300g – 400g asparagus
300g – 400g silken tofu
1 or 2 ripe avocados
White toasted sesame seeds
This dish requires sesame dressing which can be found in the Japanese aisles of your local Oriental grocer. It is a wonderful elixir of a dressing and whilst I have developed this recipe with utmost attention to – and critical assessments of – taste combinations, I shoulds also say that sesame dressing tastes good on just about everything. You can make a passable version using a couple of tablespoons of ground sesame seeds in a pestle and mortar, whisked with a tablespoon each of tahini, vegetable oil, light soy sauce, and lemon juice. Add a teaspoon of caster sugar and season with salt and pepper.
1. For the asparagus, snap of the woody base of the stems by bending the spears with your hands. Peel the stalks only if thick and tough. Put the spears into a large and shallow saucepan, cover with boiling water, add a little salt and bring back to the boil. Cook the spears for 2 minutes, drain and set aside, keeping warm.
2. For the tofu remove from the carton and drain well, cut into four portions to suit presentation and appetite.
3. For the avocado, cut in half and remove the stone. Scoop out all the flesh from each half, cut each half in half and slice thinly. One avocado will make four portions if cutting in quarters – add more avocado if desired.
4. To serve, cut the spears to lengths to suit presentation. Use a quantity to suit presentation and appetite. Arrange the asparagus, tofu and avocado on a plate and drizzle with the sesame dressing. Scatter chives and sesame seeds.
RT @Bevansbutchers: Some of you may have noticed that we had a little photo shoot outside of the shop this morning, well we couldn’t be mor…