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:
- 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.
- While your asparagus is cooking add the remaining ingredients to a small bowl and whisk until throughly combined.
- Remove the asparagus from the grill and transfer to a large serving plate. Drizzle with the dressing and top with garnish if using.
- 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.
