Asparagus, wakamé, Japanese egg sauce

Whisk 2 egg yolks with 1/2 tbsp soy sauce, 1 tbsp lemon juice and 1 tbsp clarified butter.  

Parboil 2 asparagus pp in boiling water (3 mins). Whisk the 2 egg whites, dry the asparagus spears and dip their bottom part in the egg white. 

Then roll them trough sesame seeds. Deep fry the 'breaded' parts during 50 sec.

Serve as shown with wakamé.

(Recipe by Philippe Van Den Bulck)

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