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May 12, 2011: Asparagus-Japanese Style

May 12, 2011

Here’s another asparagus recipe. This one is a Japanese style preparation. Lop of the end stalks of asparagus (usually about 1″ from the end) and discard (or use for stock.) Wash and boil asparagus with sal de mer and a pinch of baking soda (this will help keep the asparagus green.) DO NOT OVERCOOK ASPARAGUS! You want a bit of snap to the asparagus. Too much and you will have a wilted mess. If in doubt, a little underdone is OK.

As asparagus is cooking, make the sauce: whisk together 1 Tblsp. each of white miso, shoyu (soy sauce), and 1/2 Tblsp. mirin. Dice sweet red pepper small for garnish. Top asparagus with sauce, pepper pieces and toasted sesame seeds.

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