White Asparagus With Vinegared Miso Paste
ホワイトアスパラの酢味噌和え
20/05/2022
My family loves white asparagus, but it is hardly found in Japan. When we just happened to find it at the farmer’s market in Hampstead Heath, it made us so excited! It goes very well with hollandaise sauce very well, but would you like to try it with vinegared miso paste, too?
Ingredient
1 bunch Asparagus
For vinegared miso paste
3 tablespoon Miso
3 tablespoon Mirin
1 tablespoon Sugar
1.5 tablespoon Rice Vinegar or Wine Vinegar
1 Egg yolk
Directions
1. Prepare asparagus spears
Snap off the bottom of one stalk with your hands. It will naturally break into 2 parts; the woody part ends and the tender part begins. If they seem to be all soft, just cut off the woody ends with a knife. Peel the skin of the bottom on the tender parts. Keep both the skin and the woody parts.
2. Boil asparagus
In a pan add water and all the asparagus including the skin and woody parts, and boil until the cores still slightly remain when sticking a toothpick into them or cook for around 10 minutes.
3. Set aside
In order to keep the sweet smell and taste of the asparagus, set aside and cool them down in the cooked water.
4. Prepare vinegared miso paste
In a small pan add miso and sugar on a low heat and mix them well. Add mirin into the pan little by little while mixing them well. Turn off the heat and add the beaten egg yolk and the vinegar. Mix them well again.
5. Serve
Take out the asparagus from the pan and gently draw off the excess water with kitchen paper. Cut into about 5 cm lengths. Place them on each plate and pour the vinegared miso paste on top.
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