Andrew Scrivani for The New York Times
- 600 grams asparagus, woody ends trimmed
- 3 tablespoons olive oil
- Salt and black pepper
- 2 tablespoons/30 grams unsalted butter
- Scant 1/4 cup/20 grams sliced (flaked) almonds
- 3 tablespoons/30 grams baby capers, patted dry on paper towels (kitchen paper)
- ¼ to ½ cup/5 to 10 grams roughly chopped fresh dill
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
- In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
- In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
- Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
- Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm
Vegan Chocolate Black Bean Cake
We used organic ingredients for extra decadence.
230g Tinned black beans
14 pitted dates
1 cup cacao powder
4 tbsp potato flour
2 tbsp coconut oil
0.5 cup oat milk
0.5 tsp salt
1 tsp baking powder
80g vegan dark chocolate
I spread Tasmanian Walnuts through this cake.
1. Mix all of the ingredients except from the dark chocolate.
2. Pour the dough into a form.
3. Bake in the oven for 30 minutes (175 degrees)
4. Melt the dark chocolate and cover the cake.
5. Let the cake set for one hour before serving.