Asparagus pee that is.
I await the start of the asparagus season each year. Love the stuff, even with its smelly bathroom side effects. and its in the stores here now! Cheap too, though at the moment its coming from Washington State, so while not exactly local its only over the border and not that far away. LOVE IT.
With something as lovely as the first asparagus of the year, simple is best. I'm sure as the season goes on I'll make it into soup, and risotto as I do every year, but at the moment its all about simplicity. A little oil, a little seasoning, and roast at 400F for 30 minutes. Or blanch, then grill in a hot non stick pan. Or steam, and add on top of a salad. Or when the weather is better - barbecue. Last night I roasted.
Roasted Asparagus, Salad, Garlic Miso Dressing, Aduki Bean "Mince" and Smashed Potatoes.
I made a lovely dressing to go with the salad and asparagus alongside the rest of dinner. Its great as a drizzle, or a salad dressing or as a dip for raw or cooked veggies. Quite garlic-y so only for lovers, though you can leave some out and make it less so, and you can control the thickness with how much water you add.
Garlic Miso Dressing
Makes about 2 C
½ C Soft Tofu
1 T Miso Paste
2 T Rice Wine Vinegar
2 T Lemon Juice
2 T Oil
1 T Maple Syrup
½ t Soy Sauce
2 cloves Garlic – finely chopped
½ t Garlic Powder
Salt and Pepper
2 – 4 T Water
Place all the ingredients except the water in a food processor or blender and blend until smooth, stopping to scrape down the sides a few times to ensure everything is well combined.
Add the water a tablespoon at a time until you reach the desired consistency.