For 6 people as a starter or for 4 as a main course with rice or small roasted potatoes as an accompaniment.
1 dl sunflower oil
2 tbsp. at s. Genmai-cha Finest tea
50g pine nuts
1 kg green asparagus
200 g spinach
Prepare the scented oil: in a small saucepan put the oil and the tea. Heat over low heat until small bubbles form. Put aside.
In a small pan put a little oil, add the pine nuts and stir constantly until they are golden brown. Place on absorbent paper and sprinkle lightly with fleur de sel.
In a wok, brown the trimmed and chopped asparagus in a little butter or ghee (clarified butter). Add a little vegetable stock. When they are almost cooked, add the spinach and fry for a few minutes. Salt and pepper.
Divide the asparagus between plates, sprinkle with pine nuts and drizzle with fragrant oil, taking a little tea leaves and puffed rice.
Recipe by Isabelle - le T