Ingredients
1 pound asparagus, ends trimmed
2 tablespoons white miso paste
1/4 teaspoon minced garlic
Kosher salt
2 tablespoons tahini paste
1 tablespoon lemon juice
1 tablespoon unseasoned rice vinegar
1/2 teaspoon sesame oil
Preparation
Bring a large pot of salted water to a boil. Add asparagus and cook until crisp-tender, 2 minutes. Drain and refrigerate on a towel-lined plate until cold, about 20 minutes.
Meanwhile, add miso to small mixing bowl and whisk in 3 tablespoons hot water. On a cutting board, add a pinch of salt to minced garlic and mash with the side of a chef’s knife until it becomes a paste.
Add garlic paste to miso mixture along with tahini, lemon juice, rice vinegar, and sesame oil. Whisk until smooth and serve with chilled asparagus.
