Asparagus is tossed with an emulsified vinaigrette that's laced with soy sauce. Soy and ground mustard are a common combination in Japan, resulting in a unique wasabi-like flavor. Since the egg yolk goes into the dressing raw, use a pasteurized egg - most grocery stores stock them.
1 teaspoon ground mustard
1 teaspoon extravirgin olive oil
1 large pasteurized egg yolk
1 teaspoon fresh lemon juice
1 teaspoon soy sauce
1 pound asparagus spears, steamed and chilled
How to Make It
Combine first 3 ingredients, stirring with a whisk. Stir in juice and soy sauce. Drizzle dressing over asparagus, and toss gently to coat. Serve immediately.
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