Asparagus Fries


I love these crispy asparagus fries!!

1 lb of asparagus
1/4 c rice flour
1/4 c flour
1 eggs
1 c panko bread crumbs,

Preheat oven to 426. Line a baking sheet with parchment.

You will need three shallow bowls large enough to hold the asparagus, I have a set of bread containers.

Place flour in one bowl. Beat egg and add 2 TBSP water and put in a second bowl. Place panko in the the third bowl.

Coat asparagus in flour, dip in egg and roll in panko. Doing this in batches works best. Place asparagus on lined pan. Salt and pepper the asparagus.

Bake for 10 minutes until panko is crispy.

Serves 2 – 4.

Ricotta Pancakes with Tomato Sauce


Another winner from Jamie Oliver. I have yet to complete one of these in 15 minutes, it’s more like 30 minute meals. I served this with crispy asparagus fries.

For the sauce
1 oz dried porcini mushrooms, soaked, drained and chopped. Reserve 1/2 the liquid
Red pepper flakes
2 cloves of garlic, minced
28 oz tomatoes, puréed
8 black olives, chopped
½ a bunch of fresh basil
Salt and pepper

For the pancakes
1 large free-range egg
16 oz ricotta cheese
1 tsp nutmeg
Zest from one lemon
1 c Parmesan cheese
2 TBSP flour
Salt and pepper

Combine tomatoes, porcini liquid, other sauce ingredients in a 3 qt saucepan over medium heat. Cook for 30 minutes, until thickened.

Combine ingredients for the pancakes in a large bowl. Heat a griddle over medium high heat. Scoop out about 1/4 c onto the griddle and cook for about 4 minutes, flip and cook for about 3 more minutes.

Serve a scoop of sauce with 2 pancakes.

Serves 4.