Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Troy Rhoades-Brown's asparagus & special butter 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 Serves 6-8 Shop Dessert Wine You might also like Food Lyndey Milan’s Oxtail and spring vegetable salad Food Marco Pierre White - Master, Mentor, Myth Words by Mark Hughes on 11 Oct 2017 Food Tobie Puttock Gets Healthy Words by Mark Hughes on 4 Aug 2016 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline