I LOVE asparagus.  Just type asparagus in our search bar and you’ll see all the ways we enjoy it.  After eating this dish I might never eat asparagus any other way.  Truth be told it’s the dressing that makes this meal.  It’s so delicious I want to grab a spoon and slurp it all up.  While it is perfectly paired for asparagus it would also be delicious over roasted or grilled veggies, a green salad, pasta, rice and more. Enjoy!

Sarah

Ingredients:

For the Sweet and Sour Dressing:

• 2 tbsp miso *see notes
• 1 clove garlic, minced
• 1 1/2 tsp reduced sodium soy or tamari sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
• 1/4 cup plus 2 tbsp brown rice vinegar
• 1 tsp raw honey or coconut nectar
• 2 tbsp sesame oil

• 2 bunches of asparagus (about 30-40 stalks in all), rinsed and woody ends removed
• julienned leek, optional garnish

Preparation:

1. Following the instructions for your grill, cooking the asparagus until bright green and tender.  You can also cook your asparagus using a grill pan on the stove.  Rub a little olive oil on your pan and over medium high heat cook the asparagus, covered, for about 10-15 minutes.
2. While your asparagus is cooking add the remaining ingredients to a small bowl and whisk until throughly combined.
3. Remove the asparagus from the grill and transfer to a large serving plate.  Drizzle with the dressing and top with garnish if using.
4. Serve immediately and enjoy!

Nutritional Info:

Makes 6-8 servings.

Serving size 5-7 asparagus spears with 1 tbsp dressing.

Nutrients per serving:  Calories: 215, Cal. from Fat: 42, Total Fat: 4.5g, Sat. Fat: .5g, Carbs: 32.5g, Fiber: 7.5g, Sugars: 7.5g, Protein: 9g, Sodium: 740mg, Chol: 0mg

Notes:

This dish is best when served right away.  The leftover dressing can be stored in an airtight container in the fridge for up to 5 days.

I used a chickpea miso for the dressing which has a slightly stronger flavor than a traditional white miso and is also a bit more salty.  For those that are gluten free or are looking to avoid soy products this is a wonderful miso to have on hand.  If you can’t find chickpea miso at your local grocery store then a red miso would be a good substitute in this recipe although any miso will do the trick.