Recipe courtesy of Curtis Aikens
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections.

In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind

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