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Grilled Asparagus with Sunflower Seed Sauce and Gram Crêpes

Course Appetizer, Breakfast
Servings 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 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


  • 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.
Keyword Grilled Asparagus with Sunflower Seed Sauce and Gram Crêpes Recipe