1 small bunch of asparagus, sliced thinly
1/2 cup walnuts, toasted
1/4 cup extra virgin olive oil
1 medium clove garlic, peeled
2 Tbs mellow white miso paste
2 Tbs white wine vinegar
1 tsp honey
2 big pinches salt (or to taste)
1/4 cup+ warm water
Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt, chopped fresh chives, toasted walnuts
1) Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Drain and set aside.
2) Meanwhile, puree the walnuts, olive oil, garlic, miso paste, vinegar and honey in a blender. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.
3) Toss the pasta/asparagus with about 1/2 the walnut-miso dressing. Add additional dressing to taste and serve.
Review: I somehow missed the asparagus when I made the grocery list. Oops. So I added some frozen broccoli that I found in the freezer. I really liked this dish, though it oddly tastes a bit like ramen noodles. I guess this is a healthier option, though.
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