The bright green of the fried asparagus with the yellow egg sauce and the orange salmon roe topping makes a colorful display.

　　

Ingredients

Makes 4 servings

　　

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

　　

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 CookbookKodansha International