Crispy rice paper with marinated asparagus ribbons

Name: Crispy rice paper with marinated asparagus ribbons
Ingredients: 14 units.items Egg; 25 g Egg white; 5 g Squid ink; 1 units.items Rice paper; 75 g Grape seed oil; 20 g Miso; 2 units.items Peeled asparagus; 75 g Whipped cream; 50 g Mirin; 100 g Water; 100 g Oyster sauce; 25 g Sanbaizu; Samphire

Asian-marinated asparagus ribbons with a cream of egg yolk and miso on a crispy black rice sheet.

Ingredients

25gEgg white

5gSquid ink

1units.itemsRice paper

14units.itemsEgg

75gGrape seed oil

20gMiso

75gWhipped cream

2units.itemsPeeled asparagus

50gMirin

100gWater

100gOyster sauce

25gSanbaizu

Samphire

Preparation

Mix the egg white and squid ink.
Brush the rice papers with the mixture on both sides and let dry for 10 minutes. Place the sheets on baking paper so they don't stick to the work surface.
Fry the sheets at 200°C.

Cook the eggs in a water bath for 40 minutes at 70ÀöC and cool the eggs in ice water.
Crack the eggs and clean the yolks. You can do this carefully in some water. Dry them again before proceeding to the next step. Blend the yolks together with the rest of the ingredients into a smooth cream and season with pepper and salt.
Reserve in a squeeze bottle or piping bag.

Mix the ingredients for the marinade.
Cut the asparagus into thin ribbons on the mandoline or slicer.

Slice the asparagus into ribbons on the mandoline.
Toss the asparagus ribbons with the marinade like a salad and let marinate for a few minutes.
Arrange the ribbons on the rice paper.
Pipe dots of the cream on top.
Finish with the samphire.