20 Min

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NF

V

Asparagus with Blackberry Chutney

Last week I was asked to cook a luncheon for a few chefs from the Houston area. Many of these chefs have had restaurants or other food businesses in Houston for decades and have worked in the food industry for a long time. I prepared a multi-course meal with an assortment of dishes, among which I served them roasted asparagus with blackberry chutney, which was by far the simplest course of all. However, it was the one they commented the most on at the end, so I am here today to share the recipe with you, since it can be easily replicated at home.

There is a lot of ginger in the chutney, which complements the blackberry and the asparagus beautifully making the combination wonderful. Amchur is dried green mango, which you can find in most Indian grocery stores. If you cannot get your hands on any, squeeze some lemon juice on the asparagus before serving it.

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Cook Time

20 Minutes

Serves

4

Directions

Step 1

Preheat the oven to 350°F.

Step 2

Discard the bottom 2 inches of the asparagus bunch. Toss the spears with olive oil, black pepper, salt and amchur and spread on a baking sheet.

Step 3

Roast in the oven, uncovered for 5 to 7 minutes or until cooked but still bright green and crunchy.

Step 4

To make the chutney, in a bowl, crush the blackberries with the back of a wooden spoon. Add the onions, maple syrup, ginger, lemon, chile and salt.

Step 5

Serve the asparagus warm or room temperature with the chutney drizzled on top.

Notes & Variations

Add toasted nuts on top or grate Parmesan or Pecorino cheese on top.
Instead of roasting the asparagus, steam or braise them in a sauté pan.
Spread yogurt or labneh on the bottom of the plate beneath the asparagus.

Ingredients

1 bunch asparagus

3 tablespoons olive oil

1/2 teaspoon black pepper

1 teaspoon amchur

3/4 teaspoon sea salt

1-pint blackberries

2 tablespoons minced red onions

2 tablespoons maple syrup

1 tablespoon minced ginger

Juice of half a lemon

1/4 teaspoon red chile powder

1/2 teaspoon sea salt

Step 1

Preheat the oven to 350°F.

Step 2

Discard the bottom 2 inches of the asparagus bunch. Toss the spears with olive oil, black pepper, salt and amchur and spread on a baking sheet.

Step 3

Roast in the oven, uncovered for 5 to 7 minutes or until cooked but still bright green and crunchy.

Step 4

To make the chutney, in a bowl, crush the blackberries with the back of a wooden spoon. Add the onions, maple syrup, ginger, lemon, chile and salt.

Step 5

Serve the asparagus warm or room temperature with the chutney drizzled on top.

1 bunch asparagus

3 tablespoons olive oil

1/2 teaspoon black pepper

1 teaspoon amchur

3/4 teaspoon sea salt

1-pint blackberries

2 tablespoons minced red onions

2 tablespoons maple syrup

1 tablespoon minced ginger

Juice of half a lemon

1/4 teaspoon red chile powder

1/2 teaspoon sea salt

Notes & Variations

Add toasted nuts on top or grate Parmesan or Pecorino cheese on top.
Instead of roasting the asparagus, steam or braise them in a sauté pan.
Spread yogurt or labneh on the bottom of the plate beneath the asparagus.

Tags:

20 Min

Tags:

20 Min

DID SOMEONE ASK FOR MORE BLACKBERRY CHUTNEY?

You ask and you shall receive.

A LIL SWEETNESS

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