There is a first time for everything….even green Asparagus.
Yes I know! How is it possible that I’ve never eaten green Asparagus yet I love white Asparagus spears so much.
When we just got married (many, many moons ago) I tried to cook green Asparagus and it tasted horrible, I thought it was just the Asparagus that tasted bad, off course way back than I wasn’t able to cook an egg properly either. 🙂
Don’t be fooled, the actual star of this meal is the Sticky Soy, Honey and Sesame Chicken Wings served with a potato Rosti.
Soy, Honey and Sesame Chicken Wings
+- 8 -10 Chicken wings
50 g Sesame seeds
For the marinade mix together
150 ml Vital Soy Sauce
75 ml Honey
1 tbs Chicken spice
Juice of 1/2 lemon
Marinade the chicken for at least 1 hour.
Pre heat oven to 180 degrees and place chicken in a baking tray. Sprinkle the sesame seeds on to the chicken. Baste frequently with the remainder of the marinade that is left over. Bake until golden brown and cooked through.
In the meantime cook your asparagus as follows:
Heat a large griddle pan and dry-griddle the asparagus spears on both sides. When they are ready drizzle the juice of 1/2 lemon and a dash of Olive oil over them. Season with ground pepper and salt.
For the potato Rosti
6 Potatoes peeled
6 tbs flour
1 egg yolk
salt and pepper to taste
Chopped spring onion to taste
Grate the potatoes and rinse under cold water, strain the potatoes and transfer to a large mixing bowl. Add the rest of the ingredients to the potato mixing it thoroughly. Transfer the potatoes onto a clean tea towel. Bring the corners together and squeeze the liquid out. Use your hands to form little potato patties for frying.
Heat your pan with a little olive oil and fry the rosti’s on a low to medium heat for +- 7 minutes on each side turning carefully.