Pan-Roasted Asparagus over Brown Rice Noodles
Kalamata Olives, Balsamic Reduction, Shaved Parmesan
Organic brown rice noodles make this a fabulous gluten-free meal. Or omit the noodles and serve this asparagus as a low-carb side dish. Either way, French Master Chef Alain Ducasse’s recipe for “Roasted Asparagus with Black Olives” is a springtime winner. It’s the genius combination of just a few choice ingredients, it shines in its simplicity: Asparagus, Olive Oil, Balsamic Vinegar, Olives, Parmesan.
In his snappy cookbook, Nature, Ducasse shares “simple, healthy, and good” recipes featuring plenty of fruit and vegetables, grains with a little meat or fish, all cooked in olive oil. The Chef admonishes us, “You can’t cook well without good ingredients.” To that end, make sure to choose the freshest asparagus, high quality olive oil and balsamic vinegar, and authentic Parmesan for this recipe.
Pan-Roasted Asparagus over Rice Noodles Recipe
Trim off the fibrous part of the stem. Cut the tips into 3-inch lengths. Cut the remaining stalks in half lengthwise.
Heat olive oil (about 2 T.) in a stainless-steel (not non-stick) sauté pan over medium-high heat. Add asparagus, season with salt, turning occasionally and roast until the asparagus is tender and starting to brown in spots. Remove with a slotted spoon.
Brown Rice Noodles
Toss cooked Brown Rice Noodles with olive oil and season with salt and pepper. Place noodles in a bowl. My favorite rice noodles are made from organic Thai brown rice, organic tapioca flour, and water – only from my friends at Explore Asian.
Balsamic Glaze with Olives
To the sauté pan, add balsamic vinegar (about 5 T.) and pitted black olives cut in half lengthwise. Deglaze the pan, scraping the bottom of the pan with a spatula.
Note: I buy pitted Kalamata olives from Trader Joe’s. In his recipe, the Chef uses European Taggiasche or Niçoise olives.
Pour the balsamic reduction and olives over the asparagus. Top with shards of Parmesan and plenty fresh ground black pepper.
Alain Ducasse’s Pan-Roasted Asparagus ~ Two Options
(over brown rice noodles as a gluten-free meal)
(without noodles as a low-carb side dish)
More Alain Ducasse:
Looking for more “simple, healthy, and good” recipes from Alain Ducasse? Try my adaptation of the Chef’s “Spanish Rice with Squid and Lemon” recipe: Paella Rice with Baby Octopus & Meyer Lemon here.
2 thoughts on “Roasted Asparagus with Olives, Parmesan Inspired by Alain Ducasse”
What a beautiful dish Lori. I expected brown rice noodles to be, well, brown. But these look like regular noodles.
Hi Linda – well, it took me a while but I think I have the answer to why brown rice noodles look white. From wikipedia: When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm.
So, brown rice is only brown on the outermost layer. The inside is white. Also, tapioca flour is white, which is an ingredient in the noodles. And I think that photo editing makes the noodles look brighter too.
Thanks for piquing my curiosity.
P.S. The dish is really good too.