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
Instructions
- 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.
- 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.
- 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!
Nutrition
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!