Spicy Miso Marinated Green Asparagus Recipes

ROASTED ASPARAGUS WITH MISO DRESSING

Steps:

• Preheat oven to 375F.
• Bend asparagus gently and allow to snap where they naturally break; discard end pieces.
• Lay asparagus on a roasting pan, and drizzle with oil and lightly sprinkle with salt.
• Roast for 20 minutes or until they are cooked through but not soft, shaking the pan mid-way through cooking.
• Remove from oven and allow to cool.
• Whisk together the rice vinegar, miso, water, sesame oil, and sugar, until sugar is dissolved and everything is thoroughly combined.
• Drizzle dressing over cool asparagus and allow to"marinate" at room temperature for 15-20 minutes before serving.

POACHED GREEN ASPARAGUS RECIPE

Steps:

• Peel and blanch asparagus, drain and set aside
• In a large sauté pan, heat 4 tablespoons of olive oil on medium-high heat.
• Add in mushrooms and sauté until soft. Season with salt and pepper.
• Add in shallots and garlic. Once they become fragrant, deglaze with sherry wine and flambé. Cook until all alcohol is cooked out.
• Add in heavy cream, vegetable stock and lemon juice - reduce by half.
• Turn off the heat and add the butter. Mix until butter is melted and emulsified.
• Add tomatoes and parsley then season to desired taste.
• Serve asparagus topped with sauce.
• Notes: Add crab meat to dish if desired.
• If you can't find morel mushrooms- crimini mushrooms or portabella mushrooms are a good substitute.

SOBA WITH GRILLED ASPARAGUS AND SEA SCALLOPS WITH SWEET MISO SAUCE

Steps:

• In a bowl, whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved. Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined. Set the miso glaze aside.
• Bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes. Drain, shock under cold running water, and drain again.
• Heat a well-oiled grill pan over medium heat. Brush the asparagus and scallops with all or most of the remaining 3 tablespoons of oil and season with salt and pepper to taste. Grill the asparagus first until just tender, 3 to 5 minutes total, rolling them about to heat them evenly all around. Divide and top each noodle serving with asparagus. Grill the scallops in the same pan until cooked through and crisp on each side, about 2 minutes per side. Divide the scallops among the servings of noodles, and spoon some miso glaze over each. Serve garnished with toasted walnuts.

MARINATED GRILLED ASPARAGUS

Steps:

• Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish.
• Add remaining ingredients.
• Marinate at least 1 hour, turning frequently.
• Place skewers (make sure you soak them in water) through the middle of the asparagus spears, or place spears in a greased grill basket.
• Grill over hot coals until tender but still crunchy.
• Garnish with diced red bell peppers and lemon slices, if desired.

SPICY ASPARAGUS OR GREEN BEANS

Steps:

• Cut up veggies (asparagus: cut off bottom and cut each "tree" into about three pieces. green beans: cut off both ends and slice into one or two pieces each.).
• Melt butter or margarine in frying pan over medium heat.
• Add cut up veggies and all seasonings.
• Toss to coat.
• Cover pan and fry for about 8 minutes for asparagus and 10-15 minutes for green beans.
• Stir once or twice (if at all) until cooked the way you like them (we like our veggies soft -- you might like them crunchy).