Asparagus with Vegetarian Mayonnaise
Recipe By: Norie Mori
1 bunch of asparagus (4-5 thick ones), trimmed woody ends
Dash of Spiral Brown Rice Vinegar
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.