Ingredients

Directions

• Directions
• Snap the tips from the asparagus and save for future use. Slice the stalks lengthwise into strips ½ inch wide then cut these into 1 ½ inch lengths.
• Over high heat, bring 2 cups 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 and mix until smooth. Spread half the mixture in a shallow baking dish and cover with a double thickness of cheesecloth the size of the dish.
• Place the asparagus in on layer on the cheesecloth and cover with another double thickness of cheesecloth. Top with remaining miso and mustard mixture.
• Marinate for about 3 hours at room temperature or refrigerate overnight. Discard the dressing before serving the asparagus.