Asparagus with Kaviar Mayonnaise

Since we're in Okinawa for an entire week, I took the liberty of scheduling this post before we left. We should be on Iriomote right about now, perhaps on a jungle tour, and we're probably having a great time. Unless, of course, the ferry sunk, a typhoon hit or we've been attacked by any of the fascinatingly dangerous wildlife (where's the full-body chain-mail bathing suit when you need it). I

Anyway, I wanted to share with you a simple asparagus side dish we've been making lately, now that it's in season. It really is simplicity itself, with only three ingredients and almost no preparation time.

• Take some green asparagus - about two per person or so. Cut off the hard bit at the bottom (you can feel the hard part), then cut each stalk in four pieces.



• Steam the asparagus for a few minutes, until they're just getting soft. I guess boiling is fine too, we just haven't tried it. Check that they're done with a toothpick, and don't forget them, whatever you do. Soggy, limp overcooked asparagus is no fun. Cool them in cold water.



• Meanwhile, take some mayonnaise and either Swedish kaviar (salted, smoked cod roe in a tube) or Japanese mentaiko (marinated pollock roe) - the taste is surprisingly similar. Mix to taste in a small bowl; start with about a tablespoon of each, then adjust until you find a good balance between the creamy mayonnaise and the salty roe.



• Arrange the asparagus either all on one plate, or separately for each person. Dollop a bit of the mix on top, then serve.

Asparagus with kaviar mayonnaise.