Asparagus and Salmon Roe with Egg Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The bright green of the fried asparagus with the yellow egg sauce and the orange salmon roe topping makes a colorful display. Ingredients:
4 egg yolks |
2 tablespoons plus 1 teaspoon lemon juice |
1 teaspoon soy sauce |
2 tablespoons plus 1 teaspoon clarified butter |
vegetable oil for deep-frying |
12 green asparagus spears, about 6 inches (15 cm) long |
sea salt |
egg sauce |
2 tablespoons salmon roe |
Directions:
1. Make Egg Sauce: 1. Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix.
2. 2. Add the clarified butter gradually so that it doesnt separate, mixing as you go.
3. Yield: 3/4 cup (150 ml).
4. Make Asparagus: 1. Bring about 3 inches (8 cm) of oil in a medium saucepan to 340°F (170°C). Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt. Cut the spears in half.
5. 2. Line a serving dish with the Egg Sauce. Arrange the asparagus in it in 2 or 3 layers. Spoon the salmon roe on top.
6. Nobu: The Cookbook Kodansha International
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