lemon juice Archives

Pork recipes

Quick-and-easy n’duja

25 minutes

Afternoon tea

Mille-feuille with café crème patissiere

30 minutes

Apple recipes

Honey lekach with burnt honey butter and apple jam

1 hour

Fish recipes

Smoked mackerel with parsley velout

20 minutes

Kebabs

Plant-based kofta and kebab platter with garlic naan

30 minutes

Pasta recipes

Rigatoni with fresh green sauce

30 minutes

Chicken breast

Roast chicken with Paloise sauce

30 minutes

Calamari

Potage de mer

25 minutes

Meatballs recipes

Frikkadel-and-butter bean tagine soup

25 minutes

Fish recipes

Kipper tagliatelle

30 minutes

Asparagus recipes

Poached asparagus

8 minutes

Poached asparagus

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 8 minutes

Ingredients

340 g asparagus
2 cups vegetable or chicken stock
1 T horseradish, finely grated

For the aji verde sauce:

30 g coriander
1⁄2 cup mayonnaise
2 T lemon juice
2 cloves garlic, chopped
2 green chillies, chopped
1 cup Parmesan, grated salt, to taste
salt to taste

Method

1. Poach the asparagus in the stock for 8 minutes, or until tender.

2. Remove from the stock and serve with a dollop of the aji verde and grated horseradish.

3. To make the sauce, blend all the ingredients except the salt until smooth. Season to taste.

Find more asparagus recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Green goddess bagels

Quick-and-easy n’duja

Mille-feuille with café crème patissiere

Honey lekach with burnt honey butter and apple jam

Smoked mackerel with parsley velout

Plant-based kofta and kebab platter with garlic naan

Rigatoni with fresh green sauce

Roast chicken with Paloise sauce

Potage de mer

Frikkadel-and-butter bean tagine soup

Kipper tagliatelle

Poached asparagus

Poached asparagus

Ingredients

Method