Recipe of the day
Asparagus & herb risottoTo get the true flavour of asparagus, it is necessary to blanch the asparagus first and retain some of the water for the risotto.
New potatoes, asparagus & prawns
Ray McVinnie's seasonal ideas for simple mealsby Ray McVinne | Cuisine issue #155 | Tuesday, 11 December, 2012
Boil small new potatoes until tender then drain. Blanch some asparagus or green beans then drain. Panfry large raw peeled prawns or monkfish, cubed, in a little butter with garlic and lemon zest until just cooked. Add the potatoes, crushed a little, the asparagus or beans and a couple of handfuls of rocket and mix well. Let everything become hot then taste, season and serve with lemon wedges.
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