Page 26 - Terroir_2014

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Chef Brandon Sharp
Here is a simple, bright, delicious, different—and very healthy—treatment of delta asparagus.
Green Asparagus All’arrabbiata (Angry Asparagus)
serves 2
1 bunch green asparagus,
woody ends cut off and
stalks peeled halfway up
1 tbs minced shallot
1/3 cup extra-virgin olive oil
1 each tomato, seeds and
pulp removed, medium dice
2 each piquillo peppers,
seeded, medium dice
1 tsp capers
1 tbs Niçoise olives, rough
chop
pinch red chili flakes
1 tbs sherry vinegar
6 large basil leaves, rough
chop
crusty bread
Blanch the asparagus in boiling, salted water until just tender.
Shock in ice water and pat dry.
In a small saute pan, sweat the shallot in the oil over a medium-
low flame. Once tender, add the tomato and cook until it starts
to sweat. Then pour contents of pan into a metal or glass mixing
bowl. Stir in peppers, capers, olives, chili flakes, and vinegar. Allow
sauce to cool to room temperature.
Arrange asparagus spears on two plates in a single layer. Sauce
liberally and sprinkle with the chopped basil. You’ll have extra
sauce—that’s where the crusty bread comes in.
Wine Pairing
Napa Valley Pinot Grigio
Wine Pairing
Napa Valley Chardonnay
3 cups water
2/3 cup good-quality extra-virgin
olive oil
juice of 2 lemons, plus thick strips
of lemon peel
4 cloves garlic, peeled and slightly
smashed
2 tsp coriander seeds
2 tsp fennel seeds
2 to 3 branches thyme
2 bay leaves
1 tsp sea salt
2 lbs fennel, preferably baby fennel
chopped parsley for garnish
In a large saucepan, combine the water, olive oil, lemon juice and
peel, garlic, coriander seeds, fennel seeds, thyme, bay leaves, and
salt. Bring to a boil and cook for
10 minutes. Reduce the heat to medium-high, add the fennel, and
cook about 15 to 20 minutes, until fork-tender.
Remove the fennel and set aside. Strain the braising liquid to
separate the solids. Return the liquid to the saucepan and, over
medium-high heat, reduce the liquid to about 1/2 a cup of sauce.
Divide the fennel onto plates, top with a portion of the sauce,
garnish with parsley, and serve warm. Or reserve and chill to
serve later.
Chef Cindy Pawlcyn
This easy fennel recipe is wonderful served with grilled rustic bread and a smear of whipped goat cheese,
or as a complement to grilled tuna, swordfish, or halibut. The fennel is delicious either warm or chilled.
Braised Spring Fennel
serves 6