ASPARAGUS WITH MUSTARD-MISO DRESSING

INGREDIENTS:

227 grams Asparagus

Karashi Mustard Paste

3 grams Karashi powder
10 grams Water

Miso-Mustard Dressing

45 grams White miso paste
15 grams Rice vinegar
5 grams Karashi mustard paste
3 grams Sugar

INSTRUCTIONS:

1
MAKE THE KARASHI MUSTARD PASTE. Mix the dry karashi mustard powder and water together. Stir until a smooth paste is formed. Set aside for 30 minutes to allow the flavor and heat to develop.
2
PREPARE THE ASPARAGUS. Wash the asparagus under cold running water. Trim the woody stem ends from the bottom of the asparagus and set them aside for another preparation such as soup. Cut the asparagus stalk into 1.5" length pieces, keeping the tips separate.
3
MAKE THE KARASHI-MISO SAUCE. Combine the miso, rice vinegar, mustard paste, and sugar in a bowl and mix it together with a spoon or whisk. The texture will depend upon what type of miso you use. What you are trying to achieve is a homogeneous mixture, not necessarily a smooth texture.
4
HARMONIZING THE INGREDIENTS. Add the asparagus to a mixing bowl with about half of the karashi-miso sauce. Gently toss by hand until the sauce has evenly coated the asparagus. Eat a piece to see how it is tasting at this point. Keep adding more of the karashi-miso little-by-little until you feel that the flavors are in balance.
5
SERVING. Divide the asparagus equally between two shallow serving bowls, arranging them into neatly stacked piles. Reserve the tips for the top of the pile. Spoon a small amount of the sauce over the top of the asparagus and serve.

Note

SUBSTITUTIONS. I am using asparagus in this particular version, but the recipe is really for the sauce. The dish can be adjusted seasonally by swapping out the asparagus for whatever is local and seasonal. It works equally well with broccolini, cardoons, and most other stalky vegetables.