Veggies on the counter

Grilled Asparagus with Sunflower Seed Sauce and Gram Crêpes

Posted in side dishes by veggies on the counter on May 6, 2013

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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. (;

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Grilled Asparagus with Sunflower Seed Sauce and Gram Crêpes

(serves 2)

1 bunch / 300g asparagus, trimmed

olive oil

salt

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 sal

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

For the sauce, add all the ingredients to the bowl of a food processor. Process on high speed for 1-2 minutes 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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