Adapted from a recipe in the Generation-to-Generation cookbook published by the Orange County Buddhist Church in Anaheim, California, my take on this quick asparagus side dish adds tofu for extra protein and sesame oil to compliment the miso. —dailywaffle
Test Kitchen Notes
WHO: Dailywaffle currently lives in the Pacific Northwest but her heart is with California (and its food)
WHAT: A blanched asparagus salad that lets the stalks sing.
HOW: Make a sesame oil-based dressing from miso paste, lemon juice, mirin, and brown sugar. Toss it with bite-sized pieces of lightly blanched asparagus and tofu, then garnish with sesame seeds.
WHY WE LOVE IT: Welcoming tomatoes and stone fruits means saying goodbye to asparagus—and this recipe is the perfect send-off. The quick blanch and light vinaigrette brings out the best in the stalks (we just wish wish they'd stick around longer!). —The Editors
asparagus, woody ends trimmed and cut into 1-inch pieces
shiromiso (white miso paste)
toasted sesame oil
block (about 7 ounces) extra firm tofu, cut into cubes
In a small bowl, prepare an ice bath and set aside.
Bring a pot of salted water to a boil and cook asparagus for 2 to 3 minutes until bright green, but still crunchy. Using a slotted spoon, transfer them into the ice bath. After 1 minute, transfer the asparagus to a paper-towel lined plate and pat dry. Set aside.
In a medium bowl, whisk together the miso paste, lemon juice, mirin, brown sugar, and sesame oil until combined. Add the tofu and asparagus and toss gently until evenly coated.