Asparagus & Egg Bake with Miso-Mornay Foam | DishGen Recipe
A refined asparagus bake topped with perfectly cooked eggs, airy miso-Mornay foam, crunchy furikake crumble, and bright yuzu gel for a vibrant balance of flavor
Ingredients
- 500 g fresh asparagus, trimmed
- 4 large eggs
- 200 ml whole milk
- 200 ml heavy cream
- 30 g unsalted butter
- 30 g plain flour
- 25 g white miso paste
- 100 ml vegetable stock
- 1 sheet kombu (optional, for stock)
- 20 g furikake seasoning
- 30 g panko breadcrumbs
- 10 g sesame seeds
- 10 g nori flakes
- 100 ml yuzu juice
- 3 g agar agar powder
- Salt, to taste
- Freshly ground white pepper, to taste
- Olive oil, for greasing and drizzling
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