Serves 4
Wasabi aioli
100g spinach puree
4 egg yolks
¼ tube wasabi
40ml rice vinegar
500ml rice bran oil
Sesame asparagus
12 asparagus, ends removed
12 slices cold-smoked salmon, thinly sliced
2 eggs, beaten with 1 tsp sesame oil
½ cup sesame seeds
4 poached free-range eggs, warmed (duck eggs are great)
Parmesan slices 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.
Crunchy sesame asparagus, poached egg and wasabi
Crunchy sesame asparagus, poached egg and wasabi. Photo / Supplied
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