Grilled Asparagus with Yuzu Shichimi Togarashi Mayo
Ingredients: Purple asparagus, Olive oil, Salt, MSG, Egg · 30 min cook time · 350kcal · ~₩15,350
Ingredients
500g Purple asparagus, 50ml Olive oil, 5g Salt, 2g MSG, 1개 Egg, 15ml Lemon juice, 15ml Yuzu juice, 10g Dijon mustard, 1개 Garlic clove, 5g Shichimi togarashi, 180ml Neutral canola oil, 50ml Extra virgin olive oil
Instructions
1. Prepare the asparagus by cutting off the woody ends. Line them up and cut where they start to get tender, usually right above the bottom-most layer where whiteness and fibers are visible.
2. For thick asparagus, peel the outer layers using a wide peeler, holding from the tip and rotating to remove stringy parts.
3. Make the 2-minute mayo: Combine one whole egg, about half a lemon's worth of lemon juice, about half a lemon's worth of yuzu juice, Dijon mustard, a garlic clove, and shichimi togarashi in a blender cup.
4. Add about 3/4 cup (180ml) of neutral canola oil to the blender cup. Place the immersion blender head all the way to the base.
5. Turn on the blender and keep the head at the bottom as the mayonnaise starts to form. As it emulsifies, slowly tilt and pull the blender head up until all the oil is incorporated.
6. Once the mayonnaise base is stable, mix in extra virgin olive oil by hand. Season with salt and MSG to taste. Adjust yuzu juice and shichimi togarashi as desired.
7. Drizzle the peeled asparagus with olive oil, season with salt and MSG.
8. Preheat a grill on high. Place the seasoned asparagus perpendicular to the grill grates.
9. Close the grill and cook the first side until nicely charred, about a couple of minutes. Turn the asparagus and continue grilling until tender-crisp.
10. Serve the grilled asparagus with the homemade yuzu shichimi togarashi mayo.
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