Crunchy sesame asparagus, poached egg and wasabi aioli

Wasabi aioli

100 g	Spinach, pureed
4	Eggs, yolks only
¼ packet	Wasabi paste, or to your taste
40 ml	Rice vinegar
500 ml	Rice bran oil

Sesame asparagus

12	Asparagus, ends removed
12	Smoked salmon, thinly slices
6	Eggs, 2 beaten with the sesame oil, 4 poached and warmed to serve
1 tsp	Sesame oil, beat with the eggs
½ cup	Sesame seeds

Directions

1. To make the wasabi aioli, in a mixing bowl whisk together the spinach puree, egg yolks, wasabi and rice vinegar.
2. Slowly add the rice bran oil to reach a mayonnaise consistency. Add flavour with a squeeze of lemon.
3. To make the sesame asparagus, wrap a slice of smoked salmon around the asparagus stem, dip in egg then sesame seeds.
4. Spray a heated grill plate with oil, grill asparagus until toasted.
5. Place on to a warmed platter, top with poached eggs, shavings of parmesan and then coat with the wasabi aioli.