Asparagus Paté on Herb Toast

INGREDIENTS
6 green asparagus
2 pods garlic
a dash of lemon juice
a dash of Tabasco
white bread slices, squared
Dried rosemary (or herb of your choice)
1 tbsp butter
1 tbsp
olive oil
salt and pepper to taste

METHOD
Shave the asparagus, chop into small pieces and lightly boil them till tender. Mash the garlic. In a blender mix the asparagus, garlic, lemon juice and Tabasco to a pasty consistency. Refrigerate. In an oven tray, greased with butter, arrange the bread squares and sprinkle with olive oil and rosemary and a bit of butter. Grill until brown. Spread the pate on the toast and serve with a knob of fresh cream.

Grilled Cottage Cheese and Yellow Pepper Salad

INGREDIENTS
(For the pesto:)
a bunch of fresh basil
2 tbsps walnuts, chopped
4 tbsps olive oil
1 tsp rock salt
100 gms cottage cheese
2 yellow bell peppers
few papads

METHOD
(For the pesto)
Coarsely blend the basil, walnuts, olive oil and salt.
Dice the cottage cheese and thinly slice the bell peppers. Lightly oil both and grill under a low flame till brown. Keep aside to cool. Toss the cottage cheese and pesto sauce together. Layer this with the bell peppers on the fried papad and serve at room temperature.