Recipe – New seasoned Asparagus with Quinoa


Asparagus with Quinoa & Chervil

New season Asparagus with Quinoa & delicate chervil

Aparagus is in season and what better way to enjoy the goodness of this great vegetable than with something equally as interesting as quinoa. Together this combination is a powerhouse of taste and nutritional goodness.

Quinoa is a great protein that can easily replace a starchy carb like risotto. It’s easier to cook then you think and seasoned correctly can be a very tasty and healthy ingredient. It’s equally diminutive cooking time, makes it a big hit with me, its then finished with salty pecorino cheese and the delicate liquorice flavoured chervil; yielding, soft flavours and textures of spring. I originally found this recipe on the ‘food 52’ blog site but I have adjusted it to my preference and used quinoa instead of couscous.

Serves 2


4 tablespoons salted butter divided into 2
1 tsp of finely chopped garlic
200g quinoa

150 ml good white wine
200 ml chicken or vegetable stock
1 bunch of asparagus, trimmed and cut into ½-inch pieces
100g finely grated Pecorino
50g chopped pistachios, toasted if desired
3 finger pinch roughly chopped chervil leaves

Cooking Instructions:

Toast the quinoa in the oven at 120 degrees for about 8 minutes to enrich the flavour.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the quinoa and garlic and gently toast again, this time with the butter for about 2 minutes.
Add the wine and half of the stock bring to boil then drop the temperature to very low and cook with the lid on for about 5 minutes. When the liquid is nearly absorbed add the asparagus and the rest of the stock and cook for a further 5 minutes or until the liquid has been absorbed.
Once the quinoa and asparagus are tender, stir in the Pecorino, pistachios, chervil and remaining butter. Sprinkle servings with additional Pecorino, pistachios and chervil, if desired.


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