Asparagus with bhangjeera (hempseed) chutney

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Looking for a new way to serve asparagus? This super speedy and simple dish from Avinash Shashidhara gives the griddled spears new life thanks to a fresh herb and nutty hempseed chutney. A brilliant Himalayan-inspired take on one of Britain’s most celebrated veg.

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First published in 2022
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Avi says: ‘Hemp seeds or bhangjeera are a common ingredient used in the Himalayan regions of India where they grow in the wild. They are considered a superfood and usually used to make chutney, to be eaten with breads or other vegetables. It’s like an Indian version of a pesto – creamy, nutty and fresh. Perfect for spring!’

Ingredients

Metric

Imperial

Equipment

  • Barbecue or chargrill pan
  • Blender

Method

1

Bring a pan of salted water to the boil. Prep the asparagus, removing any particularly woody ends, then blanch the spears in the boiling water for 1 minute. Drain and plunge into iced water to halt the cooking process

2

To make the chutney, lightly toast the hemp seeds in a dry frying pan until toasty and golden (make sure they don’t burn). Set them aside, then lightly toast the cumin seeds in the same pan

3

Place the hemp seeds in a blender with the toasted cumin seeds, chillies, herbs and lemon juice. Blitz, adding a splash of water as needed, until you have a pesto-like consistency. Season to taste with salt then transfer to an airtight container. The chutney will keep in the fridge for up to a week

4

When ready to serve, light a barbecue or heat a griddle pan over a high heat. Brush the blanched asparagus with a little oil and salt, then grill or griddle until nicely charred all over

  • 1 dash of rapeseed oil
  • salt
5

To serve, spread a bed of chutney on the base of a plate. Put the asparagus on top, drizzle over a little more chutney and sprinkle over a few sliced mint leaves

First published in 2022
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After leaving India to perfect his cooking in the UK, Avinash Shashidhara worked his way through restaurants including The River Cafe before opening Pahli Hill Bandra Bhai, where he serves ingredient-led Indian dishes inspired by traditional recipes.

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