Ingredients
2 tbsp white miso
1 tbsp sugar
1 tbsp rice vinegar
⅛ tsp Brown Seed Mustard
⅛ tsp SIDS CRAZY LEMON
Directions
Make Miso Dressing
In a small bowl, mix white miso and sugar well until the sugar is dissolved. Add SIDS BROWN SEED MUSTARD, dash of SIDS CRAZY LEMON and vinegar to combine then set aside.
Blanch Asparagus:
Snap the bottoms with fingers or shave off with a vegetable peeler. Chop the remaining asparagus into 5 cm pieces. Keep the spears and tips separated as we will blanch them separately.
Bring a large pot of water (5 cups) to a boil and add 1 tsp salt. Add all the stems of asparagus and cook for 1-1½ minutes.
Add the tip sections to cook for another 1 minute, until bright green and crisp-tender.
Drain water (or pick up the asparagus with a strainer) and shock in an ice water bath to stop the cooking process, which brings out the beautiful green colour. Once cooled, drain well and pat dry with a paper towel.
To Serve:
Neatly arrange the asparagus stems in serving bowls and place the tips on top. Drizzle miso dressing before you serve.
Inspired by Namiko Chen
