English asparagus with tahini verde and miso aioli
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This minimalist vegan asparagus recipe lets the beautiful green spears shine, with a pair of delicious sauces adding extra flavour. Tahini is blitzed with herbs for freshness, while an aioli made from aquafaba in place of egg and spiked with miso provides plenty of depth. A wonderfully simple starter.
First published in 2020
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Blender
- Hand blender
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
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
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