Aziatisch

Asparagus with miso-tahini sauce

sous-vide-asperges-miso-tahinisaus

Author: Bas Robben

Persons: 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 grams of sugar
  • 2 tbsp unroasted sesame oil
  • 2 tbsp finely chopped wild garlic (or chives)
  • 50g 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. Chili pepper pickle -

    For the chili pepper pickle, place the chili peppers in a heatproof bowl. Toast the mustard and coriander seeds in a saucepan over medium heat for 2 minutes until they start to smell. Add the rice vinegar and sugar, together with 100 ml of water. Bring to the boil and then immediately turn off the heat. Pour the vinegar mixture over the chili peppers and let cool. Place the pickle in the refrigerator until use.

  3. Asparagus -

    Meanwhile, place the asparagus in a single layer in a sous vide bag; use 2 bags if necessary. Add the butter and some salt. Vacuum 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 into a smooth sauce. 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. Add some extra sesame oil if the crumb threatens to burn. Season the wild garlic crumbs with some salt.

  5. Complete -

    Remove the sous vide bag(s) from the water bath and cut open. Take out the asparagus and divide them among the plates. Spoon some of the miso-tahini sauce over it. If desired, serve the sous-vide poached eggs alongside. Garnish with the chili pepper pickle and plenty of wild garlic crumbs.

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

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