Vadouvan Spiced White Asparagus Recipe

Vadouvan Spiced White Asparagus with Crispy Lentils, Fresh Coriander, Coconut and Cashew Cream (Vegetarian, gluten free and Vegan)  

Serves Four

Ingredients

• 16 Spears White Asparagus (cooked for 1 minute in boiling, salted water and cooled)
• Picked Fresh Coriander or Coriander Cress
• Olive oil
• Salt
• Lemon

Vadouvan

Ingredients

Method

1. Sweat the shallot, garlic and until gently in olive oil until golden in colour
2. Add remaining ingredients and cook for 5 mins very gently
3. Spread thinly on a tray and cool
4. Dry overnight in the prover until hard
5. Blend to a powder and store in an airtight container

Red Lentil Dhal

Ingredients

1. Sweat the shallot, garlic, chilli and ginger with a pinch of salt in the olive oil until soft
2. Add the spices and cook gently for 2 minutes
3. Add the lentils and stir to coat in the mixture
4. Add the veg stock and bring to a gentle simmer
5. Add 500ml of water and cook gently until it starts to break down stirring regularly
6. Cook until thickened and season
7. Cool

Cashew Cream

Ingredients

• 125g Cashew nuts soaked overnight
• 1/2 Tin Coconut Milk
• 1 pinch nutritional yeast
• 1/2 Lemon (juice only)
• Salt

Method

1. Rinse the soaked cashews and blend until very smooth with some water and salt
2. Add the coconut milk as required to gain a smooth creamy texture
3. Add the lemon juice and season
4. Chill

Shallot Bhaaji

Ingredients

1. Mix everything together with a splash or water until It becomes a smooth paste
2. Season well and deep fry in small balls until golden and crispy
3. Drain and season with salt

Crispy Lentils

Ingredients

• 50g Puy Lentils soaked overnight
• 200ml Veg Oil (approx.)
• Salt

Method

1. Rinse the soaked lentils and dry thoroughly
2. Deep fry in 180c oil until golden and crispy
3. Drain, season with salt and allow to cool.

To Serve

In a hot pan sauté the asparagus in a little olive oil until beginning to brown, sprinkle over some of the vadouvan spice mix, season with salt and a small squeeze of lemon.

Warm the dhal and place in the center of 4 warm plates, place a spoon of the cashew cream in the middle and top with 4 of the asparagus spears per portion.

Sprinkle over some of the crispy lentils, several small bhaaji and the fresh coriander and serve immediately.