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Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

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Speaker 1: from News Talks, that'd be.

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Speaker 2: If you're looking for a creative little recipe, something seasonal,

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Speaker 2: something delicious. Nicky Wax, our cook, has the recipe for

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Speaker 2: you this week, and she's with us now kill good.

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Speaker 3: Morning, good morning. Yes it is the It is the

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Speaker 3: time for those beautiful green spears.

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Speaker 1: I love that, Yes, yes.

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Speaker 3: I love them. Are you a fair awful? Do you

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Speaker 3: know what?

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Speaker 1: I think?

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Speaker 2: I've said this before when I was growing up my parents,

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Speaker 2: who are amazing cooks, each of them are amazing cooks.

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Speaker 2: But in my earlier years, I think that the way

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Speaker 2: that they made asparagus the sort of I don't think

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Speaker 2: they boiled it, but it sort of had a slightly

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Speaker 2: stewed quality when we eat at our place, and you'd

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Speaker 2: you'd be killing it and be like you'd be pulling

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Speaker 2: the individual strings of it, kind of flossing with its

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Speaker 2: days there afterwards. And so, but then when I was

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Speaker 2: about do you know what, I actually have this this

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Speaker 2: kind of seminal baragus memory, I remember, for the first

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Speaker 2: time in my life having had asparagus that had just

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Speaker 2: been very very quickly roasted in butter and I remember

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Speaker 2: eating it and being like, oh my god, but that

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Speaker 2: is not how I've been eating asparagus. And I can

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Speaker 2: remember where I was. I can remember where I was

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Speaker 2: sitting at the table when I ate it. It was

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Speaker 2: so delicious, you know, that.

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Speaker 3: Is a moment. Was that in New Zealand?

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Speaker 1: It was?

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Speaker 2: It was actually I was. I was staying with a

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Speaker 2: friend's grandma and Charleston on the south west coast. I

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Speaker 2: literally remember where I was sitting at the table.

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Speaker 3: Great, I love it. I mean my life is full

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Speaker 3: of those food memories because you know, you do associate

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Speaker 3: them with where you were and who you were with

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Speaker 3: or whatever. Yeah, well that is the way to cook

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Speaker 3: them is not to murder them. They do go stringy.

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Speaker 3: And also your parents might have been I wonder if

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Speaker 3: they were also trying to save a bit of money.

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Speaker 2: I think they probably were. And to be fair to

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Speaker 2: my parents, they have the way they cook asparagus now

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Speaker 2: as much come along much closer to the to the

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Speaker 2: lab right, I mean that.

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Speaker 3: Was back in the days when we also cooked over

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Speaker 3: cart exactly. Now. Look, I think asparagus goes really well

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Speaker 3: with eggs, so you'll often find sort of a nice

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Speaker 3: poached egg which is not my shtick at all on

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Speaker 3: an asparagus. But I've put it in a fratata here

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Speaker 3: because i like my eggs kind of a bit more cooked,

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Speaker 3: as it were. I think asparagus goes really well with fish.

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Speaker 3: So it's so grassy and light and kind of you know,

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Speaker 3: I don't know, it's just it's earthy, you know. But

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Speaker 3: it also is very gentle in some ways as well,

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Speaker 3: so you know, it can be good with those sorts

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Speaker 3: of things. With butter. It's great as well. Make a

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Speaker 3: nioise salad, but put instead of green beans, you can

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Speaker 3: use asparagus. But look, here's this fritata, so deep easy

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Speaker 3: ovan on because I'm going to cook it on top

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Speaker 3: of the stove and then I'm going to throw it

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Speaker 3: in the oven. This fratata, you'll need a nice big pan,

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Speaker 3: maybe twenty six centimeters. We're using five eggs, five large eggs,

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Speaker 3: so this is easily going to feed sort of four

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Speaker 3: to six maybe even more. People. Heat a good slot.

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Speaker 3: I use a total of about a quarter of a

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Speaker 3: cup of olive oil and this recipe. Eat half of

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Speaker 3: that in a pan and throw in a thinly sliced onion.

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Speaker 3: And you want to really cook that until it's beautiful

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Speaker 3: and kind of soft. You don't necessarily need to get

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Speaker 3: lots of color on it. I'm using two big potatoes

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Speaker 3: in here. This is definitely the way the Spanish do it.

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Speaker 3: So they'll put potato in a frittata, and I instead

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Speaker 3: of cook pre cooking the potatoes instead, I just peel

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Speaker 3: them and then I either slice them really thinly. I'm

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Speaker 3: not talking about by hand. I'm probably talking about with

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Speaker 3: a mandolin. Or I chopped them roughly and put them

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Speaker 3: in a food processor and you poles it until they're

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Speaker 3: kind of chopped into tiny, little pea sized pieces. They

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Speaker 3: haven't gone to mush, but they are really small. Because

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Speaker 3: we want these to cook in the egg. Whisk five

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Speaker 3: eggs into a big old bowl, throw in some roseman

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Speaker 3: about two tablespoons of fresh rose brief you've got it,

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Speaker 3: good teaspoon of sea salt, and cart of a teaspoon

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Speaker 3: of cracked pepper, so lots of seasoning in here, and

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Speaker 3: then add your potatoes into that and toss them really well.

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Speaker 3: For each tiny little piece of that potato is getting

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Speaker 3: beautifully surrounded in the egg. Add in your softened onions

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Speaker 3: from the pan, stir all that up to combine, and

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Speaker 3: then heat the rest of the oil in the back

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Speaker 3: in that pan, and then pour in that beautiful mixture.

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Speaker 3: Reduce the heaterd bit heat jack. You don't want to

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Speaker 3: split the eggs, so reduce the heat to about, you know,

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Speaker 3: sort of low to medium I suppose for about ten minutes,

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Speaker 3: and it'll start to just cook around the edges and

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Speaker 3: then lay your asparagus. You can chop it off if

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Speaker 3: you like, but I kind of visual appeal of putting

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Speaker 3: the long spheres all across the pan. It's just beautiful,

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Speaker 3: nice big half a cup of hated cheddar use a

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Speaker 3: really good New Zealand one. I'm talking maybe Carpety. They've

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Speaker 3: got a good age cheddar berries Bay something like that.

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Speaker 3: And then so put that on the tobaco for about

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Speaker 3: twenty twenty five minutes. It'll be set in the middle,

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Speaker 3: rest it for ten minutes, and then cut it up

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Speaker 3: into lovely big weages and serve it hot or at

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Speaker 3: room temperature. It's fantastic with maybe a chutney, maybe a

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Speaker 3: little salad on the side, but it's absolutely exquisite and

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Speaker 3: really highlights that asparagus.

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Speaker 2: Yeah, it's great, fantastic, Yeah, So how's the balance between

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Speaker 2: the asparagus and the cheeddah because especially yeah, yeah, there's a.

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Speaker 3: Yeah, because it's nice and sharp. You know, chetder good

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Speaker 3: a good age. Chetter is nice and sharp. And as

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Speaker 3: I say, asparagus, once cooked, kind of brings up a flavor.

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Speaker 3: It's sort of whole. I don't know, it's just weird.

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Speaker 3: It holds its own. I always think of it. It's

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Speaker 3: a little bit like white bait. It holds its own

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Speaker 3: even though it's a delicate flavor. And I think sort

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Speaker 3: of asparagus is a little bit like that as well.

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Speaker 3: You wouldn't say that it's rich, so you can put

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Speaker 3: it with rich ingredients. You know, eggs are rich, butter's rich.

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Speaker 3: Potatoes are kind of clunky in their own way, kind

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Speaker 3: of big flavor.

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Speaker 2: Yeah.

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Speaker 3: So no, it's beautiful. It's really lovely and nice little

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Speaker 3: lunch or dinner or something like that.

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Speaker 2: So yeah, pretty good. Okay, Hey for you, NICKI have

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Speaker 2: a great weekend. We'll make sure that asparagus and cheddar

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Speaker 2: for Tata recipe is up on the news talks. He'd

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Speaker 2: be website. Everything from our show goes up there. It's

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Speaker 2: really easy. You don't ever have to be scribbling notes

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Speaker 2: or writing little messages into your phone and texting yourself

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Speaker 2: or anything like that. News Talks he'd be dot co,

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Speaker 2: dot nz Forward slash Jack has everything from our shows,

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Speaker 2: so you'll be able to find all of Nikki's recipes,

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Speaker 2: including that delicious asparagus and cheddar for retata.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to News Talks ed B from nine am Saturday, or

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Speaker 1: follow the podcast on iHeartRadio