Nobu's Fried Asparagus with Miso Dressing
First trim the leek.
And, slash it lengthwise to open, and discard the inner core.
Carefully cut the white part of the leek into thin shreds.
To start the dressing, measure your miso.
Grate some garlic.
Add some soy sauce
Now, for a little grape seed oil.
And, don't forget the rice vinegar.
Now, stir.
Keep stirring!
Simple, spunky miso dressing -- it's salty umami, smoothed out with a little rice vinegar, grated garlic, and oil.
Heat your oil for deep-frying to 320°F (160°C) to 340°F (170°C).
It's bubbling and ready!
Fry bits of leek for your garnish.
In the asparagus goes!
After an oily plunge, its skin ripples and shines like the skin of a striped bass.
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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)
- 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.
- 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.
- 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.
- 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.
- Spoon the Miso Dressing on a plate and stack the asparagus on it. Top with the fried leek. Serve immediately.
- This recipe is a Community Pick!
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7 days 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.
7 days ago Kristen Miglore
Kristen is the Senior 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.
7 days 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!
4 months ago chop chop
Excellent dish. We found ourselves dragging our steaks through the miso dressing as well.
11 months 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.
11 months 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.