Recipe - Karashi Zuke (Miso-Marinated Asparagus)

6 Asparagus stalks; peeled
One half cup Shiro miso
1 tablespoon 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 cup 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