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  Karashi zuke (miso-marinated asparagus)
 
Yield: 10 Servings
 
6 ea Asparagus stalks; peeled      1/2 c Shiro miso
1 tb Mustard
 powdered Snap the tips from the asparagus and save for future use. Slice the stalks lengthwise into strips 1/2" wide then cut these into 1 1/2" lengths. Over high heat bring 2 c water to a boil. Add the asparagus return to the boil and drain immediately in a sieve. Run under cold water to cool them quickly and pat dry with paper towels. In a small mixing bowl combine the miso with the dry mustard & mix until smooth. Spread half the mixture in a shallow baking dish & cover with a double thickness of cheesecloth the size of the dish. Place the asparagus in one layer on the cheesecloth & cover with another double thickness of cheesecloth. Top with the remaining miso & mustard mixture. Marinate for about 3 hours at room temperature or refrigerate overnight. Discard the dressing before serving the asparagus. Foods of the World Recipes: The Cooking of Japan. Time/Life Books. Posted by Earl Cravens.

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