Good day to you readers wherever you are perched reading this finely edited newsletter. The past month has not been easy for most and we the members of the Promeras board would like to give our sympathy for those who have lost and share our sentiments for those – like us who are homebound.
Yes, we’ve all miss ‘lekker-chillen’ with our mates and those overpriced drinks in the cafes and bars, but most of all, what we all miss is physical contact. So, in the next few special edition Promeras newsletter, our board members are excited (with shy enthusiasm) to share with you readers on what we have done that we think will be exciting for you to try out in these times of solidarity.
It’s finally spring time! The sun is out, but you’re in unfortunately. That doesn’t mean that you can’t enjoy what mother nature has to give (corona aside). Now that most of us are confined in our lovely abodes and have some time on our hands, I’m sure one of the more frequent questions that goes through our head is “What can I eat next?”.
So, how is everyone’s meal planning coming along? I’m sure with all the furious typing on your computers and the Zoom sports classes that everyone is taking (wink), we are entitled to have a hearty delicious meal after these tiring activities. Its spring time and it’s good to give ingredients a seasonal salute, so here we turn our heads to the humble asparagus. Staying indoors has made me succumb to gluttony a fair few times and recently I seemed to have slipped into the asparagus mode. Inspired by an asparagus dish I had last spring from a lovely restaurant in Paris, I have found myself scouring the internet in search for recipes to satisfy my current asparagus addiction.
After a week-long of asparagus experimenting, I have found myself a good and trustworthy recipe to address this addiction of mine. This is a great recipe and requires no mystical magic honey from Himalayan bees or feathers from a dodo bird. Just plain old Albert Heijn buyables or sourceable from your friendly next-door grocers (it’s crucial in this times that we do our part to support small local businesses).
For you readers out there that are trying your hands to be a better cook, this is a fail proof recipe that will leave your guests coming back for more once the shutdown ends.
Asparagus and vine tomato pasta
450g asparagus, chopped 2cm diagonally
750g cherry tomatoes on the vine, vines removed
12 garlic cloves
12 tbsps extra virgin olive oil
Sea salt and freshly ground black pepper
400g pasta of your choice (linguine would be best)
8 anchovy (ansjovis) fillets roughly chopped
Zest of 4 lemons, plus 4 tsps juice
*for vegetarians, you can substitute anchovies for capers/kappertjes or something that resembles anchovies.
*Wilson’s tips: get good tomatoes and anchovies. It does make a big difference
1. Preheat oven to 200c (fan), 220c (conventional) or gas mark 6.
2. To create the base of your pasta sauce, place tomatoes, 4 of the garlic cloves (finely chopped), 6 tbsps of the olive oil, salt and pepper onto a baking tray and toss gently. Roast for 15 to 20 minutes until tomatoes soften and begin to release their juice.
3. Boil water in a large saucepan and cook the pasta, according to the packet instructions.
4. While the pasta is cooking, finish making the sauce. Place the rest of the olive oil and garlic (crushed), and the anchovy fillets, in a large frying pan over medium/low heat. When the garlic begins to brown (but not burn) and the anchovy fillets soften, add three quarters of the roasted-tomato mixture (don’t forget to scrape the juice from the bottom of the tray) along with the asparagus and cook for 3 minutes.
Add drained pasta, lemon juice and zest to the pan and season again with salt and pepper.
5. Divide pasta into four bowls, top with the rest of the roasted tomatoes and devour to your hearts content while it’s still warm.