• 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

1. Bring to a boil: 12c water, 1.5 tbsp salt
2. Add & cook for 1.5 - 5 min: 2lbs asparagus, each stalk cut in half
3. When asparagus is tender w/slight crunch, drain & rinse with cold water
4. Mix in a small bowl: 1 tsp dry mustard, 1 tsp cold water. Let stand for 10 min.
5. Add 1 tbsp miso. Vigorously whisk together to break up the miso until smooth.
6. Add 2 tbsp minced scallions, 1 tbsp fresh lemon juice, 1 tbsp rice vinegar, and 2 tsp soy sauce.
7. Pour dressing over asparagus & toss well. Serve chilled or at room temperature.

From the Joy of Cooking, a favorite of DH's and mine. Quick & easy!