#Asparagus tart jamie oliver plus#

Source: Adapted from “Together” by Jamie Oliver (Flatiron Books, $35) Roasted artichokes are delicious topped with lemon vinaigrette. Garnish with sliced white part of green onions and small sprigs of parsley. Cut peeled eggs in half and place next to asparagus, cut side up. Divide asparagus between 8 plates (or 4 plates if used as entrée). Drain cool and peel under cold running water.ĥ. Gently lower eggs into a pan of boiling water that contains a pinch of salt (I use a large, slotted spoon to lower them in and take them out).

Use tongs to transfer asparagus to large bowl toss to coat.Ĥ. Cook asparagus in large pan of boiling water for 3 minutes, or until just tender. Divide dressing, placing 3/4 in a large bowl and the rest in a smaller bowl ready for drizzling. Cook 10 to 15 minutes until golden and crisp, tossing frequently.

#Asparagus tart jamie oliver plus#

Put a large skillet on medium heat and add 1 tablespoon extra-virgin olive oil plus a pinch of pepper. Prepare bacon croutons: Cut bacon crosswise into narrow strips. Taste and adjust seasoning as needed (most likely it will need salt), adding a little more water if it is too thick whirl again. Add 2 tablespoons water and turn on blender. Twist and tear 3/4 of parsley leaves and delicate stems from the bunch, leaving thick leaves behind add to blender. Add to blender, mustard, vinegar, and oil. Cut white part of green onions into thin slices and set aside to use as garnish. Coarsely chop green tops of green onions and place in blender (high speed blender preferred). Yield: 8 servings (can serve 4 as a main course) INGREDIENTSġ cup packed 1/2-inch cubes sourdough breadĢ pounds fresh asparagus, tough ends cut off or broken offġ. I don’t think I’ll make croutons for non-vegetarian dishes any other way in the future, browning the bread cubes while simultaneously cooking thin strips of bacon. It’s a dish that is delicious hot, room temp or cold. I nabbed this lovely asparagus recipe from Chef Jamie Oliver’s newest cookbook, “Together” (Flatiron Books, $35). Asparagus with Crispy Bacon Croutons and Green Dressing Refrigerate unwashed in plastic bag in crisper drawer up to 6 days. Avoid overmature, open artichokes, or those with firm tips and dry-looking leaves. Plan on using within 3 days of purchase, stored unwashed in plastic bag in crisper drawer without anything weighty stored on top.Īrtichokes: Look for those that are tightly closed, compact and feel heavy for their size.

Color can be green, purple, or white, depending on the variety. But first, some tips for buying and storing these harbingers of springtime.Īsparagus: Choose stalks that are about the same size for even cooking. These versatile vegetables are delicious in a wide variety of dishes, and I have included three of my favorites here. It won’t be long before the marketplace shows off the season’s produce bounty, with large verdant displays of asparagus and artichokes. Sunday, March 20 marks the official start of spring.