Asparagus with Black Pepper and Wasabi Mayonnaise and Ponzu dressing recipe by Glynn Purnell

Glynn Purnell

Glynn Purnell

27th April 2018

Asparagus with Black Pepper and Wasabi Mayonnaise and Ponzu dressing recipe by Glynn Purnell

Asparagus with Black Pepper and Wasabi Mayonnaise and Ponzu dressing recipe by Glynn Purnell

Ingredients

  • 10 x green asparagus spears - washed, leaves removed and bottom of the stem snapped off
  • 10 x purple asparagus spears-washed, leaves removed and bottom of the stem snapped off
  • 1 litre water
  • 6tbsp rice wine vinegar
  • 6tbsp golden caster sugar
  • 4tbsp table salt
  • Black pepper and wasabi mayonnaise
  • Ingredients:
  • 3 eggs
  • 1tsp of Dijon mustard
  • 2tsp of white wine vinegar 400ml of sunflower oil
  • Wasabi paste to taste
  • Black pepper to taste
  • Table salt and ground ginger to taste
  • Wasabi peas
  • Ponzu dressing
  • 2tbsp dashi stock (available at Wing Yip) https://www.wingyipstore.co.uk/c2008-shimaya-dashino-bonito-flavoured-soup-stock-powder-100g.html
  • 1tbsp stock syrup
  • 1tbsp rice wine vinegar
  • ½tbsp Mai Siam Tha Fish Sauce
  • 3tbsp lemon juice
  • 50ml Wing Yip Soy Sauce

Method

1. Steam the green asparagus for 1-2 minutes until just cooked, remove from steamer
and plunge into ice water for 1 minute, remove and dry off.
2. In a saucepan bring the water up to a simmer, place vinegar, sugar and salt into a
bowl, pour the simmering water over and whisk to dissolve the sugar and salt, leave for
5 minutes to cool slightly.
3. Place the purple asparagus into the pickling liquor, making sure it is fully submerged,
leave for 1 hour, remove the asparagus and place onto kitchen towel to dry any excess
moisture, keep the liquor for another use.
Black pepper and wasabi mayonnaise
1. Separate the eggs and place the yolks and whites in separate bowls, put the whites into
the fridge to use at a later time.
2. Add the mustard and white wine vinegar to the yolks and whisk thoroughly to emulsify.
3. Whilst continually whisking, slowly pour the oil at a constant rate into the egg mixture
and continue to whisk until the oil is completely incorporated and a mayonnaise
consistency is achieved.
4. Season with salt and ginger, then add the wasabi and twists of black pepper to taste,
place in an airtight container, seal and refrigerate.
5. Place a handful of wasabi peas into a ziplock bag and bash 2-3 times with a rolling pin,
when serving sprinkle these over the wasabi mayonnaise.
Ponzu dressing
Mix all ingredients together and reserve in fridge.
To serve:
Serve the green and purple asparagus on a wooden board with small dishes of the wasabi mayonnaise and ponzu dressing.