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.
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.