Recipes

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.