12 spears asparagus, with bottom 50mm, peeled

Ingredients for the vinaigrette

1 chopped shallot

25ml sherry vinegar

30g Dijon

1 tsp sugar

90ml olive oil

25g tahini

125g hazelnuts – roasted in 25ml oil and 1 tsp salt

Ingredients for the puree

500g spinach

500ml veg stock

clove garlic

10g cumin


1. Cook the asparagus for 3 minutes in acidulated, salted water, drain.

2. For the vinaigrette, blend the shallots with half the hazelnuts.

3. Add everything else except the oil.

4. Now add the oil with the motor running.

5. Fold in the remaining nuts.

6. For the puree, boil the spinach for 2-3 minutes, with the garlic and cumin drain well.

7. Puree until very smooth in a fast blender.

8. Spoon the puree on the plate, add asparagus, top with dressing.

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