This is a really quick and simple vegan-friendly warm salad I threw together a while back as asparagus season was coming to a close and corn was starting up. As I've mentioned before, and will probably mention again, I love using big bold flavors in vegetable dishes. Spice, heat and that savory umami flavor you get from fermented foods help to add a rich deep element to lighter fare.
I mixed some shiromiso (white miso) with a little rice-wine-vinegar and some mirin and swiped it onto the plate. I cut the corn off the cob with a chef's knife, cut the asparagus into small pieces and sliced some onions. I sweated off the onions in some sesame oil before turning up the heat and cooking the corn and asparagus. I finished the plate with a dusting of nanami togarashi, a Japanese spice blend with chili, black sesame, white sesame, ginger, orange peel and seaweed.
Product:
Organic Asparagus - Culton Organics
Organic Onions - Culton Organics
Yelo
I mixed some shiromiso (white miso) with a little rice-wine-vinegar and some mirin and swiped it onto the plate. I cut the corn off the cob with a chef's knife, cut the asparagus into small pieces and sliced some onions. I sweated off the onions in some sesame oil before turning up the heat and cooking the corn and asparagus. I finished the plate with a dusting of nanami togarashi, a Japanese spice blend with chili, black sesame, white sesame, ginger, orange peel and seaweed.
Product:
Organic Asparagus - Culton Organics
Organic Onions - Culton Organics
Yelo