APARAGUS WITH MUSTARD MISO
- Servings: 6
- 2lbs asparagus
- 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.
- 12c water
- 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.