Asparagus with miso-tahini sauce

Want to take your green asparagus to the next level? Then this is the recipe for you. We prepare the asparagus sous vide and serve it with wild garlic crumb, chili pepper pickle, and miso-tahini sauce. This recipe is one of the recipes in the book sous vide by Bas Robben.

[product=sous-vide-bas-robben]
This recipe is from the cookbook Sous vide by Bas Robben
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Author	Bas Robben
People	4
Temperature	84
Cooking time	20 minutes
Prep time	20 minutes

Ingredients

• 500 g green asparagus
• 1 tbsp butter
• salty
• 2 tbsp miso paste
• 6 tbsp tahini
• 4 chili peppers
• 1 tbsp mustard seeds
• 1 tbsp coriander seeds
• 100 ml rice vinegar (without added sugars)
• 60 g sugar
• 2 tbsp unroasted sesame oil
• 2 tbsp finely chopped wild garlic (or chives)
• 50 g panko

Preparation

Preparation

Wash the green asparagus and trim off the ends. Slice the chili peppers thinly. Then finely chop the wild garlic. Preheat the water bath to 84°C (180°F).

Chili pepper pickle

For the chili pickle, place the chilies in a heatproof bowl. Toast the mustard and coriander seeds in a saucepan over medium heat for 2 minutes, until fragrant. Add the rice vinegar and sugar, along with 100 ml water. Bring to a boil, then immediately turn off the heat. Pour the vinegar mixture over the chilies and let cool. Refrigerate the pickle until ready to use.

Asparagus

Meanwhile, place the asparagus in a single layer in a sous-vide bag; use two bags if necessary. Add the butter and a pinch of salt. Vacuum seal the bag(s). Cook the asparagus in the water bath for 20 minutes.

Panko

Meanwhile, in a small bowl, whisk together the miso paste and 2 tablespoons of water. Add the tahini and stir until smooth. For the wild garlic crumbs, heat the sesame oil in a skillet over medium heat. Add the wild garlic and panko. Stir-fry until the panko is golden brown. Add a little more sesame oil if the crumbs are burning. Season the wild garlic crumbs with salt to taste.

Complete

Remove the sous-vide bag(s) from the water bath and cut open. Remove the asparagus and divide it among the plates. Spoon some of the miso-tahini sauce over each one. Serve the sous-vide poached eggs alongside, if desired. Garnish with the chili pickle and plenty of wild garlic crumble.

Recipe: Bas Robben, Photography: Saskia van Osnabrugge, Styling: Ajda Mehmet and Maaike Koorman

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
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[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
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[product=vacuum bags]
Suitable for sous vide cooking
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