Asparagus with Yurine

Name: Asparagus with Yurine
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1–2 fresh yurine (lily bulb); 1 Tbsp sake; 1 Tbsp Japanese soy sauce; 100 ml (3⅓ fl oz) konbu dashi; 12 large green asparagus spears; Sea salt, as needed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

Most people are surprised to find out that this soft, creamy paste that complements the asparagus so much is actually yurine (lily bulb). This is definitely a more unusual cooking method to prepare yurine that brings an elegant touch to the dish.

Ingredients

1–2 fresh yurine (lily bulb)
12 large green asparagus spears
100 ml (

Asia
Japan
Main course
Starter
Vegan
Spring

Method

Wash yurine and trim the base. Remove any black spots and steam the yurine petals for about 10 minutes or until soft. Set aside to cool.

Trim root ends of asparagus and cut into halves or thirds lengthwise.

Heat konbu dashi in a pan and add asparagus, soya sauce, sake and salt. Simmer for about 2–3 minutes or until tender.

Add yurine and gently stir