The bright green of the fried asparagus with the yellow egg sauce and the orange salmon roe topping makes a colorful display.
Recipe information
Yield
Makes 4 servings
Ingredients
For Egg Sauce
4 egg yolks
2 tablespoons plus 1 teaspoon lemon juice
1 teaspoon soy sauce
2 tablespoons plus 1 teaspoon clarified butter
For Asparagus
vegetable oil for deep-frying
12 green asparagus spears, about 6 inches (15 cm) long
sea salt
Egg Sauce
2 tablespoons salmon roe
Preparation
Make Egg Sauce:
Step 1
1. Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix.
Step 2
2. Add the clarified butter gradually so that it doesn’t separate, mixing as you go.
Yield:
Step 3
3/4 cup (150 ml).
Make Asparagus:
Step 4
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.
Step 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.
Nobu: The Cookbook
Kodansha International
