Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 32
Asparagus with Pine Nuts, Red Onion and Capers
ОглавлениеThis highly flavoured side dish is also excellent with a light dusting of finely grated hard cheese. In fact, adding some cheese and salad leaves makes it a great warm salad for a first course.
Snap the tough ends off the asparagus spears and cut the spears in half widthways. Steam the asparagus for 3-4 minutes until just tender.
| Serves 4 as a side dish |
|---|
| 500g (18oz) medium asparagus spears |
| 2 tbsp olive oil |
| 1 medium red onion,halved and thinly sliced |
| 1 tbsp pine nuts, lightly toasted |
| 1 tbsp small capers, drained |
| salt and pepper |
While the asparagus spears are cooking, heat the olive oil in a pan and fry the red onion for 1 minute over a medium heat. Add the pine nuts and capers and cook for 1 minute more. Season with a little salt and pepper.
Put the cooked asparagus in a serving dish and scatter over the onion mixture.
