Grilled Asparagus with Miso Sesame Dressing & Spring Onion
Serves: 2
Prep: minutes
Cooking Time: minutes
Ingredients
- 500g asparagus, trimmed
- Neutral oil, for brushing
- Fine salt
- 1 tbsp white miso
- 1 tbsp tahini, well-stirred
- 1 tsp sesame oil
- 1 tsp soy sauce
- ½ tsp maple syrup
- 1 tbsp rice vinegar, or freshly squeezed lime juice
- 1 tbsp black sesame seeds
- 3 spring onions, finely sliced
What to Do
The Japanese flavours in this dressing pair perfectly with the grassy minerality of asparagus. Serve this with white rice and tofu for a more substantial supper.
Heat a griddle pan over a high heat and allow the griddle to warm up for at least five minutes.
Brush the asparagus all over with the oil, then season with salt. Grill the asparagus, without disturbing them too much for about 5-7 minutes, until blistered in places and just beginning to soften, set aside.
While the asparagus is grilling, make the dressing.
Whisk all the dressing ingredients together in a bowl – it will seize and look too thick, so loosen with 1 – 3 tablespoons of warm water, until the dressing becomes a thick, pourable consistency. Taste and adjust the seasoning to your preference – adding more soy for saltiness, vinegar or lime for extra tang, and maple syrup for sweetness if needed.
Pour all but ¼ of the dressing onto a platter, then arrange the asparagus on top while still warm. Drizzle over the remaining dressing and garnish with the sesame and spring onions.
Serve straight away.
To turn this into a substantial meal, serve with cooked white rice and smoked tofu or grilled chicken.
