September 28, 2024 • 5 mins
Grilled asparagus with haloumi, lemon dressing and almonds
250gm haloumi
2 bunches asparagus
1/2 cup roasted whole almonds
2 tbsp honey
Flour for haloumi
Extra sunflower oil for frying
Flaky salt
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks.
Speaker 2 (00:11):
EDB Right, it is time to talk asparagus. Our residence
chef Mike vand Alsen joins us. Now, good morning, good morning, congratulations.
Because growing asparagus is a commitment.
Speaker 3 (00:23):
It takes three years that it's like when is this
asparagus coming?
Speaker 2 (00:31):
Is it a good crop? Has it been a successful crop?
Speaker 3 (00:34):
Wow? They kind of pop up now and then it's like, oh,
there's one there. I get too excited about tail that
I'm glad. I'm glad I'm not very staking my reputation
and making money out of asparagus.
Speaker 2 (00:46):
Well, I'm very excited that the purple asparagus is popping
up and it's been well nurtured and everything. I do
love asparagus, not not a lot all the time, but
when it's in season, always make an effort to grab
a bit of asparagus.
Speaker 3 (00:59):
Yeah, and I guess it's it is one of those
vegetables you know, when it's in it's like, wow, we've
got to get some asparagus. But once you have all
three meals, it's.
Speaker 2 (01:07):
Like, I'm sure it was you that gave me the
best recipe for asparagus, which is you blanche it and
then you wrap a little bit of proshutto around it
and then put it on the barbie.
Speaker 3 (01:19):
Yes that was a while ago.
Speaker 2 (01:21):
Yeah, that was brilliant. I'm still pulling that out for
barbecues and things.
Speaker 3 (01:25):
That's great and asparagus generally, and that's what we're knowing
today as well. Like grilling asparagus is an amazing thing
because I think that the charring and the grilling and
adding color to asparagus, adding just that little bit of business.
As long as you got nice, sweet asparagus, it just
works so well. It's kind of like when you char leaks,
(01:46):
or you char corn. You put a bit of cord,
a little bit of char on the corns. Another one
of those vegetables. When it first comes out, it's like, oh,
I've got to eat so much corn, and another.
Speaker 2 (01:55):
I don't know, no more corn cobs. I was so
sick of the corn stuck in my teeth. Take us
through the grilled asparagus with halloomy lemon dressing and almonds.
This does sound lovely.
Speaker 3 (02:07):
And it's even though it sounds fancy pantsy, it is
easy peasy. So first up heat your oven one hundred
and eighty degrees and then I've got some whole roasted almond,
So just take them either use society a knife or
a pistol and water and just give them a rough
sort of smash up. Lay them out onto a baking
(02:28):
tray like a greaseproof breaking tray, and then take two
tablespoons off honey and just drizzle the honey over the top.
Speaker 1 (02:35):
Of the almonds.
Speaker 3 (02:37):
Then fire the whole tray into the oven on one
hundred and eighty. It's going to take about ten minutes.
And what you're looking for is for the honey to
completely melt down and start to caramelize around those almonds.
Once you start to see a little bit of color
coming in, take that out, set those aside, let them
cool down. Now we make the lemon dressing. This is lemon,
(02:57):
but it could easily be swapped out for oranges, mandarin, slimes,
et cetera. Grapefruit would be quite nice as well. So
juice to two lemons into a bowl and then whiskin
the all important tablespoon of dish on mustard, two tablespoons
of our honey. Give that a whisk. It's got no
egg in this dressing, so it's an eggless dressing. And
(03:17):
then finally whiskin. I've got a cup of sunflour oil.
Just whisks that in and then just check the season
and you might want to go a little bit of salt.
You might want to go a little bit more honey,
and then a good crack of pepper. Set that aside.
You're done. Arm's done. Dressing is done. Now we hit
the asparagus. Heat up your barbecue or get a cast
iron pan. Hit that onto the fire. Get it nice
(03:38):
and hot. It's got to be hot when you're doing
this charring. Take your asparagus, you know the track boiling water,
heaps of salt. Drop in your asparagus, count to ten,
pot out ice water, drain it. A little bit of
sunflour or live bit of seasoning onto your barbecue. You
want that to hit it and instantly start to sear
it and then take a Once you've done, you know,
(04:00):
you could probably use the same cast iron pan or
put another pan on. Take some hallumi. So I've got
two hundred and fifty gramds of hallumi. So it's like
one of those little packs that you buy. Slice them
into maybe half seen to me to wide strips, toss them.
Toss the strips through a little bit of flour, put
a little bit of oil into your pan, and over
a medium heat, gently fry off your halluomy. You want
(04:20):
it to become nice and crunchy on the outside, and
that's why we put it through the flour, because it
gives it that little sort of crunchy crispiness on the
outside of the hallumi. By this stage, you could pull
your asparagus off, stack it up with your halloomi, and
then I'll put the toasted almonds. The almond Sometimes when
they cool down, they might go like a kind of
like an almond brittle. I guess you could smash those up,
(04:44):
pop them over the top, and then you've got your
lemon dressing which can go over that. So you could
have this as a sandalone salad. You could put some
poast chicken through it, you could put some fish with it.
And it's just a great way to celebrate the asparagus
which is coming up now September. September October is our
asparagus season.
Speaker 2 (05:04):
Thank you so much, Mike. And of course you can
get that from good from Scratch dot co Dot INZID,
or you can hit to Newstalk ZIDB dot co dot
in ZID forward slash Sunday. We will get that recipe
up for you today. It is aleven to eleven.
Speaker 1 (05:19):
For more from the Sunday Session with Francesca Rudkin, listen
live to News Talk ZIB from nine am Sunday, or
follow the podcast on iHeartRadio
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks.
Speaker 2 (00:11):
EDB Right, it is time to talk asparagus. Our residence
chef Mike vand Alsen joins us. Now, good morning, good morning, congratulations.
Because growing asparagus is a commitment.
Speaker 3 (00:23):
It takes three years that it's like when is this
asparagus coming?
Speaker 2 (00:31):
Is it a good crop? Has it been a successful crop?
Speaker 3 (00:34):
Wow? They kind of pop up now and then it's like, oh,
there's one there. I get too excited about tail that
I'm glad. I'm glad I'm not very staking my reputation
and making money out of asparagus.
Speaker 2 (00:46):
Well, I'm very excited that the purple asparagus is popping
up and it's been well nurtured and everything. I do
love asparagus, not not a lot all the time, but
when it's in season, always make an effort to grab
a bit of asparagus.
Speaker 3 (00:59):
Yeah, and I guess it's it is one of those
vegetables you know, when it's in it's like, wow, we've
got to get some asparagus. But once you have all
three meals, it's.
Speaker 2 (01:07):
Like, I'm sure it was you that gave me the
best recipe for asparagus, which is you blanche it and
then you wrap a little bit of proshutto around it
and then put it on the barbie.
Speaker 3 (01:19):
Yes that was a while ago.
Speaker 2 (01:21):
Yeah, that was brilliant. I'm still pulling that out for
barbecues and things.
Speaker 3 (01:25):
That's great and asparagus generally, and that's what we're knowing
today as well. Like grilling asparagus is an amazing thing
because I think that the charring and the grilling and
adding color to asparagus, adding just that little bit of business.
As long as you got nice, sweet asparagus, it just
works so well. It's kind of like when you char leaks,
(01:46):
or you char corn. You put a bit of cord,
a little bit of char on the corns. Another one
of those vegetables. When it first comes out, it's like, oh,
I've got to eat so much corn, and another.
Speaker 2 (01:55):
I don't know, no more corn cobs. I was so
sick of the corn stuck in my teeth. Take us
through the grilled asparagus with halloomy lemon dressing and almonds.
This does sound lovely.
Speaker 3 (02:07):
And it's even though it sounds fancy pantsy, it is
easy peasy. So first up heat your oven one hundred
and eighty degrees and then I've got some whole roasted almond,
So just take them either use society a knife or
a pistol and water and just give them a rough
sort of smash up. Lay them out onto a baking
(02:28):
tray like a greaseproof breaking tray, and then take two
tablespoons off honey and just drizzle the honey over the top.
Speaker 1 (02:35):
Of the almonds.
Speaker 3 (02:37):
Then fire the whole tray into the oven on one
hundred and eighty. It's going to take about ten minutes.
And what you're looking for is for the honey to
completely melt down and start to caramelize around those almonds.
Once you start to see a little bit of color
coming in, take that out, set those aside, let them
cool down. Now we make the lemon dressing. This is lemon,
(02:57):
but it could easily be swapped out for oranges, mandarin, slimes,
et cetera. Grapefruit would be quite nice as well. So
juice to two lemons into a bowl and then whiskin
the all important tablespoon of dish on mustard, two tablespoons
of our honey. Give that a whisk. It's got no
egg in this dressing, so it's an eggless dressing. And
(03:17):
then finally whiskin. I've got a cup of sunflour oil.
Just whisks that in and then just check the season
and you might want to go a little bit of salt.
You might want to go a little bit more honey,
and then a good crack of pepper. Set that aside.
You're done. Arm's done. Dressing is done. Now we hit
the asparagus. Heat up your barbecue or get a cast
iron pan. Hit that onto the fire. Get it nice
(03:38):
and hot. It's got to be hot when you're doing
this charring. Take your asparagus, you know the track boiling water,
heaps of salt. Drop in your asparagus, count to ten,
pot out ice water, drain it. A little bit of
sunflour or live bit of seasoning onto your barbecue. You
want that to hit it and instantly start to sear
it and then take a Once you've done, you know,
(04:00):
you could probably use the same cast iron pan or
put another pan on. Take some hallumi. So I've got
two hundred and fifty gramds of hallumi. So it's like
one of those little packs that you buy. Slice them
into maybe half seen to me to wide strips, toss them.
Toss the strips through a little bit of flour, put
a little bit of oil into your pan, and over
a medium heat, gently fry off your halluomy. You want
(04:20):
it to become nice and crunchy on the outside, and
that's why we put it through the flour, because it
gives it that little sort of crunchy crispiness on the
outside of the hallumi. By this stage, you could pull
your asparagus off, stack it up with your halloomi, and
then I'll put the toasted almonds. The almond Sometimes when
they cool down, they might go like a kind of
like an almond brittle. I guess you could smash those up,
(04:44):
pop them over the top, and then you've got your
lemon dressing which can go over that. So you could
have this as a sandalone salad. You could put some
poast chicken through it, you could put some fish with it.
And it's just a great way to celebrate the asparagus
which is coming up now September. September October is our
asparagus season.
Speaker 2 (05:04):
Thank you so much, Mike. And of course you can
get that from good from Scratch dot co Dot INZID,
or you can hit to Newstalk ZIDB dot co dot
in ZID forward slash Sunday. We will get that recipe
up for you today. It is aleven to eleven.
Speaker 1 (05:19):
For more from the Sunday Session with Francesca Rudkin, listen
live to News Talk ZIB from nine am Sunday, or
follow the podcast on iHeartRadio
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