Asparagus with cod roe

serves 4

• 12 stalks green asparagus
• 1 pouch cod roe (tarako; illus.1)

Directions

Use only the most tender portion of the asparagus. Blanch in boiling water for 1 minute and revove. Cool in a bowl of tap water. Cut into 1-1/2"(4 cm) pieces and place in a serving dish.

make a slash on the surface of the cod roe pouch (illus.2). Turn over and scrape off the cod roe (illus. 3). Mix in 1/2 teaspoon rice wine. sprinkle over the top of the asparagus and serve.

Fresh cod roe can be kept in the refrigerator and eaten raw. Seasoned (e.g. piguant, salty) cod roe is called tarako.

This dish can be served as an appetizer at abanquet, and is also good as an accompaniment to wine.