Miso Asparagus & Mushroom Salad


3 bunches of asparagus, trimmed

3 boxes of brown mushrooms, washed and stems removed and sliced

2 leeks, white parts only, chopped

3 tbsp. white miso

1 tsp. reduced sodium soy sauce

1/2 c. grapeseed oil

1/4 c. rice vinegar

1/4 c. honey (or more)

2 garlic cloves, crushed into a paste

Olive oil for frying


To make the miso dressing: mix the miso with the garlic, soy sauce, grape seed oil, vinegar and honey.


Heat skillet on medium with olive oil and fry the leeks until golden brown. Set aside.

Steam or boil the asparagus until bright green but still crunchy. Place directly under cold water to stop the cooking process.

Heat skillet with olive oil and sauté the asparagus in a single layer. You may need to do this in batches. Sprinkle course salt over asparagus while frying. Set aside.


Add more olive oil and sauté the sliced mushrooms until soft but not mushy.


Arrange vegetables on a serving platter as desired and pour miso dressing over them. Serve warm.



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