Asparagus with Basil and Olives

End of June means end-of-season for asparagus, morels and ramson (wild garlic). But let’s not be sad! It’s also the beginning of Summer; time to dine al fresco and serve vibrant, light flavours. We combine the very last white asparagus with green asparagus, black olives and basil. Feel free to use green asparagus only. The dish will lose some of its bitterness and complexity but it’s still a great combination of flavours and aromas.

Wine Pairing

Best to enjoy with a full bodied and elegant red wine. Flavour-wise you’re looking for lots of fruit, mild tannins and a touch of wood. We enjoyed our asparagus with a glass of Cantine Due Palme Salento Il Passo Nero 2019. This wine from Puglia (Italy) is made from late harvested negroamaro grapes. Dark berry fruit, medium full tannins and a beautiful deep colour.

What You Need

  • Asparagus
    • Equal Amount of White and Green Asparagus
    • Basil
    • Black Olives (preferably Cailletier or Taggiasca)
    • Olive oil
  • Lamb Chops
    • Olive Oil
    • Thyme
    • Garlic
    • Black Pepper

What You Do

Peel the white asparagus and cut of the end. Wash the green asparagus and cut of the end. Slice the asparagus in nice chunks (4 centimetres or so). Combine the asparagus with olive oil and a nice amount of black olives. Transfer to the refrigerator.
When ready for your al fresco dinner, heat your oven to 190˚- 200˚ Celsius (or 375˚- 390˚ Fahrenheit). Mix after 10 minutes and again after 20 minutes. The asparagus should now be ready (if not, another 10 minutes should do the trick). Add half of the basil leaves.

If you serve the asparagus with lamb chops: leave the chops to marinate in olive oil, crushed garlic and thyme for 24 hours in the refrigerator. Remove thyme. Heat a heavy iron skillet and fry the chops in olive oil (4 minutes depending on the size). When ready keep the chops warm in aluminium foil. Fry the thyme in the remaining oil. In parallel add more basil leaves to the asparagus and mix.

  • Asparagus with Basil and Olives ©cadwu
  • Ingredients of Asparagus with Basil and Olives © cadwu
  • Asparagus with Basil and Olives Ready to go into the Oven© cadwu

Asparagus with Scrambled Eggs and Shrimps

Asparagus and eggs, it’s a match made in heaven. For instance à la Flamande (with boiled egg, butter, parsley and ham) or more exotic with Kimizu or with scrambled eggs, chives and shrimps.

Shrimps?

Indeed, with small excellent shrimps, preferably freshly peeled; not used as an ingredient but as an element of flavour. The first time we tasted this combination we were surprised by the role of the shrimps. The salty, intense taste, balanced with the very rich eggs and the sweet-bitter asparagus is a very clever idea. The chives in the scrambled eggs lift the dish to a higher level.
Unfortunately we don’t know who created it, so we offer the recipe with a caveat.

Scrambled eggs?

Preparing scrambled eggs, it seems obvious and simple, but actually we are looking for a version that is more like a sauce. Gordon Ramsey’s instructive and hilarious video shows you how to make scrambled eggs, so no need for us to explain. You need to stop a bit earlier, given it needs to have a sauce-like consistency.

Wine Pairing

We decided to drink a glass of Rivaner from the house Gales in Luxembourg. The aroma made us think of grapefruit, ripe melon and apple. The taste is elegant with a touch of sweetness, acidity and minerality. Ideal with our dish! The sweetness with the asparagus, the acidity in combination with the scrambled eggs and chives, the minerality with the shrimps. And the taste is surprisingly long lasting, which is perfect with such a rich dish.

What You Need

  • 6 White Asparagus
  • 2 Eggs
  • Butter
  • Chives
  • Crème Fraiche
  • White Pepper
  • A Few Small (unpeeled) Shrimps

What You Do

Peel the asparagus and steam for 20 minutes or so. They should have a bite. Prepare scrambled eggs à la Ramsay. Serve the asparagus with the scrambled eggs and just a few shrimps. Done!

Asparagus with Basil and Olives

Al Fresco

Finally, summer is here (more or less) and the time is right for outdoor dining. You want to enjoy the evening so you’re looking for something you can prepare in advance. Given you’re eating al fresco you want something with powerful flavours and present aromas. A salad is nice, easy and too obvious. Tasty vegetables and ingredients that will make you think of summer. Of course! Olives, basil and asparagus.  Time to begin working on the mise en place.

Wine Pairing

Best to combine with a full bodied and elegant red wine. Flavour-wise you’re looking for red fruit and a touch of spiciness. We enjoyed our asparagus with a glass of La Tour Beaumont Cabernet Franc. This wine is from the Loire region and it is made by Pierre Morgeau, who was awarded the title of Wine Maker of the year 2019 by the renowned Guide Hachette. His focus is on the vineyards, the terroir and the environment in combination with a vinification as natural as possible.

What You Need

  • Asparagus
    • Equal Amount of White and Green Asparagus
    • Basil
    • Black Olives (preferably Cailletier or Taggiasca)
    • Olive oil
  • Meat Balls
    • 250 gram minced meat of Lamb
    • Cilantro
    • Mustard
    • 1 Egg
    • 1 Slice of Old Bread
    • Cumin
    • Pinch of Salt
    • Black Pepper

What You Do

Peel the white asparagus and cut of the end. Wash the green asparagus and cut of the end. Slice the asparagus in nice chunks (4 centimetres or so). Combine the asparagus with olive oil and a nice amount of black olives. Transfer to the refrigerator.
Toast the old slice of bread and let cool. Chop and transfer to the blender. You’ll now have home made chapelure. Beat the egg. Chop the cilantro. Combine all ingredients and create small meatballs. Store in the refrigerator. Mise en place done.
When ready for your al fresco dinner, heat your oven to 190˚ – 200˚ Celsius (or 375˚ – 390˚  Fahrenheit). Add a few basil leaves to the asparagus mixture and transfer to the oven. After 10 minutes mix and add more basil leaves. After again 10 minutes heat a heavy iron skillet and start frying the meatballs in olive oil. In parallel add more basil leaves to the asparagus and mix. After 10 minutes transfer the meatballs to a plate covered with kitchen paper. Add some basil leaves to the asparagus, mix and serve a generous amount of vegetables on a hot plate. Top with 5 meatballs.
PS Feel free to use green asparagus only. The dish will lose some of its bitterness and complexity but it’s still a great combination of flavours and aromas.

White Asparagus with Sauce Gribiche

End Of Season

This tends to be a combination we like to serve towards the end of the asparagus season. The combination of asparagus with capers, cornichons and chives is unusual but it works really well with both green and white asparagus.

In most countries the season for asparagus is well-defined. It starts around April 23rd (St.George’s Day) and finishes on June 24th (the nativity of Saint John the Baptist). Green asparagus tend to be available all year round, however we recommend being careful. It’s a bit silly to buy the very skinny ones grown in darkest Peru. Nothing wrong with Peru, we love Paddington, it’s just that following the season and focusing on local, organic products is our preferred approach, but not in a dogmatic way.

Sauce Gribiche

This sauce is made with chives, chervil, parsley and tarragon. In this case we use chives only because especially the tarragon would be too much for the asparagus. Chives give it a touch of onion, which is exactly what the sauce needs.
Two notes regarding the oil: when you want to make a true sauce Gribiche (so with chervil, parsley and tarragon plus more vinegar) you would add more oil to give it volume and smoothness. In this case you want a very rich sauces with clear presence of all ingredients. And (second note) because we use less oil we use excellent olive oil only. Otherwise you would use a combination of olive or grapeseed oil with a more neutral oil like sunflower or arachis (peanut) oil.

Wine Pairing

We enjoyed our Asparagus with sauce Gribiche with a glass of Macon (Louis Jadot Mâcon Villages Grange Magnien). The wine (100% chardonnay) comes with some gentle acidity and minerality, which is great with the acidity of the Sauce Gribiche. It’s fruity with a floral scent.

Interestingly you can also combine the dish with wine made from Sauvignon Blanc grapes. We very much liked the combination with a glass of Menetou-Salon from the house of Clement Chatenoy. A remarkable Sauvignon with citrus and passion fruit, freshness and an exceptional length in the mouth. The wine has flavours and complexity very similar to the sauce and to the asparagus, making it a harmonious pairing of food and wine.

What You Need

  • Two Eggs
  • Dijon Mustard (1 tea spoon)
  • (White Wine) Vinegar (1 small tablespoon)
  • Olive Oil
  • Lemon Juice
  • Pepper
  • Chives
  • Cornichon
  • Capers (in brine)
  • Asparagus

What You Do

Start by boiling the eggs, making sure the yolk is completely set. Depending on the size add them to boiling water and leave them in the simmering water for 10-12 minutes. We steamed them for 12 minutes. Remove and let cool.
Once cold, peel the eggs, separate the white from the yolk. Cut the white in very small bits and store. push the egg yolk through a sieve. It should be a powder-like substance. Add the mustard, stir, add the vinegar and stir well. Continue stirring and slowly add the olive oil, as if making a mayonnaise. Which is basically what you’re doing anyway! Main difference is that cooked yolk is less powerful when it comes to emulsifying. So the amount of olive oil you can add is (more) limited.
Once you’ve added the olive oil, add a bit of lemon juice, taste and decide if more mustard, vinegar, pepper or lemon is needed.
Now add the chopped egg white, the finely chopped chives, the drained and chopped capers and the thinly sliced cornichon.
The sauce should be ‘stable’ so feel free to store in the refrigerator.
Steam or cook the white or green asparagus and enjoy!