I hate to admit it, but today at work I’ve snacked on a lot of junk, for breakfast: hash browns and baked beans. For lunch: a cup of soup with a bag of crisp, and then later as a snack: latte with a brownie. All that grub is really unusual even for me. So this evenings relatively light meal, was welcomed and it made me feel positively virtuous about myself.
This is the last of the British seasonal asparagus that we will be eating.
Tamari asparagus spears
2 tablespoons of olive oil
2 garlic cloves, finely sliced
1 tablespoon toasted sesame seeds
2 tablespoon of tamari (or soy sauce)
Lime wedges to serve
Toss the asparagus in oil, then put on to a hot griddle pan and wait until the asparagus is charred on all sides.
Add the garlic slices only when the asparagus is nearly ready. Stir n the sesame seeds and toss, then add in tamari (or soy sauce) just before removing from the heat.
Serve hot, straight from the griddle pan.
Recipe adapted from Nadine Abensurs The Cranks Bible