Continuing on the theme of asparagus, here we have a raw asparagus pâté  with marinated shiitake mushrooms and shaved fennel with greens. 

Absolutely gorgeously delicious, satisfying and with a beautiful complement of acidic and sweet with the weight of nuts and delicacy of asparagus, this dish is easy to make but sumptuous to eat.  

Eat it on brown rice crackers, fresh bread or just by itself. 

NOTE: Some pre-prep time is required

Recipe:

1/2 cup mushrooms

1 tablespoon liquid amino

1 tablespoon olive oil

1/2 tablespoon agave nectar

Combine agave, olive oil and liquid amino in a bowl. Add chopped mushrooms. leave to marinate in the fridge for a few hours or overnight. 

Pâté:

1 bunch of large asparagus

a large handful of fresh thyme

a small handful of cashew nuts

1 clove of garlic

2 tablespoons of coconut oil

freshly crushed black pepper

salt to taste 

Peel the asparagus, chop into pieces then blend until smooth with the rest of the pâté  ingredients. Set in a mould in the fridge for a few hours or overnight. If you don’t have a ring mold, use a bowl which you should line with cling wrap before you pour the ingredients in. 

Fennel/ Greens (you should do this only when ready to serve)

Finely shave some fennel and roughly chop some greens of your choice (arugula would be best). If you can’t find fennel, substitute with a crunchy green apple rubbed with fresh lemon juice. 

In a bowl, sprinkle the shaved fennel and greens with a bit of salt and olive oil. Mix lightly. You don’t want to bruise the leaves or leave them too limp or they won’t stand.  

Assembly:

After the pâté  has set, unmold onto a serving plate then top with the greens. Strain the mushrooms. Rinse well and pat dry with a kitchen towel.Place a handful of mushrooms on top of the greens.

Serve.