RECIPES OF JAPAN

Ingredients

24

2 tbsp

2 tbsp

1

1 tsp

1/8 cup

Lemon or carrot curls (for garnish)

1. Parboil the asparagus in lightly salted water, then remove while crisp, and immerse in cold water

2. Mix the dry mustard with 2 tbsp water

3. Add the egg yolk and mix well

4. Add soy sauce and mix

5. Add dried bonito

6. Place asparagus in a large mixing bowl, and toss with dressing

7. Arrange the asparagus in a teepee on individual small plates

8. Garnish with lemon or carrot curls