Aparagus with Mustard Miso
1 tsp dry mustard
1 tsp cold water
1 tbsp miso
2 tbsp minced scallions
1 tbsp fresh lemon juice
1 tbsp rice vinegar
2 tsp soy sauce.
1.5 tbsp salt
Bring to a boil: 12c water, 1.5 tbsp salt
Add & cook for 1.5 - 5 min: 2lbs asparagus, each stalk cut in half
When asparagus is tender w/slight crunch, drain & rinse with cold water
Mix in a small bowl: 1 tsp dry mustard, 1 tsp cold water. Let stand for 10 min.
Add 1 tbsp miso. Vigorously whisk together to break up the miso until smooth.
Add 2 tbsp minced scallions, 1 tbsp fresh lemon juice, 1 tbsp rice vinegar, and 2 tsp soy sauce.
Pour dressing over asparagus & toss well. Serve chilled or at room temperature.
Pairs Well With
From the Joy of Cooking, a favorite of DH's and mine. Quick & easy!