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FareShare Gazette -- February 2012 Recipes

This FareShare Gazette -- February 2012 Recipes recipe uses Rice Vinegar, Sugar, Salt, Toasted Sesame Oil, and Sunflower Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 3 tbsp
• 1/2 tsp
• 1 tsp
• 1 cup
• 8 oz
• 1/4 cup
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 1 tbsp
• 1/3 cup

Method (preview)

1. 1

   Remove from the heat and add the garlic, chile and sesame oil.

2. 2

   Allow to cool, then add the lime zest and juice.

3. 3

   Heat the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches.

4. 4

   Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain.

5. 5

   Cook the noodles in plenty of boiling salted water, stirring occasionally.

6. 6

   Drain and rinse well under running water.

7. 7

   In a mixing bowl, toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion.

8. 8

   You can now leave this aside for 1 to 2 hours.

9. 9

   When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a shallow bowl.

10. 10

    Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in large bowl until just blended.

11. 11

    Melt butter and oil in heavy nonstick 10-inch-diameter omelet pan over medium heat.

12. 12

    Add asparagus and onion and saut� until asparagus is crisp-tender, about 4 minutes.

13. 13

    Pour egg mixture over asparagus.

14. 14

    Reduce heat to low; cook until edges are just set, about 3 minutes.

15. 15

    Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath.

16. 16

    Continue cooking until egg mixture is nearly set on top, about 5 minutes.

17. 17

    Broil until just puffed and lightly golden on top, about 2 minutes.

18. 18

    Arrange squares on serving platter. Spoon dollop of cr�me fraiche atop each square. Sprinkle with remaining 1/4 cup chives and serve.