Crunchy sesame asparagus, poached egg and wasabi

Crunchy sesame asparagus, poached egg and wasabi. Photo / Supplied

Serves 4

Wasabi aioli

100g spinach puree
4 egg yolks
¼ tube wasabi
40ml rice vinegar
500ml rice bran oil

Sesame asparagus

12 asparagus, ends removed
12 slices cold-smoked salmon, thinly sliced
2 eggs, beaten with 1 tsp sesame oil
½ cup sesame seeds
4 poached free-range eggs, warmed (duck eggs are great)

Parmesan slices To make the wasabi aioli, in a mixing bowl whisk together the spinach puree, egg yolks, wasabi and rice vinegar. Slowly add the rice bran oil to reach a mayonnaise consistency. Add flavour with a squeeze of lemon.

To make the sesame asparagus, wrap a slice of smoked salmon around the asparagus stem, dip in egg then sesame seeds. Spray a heated grill plate with oil, grill asparagus until toasted. Place on to a warmed platter, top with poached eggs, shavings of parmesan and then coat with the wasabi aioli.