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10 recipes that will make you fall in love with asparagus

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Sesame and Miso asparagus 3/10

Sesame and Miso asparagus

For this Asian approach to asparagus, start by making a miso vinaigrette. Mix 1 part rice wine vinegar with 1 part miso, 1 crushed garlic clove, 1 part oil and 2 parts soy sauce. Mix well and set aside.

Wash and dry the asparagus, then fry in a hot wok with a bit of oil until soft but still slightly crunchy. Cut into small pieces and toss with the miso vinaigrette. Garnish with sesame seeds and a couple of drops of sesame oil. 


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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!