Perfect as a light snack or a decadent side dish.



  • 20 asparagus
  • 80 ml light mayonnaise
  • 1 l water
  • 20 oyster mushrooms
  • 2 dsp rapeseeds oil
  • 100 g iceberg lettuce sliced finely
  • 1 dsp sugar
  • 1 tsp roasted white sesame seeds
  • Ingredients for sauce:
  • 20 ml fresh milk
  • 2 dsp english mustard
  • 2 dsp sugar syrup
  • 1 dsp rice vinegar
  • 4 dsp thai light soy sauce
  • 2 dsp dark soy sauce
  • 2 dsp water
  • 50 g ginger
  • 4 dsp sugar


  1. To make mustard mayonnaise you add mayonnaise, milk, sugar syrup, mustard and rice vinegar into a bowl and mix well until all combined then keep to one side.
  2. Make a ginger soy sauce by adding Thai light soy sauce, dark soy sauce, water, sugar and ginger in a sauce pan. Slowly cook and bring to a simmer until the sauce is thick, then the sauce through the sieve and keep to one side.
  3. Bring a saucepan to a high heat and add water and sugar and bring it to boil, add asparagus cook on a medium heat for about 11 to 12 minutes.
  4. Once the asparagus in ready place it straight into ice water to keep it crunchy and green.
  5. Bring your grill pan to a medium to high heat and add a dash of oil.
  6. Grill the asparagus and oyster mushrooms on both sides until they are cooked, this should take 2 minutes on both sides. Place them on finely sliced iceberg lettuce and dress with mustard mayonnaise and ginger soy sauce.
  7. Garnish sprinkle with roasted white sesame seeds.

This recipe is couresy of Saba,