Title: Karashi zuke (miso-marinated asparagus)
 Categories: Appetizers, Japanese, Vegetables
      Yield: 10 Servings
 
      6 ea Asparagus stalks; peeled
    1/2 c  Shiro miso
      1 tb Mustard, powdered
 
  Snap the tips from the asparagus and save for future use. Slice the
  stalks lengthwise into strips 1/2" wide, then cut these into 1 1/2"
  lengths. Over high heat, bring 2 c water to a boil. Add the
  asparagus, return to the boil, and drain immediately in a sieve. Run
  under cold water to cool them quickly, and pat dry with paper towels.
  
  In a small mixing bowl, combine the miso with the dry mustard & mix
  until smooth.  Spread half the mixture in a shallow baking dish &
  cover with a double thickness of cheesecloth the size of the dish.
  Place the asparagus in one layer on the cheesecloth & cover with
  another double thickness of cheesecloth.  Top with the remaining miso
  & mustard mixture. Marinate for about 3 hours at room temperature, or
  refrigerate overnight.
  
  Discard the dressing before serving the asparagus.
  
  "Foods of the World" Recipes: The Cooking of Japan. Time/Life Books.
  Posted by Earl Cravens.