Asparagus Salad with Miso and Maple
You’ll get a lot of dressing from this recipe, so feel free to use any remaining dressing for a green salad or steamed green beans another day.
Ingredients
1 bunch asparagus, stemmed
Dressing
- ¼ cup white miso
- 3 scallions, minced
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 2 Tbsp maple syrup
- 1 tsp toasted sesame oil
- 1 tsp shichimi togarashi
- 1 tsp fresh ginger, minced
Method
-
1
Bring a large pot of salted water to a boil. Cook asparagus for 3-4 minutes then cool in cold water. Drain well, drying with a paper towel if necessary.
-
2
Slice asparagus into 1½-inch pieces, cutting at an angle. Mix asparagus with a good amount of dressing and serve immediately.
