Asparagus in Nori with Dill Dressing


* 500 grams / 1 pound asparagus, trimmed of any woody bits
* 1 tablespoon soy sauce
* 1 tablespoon english mustard
* 6 sheets sushi nori
* 1 bunch dill
* 1 teaspoon dijon mustard
* 1 teaspoon lemon juice
* 1 good teaspoon brown rice syrup
* 2 tablespoons olive oil

Bring a large pan of water to the boil. Put the asparagus in and bring back to the boil. Simmer for a couple of minutes. take out one piece to see if it is cooked. If not, continue simmering for another minute and repeat. As soon as the asparagus is tender, drain and plunge into cold water to stop it cooking any further. Drain again, very thoroughly this time.

Make a thin past out of the soy sauce and english mustard. Brush this sparingly onto one sheet of nori. Divide the asparagus into six bundles and put the first bundle onto the first sheet of nori with the tops of the asparagus poking over the edge of the bottom right hand corner. Fold the left hand side of the sheet over the stalks and then roll the asparagus up. You should be left with a cigar with asparagus ends poking out. Repeat with the other 5 bundles.

Mix all the remaining ingredients together except the olive oil, then gradually add the olive oil, whisking as you go to emulsify the dressing. Dribble dressing on each to serve.

The quantities are quite small as this is designed to be part of a many-coursed meal - double the quantities of asparagus and nori for a more generous sized starter. If there is any dill dressing left over have it with globe artichokes or salad potatoes. Dried dill is no use for this recipe.

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