• 1 bunch of green asparagus
  • 1/2 lemon
  • 0.5dl tamari
  • Few drops of sesame oil

Mix tamari, lemon and sesame oil in a jar. Cut and peel tough ends of asparagus. Place in a large pan and add water (cover only the bottom half of the asparagus). Boil for a few minutes with a lid until the asparagus begins to soften but is still bright green. Take the lid off, add 1/2 of the tamari mix. On high heat let all the liquid reduce until it evaporates (a couple of minutes). Place the asparagus on a barbecue or a grill pan for a minute or two. Serve hot or cold, whole or cut in small cylinders. Pour the second 1/2 of the tamari mix in a dipping bowl, to accompany the asparagus.


This recipe is part of 🍴Food Futures