KARASHI ZUKE (MISO-MARINATED ASPARAGUS)

Servings: 10
Ingredients:

6 ea Asparagus stalks; peeled
1/2 c  Shiro miso
1 tb Mustard, powdered

Snap the tips from the asparagus and save for future use. Slice the
stalks lengthwise into strips 1/2′ wide, then cut these into 1 1/2′
lengths. Over high heat, bring 2 c water to a boil. Add the
asparagus, return to the boil, and drain immediately in a sieve. Run
under cold water to cool them quickly, and pat dry with paper towels.

In a small mixing bowl, combine the miso with the dry mustard and mix
until smooth. Spread half the mixture in a shallow baking dish and
cover with a double thickness of cheesecloth the size of the dish.
Place the asparagus in one layer on the cheesecloth and cover with
another double thickness of cheesecloth. Top with the remaining miso
and mustard mixture. Marinate for about 3 hours at room temperature,
or refrigerate overnight.

Discard the dressing before serving the asparagus.

‘Foods of the World’ Recipes: The Cooking of Japan. Time/Life Books.
Posted by Earl Cravens.

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