卵黄ソースかけアスパラガス

Asparagus with Egg Yolk Sauce

SERVES 4–6 AS A SIDE

2 bunches (300 g/10½ oz) of asparagus, trimmed and cut in half

SAUCE

3 egg yolks

60 ml (2 fl oz/¼ cup) Japanese rice vinegar

1 tablespoon mirin

2 teaspoons caster (superfine) sugar

2 tablespoons dashi I (here)

Bring a saucepan of lightly salted water to the boil. Add the asparagus and cook for 1 minute, or until just tender. Drain and plunge into iced water to stop the cooking process. Drain well.

To make the sauce, put all the ingredients in a small saucepan and whisk to combine well. Sit the pan over low heat and stir the sauce constantly for 3–4 minutes, or until smooth and thickened slightly. Remove from the heat. Put the pan on top of a bowl of ice and stir until cold.

Arrange the asparagus on a serving plate with the tips all facing one direction, then pour over the sauce, avoiding the tips.