Asparagus with Egg Yolk & Vine

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Asparagus		8-10
Egg yolk sauce:
Egg yolks		2
Vinegar		2 tbsp
Mirin		1 tbsp
Granulated sugar		1/2 tbsp
Salt		2 pinches
Dashi granules (hondashi)		a pinch
Water		1 tbsp

Method

Prep

10min

Cook

5min

Put all the sauce ingredients in a bowl and whisk well.

Microwave for 10 seconds then whisk well. Repeat 3-6 times until it becomes thick.

Put a pinch of salt in some boiling water and boil the asparagus for 2 minutes.

Drain then transfer to a serving dish. Pour over the sauce from Step 2.

Tips & Note

●Remove the inner core of the hard part of the asparagus if you have time, as this is a bit fibrous
●Making the mayonnaise at Step 2 will vary depending on your microwave, so take your time to microwave for 10 seconds and repeat until it reaches a good dripping consistency
●This sauce becomes a mayonnaise if you add some oil to it

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