Asparagus tikka masala

Method

1. Begin by snapping off the woody ends of the asparagus and putting them a pan with 700ml water (and any other peelings and trim, see Eco Tip). Put over a medium heat, bring to the boil then simmer for 15 minutes until reduced to 500ml. Meanwhile, melt the ghee in a large saucepan and add the onions with a large pinch of salt. Slowly cook over a low-medium heat until very soft and caramelised – at least 15 minutes.
2. Toast the peppercorns, cardamom, star anise, clove and cinnamon in a hot dry pan for a few minutes until fragrant, leave to cool a little, then crush into a powder with a spice grinder or pestle and mortar. Transfer the spices to a blender along with the garlic, ginger, chilli, coriander stalks, tomato purée and garam masala and whizz into a smooth paste, adding in 3-5 tbsp water a little at a time as needed.
3. Add the paste to the onions and cook for a few minutes until the water has evaporated and you’re left with a thicker paste. Just as it begins to start catching on the bottom of the pan, add the chopped tomatoes. Strain the asparagus stock through a fine sieve into the pan and leave to simmer for 35 minutes.
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5. By this time the sauce should have thickened. Pour in the cream and ground almonds and simmer for a further 10 minutes. Meanwhile, put a griddle pan over a very high heat and toss the asparagus spears with a drizzle of oil, a squeeze of fresh lemon and some salt and pepper. Once the pan is smoking hot, add the asparagus and cook for a few minutes until charred all over.
6. Taste the tikka masala sauce and season with salt and lemon juice then stir through the chopped coriander leaves and charred asparagus spears. Serve with rice and/or flatbreads.