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Asparagus and lemon saute with maple seeds
Serves 4 Starters and mains
Ingredients
- 2 x 400g bunches asparagus
- 1tsp sesame oil
- 2 heads greens, roughly chopped, or 200g sugar snap peas
- 4 nests noodles, cooked
For the brittle
- 2tbsp sesame seeds
- 2tbsp pumpkin seeds
- 3tbsp maple syrup
- good pinch dried chilli flakes
- zest and juice 1 unwaxed lemon
For the sauce
- 1tbsp maple syrup
- 1tsp sesame oil
- 2tbsp soy sauce
- 2tbsp rice vinegar
- pinch dried chilli flakes
Method
Toast the sesame and pumpkin seeds in a dry pan over a medium heat until they give off their aroma. Add the maple syrup, a good pinch of salt and the chilli flakes and cook for another minute, until the syrup begins to bubble and thicken (but not darken). Take off the heat and transfer to a plate lined with baking paper. Sprinkle over the lemon zest and leave to set.
Mix the sauce ingredients with 1tbsp water and set aside. Cut off the asparagus tips and set aside, then cut the stalks into 5cm pieces on the diagonal up to the last 3cm from the base.
Wipe out the pan with kitchen paper and put over a high heat. Once very hot, add the
oil, asparagus tips and stalks and greens and cook for 3-4 minutes, until the edges char and the asparagus softens. Add the sauce and noodles and cook for 1 minute. Roughly chop the brittle. Serve the sauté scattered with the brittle and lemon juice.
This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.
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