We are mourning the end of the asparagus season at the moment, so here is the last recipe of the season before we say bye bye. It's adapted from Mo's brilliant mezze selection on our World Tapas course and was one of the favourites at the Claremont asparagus evenings this year (as well as the soup of course!)
Ingredients
4 large rice paper roll wraps
20 asparagus spears, trimmed and steamed lightly
4 spring onions, thinly sliced
several handfuls baby spinach
4-5 tbsp sprouted mung beans
Dressing
1 tbsp golden syrup
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp rice wine vinegar
2 red chillies, finely chopped
1 garlic clove, crushed
25g salted roasted peanuts, ground
Serves 4 as a starter
First of all moisten the rice paper wraps one by one in a wide bowl of warm water. Lie them on a flat surface then place some spinach along the centre, add 5 spears of the asparagus and sprinkle with the bean sprouts and onions.
Then drizzle over some of the sauce and roll into a wrap folding in the edges. (This sauce is fab with all sorts of oriental dishes...) Cut in half and serve with thinly sliced cucumber and mint. You may need to make double the quantity since they slip down rather easily - who would have believed healthy food can taste so divine...?
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