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Food

Troy Rhoades-Brown's asparagus & special butter

Preparation time
Cooking time
Serves
6-8

Ingredients

30 green asparagus spears, trimmed approx. 3cm from the bottoms

30g light soy

30g lime juice

30g yuzu kosho (purchase from Essential Ingredient, Chefs Armoury or Asian grocer) 

10 eggs 

80g butter

20g sliced garlic 

Method

1. Mix light soy, lime juice and yuzu kosho together and set aside.

2. Carefully place room temperature eggs into a large pot of boiling water for 4 minutes, remove from the heat, run under cold water for 4 minutes. Peel and set aside.

3. Place the asparagus into a large pot of simmering water for 2 minutes, remove and transfer to a large saucepan over medium heat.

4. Add the butter and garlic, continue to sauté until the garlic and butter begin to slightly brown, remove from the heat and add soy, lime and yuzu kosho mix.

5. Serve with soft boiled eggs.

Food
Preparation time
Cooking time
Serves
6-8

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