Ingredients
- 1 pound asparagus, trimmed
- 1/2 pound radishes, trimmed and quartered
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons red miso paste
- 1/4 cup mirin
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white sesame seeds
Preparation
Step 1
ook the asparagus: Bring a large pot of water to boil. Cook the asparagus for 1 1/2 to 2 minutes, then immediately remove, drain, and rinse under cold water. Drain well and transfer to a serving dish.
Cook the radishes: Heat a large pan over medium heat. Add the butter. Once the butter has melted and has started to foam, add the radishes. Lower the heat to medium-low. Sauté the radishes for about 5 minutes, until sides have begun to brown and a fork pierces easily through. Transfer the radishes to the serving plate.
Prepare the dressing: In a small saucepan, combine the miso paste and mirin. Heat over low to medium heat and stir with a spoon just until the texture is smooth and the dressing is thick enough to coat the back of a spoon. Turn off the heat and stir in the sugar and sesame oil.
Drizzle the sesame-miso dressing over the vegetables. Sprinkle white sesame seeds on top and serve.