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Author Notes: We love all kinds of vegetarian satay, and asparagus - green or white - is one of the most sophisticated varieties. Roasted coconut flakes are a perfectly crunchy topping with the satay and coconut cream is a classic and lovely addition to the mango & peanut dip that comes along with it. —Food with a View
- 16 pieces rather thin white or green asparagus spears
- 1 handful coconut crisps
- 0,5 bunches cilantro
- pepper to taste
Mango & Peanut Dip
- 100 grams peanuts + 1 handful
- 1 piece ginger (about 1 cm thick), finely chopped
- 2 pieces shallots, finely chopped
- 2 pieces fresh or 1 dried chili, finely chopped
- 2 pieces organic limes
- 4-5 tablespoons coconut milk
- 1 teaspoon raw sugar
- 2 pieces scallions, finely sliced
- 50 grams fresh mango, finely chopped
- sea-salt to taste
- For the dip, roast the peanuts in a dry pan. Leave to cool and chop not too finely in your food chopper. Take 100 g for the next step and put the rest aside for later use.
- At medium heat, roast shallots, garlic, chili and ginger in little oil until everything smells nicely and takes a little color. Mix with the peanuts.
- Cut off the asparagus tips (use the remaining stems for another recipe like for example asparagus soup). Clean the tips and dry well and put on little metal sticks, or use wooden sticks that you soaked in water beforehand .
- Now either gently roast the asparagus at medium heat in a greased grilling pan or grease the asparagus and roast on a barbecue grill. The asparagus is done quickly and if you take quite thin spears, it cooks evenly outside and inside.
- Roast the coconut flakes in a dry pan and put aside.
- Salt and pepper the asparagus sticks to taste, sprinkle with roasted coconut flakes and cilantro and serve with the dip. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Coconut