Japanese asparagus

Cook Book
Cook Book

  • Preparation: 10’
  • Cooking: 10’
  • Total time: 20’

Ingredients

  • 4 cm ginger, peeled and roughly chopped
  • 2 shallots, peeled, cut into 4
  • 1 garlic clove, peeled
  • 500 g white asparagus, peeled, cut into 2 cm pieces
  • 2 tbsp sesame oil
  • 4 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame seeds
  • Handful fresh coriander
  • 100 ml water

Step 1

Insert the 'MultiBlade' into the bowl. Add the ginger, shallots and garlic. Close the lid and press Pulse for 5 seconds. Open and scrape down.

Step 2

Replace the 'MultiBlade' with the 'StirAssist'. Add the asparagus, sesame oil, mirin, soy sauce, oyster sauce, water and sesame seeds to the bowl. Close the lid but remove the measuring cup. Select FRY P1 and press Start to confirm. Finish with coriander and serve hot.