This morning and today food, two delicious dishes to ease
us into spring.
Here to help us is chef Amanda Fry,
TAG Food Network star and most recently,
fierce competitor Tournament of Stampions.
She's also the host of her digital cooking series Easy
AF.
You are a busy woman,
Easy AF show. That's my initials.
I love that. OK, so we are going to cook
asparagus two different ways.
We're going to start with yummy orzo situation,
and I'll show you a little trick,
actually, so we can get your asparagus.
You don't know where to cut off those yummy ends.
Just let it actually happen and that's how you know
it's a pro tip.
Where to cut pro tip and I always blanch my
asparagus before doing anything.
Salted, water salted. Get it in there and
shock it. Stay in there.
Honestly, I think you would say 2 minutes.
I like a crispy green bright.
You don't want it to be soggy.
Taste it. Two pro tips.
Taste it. Yes, but not crunchy.
I like my vegetables cooked.
So this dish is kind of a fan favorite.
Once you taste it, you are going to be in
love.
So
as we compete on those cooking competitions,
using the main ingredient a couple different ways is a
really good way to win.
So we're doing 2 asparagus dishes today.
So this one is the iconic orzo.
And this can be done as we were talking about
with gluten free orzo. You can do this with rice,
but have your orzo already cooked.
So chefs prep, right, we prep before we make anything.
In my cookbook, I actually have a prep section before
you get started.
See, because if we started too early,
maybe our garlic gets toasted.
I'm going to give you so many.
No idea. So the orzo goes in,
and then this dish is
decadent. Let's just call it decadent.
We're going to put in a little bit of heavy
cream,
a little bit of butter.
We love butter. And then we stir,
stir, stir, and then two kinds of cheeses,
Parmesan and pecorino. Now Parmesan,
for me has a sweetness to it.
Pecorino is a salt and we love that and those
taking it.
And like an adult, this is an adult Mac and
cheese.
But don't forget black truffle butter at the edge.
This is what puts it over the fancy store actually.
In the gourmet section. In the butter section.
Really. Don't find it there.
How much of that do you put in there?
That is delicious right? Are you addicted yet?
Are you making it tonight?
Please tell me you're making it tonight.
I literally just ordered gluten free pasta online so I
can make this tonight
if you don't put the truffle butter in it,
but that sets it over the edge.
There that shuffle butter truffle butter.
But promise me you won't use truffle oil.
OK? Because if you you guys do,
you'll be chopped. Every contestant who's ever used truffle oil
uses too much and they get chopped OK And then
if you want to brighten it up a little bit,
we're going to make an asparagus salad.
So beautiful. That was in there,
right? Mustard vinaigrette. A little bit of lemon juice.
Did you want another pro tip?
Mustard emulsifies your vinaigrettes? Did not know that.
Just regular mustard. Regular Dijon mustard.
Mustard seed has
a protein in it. OK,
that actually emulsified. What are you doing there with the
with
the egg I wish I could get.
I will get my hands in here when I make
this at home.
Take your cooked eggs. Break them up with your hands.
OK, now we're using asparagus.
Again, a little bit of tarragon mustard.
And then two my favorite ingredients,
Parmesan, parmesan and asparagus, coming together in so many different
ways.
Wait, and tarragon. And what was the other one?
We're going to try to follow that one.
Parmesan. Parmesan and then just shave it into this salad
instead of grated.
So you have it a couple of different ways and
do you put the dressing in the bowl or do
you put it up?
So honestly, if we weren't,
if if I had a sink near me,
I would get my hands in here because it's and
just kind of go in there.
Jeffy, to use your hands.
It's the only way to get it really massaged.
When you have a salad at a restaurant,
it's massaged. Well, those eggs are the eggs.
Make it fancy,
you know what I mean?
This side, you know, it's good.
We didn't want to put down the other one to
try
and then now we don't want to put this.
That's what I love about this.
And so it goes with this so well 'cause it
does have.
I'm sorry, I think I'm no,
you're dressing all over my face.
But I don't care. And a Negroni would be great
with this if you guys know that's true.
I want to make it a yes.
A Negroni for spring celebrate.
A little bit of spring is coming.
I know it looks dark and dreary,
but spring is on its way.
Asparagus is here. You need rain.
Tickets supplement. Thank you so much.
This is delicious. So you can check out these recipes
and more at
today.com/food. You want to make this tonight?