Preparation: 20 minutes
- 60g Nardín Cantabrian Anchovy
- 250g green asparagus
- 1 tbsp sunflower oil
- 2 tsp golden sesame oil
- 2 tsp black sesame
- 2 tsp white sesame
- 3 tbsp rice vinegar
- 3 tbsp mirin
- 1 tsp soy sauce
- 1 pinch of sea salt flakes
Cut the hard stems from the asparagus. Boil them until they are tender. Next, cool them in ice water or under cold running water. Dry them then cut them into strips around 4cm long.
Heat the oil over medium heat and add the seeds. Sauté them for around 1 minute then place them in a bowl.
Cut the anchovies to a length similar to the asparagus, around 4cm.
Alternately plate the asparagus and anchovies then add the dressing.