This is an exciting new recipe from Bart Van Olphen’s new recipe book, The Tinned Fish Cookbook. Perfect as a side or light bite.
Credit Line: Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © The Experiment, 2020. Reprinted by permission of The Experiment. Available wherever books are sold. experimentpublishing.com
- To make the asparagus: Place a grill pan over high heat. Brush the asparagus with some olive oil and roast for 6 to 8 minutes—turning frequently—until slightly charred in places. Let them cool a little before cutting into 1.-inch (3 to 4 cm) pieces.
- To make the vinaigrette: Heat the sunflower oil in a frying pan over medium-high heat, add both types of sesame seed, and stir-fry until the seeds change colour and release their fragrance. Transfer the seeds to a small bowl and leave to cool.
- Pour the vinegar, mirin, and soy sauce into the bowl with the sesame seeds and beat with a fork until smooth. Set the dressing aside.
- Put the green asparagus on a platter, drizzle with half of the dressing, and toss together. Break the mackerel into pieces and arrange over the asparagus salad. Drizzle with a bit more of the dressing and season with salt and pepper. Serve the asparagus topped with the scallion, shiso leaves, if using, and the rest of the dressing.