Pan-fried & raw asparagus with goat's curd & beetroot

Pan-fried & raw asparagus with goat's curd & beetroot

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(1 ratings)

Prep: 15 mins Cook: 5 mins

Easy

Serves 2

Let the fresh English asparagus shine in this simple spring dish. The combination of contrasting tastes and textures gives added depth, serve with a bowl of wild rice or homemade bread

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal721
  • fat66g
  • saturates18g
  • carbs9g
  • sugars8g
  • fibre4g
  • protein21g
  • salt1.2g
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Ingredients

  • bunch asparagus (about 10 spears), washed
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 100g cooked beetroot
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 150g goat's curd (or use goat's cheese, ricotta or cottage cheese)
  • baby salad leaves, to decorate (optional)

For the dressing

  • 70ml grapeseed oil, plus 2 tsp extra for grilling the asparagus (alternative oils can be used but may affect the flavour)
  • zest ¼ orange, plus 30ml juice
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 20g pine nuts, lightly toasted

Method

  1. First, make the dressing. In a small bowl or jug, whisk the oil, orange zest and juice lightly, then add the pine nuts and set aside.

  2. Hold the asparagus at the base and just below the tip, then snap in two – you will feel a natural breaking point where the asparagus becomes a little woody. Save the woody bases for soups or stocks.

  3. Shred four spears of asparagus using a mandolin (or slice lengthways with a vegetable peeler). Repeat the process with the cooked beetroot. Put the shaved asparagus in a bowl of cold water and set side.

  4. Heat a frying pan or skillet over a high heat until hot. Coat the remaining six whole pieces of asparagus with the oil and place in the hot pan, moving them around in the pan, and season with a few pinches of sea salt. Allow the asparagus to brown, then remove, draining off any excess oil.

  5. Put the roasted asparagus on the plate, then add dollops of the curd. Drain the raw asparagus, then layer it over the curd with the slices of cooked beetroot. Stir the dressing and drizzle over the dish. Add some baby salad leaves to decorate, if you like.

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Comments (1)

jessicabracadabra's picture
3.75

Made this with the goat's cheese, was very fresh and seasonal. Definitely recommend having it with some rice or bread to make it a meal. We only ended up using about half of the dressing

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