INGREDIENTS

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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