Asparagus and Broccoli Salad with Miso Dressing

Ingredients

• 70 g cashews
• 500 g Green Asparagus
• 350 g broccolini
• Salt
• 20 g herbs (2 handfuls; e.g., red Thai basil, mint, coriander)
• 1 Garlic clove
• 1 red chili pepper
• 1 Lime
• 3 tbsp Rice vinegar
• 2 tbsp peanut oil
• 1 tbsp Sesame oil
• 15 g white shiro miso paste (1 tbsp)
• 150 g soy yogurt

Instructions

1. 1.

   Roast the cashews in a hot dry pan over medium heat for 3 minutes; set aside. Wash the asparagus, trim the woody ends and peel the lower third of the stalks. Clean and cut the broccolini into pieces. Steam the asparagus and broccolini over boiling salted water in a steamer basket for about 10 minutes until al dente.

2. 2.

   Meanwhile wash the herbs, pat dry, and pluck the leaves. Peel and finely chop the garlic. Halve the chili pepper lengthwise, remove seeds, rinse, and slice into thin strips. Squeeze the lime. Whisk lime juice with rice vinegar, both oils, garlic, chili, and miso paste to make a dressing.

3. 3.

   Arrange the asparagus and broccolini on plates. Drizzle soy yogurt over them, sprinkle with herbs, and pour the dressing on top. Roughly chop the cashews and scatter them over the salad.