| How To Cook: |
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1. Snap the tips from the asparagus and save for future use. Slice the stalks length wise into strips ˝ inch wide, then cut these into 1˝-inchlengths. Over high heat, bring 2 cups of water to a boil.
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2. Add the asparagus, return to the boil, and drain immediately in a sieve. Run cold water over them to cool them quickly, and pat dry with paper towels.
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3. In a small mixing bowl, combine the miso with the dry mustard and mix until smooth. Spread half the mixture in a shallow baking dish or casserole and cover with a double thickness of cheesecloth the size of the dish.
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4. Place the asparagus in one layer on the cheesecloth and cover with another double thickness of cheese cloth.
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5. Top with the remaining miso and mustard mixture. Marinate for about 3 hours at room temperature, or refrigerate overnight.
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6. Discard the dressing before serving the asparagus.
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