Poached white asparagus salad
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
- Dietary
- Egg-freePregnancy-friendly
White asparagus is poached in a creamy and umami dashi before being served in a delightful Japanese ponzu-infused salad.
Ingredients
For the poached asparagus
For the ponzu
- 100ml/3½fl oz Japanese rice vinegar
- 50ml/2fl oz Japanese soy sauce
- 1 tbsp lemon juice
For the onion ponzu
- 1 Roscoff onion, finely chopped
- ¼ tsp finely crushed garlic
- 35ml/1¼fl oz ponzu (see above)
- 40ml/1½fl oz grapeseed oil
For the goma sauce
- 140g/5oz Japanese white sesame paste
- 100ml/3½fl oz ponzu (see above)
- 35g/1¼oz caster sugar
- 2 splashes Japanese toasted sesame oil
For the Jerusalem artichoke crisps
- vegetable oil, for deep frying
- 1 Jerusalem artichoke, peeled and thinly sliced
- salt and freshly ground black pepper
For the salad leaves
Method
To make the asparagus, place the kombu and 2 litres/3½ pints water in a large saucepan and gently bring to the boil, removing the kombu just before it boils.
Add the katsuobushi, turn off the heat, and allow to infuse for 30 minutes.
Strain the liquid, then stir in the milk. Season with sea salt.
Cook the asparagus in the milk dashi for 8 minutes until tender.
Carefully remove the asparagus and leave to cool slightly. Cut into smaller lengths and set aside.
To make the ponzu, place the rice vinegar, soy sauce and lemon juice in a bowl. Mix well and set aside.
To make the onion ponzu, place the onion, garlic, ponzu and grapeseed oil in a bowl. Mix well and set aside.
To make the goma sauce, place the sesame paste, ponzu, sugar and sesame oil in a bowl. Whisk until smooth and set aside.
To make the Jerusalem artichoke crisps, preheat a deep fat fryer to 140C. (CAUTION: hot oil can be dangerous. Do not leave unattended).
Fry the artichoke slices for 1–2 minutes until crisp and golden. Transfer to kitchen paper to drain and season with salt and pepper. Set aside.
To serve, mix the asparagus, onion ponzu and salad leaves in a large bowl. Transfer to serving plates and dress with the goma sauce. Finish with the Jerusalem artichoke crisps and serve.
