banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Asparagus with Miso Vinaigrette

    Share

    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.”

    Advertisement

    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

    Advertisement

    Asparagus with Miso Vinaigrette

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Crab and Apple Stuffed Endive Boats

    Crab and Apple Stuffed Endive Boats

    Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.