Asparagus and Samphire Salad

Went to London two weeks ago, discovered two restaurant that I would definitely return to. The Corner Room is a little gem hidden in East London, very affordable menu. I like the cosiness of the unpretentious decor.

Nopi by the Ottolenghi team located near the Oxford Circus tube station was a big wow. 6 of us almost had everything offered on the menu, every dish is a super yum. I like in particular the seared scallop which was cooked 10 out of 10 points. The 5 spice tofu and spiced gurnard wrapped in banan leaf are also highly recommended. Although some of us (from Malaysia) think that the gurnard tastes too much like a dish between the Thai homuk and Malaysian otak-otak, it was however made to perfection, again.

The asparagus and samphire salad is taken from the Ottolenghi cook book. I like crunchy vegetable and easy to make salad. This looks like one of their least ingredient and less complicated recipe so I had a go with it. The result was amazing, we ate the salad with oven grilled mackerel.


Ingredients (serve 2):

  • 1/2 tablespoon black sesame seed – toast them lightly in a pan
  • 12 thick asparagus spears – trim the based with hand (it breaks away where it’s dry), boiled in water for 2-3 minutes then put in cold water to stop the cooking process
  • 50 gram samphire – boiled for a minute then put in cold water to stop the cooking process
  • 1 tablespoon olive oil
  • 1/2 tablespoon sesame oil
  • 1 garlic -chopped finely
  • 1 small bowl of picked tarragon leaves – original is only 2 tablespoon
  • coarse sea salt and black pepper

Dry the boiled asparagus and samphire with kitchen towers. Mix all ingredient together  and season with salt and pepper. Depending on the samphire you have, I find the samphire I used was not salty therefore I had to add some sea salt to taste.




About MyTasteHisTaste

Love eating and wine drinking.
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