The Press - Zest - - Fads & Favourites -

Blanch asparagus in lightly salted boil­ing water; drain then serve as a side dish, driz­zled with soy sauce and topped with finely grated gin­ger.

Pan-fry fish fil­lets in a lit­tle but­ter then re­move and keep warm. Deglaze the pan with a splash of ver­juice, salt and pep­per. Blanch asparagus spears in lightly salted boil­ing water, then re­fresh un­der cold water and drain. Add a splash of cream to the ver­juice and serve the fish on asparagus spears topped with the sauce.

Put cooked asparagus in a shal­low serv­ing dish and driz­zle with vi­nai­grette dress­ing. Chop a cou­ple of hard-boiled eggs, scat­ter over asparagus, then sprin­kle with capers and chopped pars­ley.



Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.