Preparation:
Preparation time: 5 mins
Cooking time: 1 min
Serving: 4
Ingredients:
- 12 baby (Dutch) carrots, scrubbed
- 12 thin asparagus spears (about 2 bunches), woody ends trimmed
- 2 tablespoons white (shiro) miso paste
- 2 teaspoons caster sugar
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sesame oil
Instructions:
- 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, 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.
