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
- 1 lb green asparagus
- 1/2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 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.
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 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.