Recipe: Curtis Stone’s roasted asparagus with rocket pesto

Share

6th Nov 2019

Curtis Stone is one of Australia’s most loved and most famous chefs, having plated up for A-listers like Oprah, Ellen DeGeneres and Martha Stewart. When Camilla Franks launched her fashion label in the States, it was Stone who hosted the event at his acclaimed Los Angeles restaurant, Gwen. He’s the go-to chef when Australians strut their stuff in Hollywood for the annual G’Day LA party. His latest venture sees him partnering with Princess Cruises to create an on-board restaurant called ‘Share’. When the Princess Ruby docked in Australian waters for the first time recently, he gave us one of the recipes from the new menu. Enjoy! 

Roasted asparagus with rocket pesto and roast capsicum

Click Here: pandora Bracelets

Serves 10

Asparagus spears
650g asparagus (look for green, firm spears)
130g grape seed oil
15g kosher salt

Rocket Pesto
50g baby rocket
15g pine nuts
25g pecorino cheese, grated
3g lemon zest
25g lemon juice, fresh squeezed
30g olive oil
20g garlic, chopped
7g kosher salt

Roast capsicum confit
250g capsicum
5g Thai basil, leaves only, chopped fine
30g rice vinegar
12g Dijon mustard
65g grape seed oil
4g salt

Sourdough croutons
65g sourdough bread cut into small cubes
150g butter
3g thyme
1.5g kosher salt

Garnish
10g baby rocket leaves, picked, shocked, dried
100g breakfast radish, sliced lengthwise

Method

To prepare the asparagus:

• Preheat oven to 220 degrees Celsius.
• Trim fibrous bases of the stems off the asparagus spears, and make all the spears 10cm long. Lightly peel the asparagus with some remaining skin on the stalk of the asparagus.
• Place the oil on a large sheet tray and place in the oven for 1 minute. Carefully pull the tray out of the oven and lay the asparagus in a single layer and coat with the oil generously. Place tray back in the oven with the asparagus and roast for 2-3 minutes. Remove from the oven and immediately drain off oil. Transfer to cheesecloth and chill down as fast as possible.

To make the rocket pesto:

• Combine the rocket, pine nuts, pecorino, lemon zest, lemon juice, olive oil, garlic, and salt and puree until fully emulsified.

To make the capsicum confit:

• Preheat an oven to 220 degrees Celsius.
• Drizzle the capsicum lightly with grape seed oil and sprinkle with salt. Place on a sheet tray with a wire rack uncovered in the oven for 20 minutes until the capsicum has blistered.
• Once blistered take out of the oven and place in a large mixing bowl. Cover with plastic wrap and let stand for 10 minutes.
• Once the capsicum have cooled down to the touch separate the skin and seeds from the flesh.
• Cut capsicum finely.
• Combine the capsicum, chopped basil, rice wine vinegar, Dijon mustard, grape seed oil and salt and mix thouroughly. Before serving, strain off the liquid with only the capscium and basil remaining.

To make the croutons:

• In a medium sized saucepot, melt the butter until it starts to froth.
• Once the butter starts frothing add the bread cubes and thyme and stir.
• Cook the bread until it turns slightly golden brown, about 3 minutes.
• Transfer to a sheet tray lined with paper towels and sprinkle with salt. Reserve.

To assemble:

• Layer pesto, asparagus spears and remaining ingredients on the plate and serve.