Whisk 2 egg yolks with 1/2 tbsp soy sauce, 1 tbsp lemon juice and 1 tbsp clarified butter.
Blanche the asparagus for 3 mins in boiling water.
Serve as shown, the asparagus sprinkled with some sea salt and topped with salmon roe.
A Nobu recipe, who got the sauce from Dynasty star Linda Evans
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