Recipe White Asparagus with Miso and Yuzu Sauce

This recipe combines the sweetness of white asparagus with the umami richness of miso and the freshness of yuzu, creating a refined and delicious dish inspired by Japanese flavors. Bon appétit!

Prep Time

15 minutes

Cooking Time

10 minutes

Servings

2

Ingredients

• 12 white asparagus spears
• 2 tablespoons white miso (shiro miso)
• 2 tablespoons mayonnaise (Kewpie or homemade mayonnaise preferred)
• 1 tablespoon yuzu juice (or lemon juice if yuzu is not available)
• 1 teaspoon sugar
• 1 teaspoon mirin
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 tablespoon toasted sesame seeds (for garnish)
• Salt and pepper to taste

Directions

1. Peel the white asparagus with a vegetable peeler, working from the tip towards the base, and cut off around 1-2 cm from the stalk. Bring a large pot of salted water to the boil. Add the asparagus and cook for about 5 to 7 minutes, until tender but still slightly crunchy. Drain and plunge immediately into a bowl of iced water to stop cooking and preserve their color.
2. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. In a bowl, mix the white miso, mayonnaise, yuzu juice, sugar and mirin until smooth.
4. Add this mixture to the saucepan with the garlic and cook over low heat, stirring constantly, until the sauce is hot and slightly thickened, about 2-3 minutes. Adjust seasoning with salt and pepper to taste.
5. Arrange the white asparagus on a serving platter. Coat generously with the miso and yuzu sauce, making sure each asparagus is well coated. Sprinkle with toasted sesame seeds for an extra touch of crunch and flavor.
6. Serve immediately as a side dish or starter. This recipe goes perfectly with grilled fish dishes or light meats.