Recipes
Pan fried asparagus with cultured seaweed butter
45 minutes, plus freezing / setting time
Preparation time
25 minutes
Cooking time
6 serves
Serves
Ingredients
Cultured seaweed butter
1 tbsp nori flakes
1 tbsp dulse flakes
200 g crème fraiche
300 ml thickened cream
½ tsp salt flakes
Asparagus
1 kg asparagus spears, tough ends
removed and reserved
2 tbsp olive oil
Salt flakes
Miele accessories
Gourmet oven dish and Frying pan
Method
Cultured seaweed butter
- Toast the seaweeds in a frying pan on medium heat, induction setting 6 for 4 minutes, or until crispy.
- Place the crème fraiche and cream into a food processor and process until the mixture splits (approximately 7 minutes).
- Drain off the buttermilk and place the butter into a bowl of iced water to firm slightly.
- Squeeze the butter to remove more of the buttermilk whilst in the water, drain off any excess water.
- Place the butter, salt and toasted seaweeds in a bowl and mix until well combined.
Asparagus
- Heat a gourmet oven dish on medium-high heat, induction setting 7 for 5 minutes.
- Toss the asparagus in the oil then spread evenly across the oven dish. Season with a pinch or two of salt flakes and cook for 1 minute.
- Cover with the gourmet oven dish lid and cook for 3 minutes.
- Remove the lid and add 120 g of the seaweed butter, gently stir, then remove from the heat. Season with salt flakes to taste.
- Thinly slice 3-4 of the remaining raw asparagus ends on a mandolin or with a small knife.
To serve
- Arrange the cooked asparagus in a serving dish, dress with warm butter and scatter raw shaved asparagus over the top to garnish
Hints and tips
- Sustainability tip – we have used the ends of the asparagus that are often wasted to give texture and a different asparagus taste through the dish.
- Dulse flakes can be substituted with wakame or another seaweed.
- The asparagus can be steamed in the steam oven at 100°C for 2 minutes and the butter melted and poured over the top.
Applicance Functions
Miele
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