English asparagus with tahini verde and miso aioli

by Chantelle Nicholson
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4
45 minutes

Ingredients

Asparagus

  • 2 bunches of asparagus
  • 1 tbsp of black sesame seeds
  • salt

Tahini verde

  • 100g of tahini
  • 2 tbsp of tarragon leaves, chopped
  • 2 tbsp of coriander leaves, chopped
  • 2 tbsp of basil leaves, chopped
  • 1/2 tsp table salt

Miso aioli

  • 50g of aquafaba, (the liquid from a tin of chickpeas)
  • 30g of miso paste
  • 1 garlic clove, finely grated
  • 200ml of olive oil
  • 2 tbsp of rice wine vinegar

Method

1
For the tahini verde, place all of the ingredients into a small food processor or a beaker for a stick blender, add 1 tablespoon of cold water and blend together until combined but slightly coarse. Add a little more water if needed
  • 2 tbsp of tarragon leaves, chopped
  • 2 tbsp of coriander leaves, chopped
  • 2 tbsp of basil leaves, chopped
  • 1/2 tsp table salt
  • 100g of tahini
2
To make the miso aioli, use a hand blender to blitz the aquafaba and garlic together for 5 seconds. Slowly drizzle in the oil, a little at a time, mixing continuously until emulsified. Mix the miso paste with 1 tablespoon of water and the vinegar until smooth, then add to the aioli and blend again to combine
  • 30g of miso paste
  • 200ml of olive oil
  • 2 tbsp of rice wine vinegar
  • 50g of aquafaba, (the liquid from a tin of chickpeas)
  • 1 garlic clove, finely grated
3
Bring a pan of salted water to the boil. Remove the woody ends from the asparagus and blanch 3 minutes, then drain
  • 2 bunches of asparagus
  • salt
4
Serve the asparagus drizzled with the miso aioli and the tahini verde on the side. Finish with a scattering of sesame seeds
  • 1 tbsp of black sesame seeds