Ref: 202
Heading: Starters & Soups
Cuisine: Japanese
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
280 g
Asparagus spears
Sauce
100 g
Tahini
1 tbsp
Water
8 g
Fresh tarragon leaves, chopped
8 g
Fresh coriander leaves, chopped
8 g
Fresh basil leaves, chopped
1/2 tsp
Salt
Dressing
180 ml
Olive oil
50 ml
Aquafaba, (juice from a can of chickpeas)
30 g
Miso paste
2 tbsp
Rice wine vinegar
1 tbsp
Water
1 Garlic clove, finely grated
1/2 tsp
Salt
garnish
sprinkle
Black sesame seeds
Method
Step 1
Make the sauce by adding all ingredients into a blender & blitz to a paste, set aside.
Step 2
Make the dressing, put aquafaba & garlic into a blender or use a stick blender, add the olive oil gradually to emulsify, add Miso, rice wine vinegar, water & salt, re blitz & set aside.
Step 3
Place asparagus in lightly salted boiling water for 3 to 4 mins, drain & plate, add a spoon of sauce equally on each, drizzle dressing, sprinkle black sesame seeds.
Suggestion & Tips
Freeze left over chickpeas, you can make humus or Chickpea fritters etc at a later date.