Karashi Zuke (Miso-Marinated Asparagus)

Title:
Karashi Zuke (Miso-Marinated Asparagus)

Yield:
10 Servings

Categories:
Appetizers,
Japanese,
Vegetables




Ingredients:





     6    Asparagus stalks; peeled


   1/2 c  Shiro miso


     1 tb Mustard, 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip