Gastronomixs

Roasted asparagus with smoked egg yolk and miso

Kobe Desramaults is no run-of-the-mill chef and he has developed his own distinctive style. Having trained in restaurants such as Oud Sluis and Comerç 24, he started his own restaurant at a young age in the region where he was born. The farmstead In de Wulf, which he took over from his mother, is surrounded by green countryside in the middle of the southern Belgian hills. This rural setting has an enormous influence on his cooking style. Kobe allows himself to be guided by the land and surrounding area and everything it has to offer. His organic menu does not change with the seasons but is subject to the moment itself. Just like his great inspiration, Michel Bras, Kobe also focuses on the product. Many of the products and ingredients he uses are sourced locally to the restaurant and many of the basic products, like butter and miso, are made completely from scratch.

As mentioned earlier, Kobe does not work with a fixed menu, preferring to change it according to what is available. On the day we visited In de Wulf, this composition with asparagus was on the menu. Although the season has now passed, we did not want to keep this composition from you. Replace the white asparagus with green asparagus or, as we have done in our adaptation, with another type of vegetable such as French bean tagliatelle. Kobe makes his own miso from grains, but you could substitute this with a high-quality Japanese miso. It is difficult to provide quantities for the sauce here as Kobe adjusts the quantities according to the taste of the miso.

Creation by Kobe Desramaults, restaurant In de Wulf*, Dranouter, Belgium.

Serves 4. 

Roasted asparagus with smoked egg yolk and miso

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Ingredients

4

 

white asparagus AA

4

 

egg yolks

 

 

miso sauce (see above)

 

 

water

 

 

Geuze beer

 

 

butter

50

g

miso (home-made)

100

g

asparagus scrapings

100

ml

Geuze beer

100

ml

tea

100

ml

fish stock from roasted bones

50

ml

cream

Preparation method: smoked egg yolk
  • Place the eggs in a silicon mould.
  • Fill a steamer with water and place a rack on top.
  • Place the silicon mat with egg yolks on top of the rack.
  • Place the steamer in the smoke of a charcoal fire so that the eggs are not heated but are infused with the flavour of the smoke.
Preparation method: asparagus
  • Peel the asparagus and use a vegetable peeler to create thin strips.
  • Place the strips together to create the original shape again.
  • Place on top of the grill and briefly roast, making sure that they remain raw.
Preparation method: miso sauce
  • Put all the ingredients in a suitable pan and reduce until you have the right taste and consistency. A slightly syrupy consistency is fine. If using ready-made miso, pay attention to the flavour as this can often be quite salty.
Preparation method: foam
  • Take a little of the miso sauce, dilute with some Geuze beer and water, and bring to the boil.
  • Mount with the butter and whisk into a foam using a hand-held blender.
Finishing & presentation
  • Arrange the asparagus in a circle on the plate with the aid of a cutter.
  • Place the egg yolk in the centre.
  • Pour some of the miso sauce over the egg yolks.
  • Finish with the foam and some lemon verbena.

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