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1
Cook the asparagus in boiling salted water until crisp-tender.
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2
(To cook them evenly, put the stalks in first, cook for a few minutes, then add the tips and cook for 2-3 minutes more.)
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3
Drain and run under cold water to stop the cooking and to fix the green color.
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4
Drain well.
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5
In the meantime, saute the chopped onions in the oil until limp.
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6
Add the red chili paste and stir.
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7
Add the sugar and mirin, then add the miso.
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8
If it gets a bit stuck to the pan, add a few drops of water and stir and scrape to deglaze the pan.
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9
Take off the heat.
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10
Add the aspargus and mix well so each piece is coated with the marinade.
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11
Layer into glass or ceramic bowl or container (not plastic, because the miso and chili will stain it) evenly.
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12
Cover with kitchen parchment paper, then put another bowl or container filled with water; this acts as a weight.
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13
Leave the asparagus to marinate for at least an hour - you can leave it in the refrigerator overnight.
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14
Take off the weight and store the asparagus in a tightly covered container.
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15
The asparagus will keep for a couple of days in the refrigerator, but it will gradually lose its green color so you should try to eat it up as soon as possible.
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16
This is not that hard to do.
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17
(Its pretty good mixed with hot pasta.)
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18
You can halve the amount of marinade, and marinade just half a bundle of asparagus and use the rest of the cooked stalks for dinner.
