Text 14096, 83 rader
Skriven 2008-09-22 21:30:00 av JIM WELLER (1:123/140)
Ärende: BFT 2
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     Title: BFT Asparagus Mimosa
Categories: British, Appetizers, Vegetables
  Servings: 4

    450 g  Medium asparagus spears
     50 g  Butter
    100 g  Fresh white breadcrumbs
      1 TB Fresh parsley, finely
           chopped
      1    Hard boiled egg yolk,
           mashed
           Salt and pepper
           Melted butter, to serve

Trim the asparagus spears to the same length, leaving about 7.5 cm
(3 inches) before the green part begins. 

Lay them on a piece of folded foil wide enough to support the spears
during cooking and long enough to extend at each end to form
'lifters'. Pierce the centre of the foil strip.

Place the asparagus on the foil in a wide shallow pan and pour over
lightly salted water just to cover. Bring to the boil then cook
gently for about 25 minutes, depending on the thickness of the
spears, or until tender but not broken.

Meanwhile, melt the butter in a frying pan, add the breadcrumbs and
toss over a moderate heat until golden brown. Remove from the heat
and stir in the parsley and egg yolk. Season to taste and keep hot.

From: The Great British Kitchen Cookbook of the British Food Trust
 
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     Title: BFT Beribboned Asparagus Rolls
Categories: British, Sandwiches
  Servings: 8

      8    thin slices White bread
           Mayonnaise
      8    spears Cooked asparagus
           Salt
           Freshly ground black pepper
           few drops Fresh lemon juice
      8 x  30 cm Pieces of red or
           violet satin ribbon lengths

Makes 8 rolled sandwiches

Edwardian ladies attending teas always left their gloves on.
Thoughtful hostesses tied their tea sandwiches with ribbons,
enabling guests to pluck a sandwich from the tray without soiling
their fashionable gloves. Asparagus rolls look their loveliest
arranged on a silver tray.

Trim the crusts from the bread. With a rolling pin, roll twice over
each piece of bread to flatten them. Spread them with a thin layer
of mayonnaise.

For each sandwich, position an asparagus spear 2.5 cm (1 inch) from
the shortest edge of the bread. Lightly sprinkle the asparagus with
salt, pepper and a few drops of lemon juice. Press the bread firmly
against the asparagus and roll up Swiss roll fashion. Press to seal.

Position the asparagus roll seam side down in the centre of a length
of ribbon. Bring the ribbon up and tie in a bow.


  From: The Great British Kitchen Cookbook of the British Food Trust
 
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Cheers

YK Jim


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