Here is a recipe that I was trying to thinking of a new way of to presenting asparagus and yet have it with some flare and spice. I’m not sure if I accomplished that or not but I did manage to pull off this appetizer that everyone really enjoyed! This is a great vegetarian and vegan friendly recipe if you wanted to substitute a few ingredients (butter and gelatin). This recipe is a bit different from most green curry because most of them are hot and liquified. I decided to gel mine and serve it cold like a salad. I made the tart shell from cashew and rye flour. I topped it all with variations of asparagus salad. Here is the recipe I hope you enjoy it!

Thai green curry tart

3 cups Thai green curry sauce (recipe here)

1 tbsp gelatin

2 tbsp water

For the Salad

1/2 bunch asparagus, stems removed, raw sliced thin

1/2 bunch asparagus blanched, stems removed, sliced thin

1/4 cup cashew sprouted

1/4 cup beech mushrooms pickled (recipe here)

4 oz Petit greens

1/4 cup Radish flowers, fresh mint leaves

1 tbsp Sesame seeds

1/4 cup Rice wine vinegar and olive oil


1 cup of sprouted cashews

1 cup of rye flour

1 stick of butter

1/4 cup ice water

1/4 tsp salt

For the crust

Place the cashews and ry flour in a food processor and puree for 15 seconds. Then add the butter and salt and puree again. This time after 15 seconds add the cold water into the food processor until the tart dough comes together. Normally now you put the dough into the refrigerator to let the dough come together as it gets cold. I don't like when my dough is so cold I can't roll it and usually I am in a rush. If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top. Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency. Then take small round tart ring molds and place them a sheet pan lined with parchement paper. Then carefully place your tart dough inside the mold and prick dough all over with a fork. Using a rolling pin, roll the pin over the mold to trim off any excess dough. Place parchment paper and pie weights or dried beans. Place in a 375 oven for 20-25 or until golden brown. Take out and let it cool completely.

For the Sauce

In medium sauce pot on medium heat add sesame oil, onions, garlic, ginger(galanga), lemongrass, kaffir lime, cinnamon, allspice, and star anise.  Cook for 5-7 on medium to low heat.  You do not want to brown the vegetables but you do want them to release all of their aromas.  Once you have sweated the vegetables then add your sugar and green curry paste.  Cook for 2 minutes and then add the 2 cans of coconut milk.  Bring to a boil and then turn off the heat.  Finish the sauce with fish sauce and 1 tbsp of each cilantro, mint, and thai basil.  Let the herbs steep for 5 minutes. While the herbs are steeping combine water and gelatin in a small bowl to bloom.  Then strain off the sauce into a blend and add the rest of the mint, basil, cilantro, and gelatin.  Blend until smooth and bright green.  Then allow to cool slightly. When the sauce starts to get cool to the touch, pour it inside the pre-baked tart shells filling them up almost to the top. Place inside the refrigerator until the sauce is set.

To Finish,

In a small bowl add all the ingredients for the salad except for the sesame seeds, mint, and radish flowers. Then take the rice wine and olive oil mixture and drizzle over the salad. Toss well and season with a touch of salt. Then place on top of the green curry tarts in a uniform pattern. Sprinkle with sesame seeds, radish flowers, and mint.

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