Serves 4
- 4 eggs
- 1 pound asparagus, bias-sliced into 1/2-inch pieces
- 1 pound baby spinach
- 2 pounds maitake mushrooms, florets separate
- 1 cup Sesame Paste
- Sesame seeds, for garnish
- Korean red pepper, for garnish
- Baby red shiso, for garnish
- Chopped chives, for garnish
- Tea-Smoked salt, for garnish
- Olive oil, for cooking
- Kosher salt and freshly ground black pepper, to taste
- Cook eggs in thermal circulator for 2 hours at 140°F. (Alternatively, you can cook the eggs in a bain marie in a low oven.)
- Lightly coat a medium sauté pan with oil over medium-high heat. Sauté asparagus for 1 to 2 minutes, add spinach, season with salt and pepper, and sauté until wilted.
- In a medium sauté pan coated lightly with oil over high heat, add mushrooms, season with salt and pepper, and sauté until heated through and slightly wilted.
- To serve, spoon Sesame Paste in bottom of 4 bowls. Add spinach, asparagus and mushrooms. Release egg from shell by cracking open top and gently guiding into a small bowl. Use the bowl to place egg on top of mushrooms (egg will be very soft and custard-like). Garnish with sesame seeds, red pepper, red shiso, chives and tea-smoked salt.
>>This recipe appears in
Episode #413.
>> For additional recipes and more, visit
www.ming.com
