This morning I woke up craving asparagus —or really anything green and healthy. I know its kind of weird, but every once in a while my body tells me exactly what it needs and today its going to be lots of vegetables, fruit and water finished off with this delicious asparagus dish as dinner.
I had a pretty excellent weekend that included a whole lot of rich and indulgent food. On Saturday, I ran a 13 mile training run in preparation for a half marathon I’m doing in April and decided that my reward would be baguette slathered in the richest most delicious ricotta i’ve ever had and some organic honey. Then that night I went to the pre-opening party for a really beautiful new restaurant in Union Square and indulged in serving after serving of little cayenne chocolate cakes, buffalo-style sweetbreads with blue cheeses and some sort of amazing short rib concoction.
My sunday was no better food-wise. I attended the Cherry Bombe Jubilee — a thoughtful and inspirational conference dedicated to women in food. The day was a dream — I got to hear April Bloomfield, Anita Lo, Katie Button and many other amazing female chefs talk about important issues in the world of food and restaurants. And then the proverbial cherry on the Sunday was getting to hear from both Mimi Sheraton and Ruth Reichl, true icons in the world of food writing. Of course any conference centered around food is going to have some delicious eats and this was no exception — there were lots of sweets and treats to sample all day. After the conference I went next door to Cookhouse and had a perfectly roasted duck breast and some fried kale.
Needless to say, I indulged a lot this weekend so I wasn’t surprised when I woke up this morning craving something green and healthy. For breakfast it will be a green smoothie, but for dinner this asparagus is going to make an amazing warm salad. Of course if you didn’t have a crazy food weekend, you’ll probably be eating this as a side to some roasted pork or a great fish dish.
- 1 bunch of asparagus
- 1 tablespoon of red miso
- 1 tablespoon of grated ginger
- 2 tablespoons of mirin*
- 1 teaspoon of soy sauce
- olive oil
- sesame seeds to garnish
- Preheat oven to 375 degrees.
- Arrange asparagus in a single layer on a baking sheet. Drizzle with olive oil. Roast for 20-25 minutes until tender.
- In a small bowl, mix together the miso, ginger, mirin and soy sauce.
- Toss the roasted asparagus in the dressing, one tablespoon at a time, until there is enough for your taste.
- Garnish with sesame seeds and serve.