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Asparagus with Miso Dressing (Karashi Sumisoae) is a perfect dish to welcome
spring! Blanched and shocked in iced water, asparagus offers a fresh, crisp, and tender texture. It's optional but a touch of Japanese karashi mustard adds a bold surprise to the simple dressing.Asparagus with Miso Dressing (Karashi Sumisoae)
INGREDIENTS
- 8 oz asparagus (12 pieces)
Miso Dressing (Sumiso)
- 2 Tbsp white miso (I used Hikari Miso Organic White Miso)
- 1 Tbsp sugar
- 1 Tbsp rice vinegar
- ⅛ tsp Japanese karashi hot mustard
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
INSTRUCTIONS
- Gather all the ingredients.
To Make Miso Dressing
- In a small bowl, mix white miso and sugar really well until the sugar is dissolved. Then add the rest of the ingredients to combine. Set aside.
To Blanch Asparagus
- Cut off the bottom ends of the asparagus (You can also snap with fingers or shave off with a vegetable peeler. For a clean presentation, I trimmed the bottoms with a knife). Then chop the remaining asparagus into 2-inch (5-cm) pieces. Keep the spears and tips separated as we will blanch them separately.
- Bring a large pot of water (5 cups) to a boil and add 1 tsp salt. Add all the stems of asparagus and cook for 1 to 1.5 minutes.
- Then add the tip sections to cook for another 1 minute, or until bright green and crisp-tender.
- Drain water (or pick up the asparagus with a strainer) and shock in an ice water bath to stop the cooking process, which brings out the beautiful green color. Once cooled, drain well and pat dry with a paper towel.
To Serve
- Neatly arrange the asparagus stems in serving bowls and place the tips on top. Drizzle miso dressing before you serve. I put salt pickled cherry blossom on top as a garnish.
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