Upgrade Your Grilled Asparagus With This Vegan Miso Lime Mayo
grilled asparagus next to a lime Pair this lightly charred grilled asparagus with a savory and tangy mayo dip - Media Credit: Plant Based Matters

Upgrade Your Grilled Asparagus With This Vegan Miso Lime Mayo

Try this recipe in spring, when Asparagus is in season


1 Minutes Read

Grilled asparagus with vegan miso lime mayo is a perfect Japanese fusion side dish to savor in spring when asparagus is in season. Lightly charred grilled asparagus is accompanied by a savory and tangy mayo dip with a hint of Japanese element, miso.
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Duration20 mins
Cook Time10 mins
Prep Time10 mins
Servings4 Servings


Vegan Miso Lime Mayo
  • 1/4 cup vegan mayo
  • 2 tsp miso paste of your choice preferably authentic Japanese miso
  • lime zest from a half lime
  • 1/2 tbsp freshly squeezed lime juice from 1/2 to 1 lime
  • 1/4 tsp toasted sesame oil
Grilled Asparagus
  • 1 lb green asparagus
  • 1/2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Suggested Condiment
  • Shichimi togarashi pepper Japanese 7-spice hot pepper blend


  • In a small bowl, combine vegan mayo, miso paste, lime juice, lime zest and toasted sesame oil. Mix well and set it aside.
  • Next, prepare the asparagus. Rinse the asparagus under running water to clean. Pat dry them with a towel to remove excess water.
  • Snap off the bottom (tough part) of asparagus where it naturally breaks. Then, trim off the end to have a clean cut (optional.) For thick asparagus, you may partially shave the peel using a vegetable peeler. Tips: the cut-off bottoms can be perfect for making asparagus soup. Save and freeze them!
  • Coat the asparagus with extra virgin olive oil then season with salt and black pepper. Give a quick toss to coat evenly.
  • Heat up a grill pan at medium high heat. Cook the asparagus in a single layer (don’t overcrowd the grill pan. Leave them on one side to get a good char and turn to cook the other side. It should take about 5 to 10 minutes to cook and get charred depending on the thickness. Repeat the process if you cook in a few batches.
  • Serve immediately with the miso-mayo dip on the side with a sprinkle of shichimi pepper for the spice and aroma.
This recipe was republished with permission from Plant Based Matters. Find the original recipe here.
Vegan Mayo
You can use any vegan mayo of your choice.
I use Organic Vegenaise from Follow Your Heart.
Miso Paste
You can use any miso paste of your choice (white, red, blend etc.)
I use Japanese soybean koji miso which is slightly sweeter, yellow-brownish color miso. Soybean koji miso is the most standard miso used in Japanese home cooking.
Asparagus may vary in thickness. Both thin & thick asparagus work for this recipe.
If you use thick asparagus, you may want to use a vegetable peeler to partially shave off the peel (about 2/3 from the bottom.)
After cutting the tough bottom parts, don’t throw them away! You can save them and keep in freezer. It’s perfect for making creamy asparagus soup!
Alternative Cooking Method
If you don’t have a grill pan? Roast in the oven at 375˚F / 190˚C for about 15 minutes depending on the thickness. (Note: oven-roasting would not give a charred flavor.)
You can also pan-fry them until tender. (Note: pan-frying would not give a charred flavor.)
Shichimi Pepper
Shichimi pepper is a Japanese 7-spice hot pepper blend that’s spicy and aromatic.
I use Shichimi Togarashi from The Japanese Pantry.
Yuzu shichimi is a great alternative to regular shichimi pepper.

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The Author


Akiko is the creator of Plant-Based Matters, where you find authentic & unique Japanese vegan recipes, Japanese fusion recipes and more!

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