It’s finally spring, and that means asparagus. My mother, who was otherwise a reasonable and wonderful person, used to insist that her poor daughter-in-law had to serve asparagus for Passover because it was the "right" vegetable for springtime. Oy vey. Having said that, seasonal, locally grown fruits and vegetables taste better, are more nutritious, and are more environmentally beneficial. And asparagus is, in fact, a wonderful spring vegetable.
What makes this recipe special is the dressing. Miso is one of those superfoods that is readily incorporated into all sorts of recipes. It has that wonderful umami property; and since it is a fermented food, it’s really great for your intestinal microbiome. This particular dressing is great on all sorts of things, including broccoli and fish. It's also a fantastic dip. We hope you love it as much as we do!
Spring Asparagus with Miso Dressing
- Fresh asparagus
- Greens, such as kale, arugula, &/or spinach
- 1 garlic clove, minced (see note)1-2 Tbl white or yellow miso
- ½ tsp grated or minced fresh ginger
- 2 Tbl rice vinegar
- 2 Tbl dark sesame oil
- 2 Tbl canola oil
- 2 Tbl plain yogurt
- 1 Tbl fresh lime juice, optional
- Pinch of cayenne, optional
- Cook the asparagus any way you like, such as microwaving it for a few minutes in a little water, or roasting it at 425 degrees for ten minutes or so, or grilling it.
- Combine all the dressing ingredients in a food processor.
- Place the greens (we steamed the kale a bit, but you don't have to) on a plate.
- Cover with asparagus, cut up if you like.
- Top with dressing.
- If you put the garlic clove in the processor first, before any of the other ingredients, then you can mince it that way.
- This dressing will keep for a week in your refrigerator. We doubled the recipe so that we could use it with other foods.