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Asparagus with Miso Vinaigrette

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    “This is probably the most requested recipe from our kitchens;” says Morrison. “It signals the start of the growing season and goes great with all seasonal vegetables. For this recipe we use the yellow or red miso paste when preparing the vinaigrette.”

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    1/4 cup (60 mL) miso paste2 tsp (10 mL) wasabi powder1/2 cup (125 mL) rice wine vinegar4 tsp (20 mL) soy sauce2 tsp (10 mL) sugar1/2 tsp (2 mL) garlic, diced1/2 tsp (2 mL) Asian fish sauce1/2 tsp (2 mL) ginger, diced1 1/3 cups (315 mL) canola oil2 Tbsp (30 mL) green onions, chopped4 tsp (20 mL) sesame seeds, toasted36 spears asparagus1/2 lb (225 g) seasonal greens

    In a large bowl combine the miso paste and wasabi, add the vinegar, and stir to dissolve the paste and wasabi. Add the soy sauce, sugar, garlic, fish sauce, and ginger; whisk to combine, adding the oil to emulsify. Stir in the onions and toasted sesame seeds.

    Blanch the asparagus in boiling water (about 1 to 2 minutes) and, when cooked, chill in an ice bath and set aside to dry. In a large bowl place greens and enough dressing to coat, and toss gently. Serve with the asparagus.

    Serves 6.

    source: "Emerald Lake Lodge", alive #305, March 2008

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    Asparagus with Miso Vinaigrette

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