Spiced asparagus wraps

Cyrus Todiwala draws his inspiration from a Kashmiri recipe for this seasonal starter served with an apple and potato bhaji
By Cyrus Todiwala
Spiced asparagus wraps
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the asparagus

  • 1 1/2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2-3 cloves garlic, peeled, finely chopped
  • 2-3 thin chillies, finely chopped
  • 30 asparagus, tips
  • 2-3 spring onions
  • 1 lime, juice only (optional)
  • 1 tbsp chopped fresh coriander

For the apple and potato bhaji

  • 2 tbsp vegetable oil
  • pinches fenugreek seeds, (approximately 8-10 seeds)
  • 1/4 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds, roasted, crushed
  • 2 green chillies, deseeded, chopped
  • 5 spring onions, thinly sliced
  • 2 potatoes, boiled, peeled and cut into 2cm cubes
  • 3 cooking apples, peeled, cored and cut into 2cm cubes
  • 1 large tomato, deseeded, chopped
  • pinches sugar, to taste
  • squeeze lemon juice, to taste
  • 1 tbsp chopped fresh coriander

For the dressing

  • 3 tbsp thick Greek yogurt
  • 1 tbsp thick tamarind pulp
  • 1/2 tbsp tomato ketchup

For the wraps

  • 4-6 soft flour, wraps
  • vegetable oil, for frying
  • 2 firm plum tomatoes, thinly sliced
  • 1 red onion, peeled, thinly sliced
  • 1/2 cucumber, sliced into strips (optional)

Method

1. For the asparagus: heat the oil in a frying pan over a medium heat and add the cumin seeds. Fry for one minute, or until the seeds start to turn golden, then add the garlic and green chilli and fry for 1-2 minutes, or until softened.

2. Add the asparagus tips, then increase the heat to high. Fry the asparagus for 2-3 minutes, or until the asparagus is tender. Stir in the spring onions, then season with salt and freshly ground black pepper, then add lime juice, to taste (if using). Stir in the chopped coriander, then remove the pan from the heat and set aside.

3. For the apple and potato bhaji: heat the oil in a wok or large frying pan until smoking, then add the fenugreek seeds and fry for 10 seconds. Add the mustard seeds and fry for a further 10-20 seconds, or until the seeds start to crackle, then stir in the cumin and crushed coriander seeds and cook for a further minute.

4. Add the chilli and fry for one minute, then add the spring onions and cook for a further 1-2 minutes. Add the apple, potato and tomato to the pan, cooking for 2-3 minutes, or until the apples are tender. Season, to taste, with salt and freshly ground black pepper, then add a pinch of sugar and lemon juice.

5. Stir in the chopped coriander, remove from the heat and arrange on serving plates.

6. For the dressing: place the tamarind pulp, yoghurt and ketchup together in a mini food processor and blend until smooth. Set aside.

7. For the wraps: heat a drizzle of oil in a frying pan large enough to hold the wraps. Heat the wraps one at a time, cooking for one minute on both sides to soften and warm through. Transfer to a plate.

8. Mix together the shredded tomato, onion and cucumber, then stir into the pan with the asparagus.

9. To serve, spread the dressing over each wrap, then divide the mixture among the wraps. Roll up, slice in half on the diagonal, then arrange on the plates with the apple and potato bhaji.

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