a few fresh chili flakes and enjoy!