Asparagus and nori rolls

Vegan Aperitif fingerfood guests
Total: 1 hr 5 min. | Active: 50 min.
vegan, lactose-free

A fresh, elegant plant-based dish that combines tender asparagus, umami-rich nori and a creamy tahini and miso sauce. Light, nutritious, and packed with flavour, it makes the perfect starter or finger food.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 6 portions

Cooking the asparagus
7  white asparagus, peeled
4  green asparagus, lower third peeled
  salted water, boiling
Rolls
1 dl soy sauce
1 dl water
6  nori sheets
7  rice paper
Sauce
¾ dl lemon juice
60 g tahini (sesame paste)
40 g miso paste
6 g ginger, peeled, chopped
½  garlic clove
2 tbsp water
½ tbsp rice vinegar
½ tsp salt
To serve
1 tsp black sesame seeds
2 sprig flat-leaf parsley, leaves torn off

How it's done

Cooking the asparagus

Trim the asparagus so that all the stems are the same length (15–20 cm). Cook the asparagus in boiling salted water until just soft. Remove the asparagus with a slotted spoon, place in ice water.

Rolls

Mix the soya sauce and water in a wide dish (e.g. gratin dish). Brush 1 sheet of nori with a little of the soya and water mixture. Place a white asparagus on top and roll it up tightly. Proceed in the same way with the remaining asparagus. Soak one sheet of rice paper in the soya and water mixture until soft (about 30 secs.). Remove, place a green asparagus on top and roll up tightly. Proceed in the same way with the remaining asparagus. Place the remaining nori sheets next to each other, slightly overlapping, and brush with a little soya and water mixture. Place the rolled-up asparagus on top, roll up tightly. Wrap the asparagus and nori roll in cling film, chill for approx. 15 mins.

Sauce

Place the lemon juice in a measuring cup along with all the ingredients up to and including the salt. Blend the sauce until smooth and creamy.

To serve

Cut the asparagus and nori roll into approx. 3 cm slices and plate up with the sauce. Sprinkle with sesame seeds and parsley.

Show complete recipe