Spring is here and with it comes asparagus as a seasonal staple in every kitchen. Today we have a recipe that brings a new Japanese touch to a traditional asparagus dish. This dish makes for a wonderful starter or an excellent part of Sunday brunch: it creates the perfect harmony between the freshness of the asparagus, the flavor of the oyster sauce, and the creaminess of the onsen eggs!
Ingredients for 4 people:
|500 g||Asparagus, green (16 stalks)|
|100g||Ham (8 slices)|
|Salt, freshly ground black pepper|
Fill the Nihon egg cooker with water, place 4 eggs inside, and start the cooking process. Prepare the rest of the dish while the eggs are cooking.
For the asparagus, fill a saucepan with salted water and bring it to a boil.
Peel the asparagus and remove the woody ends. Cook the asparagus in boiling water for 5-6 minutes until al dente.
Take the finished asparagus out of the water and separate into groups of 4 stalks. Wrap each set of 4 stalks with 2 slices of ham, letting both ends of the stalks stick out.
When the eggs are cooked, remove them from the egg cooker and carefully break them open one by one into small bowls.
Place an onsen egg on each set of asparagus stalks, season with salt and pepper, and garnish with oyster sauce if desired.
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