Jamie Olivers Asparagus Recipes

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ASPARAGUS LINGUINE

I learnt this technique for cooking asparagus from one of the nonnas I met at the market in Rome. By frying, then adding a little liquid and reducing to a low temperature, you ensure the flavours combine beautifully. Creating emulsification at the very end gives a perfect sauce that's as much about flavour as it is texture.

Provided by Jamie Oliver

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8



Asparagus Linguine image

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, snap off and discard the woody ends of the asparagus, then finely slice the spears at an angle, leaving the tips whole. Peel and finely slice the garlic, crumble up the dried chillies, and place both in a large frying pan on a medium heat with 2 tablespoons of oil and the butter. When the garlic starts to sizzle, stir in the asparagus. Let it start to fry, then add a spoonful of pasta water, cover, and leave to simmer on a low heat until the pasta is al dente.
  • Using tongs, drag the pasta straight into the asparagus pan, letting a little starchy cooking water go with it. Turn the heat off, then finely grate in the pecorino and toss together until the fat, cheese and liquid make a natural creamy sauce--loosen with a little extra cooking water, if needed. Taste and season to perfection, then divide between your plates. Finish with a grating of pecorino and a little lemon zest, to taste.

300 grams (10 ounces) dried linguine
300 grams (10 ounces) mixed asparagus (wild, white, regular)
4 cloves of garlic
2 dried red chillies
Olive oil
1 knob of unsalted butter
30 grams (1 ounce) pecorino or Parmesan cheese, plus extra to serve
1 lemon

PAN COOKED CHICKEN WITH ASPARAGUS, PANCETTA AND OLIVES

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10



Pan Cooked Chicken with Asparagus, Pancetta and Olives image

Steps:

  • Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
  • Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.

1 chicken breast supreme, skin removed
Sea salt and freshly ground black pepper
Olive oil
3 slices smoked pancetta
8 medium-sized spears asparagus, woody ends trimmed off
8 cherry tomatoes, halved
5 kalamata olives, stones left in
Small knob unsalted butter
Handful basil leaves
Splash white wine

ROASTED ASPARAGUS WRAPPED IN PANCETTA

Provided by Jamie Oliver

Categories     appetizer

Number Of Ingredients 8



Roasted Asparagus Wrapped in Pancetta image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
  • Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
  • Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.

Sea salt and freshly ground black pepper
24 spears medium-sized asparagus
4 sprigs fresh rosemary
Good rashers of pancetta
4 good anchovies (optional)
Olive oil
1/2 lemon
1 knob butter

CRISPY AND DELICIOUS ASPARAGUS AND POTATO TART

Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually find it in either the fresh or the frozen pastry sections. Next time you're out shopping, pick some up - everyone should keep some at home because it's wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fillings. It goes really crunchy when cooked, so it's great with softer things. For this recipe, I've used it to make a quick open tart - perfect for a picnic or a simple lunch with a salad. You could even make individual ones and serve them as starters.

Provided by Jamie Oliver

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11



Crispy and Delicious Asparagus and Potato Tart image

Steps:

  • Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
  • Preheat the oven to 375 degrees F.
  • Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.
  • When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

1 pound potatoes, peeled and cut into chunks
Sea salt
1 pound asparagus spears, woody ends removed
8 ounces filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Lancashire cheese
1/2 cup freshly grated Cheddar
3 large organic or free-range eggs
1 (8-ounce) container heavy cream
1/4 whole fresh nutmeg
Freshly ground black pepper

PAN-COOKED ASPARAGUS AND MIXED FISH

No matter what your budget, you can make this dish with all different types of fish. It's nice to try to get a mixture of oily and white fish fillets, alongside things like shellfish, shrimp and squid. You want everything to cook at the same time, so just make sure that whatever you use is all sliced up into pieces roughly the same size. You can cook it all together in a pan like I'm doing here or on the barbecue or, for a healthier way, you can steam it all - whichever, finish the dish off with extra-virgin olive oil, lemon juice and chile as these flavors all work so well with asparagus and fish.

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 12



Pan-Cooked Asparagus and Mixed Fish image

Steps:

  • Get a really large frying pan, or 2 smaller ones, on the heat and add a glug of olive oil. Score the skin of your fish fillets all over, about 1/2-inch deep, and season. Put the fish fillets into the pan, skin side down, with the squid tentacles. Add the scallops. Run your knife down 1 side of each squid to open them out, then quickly and lightly score the inside in a crisscross fashion. Lay them in the pan, scored side down. Add the asparagus and gently shake the pan. Cook for a few minutes, then turn everything over and cook on the other side. Sprinkle over the thyme tips.
  • You're the one in control of the pan, so if something looks cooked, take it out and keep it warm. Don't watch things burn! When the fish has crispy skin, the scallops are golden brown with caramelized edges and the squid has curled up and is nicely charred, remove the pan from the heat. Put the squid on a chopping board and roughly slice it into pieces at an angle, then return to the pan. Lay the fish fillets on each plate. Toss the asparagus, scallops and squid with half the chile, a good drizzle of good quality extra-virgin olive oil and the lemon juice. Lightly season and mix together. Divide on top of the plated fish. Sprinkle with the rest of the chopped chile and the fennel tops, and drizzle with extra-virgin olive oil.

Olive oil
2 small red mullet or snapper fillets, scaled and pin-boned
1 royal porgy fillet or sea bass fillet, scaled, pin-boned and cut in 1/2
Sea salt and freshly ground black pepper
2 small squid, gutted and cleaned, tentacles trimmed and reserved
2 to 4 freshly shelled scallops, cleaned and scored in a crisscross fashion
10 medium asparagus spears, woody ends removed
1 small handful thyme tips
1 fresh red chile, deseeded and chopped
Extra-virgin olive oil
1 lemon, juiced
1 small handful fennel tops

ASPARAGUS AND POTATO TART - JAMIE OLIVER

Make and share this Asparagus and Potato Tart - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11



Asparagus and Potato Tart - Jamie Oliver image

Steps:

  • Preheat oven to 375F (190C). Also, set a large pot of salted water to boil.
  • Trim asparagus spears to fit into a rectangular tart pan (with removable bottom). Toss trimmed asparagus into boiling salted water for about 2 minutes to blanch.
  • Boil potatoes for 12 minutes in salted water. Drain.
  • While potatoes are boiling, layer phyllo into tart pan, leaving about 1" of dough overhanging the edge of the pan. Butter each sheet as it goes into the pan.
  • Mash potatoes with Cheddar and Lancashire cheeses. Add salt and pepper to taste. Add nutmeg and cream. Add eggs and mix well. Pour into tart pan. Lay asparagus spears on top, alternating directions of tips. Brush top lightly with any remaining melted butter. Crimp overhanging phyllo up along edge of tart pan. Put pan on the lowest shelf of the oven for 15-20 minutes. Remove pan from oven and allow it to set for at least 15 minutes.
  • Serve with a light salad of fresh spring greens.

Nutrition Facts : Calories 471.4, Fat 31.8, SaturatedFat 18.4, Cholesterol 165.5, Sodium 417.2, Carbohydrate 35.7, Fiber 3.2, Sugar 1.9, Protein 12

1 lb fresh asparagus
1 (12 ounce) package phyllo pastry sheets, defrosted
1/4 lb butter, melted
1 lb potato
1/4 lb white cheddar cheese, grated
1/4 lb lancashire cheese, grated
1 pinch grated nutmeg (a little less than 1/8 tsp)
1/2 pint heavy cream or 1/2 pint double cream
3 eggs, beaten lightly
salt
pepper

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