Asparagus with Harrisa recipe by Richard Allen

Richard Allen

Richard Allen

19th September 2018
Richard Allen

Asparagus with Harrisa recipe by Richard Allen

Asparagus with Harrisa recipe by Richard Allen, executive chef at The Orangery, Rockliffe Hall

Ingredients

  • Harrissa
  • Ingredients
  • 300g deseeded chilies chopped
  • 3 roasted peeled and chopped red peppers3 teaspoons of dry roasted cumin seeds
  • 3 teaspoons of dry roasted fennel seeds
  • 3 teaspoons of dry roasted coriander seeds
  • 4 diced red onions
  • 1 bulb crushed garlic
  • 200ml tomato juice
  • Salt and black pepper to taste
  • Juice of 1 lime
  • ½ litre of good quality olive oil

Method

Place all ingredients, apart from the tomato juice, lime and salt, in a thick based pan and cook until all of the moisture has gone and the ingredient’s start to stick to the pan, add the tomato and reduce until dry. Remove the pan from the heat and cool. When cold, place the mixture into a food processor and very slowly, while the blender is going, add olive oil until the mixture emulsifies and creates a thick dressing consistency, then finally add a squeeze of lime to taste.
Remove to a container, refrigerate and keep until needed.
Asparagus
Cook one bunch of peeled asparagus, in boiling, salted water for 20 seconds then placed in ice water
Strain, pat dry and set to one side
To serve place the cooked asparagus in a dry frying pan on medium heat and warm gently turning after about 1 minute. Season with salt and a drizzle of olive oil

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.