To celebrate asparagus season, we have another recipe for you: crunchy asparagus with coconut, chilli and a crab mayonnaise.You will need:

  • 2 bunches of asparagus
  • 50g ground almonds
  • 50g spelt flour
  • 100g gram (chickpeas flour)
  • 1 tablespoon of desiccated coconut
  • Cold sparkling water
  • 1 egg yolk
  • 60ml chilli rapeseed oil (we used Fussels Oil –
  • juice and zest from 1 lime
  • 1 tablespoon of chopped dill
  • 50g brown crab meat
  • 50g white crab meat

To make the sauce, place the yolk into a bowl with a pinch of salt and the juice from the lime

Combine with a balloon whisk

Keep whisking the yolk whilst pouring in the oil, gradually

Add the zest and dill and season with salt and pepper to taste

For the pakora, preheat a deep fat fryer to 190C (you can use a saucepan with oil, but make sure you have a fitting lid at the ready in case the oil gets too hot)

In a bowl, combine the flours, almonds and coconut

Pour a little sparkling water into the flours and combine

Keep adding more water until you get a double cream consistency

Dip the asparagus spears individually into the batter and carefully drop into the hot oil

Fry for 3-5 minutes, or until golden brown

Take out of the hot oil, place onto a kitchen paper to drain of any excess oil and sprinkle with a little salt

Serve hot with the dip

Asparagus Pakora