It doesn’t get any simpler than this.
Yuzukosho. As we’ve mentioned before, it can be used to add a citrus ‘zing’ to just about anything. And when it’s mixed with butter, it makes a great addition to baked dishes – potatoes, fish, and so on.
Here, we’re using yuzukosho butter to enhance a spring favorite – grilled asparagus.
Prepare the dish immediately before serving to maximize the flavor of both the yuzukosho and asparagus.
- 8 stalks of asparagus
- 10 g of butter
- 1 teaspoon of yuzukosho
- A pinch of salt
First prepare the yuzukosho butter. Remove the butter from the fridge and let it come to room temperature, then use your fingers to mix the butter with 1 teaspoon of yuzukosho.
Cut 1 or 2 centimeters from the bottom of each stalk of asparagus. Ideally, the stalks will be of equal length. Now peel the outer skin from the bottom 4 -5 centimeters of each stalk. Use half of the yuzukosho butter to coat them. Again, it’s best to do this with your fingers.
Line up the asparagus on a plate, and cover the stalks with the remaining yuzukosho butter. Sprinkle a pinch of salt.
Grill for 8 – 10 minutes at 180 degrees centigrade. Garnish with a slice of lemon (to be squeezed over the asparagus immediately before eating).