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
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Paella Rice with Baby Octopus & Meyer Lemon
Peas, Fennel, Onion
Lemon Olive Oil, Basil, Black Pepper
“Cooking is a love affair. It’s all about falling in love with your ingredients.”
Ingredients. Ingredients were the inspiration for this “casserole.” A brown paper bag full of gorgeous Meyer Lemons from my friend Judy’s yard. A Christmas gift of heavenly Lemon Olive Oil from my friend Allison. (Thank you, ladies). A charming cloth bag of arroz tradicional from Spain. And irresistible fresh baby octopus at my local Korean market.
“You can’t cook well without good ingredients. If you don’t treat the ingredient and its flavors with respect, if you drown it in oil, even good olive oil, you spoil it.”
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