Asparagus parcels with curry sauce
Added on 20 May 2014
8 asparagus spears
1/2 teaspoon of ginger & garlic paste
Pinch of garam masala
70ml single cream
Pinch of tumeric
Finely chop four asparagus spears and stir fry with 1/2 teaspoon of garlic & ginger paste, a pinch of salt and a pinch of garam masala spice mix.
Cool before wrapping in filo pastry to make a square parcel. Use egg yolk to seal.
Bake in hot oven until golden and crispy.
Blanche remaining four asparagus spears in hot water with a pinch of salt.
Toast fresh curry leaves and mustard seeds in a little olive oil. Add 70ml single crea, a pinch of salt and turmeric. Stir and reduce to required consistency. Pour on spears and place parcel on top for serving.
This recipe has been provided by Bengal Sage in Winchester, part of the Distinct Dining group.
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