Fricassee of Asparagus with Sorrel, Peas and Cauliflower Crisps

Ingredients:

• 1 bunch asparagus
• 1 cup peas (fresh or frozen)
• 1 cup sorrel, chopped
• 1 large cauliflower, broken into florets
• 1/4 cup olive oil
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup chicken stock
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil and season with salt and pepper. Arrange on baking sheet in a single layer and bake in preheated oven for 25-30 minutes, until crisp and golden brown. Set aside.
3. Trim the woody ends of asparagus and cut into 2-inch pieces.
4. In a large pan over medium heat, melt butter and whisk in flour to form a roux. Cook for 2-3 minutes, stirring constantly.
5. Gradually whisk in chicken stock until smooth. Add asparagus and peas, and season with salt and pepper to taste.
6. Bring to a simmer, then reduce heat and cook for 10-15 minutes, until vegetables are tender.
7. Add sorrel and heavy cream, and stir to combine. Cook for an additional 2-3 minutes, until sauce has thickened slightly.
8. Divide fricassee among serving plates and top with cauliflower crisps.
9. Serve immediately.

Verdict:

This fricassee of asparagus with sorrel, peas and cauliflower crisps is a fresh and vibrant dish that celebrates the spring season. The asparagus and peas are tender and sweet, while the sorrel adds a slightly tart and lemony note. The creamy sauce ties everything together, and the crispy cauliflower topping provides a nice textural contrast. Serve this dish as a light lunch or dinner, or as a side dish to any protein of your choice.

Enjoy!