Nobus Fried Asparagus with Miso Dressing


Recipe: Nobus Fried Asparagus with Miso Dressing

Summary: After an oily plunge, its skin ripples and shines like the skin of a striped bass. The tips frizzle, each little purple talon spreads and crisps up all around the edges. The stalks turn vivid green and tender in just a minute or two under the oil. (And you don’t need much oil at all — just a couple inches in a pot wide enough to fit your spears.)


  • 3 ounces (90 g) white miso or red grain miso (akatsubu miso)
  • A dab of garlic paste (or one small garlic clove, grated)
  • 1 teaspoon soy sauce
  • 1/2 cup (100 ml) grapeseed oil
  • 1/4 cup plus 2 Tbsp. (90 ml) rice vinegar
  • A little sugar syrup (optional)
  • 3 in. (about 8 cm) white part of leek
  • Oil for deep-frying (like grapeseed, peanut, or even olive oil)
  • 9 (or more) large spears green asparagus, about 9 oz. (270 g)

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Number of servings (yield): 4

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