Wye Valley Asparagus, Pumpkin Seed Pistou, Pumpkin Seed Mayo

Wild Harvest UK

Wild Harvest UK

Standard Supplier 9th June 2016

Wye Valley Asparagus, Pumpkin Seed Pistou, Pumpkin Seed Mayo

Wye Valley Asparagus, Pumpkin Seed Pistou, Pumpkin Seed Mayo from Brunswick House chef Andrew Clarke

Ingredients

  • Serves 4
  • 12 Wye Valley Asparagus Spears – snapped and trimmed
  • 1 tbsp Pumpkin Seed Pistou (recipe below)
  • 1 tsp Pumpkin Seed Mayo (recipe below)
  • Coriander Cress
  • Pumpkin Seed Pistou (Silik Pak)
  • This pistou is based on the Yacutan style dip, Silik P’ak.
  • This is a scaling recipe so you can make as little as you need. But it will keep for a week in the fridge.
  • 100 % Pumpkin Seed - roasted
  • 50% Tomato - diced
  • 40% Pomace Oil
  • 20% Lime Juice
  • 20% Fermented Red Chili
  • 10% Coriander Leaf
  • 10% Toasted Cumin Seed
  • Pumpkin Seed Mayo
  • 2 egg yolks
  • 4 tbsp reisling vinegar
  • 175ml pumpkin seed oil
  • 525ml pomace oil
  • 1 level tbsp dijon mustard
  • maldon salt and ground white pepper
  • juice of ½ lemon

Method

Chargrill and torch the asparagus lightly until just cooked
Serve three spears in a bowl with Mayo to one side, pistou to the other
Finish with Maldon Salt and Coriander Cress
Pumpkin Seed Pistou (Silik Pak):
Blend all in thermomix coarsely – sp4 / 60 secs
Season to taste
Pumpkin Seed Mayo:
put yolks, mustard and vinegar in a blender
with the motor running pour a slow, steady stream of oil until everything
has emulsified - a nice thick consistancy
season to taste with lemon juice, salt and pepper