- 300g miso paste
- 100ml Sake
- 100ml mirin (sweet rice wine)
- 3/4c castor sugar
- 1/4c English mustard
Boil the sake and mirin for 2 minutes to cook off the alcohol.
Turn gas down and add the miso paste in 3 lots, whisking to mix each time.
Add the sugar in 3 batches and turn up heat and bring to boil. Stir until the sugar is completely dissolved remove from heat. Add mustard.
This sauce will keep in the fridge for at least a month.
Cooking duck eggs
Allow 1 ½ duck eggs per person.
Bring a pot of salted water to the boil.
Cook the eggs at a rolling boil for 6 minutes then remove and plunge in to ice-cold water to stop the eggs cooking.
Once cooled, peel the eggs and set aside for later use.
Cooking the asparagus
Allow 4-6 spears of asparagus per person depending on the size of the shoot.
Bring a large pot of salted water to the boil. Drop the asparagus into the boiling water and cook for about 2 minutes (time depending again on the size).
Once the asparagus is cooked but still firm and a little crunchy, remove from boiling water and plunge in ice-cold water to stop it cooking.
Just before serving, toss the blanched asparagus in olive oil and season with salt and pepper.
Place the spears in a griddle pan to char the outside and add a smoky flavour.
Place the charred asparagus on a large serving platter.
Cut the duck eggs in quarters and arrange them rand omly on top of the asparagus.
Drizzle some miso dressing over the asparagus and eggs. 3T per person.
Top with some finely shaved shallots, a handful of picked mint and a splash of good olive oil. .... YUM