Crunchy green asparagus is paired with umamic, intensely salty miso mayo. This homemade condiment doesn’t require you to laboriously whisk for frustratingly long since it comes together quickly with just a hand blender (that’s the life-changing trick). Dinner, breakfast, or lunch, in 10 minutes. Thank you, Nigel Slater, for another “greenfeast” inspo.
Asparagus with miso mayo and sesame
1 egg yolk
1 teaspoon lemon juice
½ cup (120 ml) vegetable oil
1 teaspoon miso paste (shiro)
2 teaspoons French grainy mustard
½ bunch (250 g) asparagus
scallions, finely chopped
sesame seeds, toasted
sourdough bread, for serving
1. Place the whole egg, yolk, lemon juice, and oil in a container of a hand blender (or in a jar). Place a head of the hand blender at the bottom of the container and turn it on high speed. Do not pulse or move the head. As mayo forms, slowly tilt and lift the head of the hand blender until all oil is emulsified. The mixture should have thickened and lightened. If your mayonnaise is too runny, add more oil (I know that it doesn’t make sense but trust me on this one).
2. Add the miso paste and mustard. Blend it once again. Season if needed.
3. Trim the asparagus and cook in salted water for about 2 minutes. Drain and place on a plate. Serve with a dollop of miso mayo, chopped scallions, and a pinch of toasted sesame seeds. A slice of good sourdough is recommended to help with cleaning a plate.
You’ll end up with more mayo than you need in this recipe. Store it in the fridge for up to one week, but probably it’ll disappear faster.
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