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Add a photoServings: 10
Ingredients
- 6 x Asparagus stalks, peeled
- 1/2 c. Shiro miso
- 1 Tbsp. Mustard, powdered
Directions
- 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 in the asparagus, return to the boil, and drain immediately in a sieve. Run under cool water to cold them quickly, and pat dry with paper towels.
- In a small mixing bowl, combine the miso with the dry mustard & mix till smooth. Spread half the mix in a shallow baking dish & cover with a double thickness of cheesecloth the size of the dish.
- Place the asparagus in one layer on the cheesecloth & cover with another double thickness of cheesecloth. Top with the remaining miso & mustard mix. Marinate for about 3 hrs at room temperature, or possibly chill overnight.
- Throw away the dressing before serving the asparagus.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6g | |
| Recipe makes 10 servings | |
| Calories 2 | |
| Calories from Fat 1 | 50% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 12mg | 0% |
| Total Carbs 0.28g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.11g | 0% |
| Protein 0.18g | 0% |
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