Put a grill pan on high heat, cover the asparagus in some olive oil and roast until golden brown and crispy (takes about 8-10 minutes). Let them slightly cool down and then cut into 3-4 cm pieces.
Put the rapeseed oil in a frying pan over medium heat, add the sesame seeds and cook until the seeds get color and the scent is released. Take the seeds and oil out, pour into a bowl and let it cool down.
Add the rice vinegar, mirin and soy sauce to the sesame seeds and beat with a fork into a dressing. Set aside.
Serve the green asparagus pieces on a plate and drizzle half of the dressing over it. Mix well. Then break the mackerel fillets into pieces and divide them over the asparagus salad. Put some extra dressing over and season with salt and pepper. Serve the asparagus sprinkled with spring onions, shiso leaves and the last drops of the dressing.
- 300 g green asparagus, hard ends cut off
- 1 can of mackerel fillets (125 g), drained
- 2 pieces of spring onion, thinly sliced
- handful of purple shiso leaves
- olive oil
- SESAME VINAIGRETTE
- 2 tbsp rapeseed oil
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 3 tbsp rice vinegar
- 3 tbsp mirin
- 1 ½ tbsp soy sauce