Chilled Asparagus with Coconut Saffron Yogurt, Black Olive, Almonds Recipe

Chilled Asparagus Recipe

Natasha Beck Chilled Asparagus.jpg

  • 1 lb of thin tender asparagus end trimmed

  • Ice bath for blanching

  • ½ cup of sea salt

1.     Bring 4 quarts of water and ½ cup of salt to a rolling boil on high heat. 

2.     Once the water is boiling add the asparagus and cook for 1 minute. 

3.     Take out the asparagus after 1 minute and immediately blanch in ice water to stop the cooking process. 

4.     Take out the asparagus and dry on a mat once it has cooled in the ice bath.

 

Coconut Saffron Yogurt Recipe

  • 1 cup of unsweetened coconut yogurt

  • 1 lemon juiced

  • 1 pinch of saffron threads, approximately 6 strands crushed

  • Salt to taste

1.     Mix the lemon juice and saffron threads together in a small mixing bowl and set aside for at least 5 minutes. The acid in the lemon juice will help bloom the saffron. 

2.     Once the saffron is bloomed, add in your yogurt and season with salt. Mix well and check for seasoning.

Black Olive Caramel Recipe

  • 1 cup of pitted kalamata olives

  • 1.5 cup of olive brine

  • 1 cup of cane sugar 

  • 3 tbsp of water

1.     In a saucepan, combine the sugar and water and heat on medium heat until all the sugar melts and caramelizes, 8-10 minutes. 

2.     Add in your olives with brine at this point and keep mixing until the caramel dissolves into the olive brine. 

3.     Using a stick blender or mixer, blend the mixture until silky smooth. Transfer to a container and reserve in the refrigerator for at least 1 month. 

 

Toasted Fennel Garlic Almonds Recipe

  • 1 cup of slivered almonds

  • ¼ cup of olive oil

  • 1 tbsp of garlic powder

  • 1 tbsp of fennel pollen

  • 1 tsp of salt

1.     Preheat the oven to 350 degrees. Mix all your ingredients besides the fennel pollen in a bowl and pour onto a parchment lined sheet tray.

2.     Toast the nuts until golden brown, approximately 5 minutes. While the nuts are hot stir in your fennel pollen. Cool to room temp or serve warm. 

 

Assembly:

Place the asparagus on a plate and drizzle liberally with the black olive caramel and saffron coconut yogurt. Finish the dish by garnishing with the toasted fennel garlic almonds.

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