I discovered the delicate flavours of asparagus as an adult. My mum never cooked it and I'm not sure she has tasted it even to this day. The British asparagus season is short-lived but this year I created this lightly spiced dish that is great either as a starter or as a vegetarian barbecue dish.
In other news, my talented nieces have been creating food videos and this one shows you three delicious smoothie recipes in three minutes. Enjoy.
Serves 2 - 4 depending on portion size
- 230 grams asparagus
- 150 grams natural yogurt
- 2 cm cube root ginger - peeled and finely chopped
- 1 teaspoon coriander-cumin powder
- 1 teaspoon salt
- 0.5 teaspoon turmeric
- Fresh lemon juice
- 1 teaspoon garam masala
- 1 green chilli - finely chopped
- a pinch red chilli powder
- 1 tablespoon vegetable oil
- 5 grams fresh coriander - chopped
- 15 grams butter
- Prepare the asparagus by bending each spear until it snaps. Discard the woody ends.
- In a bowl place the yogurt, ginger, coriander-cumin powder, salt, turmeric, 0.5 tablespoon lemon juice, garam masala, green chilli, chilli powder, vegetable oil and coriander. Mix well.
- Add the asparagus spears and ensure they are fully coated in the mixture. Leave to marinate for at least one hour.
- When you are ready to serve, melt the butter in a small pan over a lot heat.
- When melted, remove from the heat and add 2 teaspoons lemon juice. Mix well.
- Line a baking tray with foil and place a wire grate over it. Place the asparagus spears onto the grate. Discard the excess marinade.
- Drizzle lemon butter over each spear.
- Place the tray under the grill.
- When the asparagus is lightly charred, turn each spear. Drizzle again with lemon butter and return to the grill.
- The asparagus is ready when lightly charred and still has an al dente texture.