| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Japanese |
Appetizers, Japanese, Vegetables |
10 |
Servings |
INGREDIENTS
| 6 |
|
Asparagus stalks; peeled |
| 1/2 |
c |
Shiro miso |
| 1 |
tb |
Mustard, powdered |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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