This Japanese style Asparagus with Miso-Ginger Dressing is the perfect dish to welcome spring asparagus! Steamed green asparagus is elevated to a whole new level with this umami rich dressing made with shiro miso and brightly flavoured lime and ginger. The dressing adds an extra layer of deliciousness without overpowering the flavor of asparagus’s beautiful green spears. It’s a wonderfully simple side dish that only takes 15 minutes to prepare.
This outrageously delicious miso dressing is the same one that I use for preparing rice bowls such as my recipe for Japanese Mushroom Donburi. The dressing is so versatile that it can be used for roast vegetables, salads or even grilled steak. And of course, it is the perfect match for spring asparagus! Especially if you are looking for a vegetarian or vegan alternative to a standard Hollandaise sauce — one with a fresh flavoured, Asian twist!
Way to prepare green asparagus
We favourite way to prepare green asparagus is steamed or blanched, as it’s easy and there is no additional fat needed. However, there are a number of other ways to prepare green asparagus and all of the methods are super quick and easy.
Steamed
To do so, you can use a steamer basket, or simply steam the green asparagus in a skillet with a little water. Just add enough water to just cover the bottom of the pan. Cover and let steam until al dente (3-5 minutes depending on thickness of spears). Voila. Done.
Roasted
You can roast the asparagus in the oven on a baking sheet. Simply coat the spears with a little oil (1-2 teaspoons), sprinkle with salt and pepper and arrange in a single layer on the pan (careful not to crowd). Roast at 400°F / 200°C for 10 minutes, give or take, until the asparagus are just lightly browned and tender when pierced with a fork.
Grilled (indoors)
Heat a griddle pan until smoking hot. Then brush the asparagus with olive oil and grill for 1-2 minutes until charred but still firm.
Sautéed
You can also quickly sauté the asparagus stalks in a skillet. Again, use 1 to 2 teaspoons of oil, sauté over medium heat, Add in the asparagus in to the pan making sure to not to overcrowd. Cook, turning a few times using tongs for even cooking for about 6-7 minutes. Or to get some of those charred marks, sauté over high heat and reduce the cooking time. Just make sure the asparagus is completely dry before adding it to the pan to avoid any oil splatters!
How to serve the Japanese style asparagus recipe
This side dish pairs wonderfully with a steamed jasmine rice, roasted chicken or grilled salmon. You can also top the asparagus with peeled and halved soft-boiled eggs (6 minutes). This Japanese style asparagus recipe can be made with either green or white asparagus and can be served warm or at room temperature.
If you like this asparagus recipe, you might also like:
- Asparagus Frittata with Peas and Feta
- Asparagus with Mediterranean Salsa
- Salmon and Asparagus Tart
- Asparagus Salad with Mixed Beans, Lemon and Herbs
Japanese Style Asparagus with Miso-Ginger Dressing
Ingredients
For the miso dressing:
- 4 tablespoon extra-virgin olive oil (mild-tasting)
- 1 tablespoon toasted sesame oil
- 2 tablespoons white miso paste (Shiro)
- 2 tablespoons unseasoned rice vinegar (Japanese)
- 1 tablespoon peeled and grated fresh ginger
- 1 small garlic clove, minced
- Finely grated zest of 1/2 lime, from an organic lime
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon honey (maple syrup as vegan alternative)
For the asparagus:
- 1 bunch green asparagus (500-600g), trimmed
To garnish (optional):
- white and black sesame seeds
- fresh cilantro leaves
Method
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In a small bowl, mix together the dressing ingredients (both oils, miso paste, rice vinegar, ginger, garlic, lime zest and juice, and sweetener) until well combined.
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In a large skillet over medium heat, add asparagus. Add enough water to just cover the bottom of the pan. Cover and let steam for 3 to 4 minutes, or until asparagus is just tender (can easily be pierced with a knife) but still crisp and bright green.
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Drain the water and arrange the asparagus on a platter. Drizzle the dressing over top and scatter with sesame seeds and top with cilantro leaves (if using). Serve and enjoy!
Notes
- This asparagus recipe can be served warm or at room temperature. If you are not serving right away, then after steaming the asparagus, run under cold water or submerge in ice water to stop the cooking process.
- You can also serve this miso dressing with grilled green asparagus. It’s just as quick and easy as steamed asparagus. Simply heat a griddle pan until smoking hot. Then brush the asparagus with olive oil and grill for 1-2 minutes until charred but still firm. Voila!
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