Asparagus & Egg Bake with Miso-Mornay Foam

"Asparagus & Egg Bake with Miso-Mornay Foam, Furikake Crumble & Yuzu Gel recipe formatted with metric units for 4 servings. Include detailed ingredients and step-by-step instructions for each component: asparagus base, sous-vide or soft-boiled eggs, miso-Mornay foam, furikake crumble, and yuzu gel. Include plating tips as well."

flick_in_the_kitchen

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10/13/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A refined asparagus bake topped with perfectly cooked eggs, airy miso-Mornay foam, crunchy furikake crumble, and bright yuzu gel for a vibrant balance of flavors and textures.

asparagus egg foam fusion gourmet yuzu

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Name: Asparagus & Egg Bake with Miso-Mornay Foam
Yield: 4
Ingredients: 500 g fresh asparagus, trimmed; 4 large eggs; 200 ml whole milk; 200 ml heavy cream; 30 g unsalted butter; 30 g plain flour; 25 g white miso paste; 100 ml vegetable stock; 1 sheet kombu (optional, for stock); 20 g furikake seasoning; 30 g panko breadcrumbs; 10 g sesame seeds; 10 g nori flakes; 100 ml yuzu juice; 3 g agar agar powder; Salt, to taste; Freshly ground white pepper, to taste; Olive oil, for greasing and drizzling

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