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Posts Tagged ‘asparagus’

  1. Greek Lamb Chops Recipe – Paidakia – with Roasted Asparagus

    August 31, 2018 by Varga László

    Ingredients (2 servings ):

    • 6 lamb chops
    • 1 lemon
    • 3 garlic cloves
    • 2 teaspoons dried oregano
    • 1 small red chili pepper
    • 1 tablespoon olive oil
    • sea salt and freshly ground black pepper to taste
    • a bunch of asparagus stalks

     

    Preparation method:

    1. Chop the garlic.
    2. Chop the red chili pepper.
    3. Squeeze the juice of half of the lemon.
    4. Mix together in a flatter bowl the chopped garlic, chopped chili, oregano, lemon juice, olive oil and sea salt and freshly ground black pepper to taste. Add the lamb chops. Toss them well in the marinade mixture, to be covered evenly. ( I did it a bit differently, i added the marinade ingredients over the lamb and tossed them a bit to mix them and cover evenly the lamb chops.)
    5. Let the chops marinate for 1-2 hours, even overnight if you have the time.
    6. Meanwhile prepare the asparagus:
    7. Wash the asparagus stalks and tear off their woodsy lower third.
    8. Grill the asparagus over high heat on two sides for a few minutes, until they get the nice charred grill marks.
    9. Grill the lamb chops for 2-3 minutes on each side and let them rest for a couple of minutes.
    10. Serve the lamb chops with the grilled asparagus and some lemon wedges / slices.

  2. Grilled Beef Heart with Gremolata and Grilled Asparagus – Recipe

    August 3, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg beef / veal heart
    • salt and freshly ground black pepper
    • 1 bunch of asparagus
    • 1 lime

    for the gremolata:

    • 5 garlic cloves
    • 1 bunch of parsley leafs
    • 3-4 tablespoons extra olive oil
    • 1 lime
    • salt to taste

     

    Preparation method:

    1. Cut the beef heart into steak-like strips.
    2. Place the heart strips into a bowl, squeeze over the juice of a lime and season with salt and freshly ground pepper. Stir them together and let it marinate for about an hour.
    3. Trim the lower third of the asparagus shoots.
    4. Heat up the grill to high temperature and place the asparagus on the grill. Season them with coarse salt and grille them for a few minutes until they have the grill marks, then turn them on their other sides and repeat. Work in 2-3 batches, not to overcrowd the grill.
    5. After the grilling of the asparagus is finished, place the heart strips on the grill and grill them about 3-4 minutes on each side.
      Prepare the gremolata:
    6. Chop the garlic.
    7. Chop the parsley leafs.
    8. Add together to a small bowl the chopper garlic and chopper parsley, the juice of a lime and the olive oil. Season with salt to taste and let it marinate for 10 minutes.
    9. Serve the heart strips topped with gremolata and with the grilled asparagus on the side.  

  3. Asparagus Cream Soup Recipe

    July 31, 2018 by Varga László

    Ingredients (4 servings):

    • 1/2 kg green asparagus
    • 2 medium potatoes
    • salt and freshly ground black pepper to taste
    • 200 ml sour cream

    Preparation method:

    1. Wash the asparagus stalks, tear their lower woody third of each stalk.
    2. Peel the potatoes and to the pot and using a hand blender dice them into 2cm cubes.
    3. Place the asparagus stalks and the dices potatoes into a large enough pot.
    4. Cover with water, season with salt and pepper and bring to boil.
    5. Cook over medium heat till the potatoes are soft.
    6. Take out of the pot a few asparaguses and cut their tops and set them aside for the garnishing.
    7. Return the rest to the pot and using a hand blender, puree the vegetables to a smooth paste.
    8. If the soup is still too thin, bring to a boil and simmer a few minutes over low heat, stirring constantly, until the soup is thick to your liking.
    9. Serve hot in soup plates, garnish with some of the asparagus tops and a large dollop of sour cream. Grind some extra black pepper on top.