Although the weather is nice and spring has arrived, my body feels heavy, having become accustomed to winter, and my mind and body are out of balance like a seesaw.
At times like these, you can lift your spirits by brightening up your food. Use lots of yellow, orange, and green foods, and eat only those.
This time, I'd like to make a Bismarck using seasonal asparagus and pair it with an orange highball.
Listen to the podcast to find out how
First, put the crushed garlic into a frying pan with the skin on, add the pancetta (salted pork belly) and a little olive oil, and fry over low heat until browned. The saltiness and fat of the pancetta become the sauce for this dish.
Crack two eggs into the pan and cook over high heat until the edges are crispy. Once they start to brown, reduce the heat to low and cook until the yolks are soft-cooked.
Fry the crushed garlic and pancetta. Don't rush it. Cook slowly over low heat until browned. 
Crack two eggs into the pot and cook them until they are soft-boiled. To make the egg whites crispy, cook them over high heat at first, then cook them slowly over low heat.
Peel the tough parts of the asparagus and boil them in salted water. Boiling them a little longer than usual helps bring out the sweetness, which is ideal for this dish, which prioritizes sweetness over texture.
Arrange the boiled asparagus on a plate, top with the pancetta and fried egg, sprinkle with Parmesan cheese, drizzle with black pepper and olive oil, and you're done.
It goes incredibly well with white wine, but this time I paired it with a fragrant orange highball.
Fill a glass with your preferred highball ratio and top it off with an orange slice, so the aroma of orange fills your nose with every sip.
These snacks and drinks are just right for starting your drinking on a spring afternoon.
Make the highball to your preferred strength. Cut the orange into 5mm slices and, without squeezing, simply float it over the drink, like putting a lid on it. 
The Bismarck is stronger than it looks, with the fat and saltiness of garlic and pancetta. The highball, topped with an orange, releases a rich aroma with every sip.
Asparagus Bismarck and Orange Highball
Ingredients Serves 3-4 people
・Asparagus………………………2 bunches
・Pancetta: 60g
・Garlic: 1 clove
・Eggs………………………………2 pieces
・Olive oil...1 tablespoon
・Parmigiano Reggiano (cheese)...appropriate amount
・Black pepper...a little
How to make it
1. Add crushed garlic, pancetta, and olive oil to a frying pan and fry over low heat until browned.
②Push the pancetta and garlic to the side of the frying pan, crack the eggs into it and make soft-cooked fried eggs.
③ Peel the tough part of the asparagus and boil in salted water.
4. Place the asparagus from 3 in a serving dish, top with 2, and drizzle with extra olive oil, Parmigiano-Reggiano, and black pepper.
The drink paired with this drink was a highball with a slice of orange floating on top. The whiskey is a Japanese whiskey made in Hiroshima Prefecture. The heavy bottle is also charming. 40% alcohol, 1,540 yen (Sakurao Brewery and Distillery)
Event announcement from chef Yamada
The one-night-only event will be held at Miyoshiya, a taco shop in Nakanobu, Tokyo. On the day, Yamada will be in the kitchen with Miyoshiya owner Taichi Abe, who is well-known from the "Listen to Recipes" program, to show off his skills.
The menu features Thai food wrapped in a tortilla, a new style of taco. Look forward to it!
