Cook and Drink

Miso is made by combining soybeans, salt and koji, a fungus that is cultivated on rice. The fermentation process may take months. Additional ingredients include (brown) rice, barley or wheat. Originally from Japan, it is now used in many other countries. In general miso is intense, salty and deep. Expect lots of umami!
In this recipe we use white miso, because of its mildness, its delicacy and because it has some sweetness. Ideal for a sauce, marinade or dressing. Red miso combines well with oily fish and hearty vegetables.
More information about miso, the manufacturing process and how to use it (including recipes by chef Nobu Matsuhisa) on the website of Hikari Miso.
When buying miso we suggest to focus on organic miso and if possible a miso with less salt. Normally miso contains 12% salt.
A starter with miso and asparagus was not on our radar until we saw the menu of Restaurant Green in Amsterdam. One of their dishes combines white asparagus with miso, wild garlic, hazelnuts and yuzu. We planned to enjoy the very last white asparagus of the season in a classic way, but why not end the season with something completely new? Unfortunately, the season for wild garlic finished a few weeks ago, so we replaced this flavourful component with chives.

Wine Pairing

A Pinot Grigio will be perfect with this dish. Light, crisp, citrus and apple. We opened a bottle of Pinot grigio produced by Zenato. An affordable wine that combined very well with both the asparagus and the sauce.

What You Need

• White Asparagus
• Crushed Hazelnuts
• Chives
• For the Sauce
  • White Miso
  • Yuzu
  • Mirin
  • Light Soy Sauce (we used Tsuyu)
  • (optional) Rice Vinegar
  • (optional) Water
  • Potato Starch

What You Do

Clean and peel the asparagus. Steam them for 10-20 minutes, depending on the size. We use our Russel and Hobbs food steamer. An essential kitchen aid for only 50 euro or US dollar. Combine 2 teaspoons of white miso with a tablespoon of mirin, a tablespoon of tsuyu and a teaspoon of Yuzu. Gently warm the sauce and thicken with some potato starch until it is silky. Now it’s a matter of tasting and adjusting. Probably add more tsuyu; perhaps add some water and/or rice vinegar. Also taste the combination with the asparagus before serving. The asparagus make the sauce milder. Serve the asparagus with the sauce. Add crushed hazelnuts. Add chopped chives.