The result? Sublime simplicity that, most importantly, tastes brilliant.
Preparation Time: 10 minutes / Cooking Time: 10 minutes / Servings: 2-4 (as a side)
Ingredients
- 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
Method
- 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.
Notes
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.