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Asparagus spears - 20
Egg yolk - 1
Light soy sauce - 1 tbsp
Mirin - 1 tsp


  • Pare the asparagus stems.
  • Steam for about 4-5 minutes or until tender but still firm.
  • Remove and plunge into a bowl of iced water.
  • Drain and pat dry with absorbent paper.
  • Beat the egg yolk with the soy sauce and mirin.
  • Place the asparagus in a serving bowl and pour egg mixture over.
  • Toss well so all the vegetable is covered.
  • Serve immediately as a side dish.
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