Asparagus or Spinach or Just about anything with Miso-Almond Sauce

By courtneyepowell

Depending on the brands of almond butter and miso paste you may want to play around with the proportions. Idea is to have flavors in equal balance.

Ingredients

• 2 T white miso paste
• 2 T raw almond butter (or 2 t toasted almond butter)
• 1/4 c boiling water
• coarse sea salt
• 2 bunches asparagus or whatever vegetable
• 1 t toasted black or white sesame seeds
• 1/2 t coarse Korean red chili flakes or Japanese togarashi or Aleppo pepper, if desired

Preparation

Step 1

Whisk together miso paste, almond butter and boiling water. Season to taste with salt and set aside.

Steam asparagus for 3 mins (or steam spinach, or dice a sweet potato or some peeled squash and toss with olive oil and roast in a hot oven until soft, etc). Arrange asparagus or whatever on a platter. Drizzle sauce over vegetables, sprinkle with sesame seeds and chili powder, if desired, and serve.