15 good quality asparagus spears in season
1 tablespoon good quality mayonnaise
1 teaspoon rice vinegar
1 tablespoon natural yogurt
1 teaspoon French mustard
1 tablespoon white miso
2 medium hard-boiled eggs
1/2 onion finely chopped
1 stick of celery cut into tiny cubes
2 Shiso leave Olive oil
Salt and freshly ground pepper
Start the robota grill. Bring a large saucepan of salted water to the boil and blanch the asparagus for 2 minutes, then plunge into ice-cold water. Drain and leave to dry on kitchen (paper) towel
In a mixing bowl, combine the mayonnaise, yogurt, rice vinegar, French mustard and white miso until all incorporated. Peel the hard-boiled eggs and use a fork to mash the eggs into small pieces, then add to the bowl with the onion and celery. Set aside in the fridge to cool and firm a little.
Roll up the shiso leaves and chop into shreds. Align 5 asparagus spears with the tips together and starting from the top cut them into 5 cm pieces. Repeat with the remaining asparagus. Make little blocks of five pieces of asparagus, skewer with 2 skewers to secure, and repeat to make eight skewers. Brush with with oil and place over a small rack on the robata grill. Grill for about two minutes on each side, turning 4 to 5 times until they are cooked through and gently charred on the edges. Place one sat on top of another, then top with the egg mixture, sprinkle with shiso and serve.