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asparagus goma ae

Chef Cho Venevongsa,
Wasabi On Broadway

12 pieces fresh asparagus

Sesame sauce
2/3 cup white sesame seeds
4 tsp sugar
2 1/2 Tbsp soy sauce
1/2 tsp dashi powder

1 carrot, for curls

1.  Blanch asparagus in salted boiling water until just tender. Immediately transfer to an ice bath to stop cooking process. Drain well. Cut each spear into 3 equal pieces and refrigerate to keep cool.

Sesame sauce
1.  Combine all ingredients well. Chill until ready to serve.

1.  Peel carrot into 4-inch curls about 1/2-inch wide. Wind around a skewer to curl and place in ice bath to crisp.

To serve
1.  Stack asparagus pieces 3 wide and 3 high on each serving plate.
2.  Pour sesame sauce over stacked asparagus and garnish with carrot curls.

Yield 4 servings

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