Sautéed Asparagus with Anchovy-Egg Yolk Vinegar

Fresh asparagus sautéed to bring out their natural sweetness is a great match with the egg yolk vinegar full of umami from the anchovies.

Sautéed Asparagus with Anchovy-Egg Yolk Vinegar
Photographed by Shin Ebisu

Recipe by
Yoshihiro Murata







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 yolks

      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
  • 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.