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Derry Cooks Seasonal Recipes

Monday, 12 April 2010

Derry Clarke

Roasted White Asparagus wrapped in Parma Ham with Garden Peas, Tomato and Parmesan Butter, Black Olive Tapenade


. 16 white asparagus spears, peeled & trimmed to about 14cm
. 4 slices of Parma ham
. 2 tablespoons olive oil
. Salt & freshly ground white pepper
. 120g garden peas

Tomato & Parmesan Butter


. 100g unsalted butter, softened
. 25g Parmesan cheese, finely grated
. 1 plum tomato, skinned, deseeded, diced & dried on kitchen paper

Black Olive Tapenade


. 100g pitted black olives
. 25g capers
. 2 cloves of garlic, peeled
. 75g Parmesan cheese
. 25ml extra virgin olive oil

Roasted White Asparagus wrapped in Parma Ham with Garden Peas

Preheat the oven to 180°c/350°f gas mark 4.


1. Bundle 4 spears of asparagus together and wrap with a slice of Parma ham.

2. Repeat with the remaining asparagus spears. Transfer all the bundles to a roasting tin, drizzle them with the olive oil and season with salt & pepper. Cover the tin with tinfoil and roast for 15-20 minutes until tender. The exact time will depend on the thickness of the asparagus spears. Remove the asparagus bundles from the oven and keep warm.

3. Boil the peas in simmering salted water in a medium sized saucepan for 1-2 minutes or until they float to the top. Drain the peas, refresh them in ice cold water, the drain them again.

Tomato & Parmesan Butter

Soften the butter nearly to melting point and fold in the grated Parmesan and diced tomato.

Black Olive Tapenade

Pulverise all the ingredients in a food processor. Transfer to a bowl and refrigerate until required.

To Serve

Divide the peas between four warm plates. Place the asparagus spears on top and spoon the tomato and Parmesan butter over them. Place a small mound of tapenade at one side of the plate.
Cream of Watercress Soup with Poached Egg and Horseradish Cream


. 4 eggs (for poaching)
. 2 onions (Sliced)
. 4 potatoes (peeled & diced)
. 2 cloves garlic (crushed)
. 100g butter
. 200g fresh watercress
. 1 litre chicken stock
. 200ml cream
. 1 teaspoon freshly grated horseradish
. 2 tablespoons whipped cream

For the Poached Eggs


1. Bring a large saucepan of salted water to simmering point.
2. Gently break the eggs into the saucepan, one at a time.
3. Cook for 1 minute, then take the saucepan off the heat.
4. Allow the eggs to sit in the water for 6 minutes. This gives a translucent egg with a soft, creamy yolk.
5. Remove the eggs with a slotted spoon.

For the Horseradish Cream

1. Mix both the cream and grated horseradish together.

For The Soup


1. Slowly sweat the onion, potato and garlic in the butter for 10 minutes.
2. Add the watercress and chicken stock.
3. Bring to the boil and simmer for 20 minutes.
4. Liquidise and add the cream.
5. Serve with poached egg and dressing.