Nobu's Fried Asparagus with Miso Dressing

By • June 5, 2012 • 9 Comments



Author Notes: When you dip asparagus in hot oil, you won't recognize it. After an oily plunge, its skin ripples and shines like the skin of a striped bass. The tips frizzle and the stalks turn vivid green and tender in just a minute or two under the oil. Note: This will make more dressing than you need, so feel free to increase the quantity of asparagus, or save the dressing for other uses. The dressing and leeks can be made ahead, but the asparagus should be served immediately after frying. Recipe adapted from Nobu's Vegetarian Cookbook by Nobu Matsuhisa (PIE Books, 2012)Genius Recipes

Serves 2-4 as a starter or side

  • 3 ounces (90 g) white miso or red grain miso (akatsubu miso)
  • A dab of garlic paste (or one small garlic clove, grated)
  • 1 teaspoon soy sauce
  • 1/2 cup (100 ml) grapeseed oil
  • 1/4 cup plus 2 tablespoons (90 ml) rice vinegar
  • A little sugar syrup (optional)
  • 3 inches (about 8 cm) white part of leek
  • Oil for deep-frying (grapeseed, peanut or even olive oil -- just enough for 2 inches depth in a pot wide enough to hold the asparagus)
  • 9 (or more) large spears green asparagus, about 9 oz. (270 g)
  1. Make the Miso Dressing: Combine the miso with garlic, soy sauce, grapeseed oil, and vinegar. Check the taste and add the sugar syrup to taste, if desired.
  2. Slash the leek lengthwise to open, and discard the inner core. Wash off the sand between the layers under running cold water. Cut into thin shreds. Pat dry well.
  3. Heat the oil for deep-frying to about 300°F (150°C). Deep-fry in low-temperature oil, about 300°F (150°C), until it begins to brown. Drain on a wire rack in warm spot in the kitchen for up to 1 to 2 hours.
  4. Bring oil up to 320°F (160°C) to 340°F (170°C). Trim hard bottom off each asparagus and deep-fry in the oil for 1 to 2 minutes. For serving, you can cut each length in half crosswise, or leave them whole.
  5. Spoon the Miso Dressing on a plate and stack the asparagus on it. Top with the fried leek. Serve immediately.

Comments (9) Questions (1)

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18 days ago brittany

How long should the dressing keep? Like other posters here, I have lots of leftover dressing.

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4 months ago za'atar

Delicious recipe, but makes way too much dressing. I guess I'll just have to make more asparagus for dinner tomorrow!

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4 months ago Walter Lau

Agreed regarding the volume - should probably halve it for next time. I went with baked asparagus (10 min @ 400 deg F) vs deep frying and the asparagus came out perfect - tender just a little crispiness; and I avoided having to figure out what to do with leftover oil from the deep frying :)

Stringio

about 1 year ago deannanana

Why do you have to discard the inside of a leek? I've never done that, and never seen a reason to, so i'd love to know the rationale here.

Miglore

about 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Great question -- "save for another use" would probably be a better way to say it! The reason here is that if you slice crosswise, as pictured, the innermost core cross-sections will be tiny bits that will burn more quickly when frying.

Stringio

about 1 year ago deannanana

That totally makes sense, and i definitely would not have thought of that until AFTER i looked at a pan full of burned bits. Thanks!

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over 1 year ago chop chop

Excellent dish. We found ourselves dragging our steaks through the miso dressing as well.

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about 2 years ago Srlama

Prepared asparagus from the Union Sq Farmers Market in Somerville using this recipe. As I had much leftover dressing, it went on everything from field greens with roasted beets, to a dip for raw veggies. It's pretty stellar - once you get the ummami groove goin' on from the miso, there's no coming back.

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about 2 years ago Marcia Howell

This is a scrumptious way to serve asparagus. Although it's cooked for a very short time in the hot oil and comes out of the oil feeling almost uncooked, it is tender and has a much more pleasing texture than steamed asparagus. The sauce adds a sublime saltiness and oiliness. And the leeks give the dish a touch of crunch.