Asparagus is in its prime this season.
Using ingredients that are in season means full flavour, low cost and environmentally friendly fabulousness. Here in Bathurst we are lucky enough to be able to wild forage asparagus right at our doorstep.
Gnocchi – A beautifully simple recipe I use is from the 1 million women website. If cooking for one It can be divided after made (before cooking) and frozen into portions.
1 Bunch of asparagus
8 Tablespoons of butter
3 Tablespoons of chopped dill
3 Cloves of finely chopped garlic
Salt and pepper to taste
1. Make gnocchi following recipe link above. Do not cook yet.
2. Snap woody ends off asparagus and rinse under cold water. Cut asparagus into approximately 4cm long pieces. Heat 2 tablespoons of butter in Skillet and sear asparagus till tender. Remove from skillet and set aside.
3. Cook gnocchi according to recipe. When cooked, strain off as much excess water as possible.
4. Heat remaining butter in Skillet. Once butter is melted, add finely chopped garlic and salt and pepper. Cook for 1 minute.
5. Add gnocchi so it all touches the base of the pan and sear until lightly browned. Stir in dill and cooked asparagus.
6. Serve, pouring excess sauce over the dish.
7. Top with desired amount of shaved parmesan.