Culpeper House

Here Lives A Man with a Pan

Main Course

Seared Halloumi, Butter Bean & Asparagus Ragoût

Toby

Ingredients

  • 1 tin (400g): White beans (Cannellini or Butter beans), do not drain
  • 125g: Halloumi cheese, cut into 1cm cubes
  • 1 bunch: Fresh asparagus, woody ends snapped off, cut into 3cm pieces
  • 2 heaped tbsp: Crème fraîche
  • 1 tbsp: Sun-dried tomato paste (or finely chopped sun-dried tomatoes in oil)
  • ½ tsp: Smoked paprika
  • 1 clove: Garlic, minced
  • 1 tbsp: Olive oil (use the oil from the sun-dried tomato jar for extra flavour!)
  • To season: Black pepper and a small squeeze of lemon juice (skip extra salt, as halloumi is already salty)

Method

1. Sear the Halloumi

  • Heat the oil in a pan over medium-high heat.
  • Add the halloumi cubes.
  • Fry for 2 minutes until golden brown on all sides.
  • Remove the halloumi from the pan and set aside.

2. Toast the Garlic & Paprika

  • Turn the heat down to medium. In the same pan with the remaining oil, add the minced garlic and ½ tsp of smoked paprika.
  • Stir constantly for 30 seconds just until fragrant. Crucial step: Toasting the paprika in oil unlocks its full smoky flavor, but don’t let it burn. [1, 2]

3. Build the Rich Sauce

  • Add the 1 tbsp of sun-dried tomato paste and the asparagus pieces. Stir to coat them in the smoky garlic oil for 1 minute.
  • Pour in the white beans along with all their canning liquid.
  • Simmer for 3–4 minutes until the liquid reduces by about half and blends with the tomato paste.

4. Finish with Creaminess

  • Turn the heat to low.
  • Gently stir in the 2 tbsp of crème fraîche until it melts into a rich, creamy, orange-tinted sauce.
  • Return the seared halloumi to the pan.
  • Simmer for 1 final minute, finish with a crack of black pepper and a tiny squeeze of lemon juice, then remove from the heat.