Rigatoni and Asparagus au Gratin
This is an excellent way to turn 8 oz (225 g) of asparagus stalks into a substantial supper dish for two people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
|Oven temperatures and Conversions|
|Click here for information|
|You will also need an ovenproof gratin dish 7 x 7 x 2 inches (18 x 18 x 5 cm), lightly buttered.|
This recipe is taken from Delia Smith’s Summer Collection and Delia's Vegetarian Collection.
First of all place the milk, flour and butter in a saucepan and whisk together over a gentle heat until the sauce begins to simmer and thicken. Then season with salt and pepper and a good grating of nutmeg.
After that turn the heat down to its lowest setting and let the sauce cook for 3 minutes, then stir in the grated Parmesan, remove from the heat, cover with a lid and leave on one side while you prepare the other ingredients.
Prepare the asparagus by cutting the stalks diagonally into pieces roughly the same size as the rigatoni. Then take a 9 inch (23 cm) frying pan, heat up the oil in it and sauté the asparagus pieces for about 5 minutes, tossing them around the pan and keeping the heat fairly high so that they colour at the edges. Then add the tomatoes to the pan, and let them bubble and reduce for about 1 minute.
Then turn the heat off.
Next cook the pasta in plenty of boiling salted water for 6 minutes only; then drain it in a colander.
Return it to the saucepan, add the sauce and the asparagus mixture and mix thoroughly. Taste to check the seasoning, pour the whole lot into the gratin dish, sprinkle with the shavings of Pecorino cheese and bake in the oven for 8-10 minutes.
Serve straight away.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
For strict vegetarians, exclude the anchovies.
Steamed asparagus is wrapped with cheese and ham to produce the most wonderful light meal or starter - a great way to enjoy the short asparagus season in May and June.
Sometimes the idea of the simpler the better makes for cooking success and never more so than in this pared-down recipe for asparagus that would make the most brilliant starter or lunch dish.
Most Popular recipes
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Meat Free Monday
For Fish Wife
25 Jan 2015 13:28
25 Jan 2015 10:08
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
Paul's lemon pudding
19 Jan 2015 21:37
One is fun
02 Jan 2015 20:56
24 Jan 2015 06:48
23 Jan 2015 21:00