Sesame-Miso Asparagus And Tofu Salad

1. 1

   In a small bowl, prepare an ice bath and set aside.

2. 2

   Bring a pot of salted water to a boil and cook asparagus for 2 to 3 minutes until bright green, but still crunchy. Using a slotted spoon, transfer them into the ice bath. After 1 minute, transfer the asparagus to a paper-towel lined plate and pat dry. Set aside.

3. 3

   In a medium bowl, whisk together the miso paste, lemon juice, mirin, brown sugar, and sesame oil until combined. Add the tofu and asparagus and toss gently until evenly coated.

4. 4

   Garnish with sesame seeds. Serve chilled.

* Per serving · 4 servings · Values may vary.

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