Asparagus and Salmon Roe with Egg Sauce

• 4 egg yolks
• 2 tablespoons plus 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• 2 tablespoons plus 1 teaspoon clarified butter
• vegetable oil for deep-frying
• 12 green asparagus spears, about 6 inches (15 cm) long
• sea salt
• Egg Sauce
• 2 tablespoons salmon roe

1. 1.
2. Beat the egg yolks in a bowl.
3. Add the lemon juice and the soy sauce and mix.
4. 2.
5. Add the clarified butter gradually so that it doesnt separate, mixing as you go.
6. 3/4 cup (150 ml).
7. 1.
8. Bring about 3 inches (8 cm) of oil in a medium saucepan to 340F (170C).
9. Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt.
10. Cut the spears in half.
11. 2.
12. Line a serving dish with the Egg Sauce.
13. Arrange the asparagus in it in 2 or 3 layers.
14. Spoon the salmon roe on top.

egg yolks, lemon juice, soy sauce, butter, vegetable oil, green, salt, egg sauce, salmon roe

Taken from www.epicurious.com/recipes/food/views/asparagus-and-salmon-roe-with-egg-sauce-105874 (may not work)