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Grilled Asparagus with Sunflower Seed Sauce and Gram Crêpes Recipe!

Jul 21, 2013 · Leave a Comment

I frequently spot asparagus in supermarkets and groceries stores, but they’re so expensive around here that I tend not to buy them. Plus, they usually come from very far away, which means long airplane travels and refrigeration time. I often wonder how long they have been harvested, and as much as I like eating them, that thought keeps me away from bringing them home. However, the other day I spotted locally sourced fresh asparagus and, knowing they’re in season, I prepared a simple and practical dish with this spring treat. The thing with asparagus is that you don’t want to overcook them as well as masking their flavour by combining them with a hundred different ingredients. With that in mind, this recipe came to live. The sunflower sauce is creamy and delicate in flavour making  a perfect match for the grilled asparagus. I have a recipe for gram crêpes deep in the archives but, as I’m too lazy to check it out and because it’s a simple one to write down, I’m reposting it here again. Hope you enjoy this one, I’ll be coming back soon. (;

Grilled Asparagus with Sunflower Seed Sauce and Gram Crêpes Recipe

Grilled Asparagus with Sunflower Seed Sauce

Grilled Asparagus with Sunflower Seed Sauce and Gram Crêpes

Grilled Asparagus with Sunflower Seed Sauce and Gram Crêpes

Fenna
Print Recipe Pin Recipe
Course Appetizer, Breakfast
Servings 2

Ingredients
  

  • 1 bunch / 300g asparagus, trimmed
  • olive oil
  • salt
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For the sunflower seed sauce:

  • ¼ c. / 35 g sunflower seeds
  • ¼ c. / 65 ml hot water
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon salt
  • freshly ground black pepper

For the gram crêpes:

  • ¼ c. / 35 g gram flour
  • ½ c. /125 ml warm water
  • ¼ teaspoon salt
  • olive oil

Instructions
 

  • For the sauce, add all the ingredients to the bowl of a food processor. Process on high speed for 1-2minutes or until the sauce gets a fairly smooth consistency. Add more hot water if you want to thin it out a bit and adjust the seasonings to your liking.
  • To grill the asparagus, start by brushing a griddle pan with olive oil. Turn the heat to medium-high and when the pan is hot, but no smoking, add the asparagus. Sprinkle them with sea salt and grill for 3-5 minutes on each side or until they get visible grilling marks. Set aside.
  • For the gram crêpes, mix all the ingredients (except the olive oil) in a bowl. Whisk until you get a thin batter with no visible lumps. In the meantime, and using a pastry brush, grease non-stick frying pan and heat it to medium heat. When the pan is hot, but not smoking, add 1/3 cup of the gram batter to it, making sure it evenly covers the bottom of the pan. Cook for 2-3 minutes on each side, being careful not to break the crêpe when turning it over. Add the remaining 1/3 cup of batter to the pan and repeat the proceeding.
  • To assemble, arrange the asparagus on a plate, spoon the sauce over them and serve the gram crêpes on the side.
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