Ingredients
- 24 x asparagus spears
- Â Â Salt to taste
- 2 Tbsp. dry mustard
- 2 Tbsp. water
- 1 x egg yolk
- 1 tsp dark soy sauce
- 1/8 c. dry bonito
- Â Â Lemon or possibly carrot curls for garnish
Description
Trim The Asparagus Into 1 1/2-inch Lengths. Parboil In Lightly Salted Water. Remove While Crisp, And Immerse In Cool Water. Mix The Dry Mustard With 2 Tbsp. Water. Add In The Egg…
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