Tied Asparagus Bundles
This simple recipe for asparagus works best with pencil thin spears and are a great accompaniment to risotto or fish.
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.