Cut open the mentaiko and extract the contents.

Peel the bottom half of the asparagus with a peeler, trim the root ends slightly, and cut them in half lengthwise. Heat a frying pan with a thin layer of salad oil and pan-fry the asparagus for about 3 minutes over medium heat, rolling them until browned.

In a bowl, mix the mentaiko and mayonnaise, then add milk and stir to create the mentaiko mayo sauce.