Miso is a great source of essential vitamin B12 and immune-strengthening zinc. Plus, it delivers big taste and significant health benefits. In winter, I like to add miso to soups and stews but it also works well in lighter preparations like this one.
This recipe perfectly contrasts miso’s taste with the delicate and sweet Marcona almonds and fresh asparagus. If you can’t get hold of Marcona almonds, go for whole blanched almonds.
Serves 4
2 bunches asparagus
60ml water
3 garlic cloves minced
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp sweet brown rice miso
27.5g Marcona or whole blanched almonds
Method
1 To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-size pieces.
2 In large skillet or Dutch oven over high heat, bring water to boil.
3 Add asparagus and cook for 2 minutes or until bright green and just soft. Remove from heat, drain water and set aside.
4 In small skillet over medium-low heat, sauté garlic in olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved.
5 Pour the dressing over the asparagus, and transfer to a serving dish, top with almonds and serve.
Reprinted with permission from Clean Start © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers’