Asparagus, Leek and Pickled Spring Onions with Miso Herb Consommè
This week we are proud to present a delicious and unique dish: Asparagus, Leek and Pickled Spring Onions with Miso Herb Consommè. It a perfect combination of flavours and textures, and is sure to please any palate. The asparagus and mushrooms provide a hearty base, while the pickled spring onions add a tangy and crunchy texture. The miso herb consommè is fresh but earthy and ties the dish together.
Serves 4
400g Asparagus
10ml Olive oil
25g Butter
400g Leek
10ml Olive oil
25g Butter
20g White miso paste
2 Garlic cloves
35g Shallots
500ml Chicken Stock
20g Basil
20g Parsley
50g Spring onions
60ml White wine vinegar
40g Caster sugar
10ml Water
30g Pistachios
Method:
For the pickles, boil the water and mix with the white wine vinegar and sugar. Add a pinch of salt then leave to come to room temperature.
Slice the spring onions to the desired size and once cooled, pour the pickling mix over the spring onions and seal in a jar or cover in a bowl with cling film. Leave for at least an hour - ideally overnight - to allow the flavours to develop.
In a pan on a medium heat, add the pistachios with no oil and gently toast for a minute or two. Remove from the heat and roughly chop.
In another pan over a medium heat add some olive oil and once hot add the asparagus. Season with salt and pepper. After around a minute add the butter then cover with a lid and lower the heat slightly. Leave to cook for around 5-7 minutes.
Slice the leek into 5cm long cylinders, before adding to a pan with olive oil on a medium heat. Sear both the top and bottom of the leek until golden before adding in the butter and covering with a lid.
While the vegetables are cooking, in a small pot, add the chopped shallots, smashed garlic, miso paste and chicken stock. Bring to a simmer for around 10 minutes.
Strain the mix through a fine sieve and return the liquid to the saucepan.
Continue reducing the broth and seasoning with salt and pepper, until the desired flavour is achieved. Finish with chopped parsley and basil.
Check that all the vegetables are ready, then plate up and spoon over the delicious miso broth before topping with chopped pistachios. Enjoy as a starter or a side!