Grilled asparagus, curry madras hash browns and ramson & orange pesto
Equipment
- 1 mortar or hand blender with spice chopper
- 1 grill pan or griddle or a contact grill
- 1 coarse (block) grater
Ingredients
for the pesto
- 60 g white almonds toasted
- 70 g ramson leaves roughly chopped
- 30 g leaf parsley roughly chopped
- 5 el extra vierge olive oil
- 1 orange, the zest of the peel preferably organic because of the peel
- 2 el orange juice
for the asparagus & hash browns
- 800 g white asparagus lower woody part removed, peeled
- 1 onion diced
- 4 el olive oil for frying
- 2 el curry madras powder
- 1 kg floury potatoes
- 50 g flour
- 1 pinch salt flakes e.g. fleur de sel or Maldon, for sprinkling
Instructions
- For the pesto, pound the almonds in the mortar to a coarse crumb. Add the wild garlic, parsley and a pinch of salt and mortar until all the herbs are bruised and mixed with the almonds. Mix in the extra virgin olive oil, orange zest and juice and season with salt and pepper to taste.60 g white almonds, 70 g ramson leaves, 30 g leaf parsley, 5 el extra vierge olive oil, 1 orange, the zest of the peel, 2 el orange juice
- Meanwhile, bring a pan with salted water to the boil. Add the asparagus and cook for 4 min. Drain them and rinse cold under running water.800 g white asparagus
- Heat 1 tbsp oil in a frying pan and gently fry the onion with the curry madras for 5 min. Spoon from the pan into a bowl.1 onion
- For the hash browns, grate the potatoes on a coarse (block) grater and place in a clean tea towel, squeezing out as much liquid as possible. Add the grated potatoes with 1 tsp salt and the flour to the onion in the bowl and mix well. Season with freshly ground pepper. Form 12 equal-sized balls from the mixture.2 el curry madras powder, 1 kg floury potatoes, 50 g flour
- Heat 2 tbsp oil in a frying pan and place 4 balls in it. Flatten them to approx. 0.5 cm thickness and fry for about 8 min until golden brown and done. Turn halfway through. Spoon onto a plate and keep warm under aluminium foil, bake the rest of the hash browns like this.4 el olive oil
- Meanwhile, heat a grill pan, griddle or contact grill without oil or butter. Pat the asparagus dry and toss with 1 tbsp oil. Grill the asparagus for 2 - 4 minutes on each side or until attractive grill marks appear. Serve the asparagus with the hashbrowns and the ramson-orange pesto. Sprinkle with some of the salt flakes.1 pinch salt flakes
Nutrition
Calories: 688kcalCarbohydrates: 72.8gProtein: 15.3gFat: 40.6gSaturated Fat: 5.2gPolyunsaturated Fat: 5.6gMonounsaturated Fat: 28.3gTrans Fat: 0.003gSodium: 124mgPotassium: 1731.6mgFiber: 14.3gSugar: 9gVitamin A: 2507.1IUVitamin C: 83.3mgCalcium: 168.1mgIron: 8.9mg
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