By The Joyous Kitchen
This recipe is a new way to enjoy tender chilled asparagus. The zesty, umami rich flavor of miso dressing compliments asparagus’ gently bitter green taste. The result of this combination tastes like a tangy and flavorful celebration of the fact that warm weather has arrived!
For many of us asparagus season has come and gone; in that case this dressing is fabulous on any mild green vegetable, such as blanched green beans, broccoli or broccolini; sauteed cabbage or even roasted cauliflower.
Ingredients
1 bunch of pencil asparagus, washed and trimmed
For the dressing:
1 shallot clove, roughly chopped
juice of 2 limes
juice of 2 small navel or two blood oranges
1 Teaspoon sesame oil
¼ cup red miso
2 Teaspoons mirin
2 Tablespoons rice vinegar
Method
Prepare an ice bath for your asparagus (2 parts ice cubes to 1 part water in a metal mixing bowl or metal baking dish).
Bring a large pan of water to boil and salt it.
When the water is boiling, add asparagus and allow to boil for 1 – 2 minutes. Immediately scoop asparagus spears out of the pan and into the ice bath. Leave to cool.
Meanwhile, pulse all dressing ingredients in the blender.
Serve asparagus drizzled with dressing.
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