Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea 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.

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