asparagus grilled with vegan Miso When asparagus is in season in the spring, Lime Mayonnaise is the ideal Japanese fusion side dish. Asparagus lightly charred on the grill is served with a savory and acidic mayonnaise dip with a dash of miso, a Japanese ingredient.
Vegan Miso Lime Mayo
1/4 cup vegan mayo
2 tsp miso paste of your choice preferably authentic Japanese miso
lime zest from a half lime
1/2 tbsp freshly squeezed lime juice from 1/2 to 1 lime
1/4 tsp toasted sesame oil
1 lb green asparagus
1/2 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper
Shichimi togarashi pepper Japanese 7-spice hot pepper blend
How to prepare:
Combine vegan mayonnaise, miso paste, lime juice, lime zest, and toasted sesame oil in a small bowl. Mix thoroughly and keep aside.
Prepare the asparagus next. Clean the asparagus by rinsing it under running water. They were towel-dried to remove additional moisture.
Remove the rough bottom portion of asparagus where it naturally breaks. Then, trim the end so that it is cleanly cut (optional.) Using a vegetable peeler, you may partially shave the peel of thick asparagus. The cut-off bottoms are ideal for preparing asparagus soup. They must be preserved and frozen!
Season the asparagus with salt and black pepper after coating it with extra virgin olive oil. Give the mixture a short stir to ensure a uniform coating.
Bring a grill pan to a medium-high temperature. Cook the asparagus in a single layer, being careful not to overcrowd the grill pan. Leave them on one side to obtain a nice char, then flip and cook the other side. Depending on the thickness, it should take between 5 and 10 minutes to cook and char. Repeat the steps if you are cooking in many batches.
Serve immediately with miso-mayonnaise dip on the side and shichimi pepper for flavor and scent.