White Asparagus With Miso Vinaigrette
White asparagus are a strong childhood memory. I serve them here based on a classical recipe but with a twist.
I grew up in France, where white asparagus where the norm. In fact, I never saw green asparagus until I came to Ireland. It took me a while to get used to their tarter taste and crunchier texture. I’ve never seen the white asparagus roasted or pan fried the way the same way I’ve seen the green ones done.
The cost of the fresh white asparagus in Ireland is so prohibitive that when I am lucky enough to find them, I end up playing it really safe. This time, I decided I would be a bit bolder and a give a bit of a twist to the classic Asperges En Vinaigrette . Although, I still need to do a lot more research before I’ll venture out of my comfort zone with white asparagus I find in Ireland, this recipe has given me a bit of a boost and some wild ideas.
- One bunch of asparagus
- 1 table spoon of red miso paste
- 1 large clove of garlic
- 1 table spoon of good apple vinegar. I used the one I brought home from my tour of Taste Kilkenny.
- 1 table spoon of extra virgin olive oil
- 1 table spoon of toasted sesame seed oil
- Bring water to the boil in a large pot.
- While water is heating up, rinse your white asparagus and cut the hard end at the bottom. You shouldn’t have to cut more than half the length of your index finger.
- Plunge the asparagus in the boiling water and let them cook for 5 to 7 min depending on how thick they are.
- Fish them out and plunge them in iced water to stop the cooking process.
- While they’re cooling down, get a bowl out and prepare your dressing.
- In a bowl, grate your garlic and mix it into your miso.
- Add your vinegar and loosen the miso paste until you have a thin paste consistency.
- Add your oils and mount the dressing until it’s glossy and thick and coats the back of your spoon.
- Dry the white asparagus with kitchen paper and plate them.
- Drizzle the dressing and sprinkle them with freshkly cracked black pepper.