Asparagus with miso-tahini sauce

Want to take your green asparagus to the next level? Then this is the recipe. We prepare the asparagus sous vide and serve it with wild garlic crumbs, chili pepper pickle and miso-tahini sauce. This recipe is one of the recipes from 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 gr 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:

1. Preparation: Wash the green asparagus and cut off the back. Cut the chili peppers into thin rings. Then finely chop the wild garlic. Preheat the water bath to 84 °C.
2. Chilli Pickle: For the chilli pickle, place the chillies in a heatproof bowl. Toast the mustard and coriander seeds in a saucepan over a medium heat for 2 minutes, until fragrant. Add the rice vinegar and sugar, along with 100ml water. Bring to the boil, then turn off the heat immediately. Pour the vinegar mixture over the chillies and leave to cool. Refrigerate until ready to use.
3. Asparagus: In the meantime, place the asparagus in a single layer in a sous-vide bag; use 2 bags if necessary. Add the butter and some salt. Vacuum seal the bag(s). Cook the asparagus in the water bath for 20 minutes.
4. Panko: In the meantime, stir the miso paste in a bowl with 2 tablespoons of water. Add the tahini and stir until smooth. For the wild garlic crumbs, heat the sesame oil in a frying pan over medium heat. Add the wild garlic and panko. Stir-fry until the panko is golden brown. If necessary, add a little extra sesame oil if the crumbs threaten to burn. Season the wild garlic crumbs with a little salt.
5. Finishing: Remove the sous-vide bag(s) from the water bath and cut open. Remove the asparagus and divide them over the plates. Spoon some of the miso-tahini sauce over it. Serve the sous-vide poached eggs on the side if desired. Garnish with the chili pepper pickle and lots of wild garlic crumbs.

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

You will need the following products to prepare this recipe:

[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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