- 10 x green asparagus spears – washed, leaves removed and bottom of the stem snapped off
- 10 x purple asparagus spears-washed, leaves removed and bottom of the stem snapped off
- 1 litre water
- 6tbsp rice wine vinegar
- 6tbsp golden caster sugar
- 4tbsp table salt
What To Do:
- Steam the green asparagus for 1-2 minutes until just cooked, remove from steamer and plunge into ice water for 1 minute, remove and dry off.
- In a saucepan bring the water up to a simmer, place vinegar, sugar and salt into a bowl, pour the simmering water over and whisk to dissolve the sugar and salt, leave for 5 minutes to cool slightly.
- Place the purple asparagus into the pickling liquor, making sure it is fully submerged, leave for 1 hour, remove the asparagus and place onto kitchen towel to dry any excess moisture, keep the liquor for another use.
Black pepper and wasabi mayonnaise
What You’ll Need:
- 3 eggs
- 1tsp of Dijon mustard
- 2tsp of white wine vinegar 400ml of sunflower oil
- Wasabi paste to taste
- Black pepper to taste
- Table salt and ground ginger to taste
- Wasabi peas
What To Do:
- Separate the eggs and place the yolks and whites in separate bowls, put the whites into the fridge to use at a later time.
- Add the mustard and white wine vinegar to the yolks and whisk thoroughly to emulsify.
- Whilst continually whisking, slowly pour the oil at a constant rate into the egg mixture and continue to whisk until the oil is completely incorporated and a mayonnaise consistency is achieved.
- Season with salt and ginger, then add the wasabi and twists of black pepper to taste, place in an airtight container, seal and refrigerate.
- Place a handful of wasabi peas into a ziplock bag and bash 2-3 times with a rolling pin, when serving sprinkle these over the wasabi mayonnaise.
Ponzu dressing
What You’ll Need:
- 2tbsp dashi stock (available at Wing Yip)
- 1tbsp stock syrup
- 1tbsp rice wine vinegar
- ½tbsp Mai Siam Tha Fish Sauce
- 3tbsp lemon juice
- 50ml Wing Yip Soy Sauce
Method:
- Mix all ingredients together and reserve in fridge.
To serve:
Serve the green and purple asparagus on a wooden board with small dishes of the wasabi mayonnaise and ponzu dressing.