Array ( [0] => 1079 [1] => 1099 [2] => 1100 [3] => 1075 [4] => 860 [5] => 27 [6] => 854 [7] => 855 [8] => 934 [9] => 967 [10] => 8 [11] => 51 [12] => 1045 [13] => 1046 [14] => 1048 [15] => 52 [16] => 16 [17] => 853 [18] => 844 [19] => 19 [20] => 18 [21] => 17 [22] => 7 [23] => 30 [24] => 66 [25] => 50 [26] => 46 [27] => 20 [28] => 12 [29] => 14 [30] => 13 [31] => 1049 [32] => 15 [33] => 23 [34] => 820 [35] => 22 [36] => 24 [37] => 10 [38] => 21 [39] => 38 [40] => 39 [41] => 106 [42] => 9 [43] => 25 [44] => 26 [45] => 31 [46] => 33 [47] => 32 [48] => 1044 [49] => 78 [50] => 87 [51] => 47 [52] => 11 [53] => 85 [54] => 878 )
X

Asparagus with Vegetarian Mayonnaise

Recipe By: Norie Mori

INGREDIENTS

1 bunch of asparagus (4-5 thick ones), trimmed woody ends
1 egg
Dash of Spiral Brown Rice Vinegar

Vegetarian Mayonnaise Plain
200ml Spiral Organic Sunflower Oil
100ml Bonsoy Soy Milk
2- 2.5 Tbsp Spiral Brown Rice Vinegar
1-1.5 tsp salt

Miso Vegetarian Mayonnaise
3Tbsp plain vegan mayonnaise
1-2 Tbsp Spiral Organic Shiro Miso
1-2 Tbsp Spiral Organic Whole Grain Mustard

METHOD

Make vegetarian mayonnaise

Place the sunflower oil, soy milk, salt, and brown rice vinegar in a blender. Blend well until thick and emulsified (you can also use a stick blender easily if available). Divide into 2. One is left plain. For the other, add Shiro miso (3 parts of mayonnaise and 1 part of Shiro miso) and mustard. Blend well, then set aside.

Cook asparagus in boiling water for 2-3 minutes (do not cook too tender), drain (cut in half if desired).

To make the poached egg, break the egg into the small bowl or cup, boil water in a small pot, add a dash of vinegar, swirl the water and gently slide the egg in the water, turn down the heat, cook the egg until the yolk becomes a little heated but still soft. Using a slotted spoon, take the egg out and drain.

Arrange asparagus on a plate, place the poached egg on top, pour the vegetarian mayonnaise. Dip the asparagus with egg yolk and mayonnaise.

SPIRAL FOODS