This week has again been sunny, but quite chilly. Yesterday even a few snowflakes came down. Anyway it's starting to look more springlike with all the flowers around and leaves on the trees starting to grow. Next week it's already Easter. We will get some visitors from England over Easter, so we will mainly be out and about in town.
This dish could actually be an alternative Easter meal. Asparagus just belongs to the spring, and it's nice to see local asparagus appearing in the market. I was looking for new inspiration for cooking asparagus, and I stumbled upon this asparagus and peanut pairing in The Flavour Thesaurus by Niki Segnit. It sounded nice, so I adapted this recipe from it, and also added some spicy noodles to the mix. The dressing also contained some lemon, and of course lemon and asparagus are always a great match.
Asparagus and peanut noodles
For the asparagus (adapted from The Flavour Thesaurus by Niki Segnit: Asparagus & Peanut)
1 bunch green asparagus
3 tbsp vegetable oil
3 tbsp lemon juice
2 tbsp soy sauce
Pinch of sugar
100 g chopped roasted salted peanuts
1 tsp black sesame seeds
For the noodles
200 g tofu
Vegetable oil for frying
200 g noodles
1 red chilli
1 garlic clove
2 tbsp soy sauce
1 tbsp toasted sesame oil
Cut the tofu into cubes and fry them in the vegetable oil.
Cook the noodles and cool them down again.
Chop the chilli, jalapeno and garlic finely, and cook them in oil until soft.
Then add the noodles and tofu to the pan, and season to taste.
Steam the asparagus spears and prepare the peanut dressing by mixing the ingredients together.
Serve the noodles with the asparagus and peanut dressing and enjoy!
I'm sharing this recipe with this month's Eat Your Greens, which is hosted by me this month, and co-hosted by Shaheen from Allotment 2 Kitchen. There is still plenty of time also to share your recipe in April!
Have a great weekend!