Shrimp and Asparagus with Mustard Miso Sauce

Mustard Miso Sauce:

2 teaspoons dry Colman's mustard mixed with 2 teaspoons hot water to make a paste.

6 Tablespoons white sweet miso

2 Tablespoons sugar

6 tablespoons rice wine vinegar

2 Tablespoons dashi or vegetable stock

2 Tablespoons EVO

Ingredients:

16 large Shrimp 

1 bunch of asparagus, trimmed on the diagonal to the same length

4 cups vegetable broth or Dashi

2 bay leaves

1 1/2 Tablespoons Shoyu

1/2 teaspoon honey

1 1/2  Tablespoons of fresh mandarin juice 

1 Tablespoon mixed sesame seeds (black and white) toasted

1 Tablespoon cilantro, chopped fine

EVO to drizzle

A pinch of malodon salt

Method:

Mustard Sauce: Whisk ingredients together in a saucepan, place over medium heat for 2 minutes. Remove and cool to room temperature. You will use 1/3 of this sauce for this serving, reserve the remaining in a jar in the refrigerator for another meal.

Shrimp: 

Bring stock to a boil with bay leaves and 1 Tablespoon Shoyu. Add Shrimp and bring back to a boil for 2 minutes. The shrimp will be pink and white.

Remove the shrimp from the stock, place them on a plate, and refrigerate for 5 minutes to stop cooking.

Remove the shrimp from the refrigerator and slice them in half vertically.

Toss shrimp in a bowl with the remaining 1/2 Tablespoon Shoyu, honey, sesame seeds, mandarin juice, and cilantro.

Asparagus:

Steam asparagus with a pinch of salt, remove when bright green and al dente—place in cold water to shock. Allow to dry on a paper towel.

To serve:

Line asparagus up on a platter and flank with shrimp. Pour any remaining liquid in the shrimp on top of the shrimp. 

Drizzle asparagus with EVO and maladon salt.

Drizzle with mustard sauce to serve.