A quick, eye-catching, and flavour-packed asparagus recipe bursting with bold tastes. The kimchi and amba bring a tangy lift to the creamy tahini, making it the perfect match for charred, griddled asparagus I like to use a mild to medium Korean kimchi, but go as spicy as you like—just choose the one you enjoy most.
Method
- Rinse the asparagus and snap off the tough ends. For a more tender finish, you can peel the lower part of each stalk with a potato peeler.
- Blanch the asparagus in salted boiling water for 2 minutes, then drain and immediately run under cold water to stop the cooking. Pat dry.
- Toss the asparagus with the olive oil. Heat a non-stick griddle or frying pan until very hot. Griddle or fry the asparagus for 2–3 minutes over high heat, turning once, until charred with visible grill marks. Remove and set aside. (You can also cook the asparagus over a barbecue.)
- Prepare the tahini sauce: In a tall, narrow container, combine the tahini, lemon juice, cumin or caraway, water, and salt. Blend with an electric hand blender until smooth. Taste and adjust the seasoning if needed. If the sauce is too thick, add a little more water—aim for a runny, honey-like consistency. (You can simply whisk it together by hand in a medium-sized bowl.)
- To assemble: spread the tahini sauce a large shallow plate. Arrange the asparagus on top and season with salt and freshly ground black pepper. Top with the kimchi, drizzle with amba and scatter over the seeds and chopped chives.
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