Peel the asparagus and cook at 100ºC in olive oil with the liquorice for 30 minutes.

Put to cook 4 dl water with 30 g dashinomoto, the mirin and the soy sauce, then lift off the heat.

Put the noisette butter in a small pan, moisten with the tensuyu sauce, reduce to half and thicken with a little agar-agar, then add a little oil from cooking the asparagus.

Assemble the plate with the asparagus, sauce and wild salmon roe.