Asparagus and Salmon Roe with Egg Sauce

1. 1

   1.

2. 2

   Beat the egg yolks in a bowl.

3. 3

   Add the lemon juice and the soy sauce and mix.

4. 4

   2.

5. 5

   Add the clarified butter gradually so that it doesnt separate, mixing as you go.

6. 6

   3/4 cup (150 ml).

7. 7

   1.

8. 8

   Bring about 3 inches (8 cm) of oil in a medium saucepan to 340F (170C).

9. 9

   Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt.

10. 10

    Cut the spears in half.

11. 11

    2.

12. 12

    Line a serving dish with the Egg Sauce.

13. 13

    Arrange the asparagus in it in 2 or 3 layers.

14. 14

    Spoon the salmon roe on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.