English asparagus with tahini verde and miso aioli
by Chantelle Nicholson

Ingredients

Fruit & Vegetables

  • 2 bunches of asparagus
  • 1 garlic clove, finely grated

Store Cupboard

  • 1 tbsp of black sesame seeds
  • salt
  • 100g of tahini
  • 1/2 tsp table salt
  • 30g of miso paste

Salad & Fresh Herbs

  • 2 tbsp of tarragon leaves, chopped
  • 2 tbsp of coriander leaves, chopped
  • 2 tbsp of basil leaves, chopped

Speciality Ingredients

  • 50g of aquafaba, (the liquid from a tin of chickpeas)

Oils & Vinegars

  • 200ml of olive oil
  • 2 tbsp of rice wine vinegar
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