How to Make Japanese Asparagus Salad with Soy-Mustard Dressing Asian Cooking Recipe Cuisine

Recipe Makes for 4 Servings:

Salt to taste

1 pound asparagus, trimmed and peeled if necessary

1 tablespoon dry mustard, dissolved in 1 tablespoon water

2 egg yolks

1 tablespoon soy sauce

1 tablespoon fresh lemon juice

Directions:

Bring a large pot of water to a boil and add salt. Cook the asparagus just until tender, about 2 minutes for thin spears, up to 4 or 5 for thicker ones. 

Drain and immediately rinse with cold water (or, better still, plunge into ice water) to stop the cooking. Drain again and set aside. (You can wrap the asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)

Whisk together the mustard, egg yolks, soy sauce, and lemon juice until well combined and smooth. Toss with the asparagus and serve.