Issue 118, September 2006
28 August 2006
Absolutely Amazing Asparagus
The latest issue of Cuisine celebrates the arrival of asparagus, the queen of spring vegetables, and a sure sign that
warmer weather is on the way.
“Asparagus are to spring what peaches are to summer. These tasty vegetables are a true delicacy – and one of the few
that aren’t grown year-round,” says Simon Wilson, Cuisine Editor.
“Spring heralds the arrival of new-season fruits and vegetables, and our new issue suggests to readers many ways to
enjoy the sweet, delicate new flavours of this delicious produce.”
Lauraine Jacobs celebrates the asparagus with helpful tips on choosing, preparing and cooking the perfect stalk. Her
recipe for grilled asparagus with anchovies and lemon is a simple yet delicious way to savour its unique flavour, while
her asparagus, potato and salmon salad shows how to enjoy asparagus in the company of other favourite ingredients.
Ray McVinnie demonstrates that gluten-free ingredients can produce delicious food – and not only for those who are
gluten intolerant. His recipes for slow roasted pork hocks, roasted veal racks, poached venison and lamb with millet
show how catering for dietary requirements doesn’t have to mean settling for second best.
Pasta and potatoes are the key ingredients in Natalia Schamroth’s take on spring. She shares a selection of recipes that
utilise these ever-handy staples while making the most of the fresh flavours of the new season.
Other features in the latest issue of Cuisine include:
Chef Al Brown, of Wellington restaurant Logan Brown, catches and cooks trout – showcasing recipes that can easily be
used for salmon as well.
Fiona Smith celebrates spring with the fresh tastes of Vietnamese cuisine, using plenty of flavoursome herbs.
Ruth Pretty takes readers through a shorthand version of a classic Kiwi meal – minted lamb cutlets, herbed potatoes
and peas, and finished with strawberry and rhubarb shortcake.
For wine enthusiasts the latest issue includes results from Cuisine’s New Zealand Reds tasting. This is one of the
largest tastings and includes the increasingly fashionable Syrah variety and Bordeaux-style reds from Merlot, Cabernet
Sauvignon, Malbec and Cabernet Franc.
On sale from Monday 28 August, the September issue of Cuisine retails for $8.95 and is available from all good
bookstores and supermarkets throughout New Zealand.
The media recipe for issue 118 is the asparagus, potato and salmon salad by Lauraine Jacobs – match it with a tasty
Riesling for a terrific spring lunch.
Asparagus, Potato and Salmon Salad by Lauraine Jacobs
The three ingredients in this salad all vie to be the hero: asparagus, new baby potatoes and rich hot-smoked salmon.
It’s equally good made ahead, refrigerated and brought back to room temperature for serving.
500g new baby potatoes, scrubbed
Salt
300g fresh asparagus, trimmed, peeled and cut into 6cm lengths
2 limes, peeled with a knife and cut into segments
Juice and finely grated zest of 1 lime
6 tablespoons olive oil
2 small red chillies, seeded and sliced very finely
1 teaspoon Dijon-style mustard
Small pinch of sugar to taste
Salt and freshly ground black pepper to taste
300g hot-smoked salmon (at room temperature), broken into bite-sized chunks
Small bunch chives, cut into 3cm lengths
Simmer the potatoes in a saucepan of salted water until tender. Drain. Meanwhile, plunge the asparagus into another
saucepan of simmering salted water. Simmer for 3-4 minutes then drain and refresh under cold running water to retain the
bright, green colour. To make the dressing, whisk together the lime juice and zest, olive oil, chillies, mustard and
sugar. Season with salt and pepper. Place the warm potatoes, asparagus, salmon and lime segments in a serving bowl and
toss very gently together with the dressing to coat all the ingredients, taking care not to break up the salmon chunks
or damage the asparagus. Scatter the chives over and serve. Serves four.
ENDS