Sesame Ginger Spring Asparagus en Croute

ithout a doubt I am a summer-loving individual. I loathe the achy cold and bloom into a somewhat pleasant human being when the sun's shining and, most important, the season's offerings come to fruit. Jersey Royals, spinach, broad beans, the beginnings of tomatoes, asparagus, and more. Food-wise this is my favourite time of year to be alive, and feeling alive is just what I need after a long and dark English winter.

As a child my parents grew asparagus and like my own personal marmite advertising campaign, I recall going through very defined and specific periods of loving and hating it. I think my body has always craved greens but perhaps my mind was not in tune enough to accept that fact! I can say without a doubt that now, like marmite, I have come around to love this green shoot.

Recipe Notes

These are great hot, but equally good cold, and can be served either on their own or with a nice grain. The first time I made them I prepared a version of Susan's Spring Green Quinoa (without as many veg and with a wine base) and it was a great combination. I have no doubt these these babies would make for some awesome picnic fodder.

The sushi ginger is optional, really, but it's well worth adding a few slivers as it really complements the sesame and vinegar combination. No agave nectar? Just add a pinch of fine sugar instead.