Asparagus Bean Sprout and Scallion Salad

 

8 stalks asparagus, trimmed
1 cup bean sprouts or sunflower sprouts
1-1/2 scallions including tops, diagonally sliced (about 2 tablespoons)

1 tablespoon white miso
1/3 cup water
2 tablespoons tamari
¼ cup fresh lime juice
1 tablespoon honey
½ teaspoon Vietnamese chili paste
2 teaspoons dark sesame oil
1 teaspoon grated lemon zest
1 teaspoon minced garlic
3 tablespoons minced fresh cilantro

4 cups mixed greens, washed and patted dry
2 teaspoons sesame seeds

1.  Combine the miso, water, soy sauce, lime juice, honey, chili paste, sesame oil, lemon

     zest and garlic in a mixing bowl; whisk until smooth and thoroughly blended.

2.  Stir in the fresh cilantro. 

3.  Bring a pot of water to a boil over high heat. Prepare a bowl of ice water.

4.  Slice the asparagus diagonally into 1-inch pieces.

5.  Immerse the asparagus in the boiling water for 1 to 2 minutes, drain and plunge into

     the ice water for 30 seconds to stop the cooking process. Drain and pat dry.

6.  Combine the cooled asparagus, bean sprouts, and scallions in a mixing bowl.

7.  Pour the dressing over the vegetables; toss gently to coat.

8.  Place equal portions of the mixed greens onto chilled salad plates, and top each with ¼

     of the asparagus mixture.

9.  Sprinkle with sesame seeds; serve.