Pea And Asparagus Recipe

Rinse the rice under cold water until the water runs clear; drain well.

Bring the vegetable stock to a gentle simmer in a medium saucepan.

In a separate wide sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced onion and cook until translucent, 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the drained rice to the sauté pan and stir to coat the grains in fat for 1 minute to lightly toast.

Carefully add the hot vegetable stock to the rice, stir once, bring to a low simmer, cover, and reduce heat to low. Cook undisturbed for 15 minutes or until most liquid is absorbed.

While rice cooks, trim woody ends from asparagus and cut spears into 2-inch lengths, reserving 3-4 tips per serving for garnish. Blanch the asparagus pieces (including tips) and peas together in boiling salted water for 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and set aside.

When rice has absorbed the stock, remove from heat and let sit covered for 5 minutes. Fluff with a fork, fold in the remaining 1 tablespoon butter and the blanched peas and asparagus pieces (reserve tips for garnish). Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste; adjust seasoning as needed.

In a small bowl combine sour cream and Greek yogurt until smooth.

Stir in the finely chopped fresh dill, lemon juice, lemon zest, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt. Chill until ready to plate so flavors meld.

Preheat oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper.

In a small bowl whisk together the melted butter, powdered sugar and half the lightly beaten egg white until smooth. Add flour, pinch of salt, preserved lemon rind and lemon zest; mix to a thin batter — it should be spreadable. If too thick, add a few drops of egg white; if too thin, add a bit more flour (aim for spoonable, ribbon-like consistency).

Using a teaspoon, place small 1–1.5 tsp mounds of batter spaced well apart on the lined sheet. Using the back of the spoon, spread each mound into a thin 2–2.5 inch oval. Bake for 6–8 minutes until edges are golden and centers set.

Remove one tuile at a time. If you want curved tuiles, drape the warm tuile over a rolling pin or the edge of a bowl for 10–15 seconds until it cools and holds shape. For flat tuiles, cool on the sheet. Let cool completely; will crisp as it cools.

If using whole truffle, thinly shave truffle just before plating. If using truffle oil, reserve 1/2–1 tsp per plate.

To plate (serves 4): divide the pea & asparagus rice among 4 warm plates, mounding slightly in the center. Spoon 1/2 tablespoon of dill cream alongside or dot it around the rice in small quenelles.

Arrange reserved asparagus tips on top of the rice for height and texture. Place 1 preserved lemon tuile (or a broken piece) leaning into the rice for crunch and visual contrast.

Drizzle each plate with a light thread of extra-virgin olive oil and shave thin slivers of truffle over the rice (or sprinkle a few drops of truffle oil). Garnish with microgreens or a few dill fronds and a small wedge of lemon if desired.

Serve immediately so the tuile remains crisp and the shaved truffle aroma is at its peak.