Asparagus and Salmon Roe with Egg Sauce Recipe

Asparagus and Salmon Roe with Egg Sauce Recipe

  • 4 egg yolks
  • 2 tablespoons plus 1 teaspoon lemon juice
  • 1 teaspoon soy sauce
  • 2 tablespoons plus 1 teaspoon clarified butter
  • vegetable oil for deep-frying
  • 12 green asparagus spears, about 6 inches (15 cm) long
  • sea salt
  • Egg Sauce
  • 2 tablespoons salmon roe
  1. Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix.
  2. Add the clarified butter gradually so that it doesn’t separate, mixing as you go.
  3. 3/4 cup (150 ml).
  4. Bring about 3 inches (8 cm) of oil in a medium saucepan to 340°F (170°C). Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt. Cut the spears in half.
  5. Line a serving dish with the Egg Sauce. Arrange the asparagus in it in 2 or 3 layers. Spoon the salmon roe on top.
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