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May 24, 2022 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Here in Alberta it's Asparagus season, and the sight of asparagus in our farmers' markets heralds the beginning of the spring season for us cooks. Join Kathryn Joel for the first in her new series of online classes on seasonal Italian cooking and learn to use this favourite spring vegetable in three classic Italian preparations. We'll start with asparagus crostini before moving on to a quick and easy pasta, then we'll finish the class with a lovingly stirred asparagus risotto! (DIETARY CONSIDERATIONS: THIS CLASS IS VEGETARIAN)
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Ingredients, Bruschetta with Asparagus, Arugula & Parmesan: asparagus, sourdough bread, garlic, extra virgin olive oil, arugula, parmesan, lemon
Ingredients, Bruschetta with Asparagus & Prosciutto: asparagus, sourdough bread, garlic, extra virgin olive oil, arugula, red wine vinegar, prosciutto
Ingredients, Risotto with Asparagus: risotto rice (vialone nano, carnaroli or Arborio), stock (chicken or vegetable), olive oil, 100g pancetta, shallots, asparagus, peas, white wine, lemon, parmesan cheese, unsalted butter, fresh herbs (chives, basil or chervil)
Ingredients, Pasta with Asparagus: dried tagliarini or tagliatelle, asparagus, lemon, dry white wine, whipping cream, garlic, unsalted butter, parmesan, fresh herbs (basil, tarragon, mint0, extra virgin olive oil
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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