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Japanese Miso Yuzu Asparagus

Japanese Miso Yuzu Asparagus: A Bright Vegan Delight

This Japanese Miso Yuzu Asparagus recipe brings vibrant fresh flavors in just 10 minutes, making it a nutritious vegan delight.
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Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 3 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Asparagus
  • 1 bunch asparagus trim and peel for tenderness
  • 1 pinch salt for blanching
  • 1 tablespoon oil added to boiling water
For the Dressing
  • 2 tablespoons miso paste can substitute with tahini
  • 3 tablespoons Kai Dong yuzu sesame dressing may substitute with yuzu juice mixed with sesame oil
  • 1 teaspoon black pepper adjust according to spice preference
  • 1 tablespoon sesame oil or toasted sesame oil for deeper taste

Equipment

  • large pot
  • slotted spoon
  • mixing bowl
  • Whisk
  • Serving Platter

Method
 

Preparation Steps
  1. Fill a large pot with water and bring it to a rolling boil over high heat. Add a pinch of salt and a tablespoon of oil.
  2. Once boiling, add the trimmed and peeled asparagus to the pot and blanch for about 2 to 4 minutes.
  3. Immediately plunge the asparagus into a bowl of ice water to halt cooking.
  4. In a mixing bowl, combine miso paste, yuzu sesame dressing, sesame oil, and black pepper, then whisk until smooth.
  5. Toss the drained asparagus with the dressing until fully coated.
  6. Transfer to a serving platter and garnish with sesame seeds if desired.

Nutrition

Serving: 1servingsCalories: 120kcalCarbohydrates: 8gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 250mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

For the freshest taste, store in an airtight container in the fridge for up to 3 days. Can be served cold or gently reheated.

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