Inspired by the tasty sesame based salad dressing that’s popular in Japan, we decided to create our own version of the dressing to use with some in season asparagus and some tasty free range eggs.
The result? Sublime simplicity that, most importantly, tastes brilliant.
Preparation Time: 10 minutes / Cooking Time: 10 minutes / Servings: 2-4 (as a side)
- 2 bunches (18 stalks) asparagus
- 2 tbps (30g) whole egg mayonnaise
- 1 tbsp (15g) sesame seeds
- 1 tbsp (15ml) rice wine vinegar
- 1 tsp (5ml) soy sauce
- ½ tsp Dijon mustard
- 1 egg yolk
- A dash of vinegar
- Preheat your oven to 200°C, fan forced.
- Place the asparagus on a lined try and bake for 10 minutes.
- While the asparagus is baking, fill a small saucepan with water and bring it to a boil.
- While you are waiting for steps 2 and 3 to complete, heat a fry pan and add the sesame seeds. Toast the sesame seeds for 3-4 minutes until they become brown. Remove them from the heat.
- In a small bowl add the sesame seeds, mustard, mayonnaise, vinegar and soy sauce. Mix well.
- Once the water is boiled, reduce the heat to a simmer. Add a dash of vinegar to the water and gently add the egg. It will take about 1-2 minutes for the egg to heat through.
- Carefully drain the egg until you only have the yolk remaining.
- To serve, place the asparagus on a plate. Place the egg on top and generously drizzle with the sesame dressing.
You can purchase pre-made Japanese sesame salad dressing from most good Asian grocery stores but the taste, while still good, doesn’t match the version that’s made from scratch. We experimented with a few different dressings and found that this combination of ingredients provided the best taste when combined with the asparagus and egg.