alive logo

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


    Asparagus with Miso Vinaigrette




    SEE MORE »
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.