Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cooking the asparagus
Rolls
Sauce
To serve
How it's done
Cooking the asparagus
Trim the asparagus so that all the stems are the same length (15–20 cm). Cook the asparagus in boiling salted water until just soft. Remove the asparagus with a slotted spoon, place in ice water.
Rolls
Mix the soya sauce and water in a wide dish (e.g. gratin dish). Brush 1 sheet of nori with a little of the soya and water mixture. Place a white asparagus on top and roll it up tightly. Proceed in the same way with the remaining asparagus. Soak one sheet of rice paper in the soya and water mixture until soft (about 30 secs.). Remove, place a green asparagus on top and roll up tightly. Proceed in the same way with the remaining asparagus. Place the remaining nori sheets next to each other, slightly overlapping, and brush with a little soya and water mixture. Place the rolled-up asparagus on top, roll up tightly. Wrap the asparagus and nori roll in cling film, chill for approx. 15 mins.
Sauce
Place the lemon juice in a measuring cup along with all the ingredients up to and including the salt. Blend the sauce until smooth and creamy.
To serve
Cut the asparagus and nori roll into approx. 3 cm slices and plate up with the sauce. Sprinkle with sesame seeds and parsley.
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