Asparagus with Miso Vinaigrette

“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.”

1/4 cup (60 mL) miso paste
2 tsp (10 mL) wasabi powder
1/2 cup (125 mL) rice wine vinegar
4 tsp (20 mL) soy sauce
2 tsp (10 mL) sugar
1/2 tsp (2 mL) garlic, diced
1/2 tsp (2 mL) Asian fish sauce
1/2 tsp (2 mL) ginger, diced
1 1/3 cups (315 mL) canola oil
2 Tbsp (30 mL) green onions, chopped
4 tsp (20 mL) sesame seeds, toasted
36 spears asparagus
1/2 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