Asian Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Karashi zuke (miso-marinated asparagus)

Yield: 10 Servings

Ingredients:

• 6 ea Asparagus stalks; peeled
• 1/2 c Shiro miso
• 1 tb Mustard

Instructions:

powdered 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 the asparagus return to the boil and drain immediately in a sieve. Run under cold water to cool them quickly and pat dry with paper towels. In a small mixing bowl combine the miso with the dry mustard & mix until smooth. Spread half the mixture 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 mixture. Marinate for about 3 hours at room temperature or refrigerate overnight. Discard the dressing before serving the asparagus. Foods of the World Recipes: The Cooking of Japan. Time/Life Books. Posted by Earl Cravens.

Web Standards & Support: