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Asparagus and Salmon Roe with Egg Sauce

By Nobuyuki Matsuhisa

3.8

(1)

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

  1. 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.

  2. Yield:

    Step 3

    3/4 cup (150 ml).

  3. 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
TagsAsparagusVegetableCaviarFishSeafoodStarterDinnerGluten FreeNut FreeVegetarianKetoFryNew YearsSummerCookbooks
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