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Method:
Trim the carrot stalks neatly, then cook
carrots in simmering salted water for 1 minute. Add asparagus
and cook for a further minute or until just tender. Drain.
Whisk the miso paste, sugar, soy sauce, mirin and oil in a bowl.
Toss the carrots and asparagus in the miso dressing, then place on a
chargrill over high heat (reserving remaining dressing). Cook
vegetables for 1 minute, turning halfway to mark well. Serve the
chargrilled vegetables topped with the remaining miso dressing.
*miso paste - a salty fermented soybean
paste traditionally used in soups and marinades.
mirin - a light, sweet Japanese
rice wine used for sauces and marinades.
(Above ingredients can be obtained
from Asian and health food shops, selected supermarkets and
greengrocers).
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