I’ll be honest. Sometimes, I feel uninspired to be here. My mind is on The Restaurant, new choreography, and reading recently purchased cookbooks and kitchen memoirs. I also have been spending a lot of time writing.
I mean a lot of time.
I have cooked many times this week, even “Family Meal” for The Restaurant (and the Chefs were impressed)! I have gone to a soft opening of a new restaurant, dreamed about buying a sailboat, and spent hours on Friday night talking with my husband about our future plans, goals, and what inspires us. I even participated in an after hours dance party that left my shoe-less feet blackened for two days.
So, the last thing that I have been thinking about is taking pictures while I am cooking after a 10-hour work day on a Monday, and sharing those recipes with you. Please, forgive me.
But, if I was to share anything with you, it would be this recipe. The ingredients are few, and this recipe is beyond fast. It takes your mundane asparagus preparation and brings it to a new level. One which will leave your dinner guests, yourself, or your dog (or at least mine) impressed.
My husband could not get enough of it, and after finishing the asparagus, he took the rest of the walnut crema and coated it on this chicken. I already feel more inspired just writing about it.
*Adapted from the A-16 Cookbook
Serves 4
Prep time: 15 minutes
Cook time: 7 minutes
Kosher salt
1/2 c. walnuts
1/4 c. olive oil
A drizzle of white truffle oil
1 bunch asparagus
Kosher Salt and Cracked Black pepper
1/4 c. walnuts, toasted
1 chunk of parmigiano reggiano, for grating
More truffle oil for garnish
Preheat oven to 500 degrees. Bring pot of salted water to a boil. Add the walnuts and blanch for 8 minutes. Reserve 1/4 c. of the cooking liquid and drain them. In a food processor, combine the walnuts, cooking liquid, salt, and pulse and process until creamy. As the processor is running, slowly drizzle in 1/4 cup of the olive oil until thick and smooth. Season with salt and a little drizzle of truffle oil.
Coat a sheet pan with olive oil. Toss the asparagus, tough ends removed, in the olive oil. Season with salt and pepper. Roast for 7 minutes or until golden and slightly wilted.
While the asparagus is roasting, break the toasted walnuts up with your hands and season with salt and olive oil.
To serve, spoon the cream on a large plate. Top with the asparagus spears and toasted walnuts. Shave or grate parmigiano reggiano over the top and drizzle a little more truffle oil to finish. Serve immediately.
August 11, 2009 at 12:40 am
MMMM! I am so going to try this recipe. Thanks for sharing.
August 11, 2009 at 4:01 am
Oh, my! I can taste this from reading the recipe. Amazing. It’s veryvery Italian, and everything I love in food–few ingredients, lovingly treated. And some of my favorite ingredients at that. Thank you.
August 11, 2009 at 8:40 am
Have I seen this on TV? I feel like I might be recalling it from Top Chef or something, but either way I cannot WAIT to make this.
August 11, 2009 at 5:32 pm
YUM! I am so making this next week.
August 12, 2009 at 9:52 am
This looks superb. Love the thought of walnut crema. And of you going to Delancey and dreaming of sailboats! Sounds like you’ve been having a great time.
August 12, 2009 at 11:30 am
oh YUM! I want this RIGHT NOW!
August 12, 2009 at 11:41 am
I don’t blame you! But this looks lovely and remember that it’s all for a good cause in the end!
August 13, 2009 at 10:13 pm
Hi Kari.
Sounds like your summer at the restaurant has been a great experience!
I am going to give this asparagus recipe a try.
I love walnuts and have 2 bottles of truffle oil from Christmas!
Thanks for reminding me to use them!
Best, Stacey
August 19, 2009 at 6:31 pm
Sounds like life is glorious! I want to go home right now and make this recipe. Can’t ever get enough of asparagus.
August 25, 2009 at 4:30 pm
I am so glad I found your blog!!! I love it! While in season, I for sure binge on asparagus, and LOVE the walnut cream idea!