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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