Spicy Miso-Marinated Green Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
INGREDIENTS* 500g or about 1 pound of green asparagus, tough parts cut off and cut into even pieces* 4 Tbs. finely chopped spring onions* 1/2 Tbs. oil* 1 tsp. doubanjang (Chinese/Sichuan red chili paste), or a similar red chili paste* 2 Tbs. red miso (or whatever miso you have)* 1/2 Tbs. brown sugar* 2 Tbs. mirin* a little water
Makes 4 servings
Cooking time does not include marinating time; let it marinate for at least an hour, or overnight.
INSTRUCTIONS
Cook the asparagus in boiling salted water until crisp-tender. Drain and run under cold water to stop the cooking and to fix the green color. Drain well.
In the meantime, sauté the chopped onions in the oil until limp. Add the red chili paste and stir. Add the sugar and mirin, then add the miso. If it gets stuck to the pan, add a few drops of water and stir to deglaze the pan. Take off the heat.
Add the aspargus and mix well so each piece is coated with the marinade. Layer into glass or ceramic bowl or container (not plastic, because the miso and chili will stain it) evenly. Cover with kitchen parchment paper, then put another bowl or container filled with water; this acts as a weight.
Leave the asparagus to marinate for at least an hour - you can leave it in the refrigerator overnight. Take off the weight and store the asparagus in a tightly covered container.
The asparagus will keep for a couple of days in the refrigerator, but it will gradually lose its green color so you should try to eat it up as soon as possible. This is not that hard to do. (It’s pretty good mixed with hot pasta.)
You can halve the amount of marinade, and marinade just half a bundle of asparagus and use the rest of the cooked stalks for dinner.
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From justbento.com:
https://justbento.com/handbook/recipes-sides-and-fillers/spicy-miso-marinated-green-asparagus
Number of Servings: 4
Recipe submitted by SparkPeople user ELAINEVDW.
Cooking time does not include marinating time; let it marinate for at least an hour, or overnight.
INSTRUCTIONS
Cook the asparagus in boiling salted water until crisp-tender. Drain and run under cold water to stop the cooking and to fix the green color. Drain well.
In the meantime, sauté the chopped onions in the oil until limp. Add the red chili paste and stir. Add the sugar and mirin, then add the miso. If it gets stuck to the pan, add a few drops of water and stir to deglaze the pan. Take off the heat.
Add the aspargus and mix well so each piece is coated with the marinade. Layer into glass or ceramic bowl or container (not plastic, because the miso and chili will stain it) evenly. Cover with kitchen parchment paper, then put another bowl or container filled with water; this acts as a weight.
Leave the asparagus to marinate for at least an hour - you can leave it in the refrigerator overnight. Take off the weight and store the asparagus in a tightly covered container.
The asparagus will keep for a couple of days in the refrigerator, but it will gradually lose its green color so you should try to eat it up as soon as possible. This is not that hard to do. (It’s pretty good mixed with hot pasta.)
You can halve the amount of marinade, and marinade just half a bundle of asparagus and use the rest of the cooked stalks for dinner.
--=-=-=-=-=--
From justbento.com:
https://justbento.com/handbook/recipes-sides-and-fillers/spicy-miso-marinated-green-asparagus
Number of Servings: 4
Recipe submitted by SparkPeople user ELAINEVDW.
Nutritional Info Amount Per Serving
- Calories: 71.3
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 287.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 0.9 g
- Protein: 0.8 g
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