With miso as an ingredient that adds essential Vitamin B12 and immune-strengthening zinc, it contrasts with the sweet taste of the Marcona almonds and the fresh asparagus.
How To Make Asparagus with Miso Lemon Dressing
Ingredients
- 2 bunch asparagus
- 1/4 cup water
- 3 garlic cloves, minced
- 2 tbsp olive oil, extra virgin
- 2 tbsp lemon juice
- 1 tbsp sweet brown rice miso
- 1/4 cup Marcona almonds, or whole blanched almonds
Instructions
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To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-size pieces.
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In large skillet or Dutch oven over high heat, bring water to boil. Add asparagus and cook 2 minutes or until bright green and just soft. Remove from heat, drain water and set aside.
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In small skillet over medium-low heat, sauté garlic in olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved. Pour dressing over asparagus, transfer to serving dish, top with almonds and serve.
Nutrition
- Sugar: 5g
- :
- Calcium: 77mg
- Calories: 171kcal
- Carbohydrates: 14g
- Fat: 12g
- Fiber: 6g
- Iron: 5mg
- Potassium: 525mg
- Protein: 7g
- Saturated Fat: 1g
- Sodium: 7mg
- Vitamin A: 1701IU
- Vitamin C: 16mg
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