Want to have asparagus with an extra hint of flavour? Try ours with a walnut-miso dressing, a recipe by Danny Chu from the Shojin Ryori cookbook.
Ingredients (A):
- 32 thin asparagus spears
- Walnut-miso dressing
- 20 g (2/3 oz) walnuts
- 2 tsp white miso
- 2 tsp mirin
- 1 tsp flaxseed oil
SERVES Four
Method:
- Prepare walnut-miso dressing. Heat a frying pan over medium heat and add walnuts. Stir constantly for 2–3 minutes until walnuts start to brown. Remove from heat immediately.
- Grind toasted walnuts with a suribachi or mortar and pestle. Transfer ground walnuts to a bowl and add miso, mirin and flaxseed oil. Mix well and set aside.
- Trim root ends of asparagus and blanch in boiling water. Drain and cool under running water and drain again.
- Cut asparagus into halves or thirds lengthwise.
- Coat with walnut-miso dressing.
- Arrange on individual serving plates and serve.
Tip:
Drain the asparagus well before mixing with the dressing or the dressing will not adhere to the asparagus spears.
Contributor Details
Published by
Marshall Cavendish, Shojin Ryori retails for S$46.68 (before GST) and is available at all leading bookstores.
Ref: R14
