Asparagus, Kimchi, Fried Garlic & Parsley Pangrattato
Everyone’s favourite late-spring mascot. Asparagus grants you a variety of options for cooking. Excellent pan-fried, steamed, roasted or even raw, you can’t go wrong with a little ‘gus in your life.
Here we’ve made a savoury dish with a dynamite crunch and brine-y tang; try this as a side dish to a main course, as a light lunch, or top with your favourite sunny side farm egg for the perfect breakfast. Our kimchi is as versatile as you want it to be.
There are some awesome hints and tips in the recipe below that you can apply to other areas of cooking when using asparagus or making a breadcrumb of some kind. Enjoy.
Please read how to make below.
Ingredients serves 2
- 1 bunch asparagus (around 6 large spears)
- 400g Scratch Fine Foods kimchi, drained
- 3 slices of bread
- handful of parsley, chopped
- 1 lemon zest
- 1 head of garlic, sliced, soaking in water
- good quality olive oil
- lemon wedges
- Peel 1 head of garlic, slice thinly
- Blanch garlic slices in salted boiling water briefly, drain.
- In the meantime, bring up a pot of oil (we’ve used a 3 quart pot, with about 800 ml of oil) to 350 F.
- Add in your garlic, stir often and keep an eye on the colour, we want light brown golden fried garlic, not burnt.
- Strain off the oil and lay garlic onto absorbent towel, salt immediately. You now have garlic oil as well!
- Set oven to 350 F.
- Slice bread length-wise into 1 cm strips, and then slice strips into 1cm pieces so you’ve got bread cubes to toast evenly.
- Toss bread cubes in a couple tablespoons of olive oil, season with S&P. Spread cubes evenly on a baking sheet and toast until brown, make sure to stir occasionally to prevent uneven browning. Look for a golden brown colour (about 10-15 minutes).
- Let cubes cool down and blitz in food processor till about the texture of coarse sand, add the lemon zest and fried garlic.
- Snap off asparagus at its base, about 2 inches usually!
- Bring a pot of salty water to a boil (it should taste like the ocean).
- Drop your spears in for a brief blanch, about 1 minute. HINT: Asparagus should still be firm to the touch, but can bend slightly
- Shock your spears in an ice bath. This helps to retain that beautiful green colour. PRO-TIP: Blanching before pan frying helps to to retain moisture and keep that beautiful green hue.
- Get a frying pan hot. What we’re looking for here is a nice sear on the asparagus, while keeping the spears al dente. Throw a glug of olive oil in the pan, add spears and arrange in a neat little row so we get that oh-so-even brown crust. Season.
- Gently press with a spatula, searing for a few minutes before turning to spears to the other side. Once you’ve got a beautiful sear on both sides, take off the heat and cut to placeable size.
- In the hot pan, sauté the kimchi lightly to release those beautiful flavors, set aside.
Arrange your dish, alternate those perfect spears, your kimchi, the breadcrumb and fried garlic.