Valentine's Day Feast: Masala Asparagus
Posted on 4th February 2015
Asparagus - From as early as the 15th century this unassuming little vegetable has been seen as one heck of a romantic foodstuff. The 17th-century English herbalist Nicholas Culpepper said that asparagus "stirred up lust in men and women". In the 18th century asparagus tops (known then as "points d'amour" or "love tips") were served to Louis XV's babe of a mistress, Madame de Pompadour and in the 19th century, French bridegrooms were being served course after course of it on the night before their wedding. Take from that what you will. More importantly, asparagus is chock-full of fabulous nutrients, from potassium, thiamin, and folic acid, to vitamins A, B6, C, and E. Fun fact: it is also a member of the lily family not that I suggest you present your other half with a bunch of asparagus this Valentine's Day! I can't promise that will go down well...
We love a good bit of asparagus here at Chakra, so this week we are going to show you a simplified version of one of our favourite recipes from our menu: Masala asparagus. Just in case you missed out on booking a table with us this Vday...
Prep time: 10 mins
Cook time: 20 mins
- olive oil, to drizzle
- 225g asparagus
- 15g butter
- 1.25g garam masala
- 1.25g salt
- 30g hazelnuts, chopped
- Preheat the oven to 220 degrees centigrade.
- Drizzle your asparagus with olive oil and place on a baking tray. Pop in the oven for 12-15mins.
- Roughly chop and toast your hazelnuts (best way to do this is to spread them evenly on a baking tray and pop them under the grill) until browned
- Melt butter in a pan until brown.
- Add garam masala and salt.
- Plate up asparagus and drizzle with the masala butter.
- Top with toasted hazelnuts.
And voila! A simple yet romantic, Indian starter all done. Stay tuned for next week's post where we show you how to finish off your perfect Valentine's meal, Chakra style.