Asparagus with Miso Lemon Dressing
Serving Size / Yield
- 2 bunches asparagus
- 1⁄4 C. water
- 3 garlic cloves, minced
- 2 Tbs. extra virgin olive oil
- 2 Tbs. lemon juice
- 1 Tbs. sweet brown rice miso
- 1⁄4 C. Marcona almonds (or whole blanched almonds)
To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-size pieces.
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.
In small skillet over medium-low 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.