Wasabi aioli
100 g | Spinach, pureed |
4 | Eggs, yolks only |
¼ packet | Wasabi paste, or to your taste |
40 ml | Rice vinegar |
500 ml | Rice bran oil |
Sesame asparagus
12 | Asparagus, ends removed |
12 | Smoked salmon, thinly slices |
6 | Eggs, 2 beaten with the sesame oil, 4 poached and warmed to serve |
1 tsp | Sesame oil, beat with the eggs |
½ cup | Sesame seeds |
Directions
- To make the wasabi aioli, in a mixing bowl whisk together the spinach puree, egg yolks, wasabi and rice vinegar.
- Slowly add the rice bran oil to reach a mayonnaise consistency. Add flavour with a squeeze of lemon.
- To make the sesame asparagus, wrap a slice of smoked salmon around the asparagus stem, dip in egg then sesame seeds.
- Spray a heated grill plate with oil, grill asparagus until toasted.
- Place on to a warmed platter, top with poached eggs, shavings of parmesan and then coat with the wasabi aioli.