Asparagus with Mustard Dressing


– 24 x asparagus spears
– Salt to taste
– 2 tbs dry mustard
– 2 tbs water
– 1 x egg yolk
– 1 tsp dark soy sauce
– 1/8 cup dried bonito
– Lemon or carrot curls for garnish


– Trim the asparagus into 1 1/2-inch lengths. Parboil in lightly salted water. Remove while crisp, and immerse in cold water.
– Mix the dry mustard with 2 tablespoons water. Add the egg yolk and mix well. Add soy sauce and mix. Add dried bonito.
– Place asparagus in a large mixing bowl, and toss with dressing. Arrange the asparagus in a teepee on individual small plates. Garnish with lemon or carrot curls.

Golden Palace Asian Cuisine
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