Asparagus with Mustard Dressing Recipe
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.