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Ingredientes
- 24 x asparagus spears Salt to taste
- 2 Tbsp. dry mustard
- 2 Tbsp. water
- 1 x egg yolk
- 1 tsp dark soy sauce
- 1/8 c. dry bonito Lemon or possibly carrot curls for garnish
Direcciones
- Trim the asparagus into 1 1/2-inch lengths. Parboil in lightly salted water. Remove while crisp, and immerse in cool water.
- Mix the dry mustard with 2 Tbsp. water. Add in the egg yolk and mix well. Add in soy sauce and mix. Add in dry bonito.
- Place asparagus in a large mixing bowl, and toss with dressing. Arrange the asparagus in a teepee on individual small plates. Garnish with lemon or possibly carrot curls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 268g | |
| Calories 64 | |
| Calories from Fat 12 | 19% |
| Total Fat 1.45g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 645mg | 27% |
| Potassium 464mg | 13% |
| Total Carbs 9.9g | 3% |
| Dietary Fiber 5.3g | 18% |
| Sugars 4.17g | 3% |
| Protein 6.12g | 10% |
