1. Steam the green asparagus for 1-2 minutes until just cooked, remove from steamer
and plunge into ice water for 1 minute, remove and dry off.
2. In a saucepan bring the water up to a simmer, place vinegar, sugar and salt into a
bowl, pour the simmering water over and whisk to dissolve the sugar and salt, leave for
5 minutes to cool slightly.
3. Place the purple asparagus into the pickling liquor, making sure it is fully submerged,
leave for 1 hour, remove the asparagus and place onto kitchen towel to dry any excess
moisture, keep the liquor for another use.
Black pepper and wasabi mayonnaise
1. Separate the eggs and place the yolks and whites in separate bowls, put the whites into
the fridge to use at a later time.
2. Add the mustard and white wine vinegar to the yolks and whisk thoroughly to emulsify.
3. Whilst continually whisking, slowly pour the oil at a constant rate into the egg mixture
and continue to whisk until the oil is completely incorporated and a mayonnaise
consistency is achieved.
4. Season with salt and ginger, then add the wasabi and twists of black pepper to taste,
place in an airtight container, seal and refrigerate.
5. Place a handful of wasabi peas into a ziplock bag and bash 2-3 times with a rolling pin,
when serving sprinkle these over the wasabi mayonnaise.
Ponzu dressing
Mix all ingredients together and reserve in fridge.
To serve:
Serve the green and purple asparagus on a wooden board with small dishes of the wasabi mayonnaise and ponzu dressing.