Asparagus Pate was inspired by a non-vegan friend of mine; I made this vegan version to show how easy it is to veganise dishes. What I love about this pate is that it is not overwhelmed by the paprika or lemon juice, which simply complement this dish.
- 250g asparagus
- 25g sunflower seeds
- 25g pumpkin seeds
- 50g cashews
- ½ tsp sweet paprika
- 1tsp lemon, juice
- 2tbs olive oil
- Pinch of salt
- Soak the seeds and cashews in water for about 8 hours or overnight. Drain and place in a high-speed blender. Blend well.
- Tail the asparagus and add the remaining ingredients until fine to form a pate.
- Serve the asparagus with crackers or toast.