Asparagus with Miso Lemon Dressing

Miso is a great source of essential vitamin B12 and immunestrengthening zinc. Plus, it delivers big taste and significant health benefits. In the winter, it’s easy to add miso to soups and stews. Come spring, I favor lighter preparations like this one that contrast miso’s taste with the delicate and sweet Marcona almonds and fresh asparagus to highlight the flavors of the season.

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Ingredients

2 bunches asparagus		2 tablespoons lemon juice
1⁄4 cup water		1 tablespoon sweet brown rice miso
3 garlic cloves, minced		1/4 cup Marcona almonds (or whole blanched almonds)
2 tablespoons extra virgin olive oi

directions

Total:

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1
To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bitesize pieces.
2
In large skillet or Dutch oven over high heat, bring water to boil. Add asparagus and cook 2 minutes or until bright green and just soft. Remove from heat, drain water and set aside.
3
In small skillet over mediumlow heat, sauté garlic in olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved. Pour dressing over asparagus, transfer to serving dish, top with almonds and serve.

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Asparagus with Miso Lemon Dressing

Ingredients

directions