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Gallery Miso-Tahini Dip Credit: Chris Simpson Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1 pound asparagus, ends trimmed 2 tablespoons white miso paste 1/4 teaspoon minced garlic Kosher salt 2 tablespoons tahini paste 1 tablespoon lemon juice 1 tablespoon unseasoned rice vinegar 1/2 teaspoon sesame oil
Gallery Miso-Tahini Dip Credit: Chris Simpson
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Gallery
Miso-Tahini Dip Credit: Chris Simpson
Miso-Tahini Dip
Credit: Chris Simpson
Miso-Tahini Dip
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound asparagus, ends trimmed 2 tablespoons white miso paste 1/4 teaspoon minced garlic Kosher salt 2 tablespoons tahini paste 1 tablespoon lemon juice 1 tablespoon unseasoned rice vinegar 1/2 teaspoon sesame oil
Directions
Bring a large pot of salted water to a boil. Add asparagus and cook until crisp-tender, 2 minutes. Drain and refrigerate on a towel-lined plate until cold, about 20 minutes.
Meanwhile, add miso to small mixing bowl and whisk in 3 tablespoons hot water. On a cutting board, add a pinch of salt to minced garlic and mash with the side of a chef’s knife until it becomes a paste.
Add garlic paste to miso mixture along with tahini, lemon juice, rice vinegar, and sesame oil. Whisk until smooth and serve with chilled asparagus.
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All Reviews for Miso-Tahini Dip
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All Reviews for Miso-Tahini Dip
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
