asparagus, miso, mustard

from greenfeast spring/summer

green spears. a savory dip. this is a very tasty way to eat some simple blanched asparagus. at first the emulsion looks like it’s way too thin, but the miso paste thickens it up into a thick mayonnaise consistency. i mixed the leftovers with some vinegar to make a salad dressing, but it would be super tasty on an egg sandwich too.

Serves 2

asparagus 9 oz/250g

an egg yolk

peanut oil 1⁄2 cup/80ml

white miso paste 2 tablespoons

whole-grain mustard 2 teaspoons

a small lemon chives 6

Trim the asparagus, discarding any tough ends. Bring a shallow pan of water to a boil, lower in the asparagus, and cook until done to your liking. The exact time will depend on the thickness of your spears. Start checking after seven minutes (this is way too long for me, I cooked for 4).

Put the egg yolk into a mixing bowl together with a small pinch of salt. Pour in the oil slowly, beating continually with a whisk, as if you were making mayonnaise. Beat in the white miso paste and the mustard, whisking until you have a thickish dressing. Finely grate most of the zest from the lemon, taking care not to include any of the bitter white pith underneath, and stir into the miso mayonnaise. Check the seasoning.

Finely chop the chives. Drain the asparagus, divide between two plates, then spoon the miso dressing over the top. Finish with the remaining zest and the chives.

• Use the mild white "shiro" miso here, not the stronger, saltier brown variety.