{"id":30063,"date":"2025-03-17T18:32:57","date_gmt":"2025-03-17T17:32:57","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/grilled-white-asparagus-with-plum-glaze-and-ginger-salsa-soy-baked-egg-yolk-deep-fried-potatoes-and-asparagus-hollandaise\/"},"modified":"2025-03-19T22:59:31","modified_gmt":"2025-03-19T21:59:31","slug":"grilled-white-asparagus-with-plum-glaze-and-ginger-salsa-soy-baked-egg-yolk-deep-fried-potatoes-and-asparagus-hollandaise","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/grilled-white-asparagus-with-plum-glaze-and-ginger-salsa-soy-baked-egg-yolk-deep-fried-potatoes-and-asparagus-hollandaise\/","title":{"rendered":"Grilled white asparagus with plum glaze and ginger salsa, soy baked egg yolk, deep fried potatoes and asparagus hollandaise"},"content":{"rendered":"\n<div id=\"aveqia-text-block_b36fa3e5773974d9293fa4469f609d50\" class=\"block-aveqia-text wrapper md:my-20 my-12\">\n  <div class=\"container max-w-2xl mx-auto wysiwyg\"><p>Here is the first dish of spring, a lovely asparagus dish that we spice up with a few Asian flavors to break the norm. A tasty start to our 2025 spring menu <\/p>\n<p>White asparagus<\/p>\n<ul>\n<li>10 pcs White asparagus<\/li>\n<li>2 Banana shallots<\/li>\n<li>3 Cloves of Garlic<\/li>\n<li>5 g Black pepper<\/li>\n<li>10 g sugar<\/li>\n<li>50 g Butter<\/li>\n<li>60 g Champagne vinegar<\/li>\n<li>200 g Water<\/li>\n<li>100 g Miso paste (red)<\/li>\n<\/ul>\n<p>Peel the asparagus and clean it thoroughly. Slice the shallots, garlic, asparagus peel and trimmings and sweat them with the black pepper in a saucepan. Add the sugar, butter, miso paste, champagne vinegar and water and bring to the boil. Leave the liquid to cool in an ice bath before pouring it into a vacuum bag with the asparagus. Vacuum pack and cook in a water bath or steam oven at 80\u00b0C for about 10 minutes. Remove the asparagus from the bag and save the liquid for use in the hollandaise sauce.     <\/p>\n<p>If you don&#8217;t have access to a vacuum machine and steam oven, you can boil the liquid in a wide pan. Then add the asparagus to the pan and simmer until the asparagus is soft (but not overcooked). <\/p>\n<p>Grill and glaze the asparagus just before serving.<br \/>\nCut the asparagus into 3-4 cm pieces.<\/p>\n<p>Deep-fried baking potatoes<\/p>\n<ul>\n<li>0,5 pcs Baked potatoes<\/li>\n<\/ul>\n<p>Thinly slice the potatoes on a mandolin to crisp size. Rinse the potato slices in cold water to remove excess starch. Strain the water and deep-fry the slices in hot oil until golden brown and crispy.  <\/p>\n<p>Plum glaze <\/p>\n<ul>\n<li>40 g Soy sauce<\/li>\n<li>75 g Fermented plums<\/li>\n<li>75 g White wine<\/li>\n<li>100 g Mirin<\/li>\n<li>2 pcs Black garlic<\/li>\n<li>25 g Butter<\/li>\n<\/ul>\n<p>In a heavy-bottomed saucepan, cook the soy, fermented plum juice, white wine, mirin and fermented black garlic to a glaze consistency. Once the glaze has reduced completely, assemble with butter for a silky texture. <\/p>\n<p>Ginger salsa<\/p>\n<ul>\n<li>120 g Scallions<\/li>\n<li>20 g Ginger<\/li>\n<li>10 g Soy sauce <\/li>\n<li>3 g Salt<\/li>\n<li>15 g Sugar<\/li>\n<li>15 g Rapeseed oil<\/li>\n<\/ul>\n<p>Peel the ginger and grate it finely with a microplane into a bowl. Thinly slice the scallions and add them to the bowl with the ginger. Mix with the soy sauce, salt, sugar and rapeseed oil to make a balanced dressing.  <\/p>\n<p>Soy baked egg yolk<\/p>\n<ul>\n<li>10 g Soy sauce <\/li>\n<li>6 Eggs<\/li>\n<\/ul>\n<p>Separate the yolks from the egg white and place the yolks in a vacuum bag together with the soy. Seal the vacuum bag according to the instructions and cook the eggs at 65\u00b0C in a water bath for 60 minutes. Store the egg white in the fridge.  <\/p>\n<p>Cucumber balls<\/p>\n<ul>\n<li>3 shiso leaves<\/li>\n<li>3 g Salt<\/li>\n<li>30 g Baby spinach<\/li>\n<li>100 g Rapeseed oil<\/li>\n<li>1 Jalape\u00f1o<\/li>\n<li>1\/2 Cucumber<\/li>\n<\/ul>\n<p>Blend the shiso leaves, baby spinach, jalape\u00f1o and salt with canola oil for 2 minutes on high speed in a blender. Pass the oil slowly through a fine-mesh sieve to obtain a clear and intense green oil. Shape the cucumber into small balls with a melon baller and place them in the green oil and vacuum seal. If you do not have a vacuum machine, simply place the balls in a zip lock bag to marinate as long as time allows. The longer they marinate the better flavour and colour.    <\/p>\n<p>Asparagus hollandaise<\/p>\n<ul>\n<li>40 g Lemon juice<\/li>\n<li>2 Eggs<\/li>\n<li>300 g Butter<\/li>\n<li>Asparagus liquid<\/li>\n<\/ul>\n<p>Melt the butter in a thick-bottomed saucepan. While the butter is melting, reduce the asparagus liquid by half. Let the asparagus liquid cool and mix it with the eggs and lemon juice in a blender jug. Whisk the egg liquid to a thick and fluffy consistency and pour in the butter in a thin stream, mixing constantly until a smooth hollandaise is achieved.    Season to taste with salt.<\/p>\n<p>Garnish<\/p>\n<ul>\n<li>20 Grapes<\/li>\n<li>Fermented plum powder (can be excluded)<\/li>\n<li>Lemon juice in spray bottle<\/li>\n<\/ul>\n<p>Thinly slice the grapes and prepare for assembly and serving.<\/p>\n<p>Assembly<\/p>\n<p>Arrange the ingredients neatly on a plate (take inspiration from the picture).<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n    <\/div>","protected":false},"featured_media":29812,"template":"","recipe_category":[],"course":[279,262],"season":[],"class_list":["post-30063","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-vegetables-en","course-vegetarian-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Grilled white asparagus with plum glaze and ginger salsa, soy baked egg yolk, deep fried potatoes and asparagus hollandaise - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Grilled white asparagus with plum glaze and ginger salsa, soy baked egg yolk, deep fried potatoes and asparagus hollandaise och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/grilled-white-asparagus-with-plum-glaze-and-ginger-salsa-soy-baked-egg-yolk-deep-fried-potatoes-and-asparagus-hollandaise\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grilled white asparagus with plum glaze and ginger salsa, soy baked egg yolk, deep fried potatoes and asparagus hollandaise - 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