Spring into flavor with Chef Swanson's brat sliders and asparagus lemon pasta
GREEN BAY (WLUK) -- Spring has sprung!
Chef Josh Swanson is the Campus Executive Chef for St. Norbert College and joined FOX 11's Emily Deem on Good Day Wisconsin to share some new recipes.
One would be perfect for game day. The other would be a great spring recipe.
Brat Sliders on Pretzel Buns
Ingredients
- 8 mini pretzel buns
- 1# bulk bratwurst
- 1.5 tablespoons Dijon mustard
- 1.5 tablespoons whole grain mustard
- 1.5 tablespoons mayonnaise
- 8 Slices Smoked Gouda
- 1 cup sauerkraut
- Butter for grilling
Directions:
In a bowl combine the two mustards & mayonnaise whisk well to combine, reserve. Form the bulk bratwurst into 2 ounce patties with an indent in the middle (indent will help them cook up even). Place the brat patties in a skillet preheated to medium. Cook brats on one side until browned then flip & place the sliced smoked gouda on top, cook to an internal temperature of 165. Once brats are done add a knob of butter to the skillet & toast pretzel buns. Once buns are toasted, heat kraut up in the skillet. Place mustard sauce on the bottom of the buns followed by the brats then kraut & bun tops. This recipe makes enough for 8 sliders.
Asparagus & Lemon Penne Pasta
Ingredients
- 1 pound of Asparagus
- 3 tablespoons minced garlic
- 1 tablespoon minced Italian parsley
- 1 tablespoon grape seed oil
- 4 tablespoons butter
- 1/2 cup grated parmesan cheese
- 1 pound dry penne pasta or your favorite noodle
- Pasta cooking water
- 1 cup white wine
- 1 large Lemon Zested & Juiced
- Salt & pepper to taste
Directions:
Bring 4 quarts of water to boil in a large pot, add 1 tablespoon of kosher salt. Heat a Dutch oven over medium low heat. Add the oil & garlic, cook until the garlic is fragrant then add the asparagus. While the asparagus is cooking add the penne to the boiling water & cook until al dente. Once the asparagus is lightly crisp & tender. add the white wine & bring to a simmer. Once the pasta is done do not drain the pasta in a sink rather scoop it out with a tongs or pasta spoon & add it directly to the Dutch oven. Add about 1/2 cup of pasta cooking water, butter, minced parsley & 1/4 cup of the grated parm, stir well to combine. Add the lemon juice & zest to taste. The sauce should be a little loose, if it is not add more pasta cooking water. Sprinkle the remaining 1/4 cup of cheese over the pasta & serve right in the Dutch oven.
The recipe makes enough for 4-6 people.