Posted July 27, 2017

Recipe: Jane Q’s Asparagus with Rouille

Eat + Drink LA

Asparagus with Rouille and ‘Nduja “Gremoulata”

Jane Q (Los Angeles, CA) – Chef Bryan Podgorski

Yield: 4 servings

Ingredients:

6 oz ‘nduja (recipe follows)

4 oz seasoned bread crumbs

2 bunches asparagus, blanched (recipe follows)

1/2 cup rouille (recipe follows)

Salt and freshly cracked black pepper, to taste

Ingredients for the rouille sauce:

(Yields at least 1 1/2 cups)

1 red bell pepper

1 poblano or serrano pepper

2 cloves garlic

1 pinch of saffron pistols (or substitute ½  tsp powdered saffron)

1 egg yolk

1 cup good-quality olive oil

1 tbsp cabernet vinegar (or good-quality red wine vinegar)

Salt and black pepper, to taste

Directions:

For the asparagus:

  1. Heat a large saute pan on medium heat and add the ‘nduja. Render until it’s browned and a good amount of fat has been released.
  2. Remove any large pieces of ‘nduja from the pan. Add the seasoned bread crumbs and fry in the renderings.
  3. Remove and drain well.
  4. Let the ‘nduja and breadcrumbs stand on paper towels until you’re ready to use them.
  5. Take the prepared asparagus and grill over high heat until well-flavored.
  6. Serve over the rouille sauce and garnish with the reserved ‘nduja “gremoulata”. Season to taste with salt and freshly cracked pepper.

For the ‘nduja “gremoulata”:

  1. If you’re unable to find prepared ‘nduja, you can use Italian charcuterie scraps like the “ends” of salami, coppa and/or pepperoni.
  2. Combine them in a food processor until they reach a spreadable, paste-like consistency. Add high-quality olive oil if needed to reach the right texture.

For the asparagus:

  1. Bring a pot of salted water to boil.
  2. Sort the asparagus by size into stalks that are thinner than a pencil, and stalks that are thicker. Set the thinner stalks aside.
  3. Blanch the thicker stalks for 30 seconds, then remove and set aside.

For the rouille:

  1. Roast the peppers in a 450° oven or over direct heat.
  2. Remove from heat and place in a sealed container to let cool. (The steam will make it easier to peel the charred skins off.)
  3. When cool, peel them and discard the skins. Puree the peppers in a food processor until finely chopped.
  4. Add the garlic cloves, saffron and egg yolk.
  5. Puree until smooth, then add vinegar and puree to mix.
  6. Continue running the food processor as you add the oil in a slow stream, so it  emulsifies into the rouille.
  7. Season to taste with salt and freshly cracked black pepper.

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