Savoury Egg Custard with White

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White asparagus & juice (in a jar)		6 (100g)
Soya milk (or cow's milk)		as required
Egg (large)		1
Miso (white)		1/3 tsp
Salt		a little
Chicken breast fillet and prawns		as required
Thick sauce:
Asparagus juice (from the jar)		30ml
Dashi broth		30ml
Light soy sauce		1/3 tsp
Mirin		1/3 tsp
Salt		a little
Potato starch in a bit of water		as required

Method

Cook

30min

Keep aside 2 asparagus. Blend the remaining asparagus and 2 tbsp juice.

Add the soya milk to Step 1 (total 180ml). Transfer to a pan and heat. Add the miso and salt.

Allow to cool then add the beaten egg through a strainer. Transfer to ramekin dishes and add one chopped asparagus kept aside and the chopped chicken and prawns.

Put in the steamer for 15 minutes on low heat.

Make the thick sauce:mix the asparagus juice with the dashi broth in a pan and bring to the boil.

Season with soy sauce, mirin and salt. Add the potato starch to thicken.

Chop the one remaining asparagus and arrange on the steamed disesh from Step 4. Sprinkle with finely chopped chives, if you like. Pour over the sauce from Step 6.

I used this jar of asparagus.

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