Sautéed Asparagus with Anchovy-Egg Yolk Vinegar
Asparagus cooked to bring out the sweetness. A great match with umami-rich anchovy-egg yolk vinegar.
Photographed by Shin Ebisu
Calorie count is per serving
Excludes time spent cooling the egg yolk vinegar.
Ingredients (Serves 2)
- 6 spears green asparagus
[Anchovy-egg yolk vinegar]
- 5 egg yolksNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 2 1/3 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1-1 1/3 tbsp anchovy paste
- 2 tsp sugar
- 5 egg yolks
- Kinome, as needed
- Salt, to taste
- Vegetable oil, as needed
Make the [anchovy-egg yolk vinegar]: In a bowl, beat the egg yolks, then add the other ingredients and heat over a double boiler, stirring constantly. When it thickens, taste it to check the flavor; if necessary, add a small amount of salt, then remove from heat and let cool.
Use a vegetable peeler to remove the tough skin at the base of the asparagus. Oil a frying pan with vegetable oil and preheat, then add the asparagus and cook over high heat until browned.
Serve the asparagus with the [anchovy-egg yolk vinegar] poured over top to taste. If available, garnish with kinome.