Serves: 2–4
Ingredients
For the Asparagus
- 2 bunches fresh asparagus, trimmed
- Neutral oil, for frying
- Maldon salt, to taste
For the Mustard–Scotch Bonnet Emulsion
- 200 ml American sweet mustard
- 3 scotch bonnet chillies, grilled
- 60 g garlic paste
- 80 g soft brown sugar
- 25 ml tamari sauce
- 40 g garlic granules
- 1 generous pinch turmeric
- Maldon salt, to taste
For the Toppings
- Fresh dill, enough for frying
- 1 bunch baby radishes, finely sliced
- Tajín seasoning, to sprinkle
Method
1. Prepare the Asparagus (First Cook – Dry Blanching)
Preheat the oven to 260°C.
Spread the asparagus evenly on a baking tray and roast for 4 minutes.
Immediately transfer to iced water to stop the cooking process.
Pat dry thoroughly and set aside.
2. Make the Mustard–Scotch Bonnet Emulsion
In a blender, combine the mustard, grilled scotch bonnets, garlic paste, brown sugar, tamari, turmeric, garlic granules and salt.
Blend until smooth and fully emulsified.
Taste and adjust seasoning as needed.
3. Fry the Dill
Heat neutral oil in a small pan or deep fryer to 180°C.
Fry the fresh dill in small batches until crisp, about 10 to 15 seconds.
Remove and drain on paper towels.
4. Char the Asparagus (Second Cook)
Heat a pan over high heat with a light drizzle of oil.
Add the blanched asparagus and cook until lightly charred.
Season with Maldon salt.
5. Plate and Serve
Arrange the charred asparagus on a serving plate.
Spoon the mustard–scotch bonnet emulsion generously over the asparagus.
Finish with fried dill, sliced baby radishes and a light sprinkle of Tajín.
Serve immediately.
Chef’s Note
For extra heat, leave the seeds in the scotch bonnet when blending the emulsion. Adjust the sugar and salt to balance the sweetness, acidity and spice.
