Asparagus bunches

6 bunches, vegan
The asparagus here is cooked the same way as the asparagus used in the sushi recipe. Alternatively, the asparagus can be lightly poached in a mixture of soy sauce and mirin.
Ingredients 200g (1 cup) asparagus tips little vegetable oil 50ml ( 3 tbsp) teriyaki marinade or sauce 1 sheet nori seaweed	Place the asparagus tips onto a baking tray lined with aluminium foil. Drizzle over a little vegetable oil and the teriyaki marinade.
	Roast the asparagus in a preheated medium oven for about 10 to 15 minutes. They should be cooked through but not too shrivelled.
	Cut the sheet of nori seaweed into 6 strips. Gather together small bundles of asparagus and wrap a strip of nori around them as in the picture.

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Nori seaweed is used for wrapping around rice to create nori sushi but has many other uses. It is dry and made in a similar way to paper - but using seaweed. You will find it in large sheets in most Asian grocers. Nori seaweed is high in fibre, vitamins, protein and minerals. It provides calcium and iron and contains other important trace minerals and is traditionally eaten to strengthen the circulatory system and help lower cholesterol.
Teriyaki sauce is a marinade usually use on meats and fish for marinating prior to grilling or barbequeing. It is widely available these days in most supermarkets. If you want to make your own there is a bewildering quantity of recipes out there and all very differnt. There are only 3 ingredients you need: Soy sauce, mirin and sugar. Quantities below. Teriyaki sauce 100ml soy sauce 100ml mirin 1 tbsp sugar Warm the ingredients together in a pan and cool.