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Tag archives for asparagus

It’s Swedish Asparagus Season: blink, or buy a Mercedes, and you’ll miss it

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Sometimes, good things are in short supply. And sometimes, that’s ok. Asparagus season in Sweden is shorter than a Munchkin’s trouser leg, but boy is it good. For a scant three to four weeks every May, the little green spears are in abundance; and a thousand times more tasty than the flaccid, bland, Peruvian offerings that fill the shelves for the remaining 48 weeks of the year. Read more » >>

Rob Hincks - Food

May 13, 2012

Green asparagus with air-dried ham, goat cheese mousse and wild garlic

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Green asparagus with air-dried ham, goat cheese mousse and wild garlic
: 
: Starter
: 10
 

This starter was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
Ingredients
  • 20 thick asparagus, peeled
  • 20 slices air-dried ham
  • 100g (3½ oz) wild garlic
Mousse:
  • 1 clove garlic
  • 2 tablespoons honey mustard
  • 2dl (1 cup) cream
  • 50ml (¼ cup) milk
  • 200g (7 oz) good goat cheese
  • salt and pepper
  • 1 teaspoon gelespesa/xantana

Instructions
Mousse:
  1. Warm up all ingredients for the mousse in a saucepan, and mix it completely smooth.
  2. Cool and fill up the siphon.
  3. Charge with two cartridges, shake! Serve at room temperature.
Presentation:
  1. Cook the asparagus al dente in salted water.
  2. Roast the wild garlic very quickly, in a splash of oil, in a saucepan. Season with salt and pepper.
  3. Roll the air-dreid ham and siphon the mousse into the rolls.
  4. Serve immediately with the asparagus cut in slices and the wild garlic on the side!
Beverage suggestion:
  1. Unfiltered fresh apple juice.

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Swedish recipes

April 26, 2012

Asparagus with crispy lamb brisket and wild garlic mayonnaise

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Asparagus with crispy lamb brisket and wild garlic mayonnaise
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: 10
 

This dish was created by top Swedish chef Paul Svensson. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
Ingredients
  • 2 lamb brisket, thin
  • 1 liter (¼ gallon) veal stock
  • 4 cloves garlic
  • 2 white asparagus
  • 100g (3½ oz) butter
  • 20 green asparagus
  • 24 wild asparagus
  • 20 Kaip (wild leek)
  • 200g (7 oz) wild garlic, blanched
  • 8 egg yolks
  • 1 tablespoon Dijon mustard
  • 8dl (3½ cups) cooking oil
  • 2 tablespoons apple cider vinegar

Instructions
Lamb brisket:
  1. Salt the lamb brisket on both sides and place in a roasting tray lined with Silpat or parchment paper.
  2. Pour 2dl (1 cup) water into the bottom of the tray and cover with another Silpat/parchment paper.
  3. Place a heavy weight on top of the brisket and bake in oven at 150°C/300°F for 1,5 hour under pressure.
  4. Take of the weight and turn the brisket.
  5. Add 1 dl (½ cup) water and broth and cook an additional 1 hour.
  6. Pour the gravy into a saucepan and divide the lamb briskets in pieces. Boil the gravy with crushed garlic.
Asparagus:
  1. Peel and cook the white asparagus in water seasoned with salt and butter. Allow to cool in the seasoned water.
  2. Peel the green asparagus if necessary and cook them raw in a hot skillet with sea salt and olive oil. Save two asparagus and slice them raw, put in ice water.
  3. Cook the wild asparagus and Kaip in the same way in the hot skillet.
Wild garlic mayonnaise:
  1. Mix egg yolks with wild garlic and mustard.
  2. Mount with cooking oil in a thin stream and season with salt, vinegar and pepper.
Presentation:
  1. Arrange wild garlic mayonnaise, lamb breast, gravy as shown, and garnish with asparagus and Kaip.
  2. Garnish with slices of raw asparagus.
Beverage suggestions:
  1. Dark ale with a bit of sweetness and not with too much hops flavor.
  2. Sea buckthorn juice diluted with mineral water

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The dish is presented on the dinnerware Kulinara from Rörstrand – designed by Hanna Werning in 2009 – inspired by vegetables from the traditional Swedish garden and wood.

Swedish recipes

April 14, 2012

Seared scallops with asparagus cream and pickled fennel

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Seared scallops with asparagus cream and pickled fennel
: 
: Appetizer, starter
: 10
 

Ingredients
Seared scallops:
  • 10 scallops
  • salt
  • pepper
  • butter
Asparagus cream:
  • 1kg (2,2 lbs) green asparagus
  • 200g (7 oz) green peas
  • 2 banana shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1dl (½ cup) white wine
  • 2dl (1 cup) cream
  • 3 tablespoons sour cream
  • lemon juice
  • salt
  • white pepper
Sour fennel:
  • 1 fennel
  • 1dl (½ cup) lemon juice
  • 1dl (½ cup) sugar
  • 2 teaspoons salt
  • 3dl (1½ cup) water
  • 1 bay leaf
  • 1 teaspoon whole white peppercorns
Serving:
  • dill, picked
  • sea salt

Instructions
Seared scallops:
  1. Season the scallops with salt and pepper.
  2. Sear scallops in butter in a hot skillet, turning once, until golden brown and just cooked through, about 5 minutes total. Let rest a minute.
  3. Cut into thin slices.
Asparagus cream:
  1. Boil the asparagus soft in salted water and cool in ice water.
  2. Boil wine with onions and garlic. Add the cream and bring it to a quick boil.
  3. Mix asparagus with the peas.
  4. Add the hot cream. Strain through a fine sieve.
  5. Season with sour cream, lemon juice, salt and pepper.
  6. Pour into a piping bag.
Sour fennel:
  1. Slice fennel thinly and allow to soak in cold water.
  2. Mix remaining ingredients to a syrup.
  3. Add the fennel and let it pickle in the syrup for at least 30 minutes.
Serving:
  1. Arrange as shown with picked dill and some sea salt on top.

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Swedish recipes

April 8, 2012

Glazed rack of lamb – served with a salad of asparagus and chervil

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Glazed rack of lamb – served with a salad of asparagus and chervil
: 
: Main
: 10
 

Ingredients
Lamb rack:
  • Oven: 130°C/265°F
  • 1,5kg (3,3 lbs) lamb rack
  • salt
  • pepper
  • 2 tablespoons butter
  • 2 cloves garlic, peeled, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1dl (½ cup) canola oil
  • 2 sprigs rosemary
  • 3 tablespoons honey
  • 2 teaspoons mustard
  • ½ lemon, juice and zest
Salad:
  • 2 bunches white asparagus, blanched and iced
  • 2 bunches green asparagus, buds (blanched)
  • 1 head of lettuce, rinsed and picked
  • 1 box chervil, picked
  • 1dl (½ cup) dill, picked
  • 1dl (½ cup) parsley, picked
  • olive oil
  • salt
  • pepper

Instructions
Lamb rack:
  1. Let the lamb lie out at room temperature for 30 minutes before cooking.
  2. Salt and pepper the lamb rack and brown in a frying pan with butter.
  3. Chop one of the rosemary sprigs and mix with remaining ingredients to a glaze.
  4. Rub the lamb with the glaze and place the whole rosemary on top.
  5. Roast the lamb in the oven to a core temperature of 52°C/125°F.
  6. Let the meat rest for 30 minutes before being carved.
Salad of sliced asparagus, asparagus and chervil:
  1. Slice the white asparagus lengthwise.
  2. Mix asparagus (white and green), lettuce, chervil and herbs.
  3. Season with salt and pepper and drizzle over a little olive oil.

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Swedish recipes

April 2, 2012