Sliced hamachi

Cooked white asparagus

Yuzu oba dressing

Purple shiso

Peel the asparagus and cook in boiling salted water until al-dente, plunge into iced water. Drain and cut in half lengthways, store until required.

YUZU OBA DRESSING

50g shiso leaves

400ml yuzu

1 kg sweet miso

300ml grapeseed oil

Pound the shiso in a pestle and mortar to form a paste, combine with rest of ingredients and whisk together.

To assemble the dish lay 5 halves of asparagus in the centre of a plate, making sure they are all the same length, fan the hamachi on top and spoon sauce over and around. Garnish with purple shiso.