Recipes

Chose from Rose Elliott’s Sumptuous Suppers, she notes “If you can make the dressing in advance – 24 hours is not too long – the flavour of the wasabi mellows and is delicious and refreshing with the asparagus.”

Serves 4

    500g (1lb) asparagus, trimmed
    2 tbsp toasted sesame oil
    Salt

For the Wasabi vinaigrette

    1 packet (2 tsp) wasabi powder
    2 tbsp warm water
    1 tbsp rice vinegar
    1 tbsp flavourless vegetable oil, such as grapeseed
    2 tbsp toasted sesame oil
    Salt and pepper

Toss the asparagus in the sesame oil, spread out on a baking sheet and sprinkle with salt. Roast in a preheated oven, 220C/425F, for about 15 minutes, or until just tender and lightly browned in places.

To make the vinaigrette, put the wasabi into a lidded jar, add the warm water and mix to a paste. Add the rice vinegar, vegetable oil, sesame oil and some salt and pepper, put the lid on and shake vigorously for a few seconds until smooth.

Arrange the hot asparagus on individual plates and drizzle the vinaigrette on top. Serve hot, warm or cold.