Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 Preparation time Cooking time Serves 6-8 SHARE Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Mark Olive’s kangaroo burgundy pie Food Lyndey Milan’s Hot-smoked salmon and asparagus with seaweed butter recipe Food Grilled whole squid on stir fried glutinous rice Words by Philip Chun on 4 Sep 2018