I’ve not been eating my vegetables! Pasta, chocolate, cheese, buttermilk, yogurt, and coffee are never a problem! So here is a recipe that is hot and sweet: asparagus (naturally sweet), lightly cooked and dressed with Japanese mustard! Very nice, and a good way to add lots of flavor to vegetables!
- 20 spears of asparagus
- 2 teaspoons mustard powder mixed with
- 2 teaspoons water
- 1 egg yolk
- 1 teaspoon dark soy sauce
- 1/4 cup bonito flakes (optional)
Cut asparagus spears into 1 1/2″ lengths. Blanch in lightly salted water. Remove while still crisp and rinse in cold water to stop cooking.
Prepare the mustard in a large bowl. Beat in the egg youl and mix well. Add the soy sauce and mix. Add the bonito flakes.
Put the asparagus into the bowl and toss with the dressing.
Serve in small individual dishes. Arrange asparagus lengths in a neat pyramid. Serve at room temperature.
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