Tag Archives: asparagus

Prawns With Asparagus

Prawns With Asparagus

Serves 4


  • 175 g/ 6 oz fresh asparagus, cut into  2.5 cm (1 inch) pieces
  • salt
  • 4 tbsp dry sherry
  • 1 tsp light soy sauce
  • 500 g/ 1 lb peeled prawns
  • 2 tbsp oil
  • 2 cloves garlic, thinly sliced
  • 2 tsp finely chopped root ginger
  • 4 spring onions, chopped


  • Blanch the asparagus in boiling salted water for 2 minutes; drain well and set aside.
  • Mix the sherry and soy sauce together in a  large bowl. Stir in the prawns and leave to stand for 15 minutes.
  • Heat the oil in a wok and quickly stir-fry the garlic, ginger and half the spring onions. Add the prawns and marinade, and the asparagus and stir-fry for 1 to 2 minutes, until the ingredients are hot.
  • Transfer to a warmed serving dish and sprinkle with the remaining spring onions. Serve immediately.

Enjoy your meal!

Source: Sainsbury’s Stand-Up Cookbook: Wok Dishes”, 1985 by Caroline Ellwood

Elena G


When you feel like to much is too much, of food I mean, then take a break and try something exquisite and light. They say that good things come in small packages and this is true about this recipe. It is not for those who live to eat but mostly for the gourmand or gourmet . I cooked and ate this in 2005. Why do I know the year? Simple: I have the print of the article with the recipe. It is from the Sunday’s edition of  The Times, on the 28th of May 2005, where Gordon Ramsay presented some recipes about asparagus. It was a total hit, to be honest, and I would like to share with you this delicate and light recipe, that can be eaten as it is or as a side dish with meat to your liking.

Green Asparagus with Pink Grapefruit Hollandaise

Serves 4


  • 6 coriander seeds, finely crushed
  • 3 free-range egg yolks
  • 125 ml light olive oil
  • juice of 1 lemon
  • sea salt
  • pinch of cayenne
  • 100 ml fresh pink grapefruit juice
  • grated zest of 1 pink grapefruit
  • 24 asparagus spears


  • Place the coriander seeds, egg yolks and 1 tablespoon warm water in a heatproof bowl. Place the bowl over a saucepan of hot water. Whisk the egg yolks until they are pale and creamy and form ribbons when the whisk is lifted from the bowl.
  • Remove the pan from the heat and continue to whisk for a further 3 minutes. Gently warm the olive oil and add in a very slow, steady drizzle to the eggs, whisking continuously, until the sauce is thick and glossy (you may not need all the oil.) Add the lemon juice, salt and cayenne. Keep warm to the side of the cooker.
  • Cook the grapefruit juice and zest in a pan over a moderate heat until reduced to 3 tablespoons. Whisk into the hollandaise.
  • Bring a pan of slightly salted water to a gentle boil, add the trimmed asparagus and cook for 2-3 minutes, depending on the thickness of the asparagus. Serve on warm plates with the hollandaise.

Bon appetite!

Ceva special

Azi m-am saturat de mancare fierbinte. Vreau sa scriu despre o reteta mai calduta si foarte speciala si fina. Dar pe cat de speciala este, pe atat este de delicioasa. Poate fi servita si ca side dish langa o friptura dar poate fi servita si asa, intr-o seara calda si frumoasa in care nu vrei sa mananci prea mult. E o reteta vegana deoarece contine si oua. Am cules-o dintr-o editie de duminica a ziarului The Times, cred (imi aduc aminte ca in acea perioada citeam la Londra ziarul acesta ca aveam ocazia), din 28 mai 2005, de la sectiunea ‘Good Food’, sectiune care era ingrijita atunci de Gordon Ramsay. Te rog sa te delectezi cu o reteta frantuzeasca a unui bucatar celebru, cu o leguma deosebita: sparanghel (sau asparagus cum e cunoscut din limba engleza) si un sos fin: sosul hollandaise (olandez). Ca sa ma laud nitel, de parca mi-au murit laudatorii, sosul olandez l-am facut atunci pentru prima data si mi-a iesit din prima. Am ramas si eu si cei care au mancat uimiti. As repeta oricand experienta, cu mare placere.

Sparanghel verde cu sos hollandaise de grapefruit roz

4 portii


  • 6 seminte de coriandru, zdrobite
  • 3 galbenusuri
  • 125 ml ulei masline
  • sucul de la o lamaie
  • sare de mare
  • un varf de ardei iute cayenne
  • 100 ml suc proaspat de grapefruit roz
  • coaja rasa de grapefruit roz
  • 24 fire sparanghel


  • Pune semintele de coriandru, galbenusurile si o lingura de apa calda intr-un bol termorezistent. Pune bolul deasupra unei cratite cu apa fierbinte. Amesteca cu telul galbenusurile pana se deschid la culoare, capata o consistenta cremoasa si formeaza fundite cand se ridica telul.
  • Muta de pe foc cratita si continua sa amesteci sosul pentru inca 3 minute. Incalzeste usor uleiul de masline si adauga-l incet si cate putin, in sos, amestecand continuu, pana cand se ingroasa si luceste. E posibil sa nu ai nevoie de tot uleiul. Adauga apoi sucul de lamaie, sarea si sosul iute. Mentine bolul cald pe tot parcursul operatiei.
  • Intr-o tigaie sau craticioara, incalzeste sucul si coaja de grapefruit roz, la foc mediu, si lasa-l pana scade la 3 linguri. Toarna-l apoi in sos si amesteca-l bine cu telul.
  • Pune o cratita mai mare pe foc, cu apa sarata, la foc mediu, pana incepe sa fiarba. Pune sparanghelul curatat si lasa-l sa fiarba 2-3 minute, in functie de grosimea lui.
  • Serveste-l apoi in farfurii incalzite si cu sos hollandaise.

Pofta buna!