Using a stick blender, combine the miso, egg yolks, rice wine vinegar, salt and pepper.
Whilst blending, slowly pour in the oil until the mixture emulsifies.
Refrigerate and use within 14 days.
Toast the nori over an open flame and allow it gently crisp. In a food processor, pulse for a second until the nori has broken down into tiny specs.
Toast the black & white sesame seeds in a pan until lightly browned.
Then add the dried chilli, allowing it to release its flavour further.
Combine all the ingredients and store in an airtight container.
Break the ends off the asparagus at the natural breaking point, removing the woody base.
Using a pan with a lid, bring to a medium heat.
Once hot, add the rapeseed oil until it’s shimmering.
Pan fry the asparagus until it starts to colour on one side.
Place the lid on and drop the heat to allow the asparagus to steam for a minute.
Pour onto a kitchen towel & plate up.
Spoon a little of the miso mayo onto the plate. Top with pan fried asparagus.
Sprinkle the nori & sesame seasoning generously.