Tied Asparagus Bundles

by Gilly Webber

In Season Now | Spring | Dinner

Tied Asparagus Bundles

This simple recipe for asparagus works best with pencil thin spears and are a great accompaniment to risotto or fish.
Course Main Dish
Cuisine Macrobiotic
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 2 people


  • 5-6 Spears of asparagus, trimmed
  • 2 Spring onions, green part only


  • 2 Tablespoons Extra virgin olive oil
  • 1 Tablespoon Tamari
  • 1 Tablespoon Lemon Juice
  • 2 Teaspoons Capers (in brine water)
  • 1 Teaspoon Brown rice malt syrup


  • Bring 2 cups of water to the boil & add a pinch of sea salt.
  • Blanche the spring onions for 30 seconds only and remove with chop sticks or tongs and immediately plunge into cold water to keep their vibrant green colour.
  • Bring the water to boil again, add the asparagus, cover and turn down the flame to simmer for 3 minutes, or until just tender.
  • Remove & cool a little before tying together with the onion leaves.
  • For the dressing - whisk or blend all the ingredients together & drizzle over asparagus.