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–+ servings
Grilled asparagus next to a portion of vegan lime miso mayo and cut fruit
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Duration20 minutes
Cook Time10 minutes
Prep Time10 minutes
Servings4 Servings

Ingredients

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

Instructions

  • 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.