Asparagus in Wine

INGREDIENTS

• 1kg fresh asparagus
• Boiling water
• ¼ cup Prenzel Butter Flavoured Sunflower Oil
• 2 Tbsp Prenzel Vincon White Wine Stock
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  

METHOD

Wash the asparagus and snap off the ends.

Lay the asparagus spears in a shallow pan and cover with salted boiling water.

Bring to a boil and simmer for 8 minutes. Drain and turn into buttered ramekins.

Mix Butter oil and Vincon together and pour over the asparagus.

Sprinkle with salt and pepper.

Bake at 220°C for 15 minutes.

Asparagus Almandine

INGREDIENTS

• 1kg fresh asparagus
  
• 1/4 cup slivered almonds.
  
• 1/4 cup Prenzel Butter Flavoured Sunflower Oil
  
• 1 Tbsp lemon juice or Prenzel Lemon Infused Rice Bran Oil
  
• 1/2 tsp salt
  

METHOD

Cook the asparagus; then drain.

While the asparagus is cooking, heat the butter oil in a skillet.
Cook the almonds over a low heat in the butter oil, stirring frequently, until they turn golden brown (takes about five mins).

Remove from heat. Add the lemon juice or Lemon oil and the salt. Pour over hot asparagus.

Asparagus & Chicken Pasta

INGREDIENTS

• 500g pasta(e.g. Penne).
  
• 8 Asparagus Sprigs.
  
• 4 Chicken breasts, skinned and.
  
• 2 Tsp Lemon or Lime Infused Rice Bran Oil
  
• 1/2 tsp each of Basil, Salt and pepper.
  
• 1/2 cup Parmesan cheese.
  
• Splash of Prenzel Vincon White Wine Stock
  

METHOD

Cook the pasta until el-dente.

Meanwhile, trim the Asparagus, cut into 2 inch sticks and set aside.

Cut the chicken into strips, and fry in the oil over a medium heat. Cook for about 3 minutes.

Add the Vincon, cheese and seasoning to the chicken.

For the last 3 minutes of cooking, add the Asparagus pieces to the pasta.

Drain the pasta and asparagus. Toss with the chicken and serve.

Lemon Roasted Asparagus

Trim asparagus spears to fit into an ovenproof rectangular dish and drizzle with Prenzel Lemon Infused Olive or Rice Bran Oil.
Season to taste with salt and pepper (or try Prenzel Manuka Smoked Flaky Salt) and roast at 180c for about 15-20 minutes. Delicious with baked chicken or fish.

Asparagus & Capsicum Stack

Stack roasted asparagus and roasted yellow capsicum with mozzarella.
Garnish with rocket and drizzle with Prenzel Citrus Vinaigrette.

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