Linguine with Chanterelles, • • • • • • 4. 50g spring onions 50g king oyster mushrooms 200g linguine pasta 200g green asparagus 200g white asparagus 120g chanterelle mushrooms, cleaned 20g butter 40g baby spinach leaves nasturtium leaves With a peeler, peel the two types of asparagus and remove the hard skin. The white ones have to be peeled to a finer size. Baby Spinach, Spring Onions and Asparagus 5. A simple pasta dish with many flavours of spring; a duo of green and white asparagus makes for a crunchy flavour base, completed by the earthiness of mushrooms and spinach. In a frying pan, roast the chanterelles for about 2 minutes. Add in the butter and 40ml of water and add both types of asparagus. Season with salt and pepper. • • • Makes Prep time Cook time 4 portions 20 minutes 20 minutes 6. Add in the cooked linguine. Switch off the stove. Mix the pasta well with the vegetables without breaking it. 1. Finely slice the spring onion on the bias, and place in iced water. 2. Cut the king oyster mushrooms with a mandolin. Bring a pot of oil to 180°C, and fry the mushrooms until crisp and golden. Place them onto a kitchen towel to absorb the oil, and season with freshly ground salt and black pepper. 7. To plate, twirl the pasta with a carving fork and transfer to the plate. Garnish the pasta with the chanterelles, king oysters, spring onions, spinach and nasturtium. 3. In a big pot of water, add 10g salt and bring to a boil. Cook the pasta according to the packaging, until al dente. 52 epicureasia.com
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