Asparagus season

Posted by petra08 on May 6, 2020 · 7 Comments 

I love to go for walks on the beach. There is something about being close to water, it is soothing and it has it’s own beauty. No mater what the weather it always lifts my spirits.

There is plenty to forage and there is plenty of sea kale at the moment and I just found the first asparagus of the year. It grows wild in the grass on the beach and I get so happy every time I find some.

I found about ten spears during the dog walk and couldn’t wait to eat them!

I was thinking of what to eat with the asparagus all the way home and in the end I decided to have it with a butterbean hummus and some herbs from the garden.

Butterbean hummus

preparation time 5 minutes

cooking time 0 minutes

serves 2

Ingredients

• 1 tin of butter beans, rinsed and drained
• juice of 1/2 lemon
• 1/2 dl or 1/4 cup oat milk
• 2 tbsp tahini
• 1 garlic clove, peeled and chopped
• 1 pinch of sea salt
• sumac and hers to garnish

Place everything in a blender and blend until quite smooth. If you want a completely smooth hummus blend it a bit longer and pass it through a sieve. Taste to see if you need more salt or lemon juice.

I added the oat milk to loosen up the bean puree but olive oil would of course work as well. After having eating too much ice cream during this lock down I was trying to make it as healthy as possible!

Steam the asparagus for a couple of minutes, plate up and serve. I cut the remaining asparagus in to chunks.

It was a delicious combination, I served it as a starter and we both tucked in and there was nothing left.

It was an unexpected and very tasty treat.

Filed under Allotment/Veg, Asparagus, Beans, Fruit, Lemon, Recipe, Side dish, Starter, Vegan, Vegetarian · Tagged with Butterbean Hummus, Foraging, hummus, Wild Asparagus