This seasonal asparagus recipe has been contributed by Binny – a really fun food blogger !
Binny first found us on Twitter, (yes Twitter is about all the social life we have) 🙂 She ordered some of our pickles and chutneys through our website and pretty quickly got hooked on! Binny is the kind of blogger who will really support a brand that she believes in. And so lucky we are one of them. She has visited us in food markets, liked our posts on social media, she even made the time to visit us during our launch week at Selfridges (with a very cute Woohoo! card).
So when we thought of the Cheeky Little Cook Off, Binny just had to be on the list for us – it wouldn’t be complete without her.
For the sauce –
– 2 tbsp Tickly Tamarind chutney
– 1 tsp honey
– 1 tbsp Japanese rice vinegar
– 2 garlic cloves, chopped
– 1 tsp chopped ginger
– 1 1/2 tsp soy sauce
For the Indian in Binny –
– 1 tsp coriander powder
– 1/4 tsp turmeric
For garnish –
– 1 tsp Silly Sesame Sprinkle
– 1 tsp Nutter Coconut Sprinkle
– 1 tsp Pecky Peanut Sprinkle
Step 1 – Heat the sesame oil in a griddle pan on medium heat and add the chopped shallots and asparagus.
Step 2 – Meanwhile, in a bowl whisk together all the ingredients for the sauce.
Step 3 – Pour 3/4 of the sauce over the asparagus and keep stirring gently.
Step 4 – When the asparagus is slightly charred it is ready.
Step 5 – Take off heat and place on a plate.
Step 6 – Pour the remaining 1/4 sauce on top of the asparagus and garnish with Pecky Peanut, Nutter Coconut and Silly Sesame sprinkles
What we love about the way Binny has garnished her dish, is that with an assortment of sprinkles, you will never know what to expect with each bite ! What an exciting way of dressing asparagus
This recipe has been contributed by Binny for our Cheeky Little Cook Off. To read more recipes from Binny, please read her blog here.