So for Easter I made a side dish consisting of purple asparagus halved and grilled and topped with bacon "kogane" topping. It was delicious and I'll explain the topping below but I've got a question for those who know their way around purple asparagus.
The stuff turns green when cooked! I tried grilling it, steaming it, and blanching/shocking it first. Is there a way to keep it purple (besides serving it raw) and if not then what is the point?
Ok, now Kogane topping. A month or so ago I was having trouble making mayo. Thanks again to Chris Belgium for pointing out the error of my ways. Anyways the mayo wasn't because I wanted mayo--I was interested in making what the japanese hibachi joint nearest me calls "kogane" sauce. The sauce isn't so much a sauce as a thick yellow emulsion of eggs, oil, and lemon juice that is spooned onto butterflied shrimp, squirted with brandy, and covered. The sauce then steams and cooks through to yield a beautiful custard-like topping.
Mayo itself isn't as eggy tasting as I wanted, adding extra yolk led to something too runny. Here's approximately the recipe I settled on:
pinch of salt
dash of tabasco
juice of 1/2 small lemon
1/2 c of oil, for Easter I used bacon fat
1 T of powdered whole eggs
squirt of dry sherry for steaming
Blend up everything but the sherry in the style of mayo, Top on asparagus while in a hot skillet, squirt with brandy and cover for 2 minutes. Transfer to a plate with a spatula to serve. I've also used this as a steak topping with tarragon reduction instead of lemon juice.